Post by JJ Judkins on Nov 10, 2009 18:57:03 GMT -6
* Exported from MasterCook *
HERSHEY'S CHOCOLATE COCOA FUDGE
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candy Chocolate
Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Hershey'sCocoa
3 cup Sugar
1/2 tsp Salt
1 1/2 cup Milk
1/4 cup Butter
1 tsp Vanilla extract
Directions:
Butter an 9-inch round or square pan or dish.
Thoroughly combine dry ingredients in a large, heavy saucepan. Stir in the
milk. Bring to a full rolling boil on medium heat, stirring constantly. Then
boil, without stirring, until mixture reaches soft ball stage (240°F on a
candy thermometer). Bulb of candy thermometer should not rest on bottom of
pan. Do not stir. Remove from heat.
Add butter and vanilla to mixture, but do not stir. Allow mixture to cool,
at room temperature, to 110°F degrees (pan is barely warm to the touch).
Beat until fudge thickens and begins losing its gloss. Quickly spread in
pan; let harden; cut into squares.
----------------------------------------------------
Source:
"imported to Master Cook by JJ"
S(http://moonrunner.proboards.com):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2966 Calories; 58g Fat (17.2% calories from fat); 13g Protein; 618g Carbohydrate; 0g Dietary Fiber; 174mg Cholesterol; 1720mg Sodium. Exchanges: 1 1/2 Non-Fat Milk; 11 1/2 Fat; 40 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
HERSHEY'S CHOCOLATE COCOA FUDGE
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candy Chocolate
Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Hershey'sCocoa
3 cup Sugar
1/2 tsp Salt
1 1/2 cup Milk
1/4 cup Butter
1 tsp Vanilla extract
Directions:
Butter an 9-inch round or square pan or dish.
Thoroughly combine dry ingredients in a large, heavy saucepan. Stir in the
milk. Bring to a full rolling boil on medium heat, stirring constantly. Then
boil, without stirring, until mixture reaches soft ball stage (240°F on a
candy thermometer). Bulb of candy thermometer should not rest on bottom of
pan. Do not stir. Remove from heat.
Add butter and vanilla to mixture, but do not stir. Allow mixture to cool,
at room temperature, to 110°F degrees (pan is barely warm to the touch).
Beat until fudge thickens and begins losing its gloss. Quickly spread in
pan; let harden; cut into squares.
----------------------------------------------------
Source:
"imported to Master Cook by JJ"
S(http://moonrunner.proboards.com):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2966 Calories; 58g Fat (17.2% calories from fat); 13g Protein; 618g Carbohydrate; 0g Dietary Fiber; 174mg Cholesterol; 1720mg Sodium. Exchanges: 1 1/2 Non-Fat Milk; 11 1/2 Fat; 40 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0