|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 38 for hersheys cocoa fudge
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Combine cocoa, sugar and ... butter. Do not stir. Cool until 110°F at room temperature. Beat until it loses some of the gloss. Pour in greased pan or dish.
Combine cocoa, sugar, and ... Remove from heat, drop in butter, cool until luke warm. Add vanilla and beat until mixture thickens. Pour into buttered pan.
Combine cocoa, sugar and ... temperature (110 degrees). Add nuts and beat until thick and loses some gloss. Quickly pour into buttered pan or dish. Cool and cut.
Mix sugar, milk, salt and cocoa together and boil until soft ball. Take off and add butter and vanilla. Beat until hard. Pour out and cut into squares.
Cook first 4 ingredients in a heavy pan to a soft ball stage. Remove from heat. Add last 2 ingredients and beat until it loses some of its gloss, ...
Combine dry ingredients ... temperature to 110 degrees. Beat until fudge thickens and loses some gloss. Quickly spread in lightly buttered 8 or 9-inch pan.
Thoroughly combine cocoa, sugar and ... degrees; beat until fudge thickens and loses ... and pour into pan. (Fudge does not set until poured into pan.)
Combine cocoa, sugar and ... STIR. Set saucepan in cold water to hasten cooling. Beat until fudge thickens and loses some gloss. Pour into greased dish.
Stir until boils ... key to making this fudge.) Cool to room temperature. Beat until thicken and loses some of its gloss. Spread in lightly buttered pan.
Thoroughly combine dry ... degrees. Beat until fudge thickens and loses ... Quickly spread in an 8 or 9 inch buttered pan (can add 1 cup nuts before beating.)
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