How do you make fudge ?

Question

I'm looking for the recipe that uses the Hershey's
cocoa powder.You know "the old fashioned way."Also I'd like to know how to make the peanut butter kind.

Answer 1

Here you go any kind of fudge you would every want to make
hope this helps..enjoy

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Fudge&ttl=270

Answer 2

If you Google "fudge recipe cocoa" you should find a ton of answers. My favorite recipe site (www.cooks.com) has already been mentioned, but there are other good ones out there. If you want a recipe for Hershey's cocoa, you might want to try their website, too. My recipe for fudge was always unreliable -- I'd do everything exactly the same way but sometimes it worked and sometimes it didn't -- so I won't share it with you.

If you're into making old-fashioned candy, look for recipes for homemade marshmallows. They really are fun to make and to eat.

Answer 3

I believe the recipe is still on the Hershey's cocoa powder label in the back. I must say though that I make killer fudge and it is quite easy and everyone loves it and request into at family get togethers. The recipe is on the back on Kraft marshmallow creme and it is really wonderful. Good luck! Oh bye the way you can probably find it on the net on the Hersheys web site!

Answer 4

Fudge
Yield: 16 servings

Ingredients
16 ounces cream cheese, softened
2 unsweetened chocolate squares (1ounce each) melted and cooled
1/2 cup sugar substitute (aspartame sweetener)
1 tsp vanilla extract
1/2 cup chopped pecans

Instructions
In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil.

Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.

Answer 5

hey jenn, look in this same category for a question posted some time after yours by icheeknows: Don't fudge on this?? hey fudge experts, give me some tips? It's got my fudge recipe. It's quick, simple, and very good.

Answer 6

MAPLE SUGAR FUDGE

1 1/2 c. pure maple syrup
2 c. granulated sugar
2/3 c. milk
1 T. butter, plus more for the pan
1 c. chopped walnuts

Put maple syrup, sugar & milk in a large saucepan or Dutch oven. Set heat at medium & cook, stirring constantly, until sugar dissolves. Reduce heat to medium-low & cook until a soft ball forms when a drop of the mixture is put into a cup of cold water or 234°. is reached on a candy thermometer. (This will take at least 15 minutes.) When the mixture reaches the soft-ball stage, remove from heat & stir in butter. Cool the fudge in the saucepan until the bottom of the pan feels comfortably warm. Stir in the nuts. Beat by hand until thick. The fudge will stiffen & lose its gloss. Spoon into a buttered 8”x 8” pan. Cool completely, then cut in 1” squares.

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PEANUT BUTTER CHOCOLATE FUDGE
This is the absolute best tasting fudge in the entire world!

4 c. sugar
12oz. can evaporated milk
24oz. (4 c.) semi-sweet choc. chips
1 c. butter, cut into small cubes
1 big spoonful peanut butter
1 T. vanilla
1 1/2 to 2 c. black walnuts

Butter a large cookie sheet. Place the chocolate chips, butter (not margarine), peanut butter & vanilla into a large bowl, & set aside. Combine the sugar & evaporated milk in a large 4-qt. pot. Stir constantly until it comes to a boil, after that you can stir it a little less often. Boil gently for exactly 6 minutes, then pour it into the chocolate chip mixture. Using electric beaters, beat the mixture until the butter & chocolate chips are melted. Add the nuts, & continue stirring until they are well mixed. The fudge should still be soft & glossy. Turn it onto the prepared pan, shaking the pan vigorously to get the fudge into all of the corners. You can spread it with a spoon, but the glossy finish might become hazy...this does NOT effect the taste in any way. Let fudge set up for about 1 hour before cutting it into small squares. When the fudge is good & hard, it can be placed in small containers & frozen, or given as love gifts. Small boxes containing 6 pieces of this fudge make a very nice gift.

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SOLDIERS’ FUDGE
This recipe gets its name from the fact that it ships well.

12 oz. pkg. semi-sweet chocolate chips
1 oz. chocolate square, unsweetened
1 can Eagle Brand Sweetened &
1 tsp. vanilla
Condensed Milk
1 c. nuts, chopped (optional)

In a saucepan over low/medium heat, melt together chocolate & condensed milk. When completely melted together (about 5 minutes), add vanilla & nuts. Pour into buttered square pan & chill about 2 hours. Keeps well for long periods if you can resist eating it.

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MASHED POTATO FUDGE

1/2 c. mashed potato, unseasoned
3 c. powdered sugar
1 c. coconut, flaked or shredded
1 tsp. vanilla extract
2-oz. semisweet chocolate

(Note: 1 med. potato usually equals 1/2 c.) Mash the potato, stopping before it is completely smooth. While the mashed potato is still hot, beat in the sugar & coconut; then the vanilla. Press into a lightly greased 8” square pan. Melt chocolate & pour over top. Chill & cut into squares. Keeps indefinitely in an airtight container in the refrigerator. Makes 64 one inch pieces.

VARIATIONS WITHOUT CHOCOLATE:
PEANUT BUTTER: Roll potato mixture on wax paper sprinkled with powdered sugar till very thin. Spread with creamy peanut butter & roll into a long log. Roll in a little more powdered sugar & refrigerate. Slice to serve.

TENNESSEE CHRISTMAS MINTS: Omit vanilla & substitute a few drops of oil of peppermint. Tint fondant pink with food coloring. Flatten balls to approx. 1/2” thickness.

COFFEE MOCHA LOGS: Add 2 tsp. instant coffee powder to recipe while kneading mixture. Shape into finger rolls 1/2”x2”. Roll in chocolate sprinkles.

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SUPER FUDGE

2 c. brown sugar, firmly packed
1/2 c. butter
1 c. non-dairy liquid creamer
1 c. sugar
2 c. marshmallow crème
2 c. nuts, chopped
1 1/2 c. choc. Candy Melt Wafers
1 tsp. clear vanilla extract
1 1/2 c. butterscotch Candy Melt Wafers

Chop all wafers, & keep separate. Combine brown sugar, sugar, cream substitute, & butter in a large saucepan. Cook to 234º, remove from heat, & let bubbles subside. Add marshmallow crème, chocolate & butterscotch wafers. Stir until well blended. Stir in nuts & vanilla extract. Pat into a buttered 9” square pan. Cut into squares when cool. Makes about 64 pieces.

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WHITE FUDGE

1 1/3 c. sugar
1/2 c. butter
2/3 c. non-dairy liquid Creamer
1/8 tsp. salt
1/2 lb. white Candy Melt Wafers
2 c. miniature marshmallows
1/2 tsp. clear vanilla extract
Candy Melt Wafers for dipping, (optional)

Combine in saucepan: sugar, butter, non-dairy liquid creamer, & salt. Cook without stirring to 238º. Remove from heat, & add the wafers, marshmallows, & vanilla extract, blending well. Pack into a 9” square pan. When partially cool, cut into approx. 64 pieces squares.

(NOTE: Other colors of candy melt wafers may be substituted for the white chocolate. Fudge may be cut into bars, then dipped into melted chocolate wafers.)

Answer 7

go to
cooks.com