Recipe for Chocolate Fudge?!
I am looking for a chocolate fudge recipe that uses regular Cocoa, not the chocolate chips or squares!.Www@FoodAQ@Com
Answers:
THIS one is made with the cocoa powder, not solid chocolate!.
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 poundsWww@FoodAQ@Com
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 poundsWww@FoodAQ@Com
Chocolate Fudge
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
1 cup chopped PLANTERS Walnuts
Directions:
1!. Line 8-inch square pan with foil, with ends of foil extending over sides of pan!. Set aside!. Microwave chocolate and milk in large microwaveable bowl on HIGH 2 to 3 min!. or until chocolate is almost melted, stirring after 2 min!. Stir until chocolate is completely melted!. Blend in vanilla!. Stir in walnuts!.
2!. Spread into prepared pan!.
3!. Refrigerate 2 hours or until firm!. Lift fudge from pan, using foil handles!. Cut into 48 pieces!.
Yield: 24 servings
Enjoy!!Www@FoodAQ@Com
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
1 cup chopped PLANTERS Walnuts
Directions:
1!. Line 8-inch square pan with foil, with ends of foil extending over sides of pan!. Set aside!. Microwave chocolate and milk in large microwaveable bowl on HIGH 2 to 3 min!. or until chocolate is almost melted, stirring after 2 min!. Stir until chocolate is completely melted!. Blend in vanilla!. Stir in walnuts!.
2!. Spread into prepared pan!.
3!. Refrigerate 2 hours or until firm!. Lift fudge from pan, using foil handles!. Cut into 48 pieces!.
Yield: 24 servings
Enjoy!!Www@FoodAQ@Com