|Cocoa and Chocolate|
|by Walter Baker & Company|
The late 19th century saw a boom in the popularity of chocolate and chocolate products in America.
1 - 10 of 118 for fudge made cocoa
Microwave butter in ... minute. Stir in cocoa until smooth. Microwave ... Beat with mixer until spreading consistency. Blend in vanilla. Spread while warm.
Mix flour, sugar, cocoa, soda, and ... Chop 1 cup pecans. Toast lightly. Spread frosting between layers. Sprinkle with pecans. Frost top and sides of cake.
Combine flour, sugar, ... low heat until soft balls when dropped in cold water. Add cocoa and vanilla. Beat until desired stiffness. Spread on cool cake.
In a heavy ... combine sugar, milk, cocoa and salt. Cook ... wooden spoon until fudge thickens. Quickly spread ... Cut into squares. About 3 dozen candies.
Combine cocoa with sugar, salt, ... Stir frequently. Cook to 232 degrees, stirring several times. Remove from heat. Drop in butter. Cool. Add vanilla. Beat.
Line 8 or ... stir together sugar, cocoa and salt; stir ... wooden spoon until fudge thickens and loses ... pounds. In honor of Brandon and Jonathan Howe.
Combine cocoa, sugar and ... degrees and beat with mixer. Watch for color and texture to change. Pour into greased or buttered oblong pan and let harden.
Boil sugar, Karo, salt, cocoa and milk in ... until mixture boils. Put lid on just few seconds until sugar steams down. Remove lid and do not stir again.
Blend sugar, cocoa, salt and ... minutes). Remove from fire, add butter and vanilla. When candy has cooled, beat until creamy and pour into buttered pan.
Mix cocoa, sugar, add ... Cook until it reaches soft ball stage. Cool until lukewarm, add butter, vanilla. Beat until it thickens. Pour into buttered pan.
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