Hersheys Chocolate Peanut Butter Fudge Recipes

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CHOCOLATE PEANUT BUTTER FUDGE



Chocolate Peanut Butter Fudge image

This is such an easy and fun recipe to make.

Provided by Jean

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Yield 32

Number Of Ingredients 6

3 cups white sugar
1 cup evaporated milk
¼ cup cocoa
½ cup peanut butter
1 tablespoon margarine
1 tablespoon butter

Steps:

  • Butter one 9x9 inch pan.
  • Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
  • Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

Nutrition Facts : Calories 114.5 calories, Carbohydrate 20.7 g, Cholesterol 3.2 mg, Fat 3.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 33.4 mg, Sugar 19.9 g

OLD FASHIONED PEANUT BUTTER CHOCOLATE FUDGE



Old Fashioned Peanut Butter Chocolate Fudge image

How can you go wrong with Peanut Butter and Chocolate? My mom got this recipe from the church we went to when I was a kid.. brings back lots of memory's.

Provided by darstrst

Categories     Candy

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups sugar
1 pinch salt
1 teaspoon vanilla
1 cup peanut butter
1/3 cup cocoa
1/2 cup milk
1 tablespoon butter

Steps:

  • Combine sugar, cocoa, milk, salt and vanilla in saucepan.
  • Mix well, bring to boil over low heat.
  • Let boil until definite ball forms in cold water.
  • Remove from heat.
  • Add butter and peanut butter.
  • Stir well, pour into pan, cut in squares. Cool.

HERSHEY'S OLD FASHIONED RICH COCOA FUDGE



Hershey's Old Fashioned Rich Cocoa Fudge image

This is a crumbly, sugary old fashion fudge....from the back of the Hershey's Cocoa can. Cook time is cooling time. If you are having trouble with it "setting up", you probably didn't cook it long enough. I have learned (the hard way!) to not trust my candy thermometer and to use to soft ball stage water test to make sure it is the right temperature. Even under cooking it by 2-3° will result in a soft, sticky mess. It still taste good though. :) Some good suggestions from reviewers: (I highly recommend reading through all the reviews before making this fudge!) - don't try to bring up temp too quickly - a large shallow saucepan works better than a deeper one

Provided by Marg CaymanDesigns

Categories     Candy

Time 3h10m

Yield 36 serving(s)

Number Of Ingredients 6

3 cups sugar
2/3 cup cocoa
1/8 teaspoon salt
1 1/2 cups whole milk, no substitute
1/4 cup real butter, no substitute
1 teaspoon vanilla extract

Steps:

  • Line 8 or 9 inch square pan with foil; butter foil.
  • In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*.
  • Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
  • Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes).
  • Remove from heat. Add butter & vanilla.
  • DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2-1/2 hours).
  • Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready.
  • Quickly spread into prepared pan; cool.
  • Cut into squares.
  • Store wrapped loosely in foil in the refrigerator.
  • *it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.

Nutrition Facts : Calories 88.3, Fat 1.8, SaturatedFat 1, Cholesterol 4.4, Sodium 23.9, Carbohydrate 18.1, Fiber 0.3, Sugar 17.2, Protein 0.6

CHOCOLATE AND PEANUT BUTTER FUDGE CHEESECAKE



Chocolate and Peanut Butter Fudge Cheesecake image

A recipe slightly modified from a Hershey's cookbook. VERY rich, but surprisingly simple to make. You do not necessarily need a springform pan for this dish but it makes for nicer presentation. ENJOY!

Provided by Babushka

Categories     Cheesecake

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 cups vanilla wafer crumbs (about 45 wafers crushed)
1/2 cup powdered sugar
1/4 cup hershey's cocoa powder
1/3 cup butter or 1/3 cup margarine, melted
24 ounces light cream cheese, softened (don't use fat free!!)
3/4 cup granulated sugar
3 eggs
1/3 cup sour cream
4 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/4 cups semi-sweet chocolate chips, melted
1 1/4 cups peanut butter chips, melted

Steps:

  • Heat oven to 350°F.
  • Combine wafer crumbs, powdered sugar, cocoa, and melted butter in medium bowl.
  • Press onto bottom and up the sides of 9 inch springform or pie pan. Bake 8 minutes then cool.
  • Beat together cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla, and salt; beat well until blended.
  • Add two cups of cream cheese batter to bowl with melted chocolate and mix well. Add two cups of batter to melted peanut butter chips and mix well. Cool in fridge for 10 minutes.
  • Spread chocolate batter over prepared crust. Gently and slowly pour the peanut butter mixture over the top of the chocolate. DO NOT STIR.
  • Bake 50-55 minutes or until center is almost set. (Tip for less cracking: cook in a water bath).
  • Cool completely, cover and refrigerate.
  • IF USING SPRINGFORM PAN: Cool on wire rack 10 minutes before using knife to loosen crust from sides of pan. Cool completely then remove sides of pan.
  • Stores for up to one week in refrigerator.

Nutrition Facts : Calories 617.8, Fat 37.2, SaturatedFat 19.8, Cholesterol 112.3, Sodium 464.8, Carbohydrate 61.9, Fiber 3.1, Sugar 34.1, Protein 13.2

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