looking for herseys cocoa receipe for fudge that used to be on the can?

Answer 1

Hershey's Rich Cocoa Fudge

3 cups granulated sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.
Makes about 36 pieces or 1 3/4 pounds.

Note: For best results, do not double this recipe.

Variations:

Nutty Rich Cocoa Fudge: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.
Marshmallow-Nut Cocoa Fudge: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)

High Altitude Directions: Increase milk to 1 2/3 cups. Use soft ball cold water test for doneness or Test and read thermometer in boiling water, subtract difference from 212°F. Then subtract that number from 234°F. This is the soft ball temperature for your altitude and thermometer.

Answer 2

Hershey's Cocoa Fudge

Ingredients
3 cups Sugar
1 1/2 cups Milk
2/3 cup Hershey's cocoa
1/4 cup Butter (1/2 stick)
1/8 teaspoon Salt
1 teaspoon Vanilla

Preparation
1. Line an 8- or 9-inch square pan with foil.


2. In a heavy 4-quart saucepan, stir together the cocoa and salt. Then stir in the milk.


3. Cook over medium heat, stirring constantly until the mixture comes to a full rolling boil. Boil, without stirring, to 234 degrees or soft-ball stage.


4. Remove from heat. Add butter and vanilla. Do not stir. Cool to lukewarm.


5. Beat with a wooden spoon until fudge thickens and just begins to lose some of its gloss. Spread quickly into prepared pan.


6. Let cool, and cut into squares.

Answer 3

Rich Cocoa Fudge
Ingredients:
3 cups sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
Directions:
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe.

VARIATIONS:
NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.

MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)

HIGH ALTITUDE DIRECTIONS:
-- Increase milk to 1-2/3 cups
-- Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract difference from 212°F. Then subtract that number from 234°F. This is the soft ball temperature for your altitude and thermometer.

Answer 4

http://www.hersheys.com/recipes/recipes/detail.asp?id=5303

Answer 5

go to hersheys.com and find it and lots more recipes

Answer 6

Bang on.

Answer 7

http://members.boardhost.com/auntrunner2/msg/2424.html
http://www.mealsmatter.org/recipes-meals/recipe/22179
http://www.hersheys.com/recipes/recipes/detail.asp?id=5303