Re: Share Your Favorite Fudge Recipe
Boo, I'm with you. No peanut butter and never marshmallow creme (what is that stuff, anyway? LOL!) for me. I tried a recipe using chocolate chips and canned milk, and it only stayed set if I kept it in the refrigerator, and I didn't like it at all. Good fudge should be set at room temperature so that you get the full intensity of flavor, undulled by cold temperatures. I always made what my mother did; Hershey's most requested recipe. I copied the recipe and instructions from their website ages ago, and I'm happy to share it here. It is a challenge, but so, so worth it. I recommend making it often so you can become an expert at it like my mom was. She never looked at the recipe or used a measuring cup; she just made it perfectly every time from memory. No, I can't replicate that! She also used her electric mixer, with the fudge sitting in the cooking pot in the sink full of cold water, rather than stirring it with a wooden spoon. Neither she or I owned a wooden spoon! I add chopped pecans because I love it that way. Mom simply poured hers onto a large platter rather than putting it in a pan, and we could eat it while still slightly warm. Sometimes I do that, too. If you underbeat it and it doesn't set up, it is the world's best ice cream topping.
Hershey's Rich Cocoa Fudge
3 cups sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
Directions: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. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.
Last edited by GoodGram; 07-25-2012 at 12:05 PM.
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