MY MOTHER USED TO MAKE FUDGE FROM A RECEIPE ON THE BACK OF HERSHEYS POWDERED
CHOCOLATE. DOES ANYONE KNOW HOW TO MAKE FUDGE WITH POWDERED CHOCOLATE?
PLEASE EMAIL ME IF SO. THANK U

In article >,
"ray" > wrote:

> MY MOTHER USED TO MAKE FUDGE FROM A RECEIPE ON THE BACK OF HERSHEYS POWDERED
> CHOCOLATE. DOES ANYONE KNOW HOW TO MAKE FUDGE WITH POWDERED CHOCOLATE?


Hersheys has the recipes on their website.
<http://hersheykitchens.hersheys.com/recipes/index.asp>

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If you have the recipe, could you please post it? I went to the
Hershey's site, but could not find the recipe. TYIA
Mike Acord

Scott wrote:
> In article >,
> "ray" > wrote:
>
>
>>MY MOTHER USED TO MAKE FUDGE FROM A RECEIPE ON THE BACK OF HERSHEYS POWDERED
>>CHOCOLATE. DOES ANYONE KNOW HOW TO MAKE FUDGE WITH POWDERED CHOCOLATE?
>
>
>
> Hersheys has the recipes on their website.
> <http://hersheykitchens.hersheys.com/recipes/index.asp>
>

aken from the hershey site about 1 minute ago...I plugged in
cocoa powder for the product, candy for the recipe category and fudge for
the keyword....
hope this is the one you were looking for. LG
















Recipes : Detail

RICH COCOA FUDGE

. 3 cups sugar
. 2/3 cup HERSHEY'S Cocoa or HERSHEY'S Dutch
Processed Cocoa
. 1/8 teaspoon salt
. 1-1/2 cups milk
. 1/4 cup (1/2 stick) butter
. 1 teaspoon vanilla extract


1. Line 8-or 9-inch square pan with foil,
extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart
saucepan; stir in milk. Cook over medium heat, stirring constantly, until
mixture comes to full rolling boil. Boil, without stirring, until mixture
reaches 234°F on candy thermometer or until small amount of mixture dropped
into very cold water, forms a soft ball which flattens when removed from
water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter and vanilla. DO NOT
STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon
until fudge thickens and just begins to lose some of its gloss. Quickly
spread into prepared pan; cool completely. Cut into squares. Store in
tightly covered container at room temperature. About 36 pieces or 1-3/4
pounds.

NOTE: For best results, do not double this recipe.

VARIATIONS:
NUTTY RICH COCOA FUDGE: Beat cooked fudge as
directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and
spread quickly into prepared pan.

MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4
cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and
vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in 1
cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured
into pan.)

HIGH ALTITUDE DIRECTIONS:
-- Increase milk to 1-2/3 cups
-- Use soft ball cold water test for doneness OR
Test and read thermometer in boiling water, subtract difference from 212°F.
Then subtract that number from 234°F. This is the soft ball temperature for
your altitude and thermometer.

sorry about that attachment, I didn;t realize when i copied the recipe that
I was also copying the rest of the page....mea culpa...LG

On 2/12/2004 11:45 PM, Mike Acord wrote:
> If you have the recipe, could you please post it? I went to the
> Hershey's site, but could not find the recipe. TYIA
> Mike Acord
>
> Scott wrote:
>
>> In article >,
>> "ray" > wrote:
>>
>>
>>> MY MOTHER USED TO MAKE FUDGE FROM A RECEIPE ON THE BACK OF HERSHEYS
>>> POWDERED
>>> CHOCOLATE. DOES ANYONE KNOW HOW TO MAKE FUDGE WITH POWDERED CHOCOLATE?
>>
>>
>>
>>
>> Hersheys has the recipes on their website.
>> <http://hersheykitchens.hersheys.com/recipes/index.asp>

You might also want to check out http://backofthebox.com/.

--
jmk in NC