Playing Along....

Okay, going along with Chasing Daisy who was reading Everyday Blogliners here's my very favorite fudge recipe in the whole world.  I've been making it since I was a teenager.  The recipe comes from the side of a Hershey's Cocoa tin (you won't find it there anymore).  I recently purchased an old tin with the recipe on it for old times sake.

Coca Fudge
2/3 cup Hersey's Cocoa
3 cups sugar
1/8 teas. salt
1 1/2 cups milk
1/4 cup butter
1 teas. vanilla

Combine cocoa, sugar and salt in a large saucepan.  Add milk gradually, mix thoroughly; bring to a "bubbly" boil on high heat, stirring continuously.  Reduce heat to medium and continue to boil the mixture, without stirring, until reaches a temp of 232F or (the way I do it) until a small amount of mixture forms a soft ball when dropped into cold water.

Remove saucepan from heat; add butter and vanilla to mixture. Do Not Stir.  Allow fudge to cool at room temperature. Beat by hand or with portable electric mixer until the fudge thickens and loses some of its gloss.  Pour and spread fudge in lightly buttered pan.

Comments

[Nancy Heindl]

Thanks for the old Hershey's Cocoa fudge recipe from the old box. Wonder why they don't put it on the box now?

[Nancy Heindl]

Thanks for the old Hershey's Cocoa fudge recipe from the old box. Wonder why they don't put it on the box now?

[Nancy Heindl]

Thanks for the old Hershey's Cocoa fudge recipe from the old box. Wonder why they don't put it on the box now?

[Diana]

Thank you so much for sharing your fudge recipe. My grandmother used to make that for us when we were little. She has been gone now for over 13 years and I thought I would never see that recipe again. Thank you again from the bottom of my heart.

[Maureen]

Thanks for sharing the fudge recipe! I know my boys will love it. Here's my recipe for cinnamon scones in exchange for your fudge recipe.

Cinnamon Scones

Preheat the oven to 230C (450F, gas 8)

200g (7oz) self-raising flour
pinch of salt
1 tsp (5ml) cinnamon
50g (2oz) butter
25g (1 oz) caster sugar
125ml (4 fl oz) milk, plus extra for brushing

Sift the flour salt and cinnamon into a bowl. Rub in the butter finely. Add the sugar. Add the milk all at once. Mix to a soft, but not sticky, dough with a knife.

Turn out onto a lightly floured board. Knead quickly until smooth. Roll out to about 1 cm (1/2 inch) thickness. Cut into 16 to 18 rounds with a 4 to 5 cm (1 1/2-2inch) fluted cutter.

Transfer to a greased baking tray. Brush the tops with milk.

Bake towards the top of the oven for 7 to 10 minutes or until well risen and golden.

Cool on a wire rack. Serve fresh with butter or whipped double cream or clotted cream and jam.

[Mary]

MMMMmmmmmmuh! Love that fudge. We used to make that too and I had forgotten all about it. I have an adaptation of your recipe that I use to make fudge sauce for ice cream - a big favorite. I can't give the receipe to you as it is one that I just throw things in a pan and it comes out. Gotta remember, I have been cooking for a loooooooooonng time - almost 50 years. Of course, you must remember, we started cooking when we were still in the womb, thus I am not as old as it would appear. Ha!

[Daisy]

Mmmmm, delicious! I'll have to substitute Hershey's cocoa for Cadburys but I think it'll work out fine. Apart from the calories :-))