Hershey's Rich Cocoa Box Fudge

Hershey's Rich Cocoa Box Fudge


3 c. granulated sugar
2/3 c Hershey's cocoa
1/8 tsp. salt
1-1/2 c. milk
1/4 c. (half stick), butter or margarine
1 tsp. vanilla
1 c. chopped nuts, optional

Butter an 8 or 9 inch square pan and set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil without stirring until mixture reaches 234 degrees on a candy thermometer, or until it reaches the "soft ball stage". Remove from heat. Add butter and vanilla, but do not stir.

Cool at room temperature until mixture is luke warm, (about 110. Beat with a wooden spoon until mixture begins to thicken and begins to lose some of its gloss. Quickly spread into prepared pan and cool completely before cutting.

HERSHEY'S CHOCOLATE COCOA FUDGE

HERSHEY'S CHOCOLATE COCOA FUDGE


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

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.

Ribbon Candy

Ribbon Candy

3 cups sugar
1 cup light corn syrup
1/4 cup water
6-8 drops peppermint oil or cinnamon oil
1/4 teaspoon red paste food coloring
1/4 teaspoon green paste food coloring
2 pairs white cotton work gloves

Butter 3 shallow baking pans; set aside. Butter sides of 3-qt saucepan.
In saucepan, combine sugar, corn syrup, & water. Cook over med.-high heat to boiling, stirring constantly with wooden spoon to dissolve sugar, about 5 min. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan. Cook over med. heat, stirring occasionally, until thermometer registers 280°, soft-crack stage, about 20 min. Remove from heat; stir in peppermint or cinnamon oil.

Chocolate Fudge

Chocolate Fudge--and other variations
Recipe By : The Pillsbury Family Christmas Cookbook

2 1/2 cups sugar
1/2 cup margarine or butter
2/3 cup evaporated milk
1 jar (7 oz.) marshmallow creme
2 cups semi sweet chocolate chips
3/4 cup chopped walnuts
1 teaspoon vanilla

Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly.
Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.
Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from sides of fudge.
Using large knife, cut through scored lines. Store in refrigerator.
Makes about 3 pounds--36-48 squares.

VARIATIONS:

BUTTERSCOTCH FUDGE:
Prepare fudge as directed for chocolate fudge, substituting 1 12 oz package butterscotch chips for chocolate chips and pecans for walnuts.

CONFETTI FUDGE:
Prepare fudge as directed above, substituting 2 cups candy-coated chocolate pieces for walnuts. Stir 1 1/2 cups of the chocolate pieces into fudge with vanilla. Pour into buttered, foil lined pan. Sprinkle remaining 1/2 cup chocolate pieces over top; press lightly into warm fudge. Cool to room temperature. Do not refrigerate before cutting. Store in refrigerator; let stand at room temperature before serving.

TURTLE FUDGE:
Prepare fudge as directed above, substituting cashews for walnuts and adding 24 quartered caramels with cashews and vanilla. Cool to room temperature.
Do not refrigerate before cutting. Store in refrigerator; let stand at room temperature before serving.

From http://www.recipesource/. com

Amazing Fudge

Amazing Fudge

2 cups granulated white sugar
2 cups brown sugar
3/4 cup margarine
1 cup evaporated milk (canned)
1 tsp vanilla
3/4 cup all purpose flour
1 cup dark or milk chocolate chips &/or
1/2 cup peanut butter &/or
1/2 cup chopped nuts of choice

Mix first 4 ingredients together in large Microwave Safe bowl. Microwave on high for 15 minutes. Remove from Microwave Oven and quickly, while hot, beat in vanilla and flour. Add remaining ingredients. Mix well and quickly before the mixture cools. Pour into well greased Bunny Molds - or pan of any shap. Refrigerate. This fudge sets up beautifully.

Foolproof Fudge

Foolproof Fudge

3 cups semi-sweet chocolate chips
1 can Eagle Brand Sweetened condensed milk (not evaporated)
Dash salt
1 cup chopped walnuts
1 1/2 teaspoons vanilla extract.

In a saucepan over low heat, melt chips with condensed milk and salt.
Remove from heat; stir in walnuts and vanilla. Spread into an aluminum foil-lined 8- or 9-inch square pan.
Chill 2 hours.

Turn fudge onto cutting board, peel off foil and cut fudge into squares.

Makes about 2 pounds.

Optional Walnut Caramel Topping: Combine 1 1/2 cups toasted walnuts with 6 tablespoons caramel topping. Spread evenly over fudge before chilling.

Cranberry Squares

Cranberry Squares

2 sticks melted butter (or margarine)
2 beaten eggs
1 1/2 cups of flour
1 1/2 cups of sugar
2 cups whole cranberries
1/2 cup of chopped walnuts

Combine beaten eggs with melted butter in large bowl -mix well. Add flour and sugar - mix well. Add cranberries and nuts to mixture until well blended.

Spray bottom of 9" by 13" pan with Pam or butter/substitute.Bake in heated oven 325 degree for 55 minutes. Remove when done.

Swirled Fudge

Beautifully swirled, this new twist on the classic NESTLÉ® TOLL HOUSE® Famous Fudge combines our semi-sweet chocolate and white morsels to create creamy confection perfection. These treats are perfect for holiday gift giving or to serve at holiday gatherings. The key to success on this recipe is to read the recipe through prior to preparing, have all your ingredients measured out, the baking pan prepared and work quickly!

Swirled Fudge

1 1/4 cups granulated sugar
2/3 cup (5 ounce can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups mini-marshmallows
1/2 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Line 8-inch-square baking pan with foil.

Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat and stir in vanilla extract and marshmallows. Stir vigorously for 1 minute or until marshmallows are melted.

WORKING FAST, pour 1/2 cup hot mixture into glass measure. Add white morsels (do not stir); set aside.

WORKING FAST, stir in semi-sweet morsels into saucepan until morsels are just melted. Pour into prepared pan.

Stir white morsel mixture until morsels are just melted.

Drizzle white morsel mixture over semi-sweet chocolate mixture; swirl with knife for marbled effect. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
Makes 48 pieces.

Estimated Times
Preparation Time: 10 mins
Cooking Time: 6 mins
Cooling Time: 2 hrs refrigerating

Pumpkin or Sweet Potato Fudge

Pumpkin or Sweet Potato Fudge
Make the whole family smile and your guest will beg for the recipe!!!!!

3 cups sugar
3/4 cups butter or margarine
1 (5-1/3 ounce can or 2/3-cup) evaporated milk
1/2 cup solid pack pumpkin or sweet potatoes
1 teaspoon pumpkin pie spice
1 (12-ounce) package butterscotch morsels
1 (7-ounce) jar marshmallow creme
1 cup chopped toasted almonds or pecans
1 teaspoon vanilla extract

In heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring  to boil, stirring constantly until mixture reaches 234-degrees (about 10 minutes). Remove from heat, stir in butterscotch morsels.
Add marshmallow creme, nuts and vanilla. Mix until well blended. Quickly pour into greased 13 x 9-inch pan, spreading just until even. Cool at room temperature; cut into squares. Store tightly wrapped in refrigerator.

Yields 3 pounds

Southern Chocolate Walnut Fudge

Southern Chocolate Walnut Fudge

2 cups evaporated milk
1/4 cup cocoa powder
6 cups sugar
1 tsp salt
6 TBS butter (or margarine)
1 cup marshmallow cream
1 1/2 cups chopped English walnuts

1. Put the milk, cocoa powder, sugar, salt and butter in a large sauce pan.

2. Mix the ingredients over medium high heat until the mixture comes to a boil. Stir often.

3. Once mixture comes to a boil, stir constantly while maintaining a hard rolling boil.

4. Cook until the mixture reaches the soft ball stage (see note below).

5. Remove from heat and let cool 10 minutes.

6. Stir in the marshmallow cream and nuts. Beat vigorously until the real glossy look is gone.

7. Spread out in a 12 x 9 pan coated lightly with spray or butter.

Wait until the fudge is set (hardened up) to cut.

Note: Soft boil is when a drop of the fudge mixture in a glass of cold water immediately forms a soft ball. This should take about 5 minutes after you obtain a hard boil. If you have a candy thermometer, cook until temperature reaches 230-240 degrees F.

Chocolate Pretzel Rings Recipe

Chocolate Pretzel Rings Recipe
"If you like chocolate-covered pretzels, you'll love these simple snacks," promises Kim Scurio of Carol Stream, Illinois. "They're fun to make any time of year because you can color-coordinate the M&M's to each holiday."
24 Servings

48 to 50 pretzel rings or miniature pretzels
48 to 50 milk chocolate or striped chocolate kisses
1/4 cup milk chocolate M&M's

Directions
Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275° for 2-3 minutes or until chocolate is softened. Remove from the oven.

Place an M&M's candy on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store in an airtight container at room temperature. Yield: about 4 dozen.

Chocolate Pretzel Rings published in Quick Cooking November/December 1998, p44











Beth Layman :)

Homemade Marshmallows

Can you imagine your friend’s reactions when you tell them in your best snooty voice that you MADE the marshmallows.


Homemade Marshmallows
Yields: About 96 one-inch squares-try to cut them like ghosts!

Ingredients

Vegetable oil, for coating pan
1/4 cup(s) confectioners' sugar
2 tablespoon(s) powdered gelatin
3/4 teaspoon(s) powdered gelatin
1 3/4 cup(s) sugar
3/4 cup(s) light corn syrup
1/4 teaspoon(s) salt
1 tablespoon(s) pure vanilla extract
Food coloring (optional)

Directions

1. Make the marshmallow batter: Lightly coat a 9- by 13-inch pan with vegetable oil, dust it with 2 tablespoons of confectioners' sugar, and set aside. Combine the gelatin with 1/2 cup water in a large mixing bowl and set aside. Combine sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan and cook over medium-low heat, stirring occasionally, until sugar melts. Increase heat to high and continue to cook until a candy thermometer reads 250 degrees F. While constantly mixing with an electric mixer set on low speed, slowly add the hot syrup to the gelatin mixture. Increase the mixer speed to high and continue to process until the mixture triples in volume and becomes fluffy and white -- about 15 minutes. Add the vanilla and food coloring, if desired, and process until combined -- about 1 more minute. Transfer the mixture to the prepared pan and, with wet hands, press it into place. Cover the top with the remaining confectioners' sugar and allow to rest, uncovered, overnight.

2. Cut out marshmallows: Release the marshmallow mixture from the pan onto a cutting board. Cut into 1- by 1-inch squares. Toss each piece in confectioners' or superfine sugar. Store in an airtight container for up to 1 week.

Rum Balls

Rum Balls

2 TB Cocoa
Confectioner' s sugar
2 1/2 Cups finely crushed vanilla wafers
1 Cup finely chopped pecans or walnuts
3 TB Light corn syrup
1/4 Cup rum or bourbon

Into a large bowl, sift the cocoa and 1 Cup of confectioner' s sugar. Mix in remaining ingredients. Form the mixture into 1-inch balls with your hands. Sprinkle about 1 Cup confectioner' s sugar on a plate and roll the balls in it to coat.

Store in a tin for at least 1 week before giving them away. These cookies will mellow with age and will keep up to 1 month. They can also be wrapped in plastic wrap or foil. Recipes make about 36.

Candy Corn Fudge

Candy Corn Fudge

1 (12-ounce) package vanilla or white chocolate chips, melted
2 (16-ounce) containers vanilla frosting
1 (10-ounce) package butterscotch flavored chips, melted
1/8 teaspoon or more yellow food coloring, divided use
1/8 teaspoon or more red food coloring
48 pieces of candy corn

Line a 13 x 9 x 2-inch pan with foil, leaving a couple inches of overhang on each end; butter foil.
In a large bowl, combine melted vanilla chips and half the frosting; mix well. Spread 1/3 of mixture in prepared pan.

Combine melted butterscotch chips and remaining frosting in another large bowl; mix well. Add enough yellow and red food coloring to turn mixture orange. Stir until well blended. Spread orange mixture over white layer in pan.

If remaining white mixture has hardened, heat in microwave until just melted and smooth, stirring occasionally. Add enough yellow food coloring to turn mixture yellow; stir until well blended. Spread over orange layer in pan. Refrigerate 1 hour or until firm.

Use foil to lift fudge from pan. Turn white side up and carefully peel off foil. Cut into 48 pieces. Press a candy corn into the center of each piece. Store in the refrigerator.

Makes 48 pieces.
snagged from cooksrecipes. com

Hershey's Cocoa Fudge

Hershey's Cocoa Fudge

Recipe By : Hershey's

2/3 cup cocoa -- Hershey's
3 cups sugar
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter
1 teaspoon vanilla extract

Combine cocoa, sugar and salt in a large saucepan. Add milk gradually, mix thoroughly, bring mixture to a bubbly boil on high heat, stirring continuously. Turn heat down to medium heat and continue to boil the mixture without stirring until it reaches a
Temperature. of 236~. Remove from heat.
Add butter and vanilla to mixture. Cool and then beat. Cut when cooled.
To make vanilla fudge, just omit the cocoa.

Aaroni's Chocolate Cake With Truffles

Aaroni's Chocolate Cake With Truffles

Cake
14 ounces high quality unsweetened chocolate (60 percent cacao)
14 ounces cold butter, diced
2 ounces flour
7 ounces sugar
2 tablespoons cocoa
6- 7 eggs

Melt chocolate and butter until smooth, mix well. Add flour and cocoa. With a mixer, beat eggs and sugar for 5 minutes. Beat in the chocolate mixture.

Pour into a 10- or 11-inch pan. Top with the truffles and bake 30 to 45 minutes at 325 degrees.

Truffles (yields 20 truffles)

7 ounces chocolate
3-1/2 ounces butter
2 egg yolks
4 tablespoons cream
1 teaspoon whiskey (or liqueur or brandy)
1 teaspoon vanilla extract
Cocoa for sprinkling

Beat chocolate and butter over a bowl of hot water until smooth. Add egg yolks, cream, liquor and vanilla. Form the mixture into small balls.
Refrigerate until firm. Roll in cocoa.

Apple-Walnut Jellies

Apple-Walnut Jellies
This is a firm jelly candy good on its own. Great dipped in chocolate

2 2/3 C sugar
1/3 C pectin (powdered)
2 1/2 C. cool water
1 2/3 C light corn syrup
1 15-oz jar applesauce
1 T liquid citric acid or 1 t. citric acid and 1 T very hot water
1 C chopped nuts
powdered or granulated sugar

In a 4-qt saucepan combine sugar and pectin. Mix well; slowly add cool water, stirring until smooth. Bring to a boil stirring constantly. Heat syrup just to boiling point and add to sugar mixture. Continue to stir until boiling begins and cook rapidly to 220°, stirring constantly. Add applesauce and cook to 224°, stirring
constantly. In a separate container, combine citric acid and water or liquid citric acid. Stir well until dissolved; add to cooked candy.

Fold in nuts. Pour into well buttered 9" square pan. when cool and firm enough, cut and cool each piece in your choice of sugar, or dip in chocolate.

64 pieces

Lolly Pops

Lolly Pops

2 cups sugar
1 cup corn syrup
1/2 cup water
1/2 tsp. coloring
1 1/2 tsp. peppermint extract

Put the sugar, corn syrup and water in a saucepan. Cook over medium heat without stirring until a candy thermometer shows 305 degrees F. or until a little of the mixture pulls into hard and brittle threads. Cool it a little, then add the colouring and peppermint. Mix it well.

Place 4 dozen sucker sticks, or popcicle sticks on a greased cookie sheet. Do not put them too close together. Drop some of the candy syrup on each skewer, about as large around as an egg. If the syrup gets hard before you have all the suckers made, melt the mixture again over a low burner. Leave them for an hour, then chill them. When cold, wrap them in waxed paper.

TAFFY BUTTER CRUNCH

TAFFY BUTTER CRUNCH
From Beverlee's kitchen.

Can be made weeks ahead.

2 cups sugar
1 cup light corn syrup
1 cup water 3 cups dry roasted mixed nuts (from 2 jars, about 9-ounces each)
 OR - 3 cups unsalted roasted mixed nuts.
2 Tblsp. butter or margarine
2 teasp. vanilla
2 teasp. baking soda

Butter a jelly roll pan, 15 X 10 X 1.

Mix sugar, corn syrup and water in a large, heavy saucepan; cover, heat to boiling. Uncover and cook rapidly to 236 degrees on candy thermometer. (A teaspoon of syrup dropped into cold water will form a soft ball.)

Stir in nuts slowly, keeping mixture bubbling all the time, then cook rapidly, stirring constantly to 280 degrees on thermometer. (A teaspoon of syrup dropped in cold water will form a very hard ball.)

Stir in butter or margarine, continue cooking to 300 degrees on thermometer. (A teaspoon of syrup dropped in cold water will separate into threads that are hard and brittle.) Remove from heat.

Stir in vanilla; sprinkle soda over top quickly, then stir vigorously about 15 seconds, or until mixture is puffy.

Pour into prepared pan at once; cool completely. Break into bite-sized pieces. Store in container that is air-tight.

Academy Dark Truffles

Academy Dark Truffles
Servings: 40

2-3/4 lb. bittersweet chocolate
2 cups heavy cream
2 oz. orange liqueur
2 oz. almond liqueur
1 tsp. vanilla extract
6 oz. butter, softened
1/4 cup cocoa powder
1 lb. dark baker's chocolate
White chocolate, melted (optional)

Directions:

Shave bittersweet chocolate into tiny pieces; set aside. In a large saucepan, blend together cream, liqueurs and vanilla; heat until the cream begins to scald. Remove from heat. Add the chocolate pieces and whisk for 2 to 3 minutes or until the ganache is satiny and smooth, with no lumps of cream or chocolate.

Transfer ganache to a bowl and allow to cool (at room temperature) below 90 degrees F. Cut butter into small pieces and add, piece by piece, to the ganache, stirring well. Allow ganache to cool and become somewhat firm.

Line a baking pan with parchment paper. Using a small ice cream scoop, shape ganache into mounds and place them on the parchment. Refrigerate until set. Dust hands with cocoa powder; shape each mound into a uniformly shaped ball and refrigerate.

Melt dark chocolate in a double boiler. Arrange two sheets of parchment paper on work surface. Drop a truffle into melted chocolate. Retrieve with fork and tap the truffle 4 or 5 times against the surface of the chocolate to get rid of the excess.

Then scrape the sides of the pan with the fork and drag the fork (with the truffle on it) across one sheet of parchment paper to remove more chocolate. Place the finished truffle on the clean parchment; repeat with remaining truffles. If desired, use melted white chocolate to pipe designs onto tops of truffles.