1940 fudge recipe

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Hershey's rich Old Fashioned fudge// Like grandma made!

so,this recipe you know we have so many,recipes,for fudge that we all absolutely love,and,we kindly got out of the habit,of our old-fashioned fudge,i can remember my grandma and even,anybody in my family as far as that goes,we never made fudge out of chocolate,chips,and sweetened condensed milk it was,always out of,sugar,just plain sugar,and hershey's cocoa,powder baking powder that's what the,fudge was always made out of this recipe,is is the old version the old recipe,that used to be,on the back of the hershey,cocoa,can,for making fudge and it's some of the,best i read when i eat this it always,brings me back,to grandma because this was our fudge um,and i've even i even have videos making,fudge out of your chocolate chips and,your sweet condensed milk and,and all that and they're so creamy and,so good,but,they're not your original,grandma's,homemade chocolate fudge,and this is so good so i want to come in,and i want to share this recipe with,y'all um a lot of y'all probably already,know this recipe but there's a lot of,y'all that probably don't if you ever,get the chance to really want to get,that,that taste of the old-fashioned,and when i talk about this i talk about,it because,it's a different,it's a different texture it's a good,texture but,it's a different texture but,mostly it is how how rich and chocolate,it is because it's not chocolate chips,it is your hershey's uh pout cocoa,powder,and it's just,to me it's the best because it tastes it,just has that original chocolate taste,so anyways,let's get started on our fudge,um there's a little bit more to it than,maybe your your two or three ingredient,easy,uh throw together fudge but let me tell,you something,it's so worth it anything that was made,by grandma or grandma's recipe you know,it's always worth it,now i'm going to call out my list of,ingredients,and if you want to you can stop it right,now and get you a pen and paper,and write this down,we got three cups of sugar,2 3 cups of hershey's,baking cocoa,you can use regular or you can use the,dark cocoa,an eighth of a teaspoon of salt,one and a half cups of milk,a fourth of a cup of butter which is,half a stick,one teaspoon of vanilla,and then you need to have,a candy thermometer,for this candy to turn out right you,either need a thermometer,or,you want to do the cold water,test,and that's just a small amount,of the mixture dropped into very cold,water,and if it forms a soft ball and then,flattens when you remove it from the,water,then you know it's ready,i like to use the thermometers i think,my candies come out better when i use a,good thermometer this one right here is,a good one and,if you look on my amazon store,i'll put one or two on there if you're,interested now there's all kinds of,different ones you can buy them at,walmart and different places but this is,the ones that i like right here now when,you put your thermometer down in your,pot you want to make sure that the,bottom the bulb part the very bottom of,your,thermometer is not touching the bottom,of the pan because you won't get,accurate temperature on your candy,i've got a heavy,pot right here this is,a pot i got from sam's club,it's a food service pot it's very thick,very heavy it's good for making candy,um,i know,different stores i never could find a,good one at walmart,i'm sure there's some online stores you,might find one but like i said this,comes from sam's club,amazon probably has a few,but this is,food service,grade,pot here,so what we're going to do,this is a 2.75,quart is what this is,i'm going to turn my heat on,about medium high,you want to,mix your three cups of sugar,your two-thirds cup,of hershey's cocoa,eighth of a teaspoon of salt,and i'm going to just stir this a little,bit now when you're doing this you want,to use a wooden spoon,stir it around a little bit,now i'm going to add,my one and a half cups of milk,i'm using evaporated milk,don't use sweetened condensed milk,that's a whole nother recipe,this is the old-fashioned,fudge and they didn't use sweetened,condensed milk with that and i should,have waited to put that in there after i,got my stuff in here but that'll be okay,we'll get it mixed up,like i said i've got it over medium high,heat,i want to bring this up to,softball,stage,now that's 234,but i like to,go a little bit higher on mine i like to,go to 240.,i'm just a rebel that way,but first what you're going to do is,you're going to have to bring this to a,bowl,and once it comes to a bowl,after it comes to a boil you're going to,quit stirring it,and you're going to let that temperature,come up,now i know people think well it don't,matter what you start with or,this or that,but you know what sometimes it does,sometimes that's why your candy turns,out and why sometimes they don't,so that's all we got in our pot for now,i'm gonna get this mixed up as good as i,can,i've got a 8x8 square pan,here that i've got full on and i've got,it buttered,now,the one thing i do know is you can't,double this recipe and make it co

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Dale's Famous Old Fashioned Hershey's Fudge

Dale's Famous Old Fashioned Hershey's Fudge

hello and welcome to my first ever,youtube video,on how to make dale's old-fashioned,hershey's judge,you know one of my favorite childhood,memories was with my mom around,christmas time,we got out of the pan and the hershey's,cocoa,and the sugar i knew what was coming she,was gonna make a,big pan of old-fashioned fudge and i've,made it for a lot of friends and family,over the years,and they'll ask me for the recipe and,i'll give it to them and they'll come,back and say,you know dale i just couldn't get it to,come out the way you do what's your,secrets,so that's why i'm making this video to,share my secrets with you,so you can pass it on down to your,friends and family,okay so one of the secrets is the size,pan you use,a lot of people use too big of a pan i,got a tape measure here,as you can see this is eight inches wide,about what is that,five inches deep if you get it too wide,if you get a pan like,12 inches wide or so it just doesn't,cook right so be sure you get a pan,close to this size some other things,you're going to need is a wooden spoon,i've tried it with a middle spoon at the,end it just doesn't work right so be,sure you have a wooden spoon,got a two cup measuring cup one cup,measuring cup,a one-third cup measuring,measuring spoons have a candy,thermometer,that comes in real handy you can make it,a lot more accurately with a candy,thermometer,i'm going to show you how to make it,without it but if you have one it really,does work a lot better with it,and this this is the most handy device,in the world,the stir mate the first 20 minutes you,cook this fudge,you have to stir it continuously,so my son brought me this for christmas,one year it's the most handy device,i've ever had so that's the tools you're,gonna need,all right so i'm gonna put in three cups,of sugar,all right we're going to put in,two-thirds cup of hershey's cocoa,okay we're going to add in one and a,half cups of milk,okay so this is just a regular old ge,gas oven,this is one of the secrets probably the,biggest secret of cooking this foot,right,as you can see i got the dial here and,there's dots around the edge of the,dowel,i'm like just under the second dot,and if you look at the flame the flame,is not,very high now you may have to do this,two or three times to get it right,but the trick here is is to put the,fudge on the plant,and it should boil in about 20 minutes,anywhere from 18 to 22 minutes,is a good time but if you boil in 10,minutes you cooked it way too fast,and if it takes 30 minutes you've cooked,it way too slow so,the sweet spot is 18 to 22 minutes at,this point if you don't have one of,these holes,fancy stirrers you've got to stir this,fudge,constantly until it boils,all right so we've got a nine by nine,pan here,we're gonna line up the foil,okay so we got eight minutes left on the,20-minute timer,as you can see it's still not boiling,it's kind of getting little bubbles,around the edges so that's good,it's not boiling yet if it was already,boiling we'd have a little problem,so i forgot to mention that if you don't,have this stirrer,and you should be stirring with a metal,spoon right now,okay so we're 20 minutes in,and you can see it's starting to boil,the level is coming up,towards the top of the pan that's why,you got at least a five inch deep pan,this will keep,rising if you get too shallow of a pan,it will boil over so you don't want that,so now what we're gonna do i'm gonna,turn this off,take it out,and we're going to cook about another 20,minutes,at the same temperature without stirring,and what we're looking for is to get,this candy thermometer,up to 234 degrees,that's the temperature you want it at so,i'm going to put that in,you don't want it sitting on the bottom,of the pan about halfway down in there,so we'll come back in about 10 minutes,and i'm going to show you,how to check the doneness of the fudge,when it's not done and when it is done,if you don't have a candy thermometer,you can see how high the level of fudge,is getting down,that is starting to really get into,boiling,okay so here we are at the 10 minute,mark i wanted to show you what the fudge,looks like,it was almost all the way up to the top,of the pan now it's dropped back,down about an inch i'm gonna have to,clean off this,thermometer but it looks like right now,it's about,2 27 or 28.,we still got a little ways to go i,wanted to show you,if you don't have a candy thermometer,how to check to see if it's done,with water so right now it's not done so,i'm going to show you what the knot done,looks like get a little bit of it in,your spoon there,you drop it in the water,and if you look at the top here,it's just sort of sitting on the top,it's not going to the bottom,that means it's not done yet,that's how you tell when it's done it,goes straight to the bottom,and clumps up in a big bottle so we'll,come back here,maybe another five minutes and see how,we're doing,okay so we're down to five minutes,as you can see the fuzz level has,dropped considerably the

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Hershey’s Old Fashioned Cocoa Fudge. How to make the BEST Fudge!

Hershey’s Old Fashioned Cocoa Fudge. How to make the BEST Fudge!

hi,welcome back to nana debbie's kitchen,tonight we're going to make,a recipe that i've been making since i,was a little girl,and i would stand in a chair at the,stove with my mom beside me,helping me to make this recipe it's,hershey's,cocoa old-fashioned fudge,okay i'll post the recipe on my website,nanadebbieskitchen.com okay we're going,to start out,with 2 3 cup hershey's cocoa,2 cups sugar,one and a half cups milk and i would,recommend using whole milk for this,and you don't want to dump this in all,at once because you got to mix,that cocoa,up with the milk and sugar and it will,get like little pockets of uh,chocolate hooked around in there see,so you got to really kind of work it a,little bit and mix it,put the milk in in like uh,thirds,go ahead turn that on let's start,getting hot,uh one thing about this recipe too,and i think it's that way with a lot of,well,some candy recipes you do not want to,just stir this the whole time it's,cooking because it'll kind of um,turn to granules of sugar it'll get too,sugary,so you know just cook it on like,medium low and let it cook,and stirring it occasionally,if you've got a candy thermometer it's,best if you use that but there's,also where we drop some of it into,cold water if you're able to pick it up,and it forms a softball stage,then it's done okay um,i want to bring you back so i could show,you what this looks like,it's coming together really nice and it,won't be long until it's done,uh just so you know i forgot to tell you,well ago when i was adding the,ingredients that you add like an eighth,of a teaspoon of salt with it too,so i threw that in there and it's been,cooking and it has to cook two softballs,at the stage,or 234 degrees i can absolutely tell,this is not done yet,because when you drop that in the water,and see how it's all separate,that should start forming and when it,starts forming,then you'll know it's done so i'll bring,you back in a few minutes when this is,ready,so that you can see looks like it's,about there,and i'll show you the difference in this,remember when i dropped it in the water,a little earlier look in here see how it,formed,and now it's made like a little,softball stage,see how it holds together,so i'm gonna set that there scoot that,hot thing back so i don't burn myself,now i've buttered a platter to get ready,for the fudge,we got some work to do still okay so,two tablespoons butter,uh half cup peanut butter creamy peanut,butter,now you can also add like marshmallows,in this,you can put pecans i'm choosing walnuts,uh you can put pecans you can put,crunchy peanut butter and skip the nuts,in it if you want,so you can kind of make it your own a,little bit we're going to put,a teaspoon of vanilla,vanilla extract,and this is about a cup and a half of,walnuts,i kind of just broke them up into pieces,so you can see it's,looking pretty good you want to kind of,just stir it a little bit,until it starts to really,stiffened upper on you and then you want,to get it in the platter quick because,it,once it gets that point it'll set up,fast on you,all right this is really hot,brother-in-law mark loves this stuff,when he finds out i made this he will be,over here wanting some of it,this is really too big of a platter for,it though you guys,okay we're back i let this set up and it,probably is still,really warm so it needs to sit a little,more but i did cut a piece out of it,and you can see i transferred it to,a better sized dish um but let's see,this is so good,really really good one tradition we have,in our family,might sound a little crazy to some,people but we're watching the movie,of course we like to make popcorn we,like fudge with it,popcorn and fresh candy it's absolutely,great together all right well come back,and join me again,thank you

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Vintage Hershey's Cocoa Fudge from the 70's & 80's

Vintage Hershey's Cocoa Fudge from the 70's & 80's

hello everyone it is good to see you,here once again on these delights,i have a little bit of a cold today so,just bear with me,um as a matter of fact i think i'm going,to have a copic test done hopefully in,the next day or two i've been living,with doug who has coven,i don't know if i have coveted or just a,cold who knows anymore,so anywho i'm gonna get tested so i'm,going to make today,vintage hershey's rich cocoa fudge,recipe,from the 70s and 80s and once i get my,test done,i'll be sure to know who i can share,this with it's either going to be with,whoever,or it is going to be with people who now,have covert or have already had it,so let's get started first,you are going to need three cups of,sugar,i like to use domino's use whatever you,like,two-thirds cup hershey's cocoa,it says you can also use hershey's,special,dark cocoa too 1 8 teaspoon,salt one and a half cups,of milk one quarter cup,or half a stick of butter and one,teaspoon,of vanilla extract it says it also,requires,a candy thermometer well i have a meat,thermometer here,and i looked it up and the one i bought,can also be used as a candy thermometer,how cool is that,double duty thermometer great so i'm,going to use that,so first what we need to do which i have,already done,is line an eight inch or nine inch,square pan with foil,and it says to take it up over the side,and we're going to butter that,i just bought some nine inch pans,but the last fudge recipe i had called,for a nine inch pan and i didn't have it,so voila click of a button on amazon i,have two nine inch pans,perfect so we butter that we let the,aluminum come up over the sides,butter it and it's ready for our fudge,one thing you're gonna have to do,is make sure you follow the directions,exactly because if you don't guess what,your fudge is not going to set up right,and this one especially it's,let's move this stuff out of the way,here it says,first we're going to mix sugar cocoa and,salt,so let's get our sugar cocoa,and salt,in heavy saucepan stir in milk,cook over medium heat and when we're,cooking it over medium heat we're going,to stir,constantly until the mixture comes to a,full,boil and when you say full boil that,means,it is rolling it is a full boil,so i'm going to go ahead and turn this,on medium heat which i should have,already had that same time,sugar cocoa and salt,let's get that all mixed up here i'm,going to stir this right now with this,type of spoon,won't be able to use that once the pan,is hot,smells good,have any of you taken tours of the,hershey chocolate factory,i love going through that factory you,know just riding in a little cart,i actually like any ride that involves a,cart,i don't have to walk i don't have to,think,i just sit down in that cart relax,and let them talk to me and show me,things,that's the best rising amusement park,the ones where i can be lazy okay,here we go that is there,i'll wait until that heats up to medium,and then it says once it hits medium,and it has a rapid boil,then it says boil without stirring at,that point in time this,recipe wants us to stop stirring until,the mixture reaches,234 degrees some of you kids watching,here today,weren't even around in the 70s and 80s,how sad is that,i was born in the crazy 60s,wouldn't change a thing,okay let's put that there we're going to,stir this in,is this ever going to come to a boil,that's the question of the day,i don't know i think i've been here for,about 10 minutes stirring constantly,waiting for some sort of boil to happen,wait it's going to start here,it really is i just don't have much,patience i'm just,i'll put up on the screen how long it,took,to stir constantly until it came to a,rapid boil,once again there,gonna stop,now remember don't put the candy,thermometer,on the bottom of the pan,it's at 221 i needed to come to 234,just about at 227 this is so intense,oh my gosh,give it another minute,okay let's give it another minute,remember you have to be patient i know,i'm not but you have to be patient,elsa's not going to turn out good okay,it's at 231.,three degrees off yet at three degrees,three degrees makes a difference,might not think it does but apparently,in fudge making it does,233 234,it made it remove it from the heat,put in your butter and your vanilla,do not stir let it come down to,100 that vanilla made it bubble,let it come down to 110 degrees,they say cool at room temperature 110,beat with wooden spoon until fudge,thickens and just begins to lose some of,its gloss,quickly spread into prepared pan first,time i tried to make the fudge,i didn't want to have to beat it with a,hand i don't have a wooden spoon but i,do have this which is shaped like a,wooden spoon,and it's a firm firm spoon so i'm going,to use that,and whip this up beat it up actually uh,the first time when i tried to use it,with a beater it just didn't work,so we're going to start this it took,about 40 minutes to cool to 110.,we're going to start beating this up,i'm going to move this in here,what we want to do is

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Hershey’s Fudge Recipe | Old Time Fudge|Old Fashioned Chocolate Fudge

Hershey’s Fudge Recipe | Old Time Fudge|Old Fashioned Chocolate Fudge

hello everyone i'm becky and welcome to,my kitchen,today i'm going to be making chocolate,fudge old-fashioned chocolate fudge,just how my grandma used to make the the,the ingredients are so simple it's just,hershey's cocoa canned milk,corn syrup pure vanilla extract,and half a stick of butter the process,that you make it is very similar to,the vanilla fudge that i made in a,different video,if you haven't seen that check that out,where i give a really detailed approach,to making,old-fashioned fudge so this is my,vanilla fudge that i make,and we always kind of called it white,fudge that's what my grandma called it,it is the creamiest best veggie will,ever eat,and i'm not trying to brag but it just,really is and this chocolate fudge,recipe is just as creamy and just as,good i've got about three cups of sugar,in here,of course the recipe will be in the,description and the,one of the things that i do different,from the vanilla fudge is i like to mix,my cocoa and my sugar together,before i put the rest of my ingredients,in there so that way,you won't have big clumps of cocoa,if you try to put your cocoa in last or,when you got wet ingredients in there,you'll get big you'll get you will get,clumps of cocoa in there so i just put,put it in here and whisk it,until the cocoa was well blended with,the sugar,okay so i'm going to add the rest of the,ingredients,my half a stick of butter real butter,not margarine,two tablespoons of corn syrup,you gotta have your other form of sugar,in there to keep the,fudge from crystallizing so that's,that's the purpose of the corn syrup,so the recipe calls for one and three,fourths cup of milk,so my grandma always use canned milk and,this doesn't measure out quite exactly,to one and three-fourths cup,so what i do is i just top off the,remain,the remainder with,well actually that is about one and,three-fourths cup,okay one can of evaporated milk,only that after all so we're gonna cook,this on the stove,on medium heat i'm going to use a candy,thermometer,now you don't have to have a candy,thermometer it does make it easier,but you can also do the if you don't,have a candy thermometer,you can do the cold water method and i,will show you that as well,and this is a,a loaf pan of course you see i have,aluminum foil in here i've sprayed that,with pan,because my fudge will be going in there,and this is a spoon that i use you need,to use a good heavy duty spoon,and this is the one that i use for all,when i'm always make my fudge always use,this,and let's see pure vanilla extract you,want to make sure you have pure vanilla,extract,and i believe that is about it so,i'm going to go ahead and get this on,the stove,i'm going to finish my piece of vanilla,fudge that i don't need,and i guess i'm ready to go,see you at the stove,here i am stooping down now if um,if you if you're trying to make this,fudge the,this old-fashioned fudge for the first,time i would suggest,that you try the white fudge first the,vanilla fudge,because it is just a tad more forgiving,than the chocolate fudge and now the,chocolate fudge,tends to stick a little more,and it's it's much more particular,you have to stir it,pretty much the whole time it's on the,stove even after it starts to boil,you still maybe want to stir it a little,bit now i,some some recipes say don't stir it,after it comes to a boil,but if you don't i've found that,it kind of sticks a little bit so right,now it's on medium heat,and also the vanilla fudge,is easier to manipulate it sets up,easier,it's just an easier fudge to make so,putting the cocoa in this makes all the,difference in the fudge,as far as the way it cooks and the way,it sets up and all that,but once you learn how to make it,you know you know how to make it so,okay so my thermometer is saying 237,and now it's on 238 for some reason this,cooked up really fast,all right,okay so i've already taken my candy my,fudge,off the stove and put it on my marble,slab,i got a phone call and it got me a,little just,a little distracted so it's been a,hectic week,my mom's been in the hospital my,sister's in the hospital they both have,covered,and i mean it's just been awful so the,reason why i put mine on a marble slab,is because it cuts the cooling process,to about by,about 85 percent on the on the marble,slab,it takes about nine minutes to cool,whereas if i left it in the pan,it would take about 55 minutes to cool,so that's why,i love using the marble slab plus it's,easy to manipulate but you do not have,to have that you can absolutely,manipulate it in the pan just as well,because i did that for years,before i started using a marble slab so,i'm gonna let my can,let it cool for about about six minutes,or so more,and then i will manipulate it show you,how i do that and show you how it sets,up,okay so my fudge is ready it has cooled,i'm going to add a teaspoon of vanilla,these are my utensils that i'll be using,i've sprayed them with pams so that the,fudge won't stick,so now i'm going to start to manipulate,my f

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Old Fashioned Fudge Howto

Old Fashioned Fudge Howto

hey y'all it's Janine and today I am in,the kitchen and I am making whole,old-fashioned cooked fudge and this is,the recipe that my grandmother taught me,how to make and she's no longer with us,she passed away a few years ago but she,left me with this beautiful tradition of,making this old-fashioned fudge during,the holiday season to give to loved ones,and friends so I want to share this,recipe with you and how to make it and I,promise candy making is not as difficult,or as intimidating as you may think it,is or you may have been told it is it,really is a lot simpler it's just a,matter of having a really good candy,thermometer and a little bit of patience,the recipe I'm making today is a double,batch of the fudge but I am in the,description box going to list the recipe,for a single batch which you would pour,into an 8 by 8 or 9 by 9 size pan or in,even into a round pie 10 that is coated,with cooking spray or butter but anyway,this is my grandmother's recipe and it,is from from my kitchen to yours thank,you so much for tuning in and here we go,okay the first thing we're going to,start off with is a nice heavy pot you,need a pot that's got a good weight to,it and conducts heat evenly and I'm,using a magnetite pot and I want to say,this is a four a four quarter or six,quart now remember I've doubled the,recipe but I am going to put the,ingredients for a single recipe down the,description so I've got six cups of,sugar in here and oh and also you need,to get about a nine by 13 pan and I,lined them on with aluminum foil and,then sprayed some pay a minute so that,the fudge will release fairly easily,also need a couple of cups of chopped,pecans a dash of salt one cup of,unsweetened cocoa I'm going to need 1/2,cup of corn syrup and about a teaspoon,of a good quality vanilla and we're also,going to need which I don't have here in,front of me but we're going to need,two cups of evaporated milk so let me,set the camera up and I'm going to show,you how we put everything together okay,- my sugar I'm gonna add 1 cup of the,cocoa and it's okay if a little bit,extra gets in there it's not going to,hurt anything,so there's another cup of cocoa and I'm,also going to add the two cups of,evaporated milk and one can of,evaporated milk is not quite two cups as,you can tell it's it's fairly close so,I'm just going to add a little extra,just regular milk to make it two cups,and for the Cairo syrup or the corn,syrup I spray a little bit of Pam in my,measuring cups so that the corn syrup,guides out fairly easily so I'm gonna,measure 1/2 cup of corn syrup,and now just a pinch of salt okay I'm,gonna turn my fire on a medium heat,because we don't want to bring this up,to temperature too quickly and the exams,to take my wire whisk and just gently,incorporate all these ingredients and,once we get all these ingredients,incorporated I'm going to put my candy,thermometer hook it onto my pot and I'm,just gonna let these temperatures come,up to this pot of candy rather come up,to a slow rolling boil and just let it,continue to do that stirring,occasionally until it comes up to like I,said five degrees above soft ball now if,you're in a dry climate then you just go,to softball stage but like I said if,you're like me and you're in a humid,climate and it's you're having a,particularly wet day then I would say go,of five degrees above softball and your,candy should turn out perfectly okay I,just wanted to show you the kind of boil,that we're looking for with this candy,as you can see it's it's just kind of,bubbling around the edges of the pot and,that's what we want it to do for a,little while we don't want to rush it,up to temperature I could increase the,fire under my pot to get it up to,temperature faster but we want to bring,it up a little bit more slowly i find,that the consistency of the candy it's,better if we bring it up to temperature,a little slower and i wanted to show you,my candy thermometer i don't know if,you'll be able to read this on videos,that will or not but it shows that the,temperature marks if it's softball or,hardball you see if i can zoom in and,get you anything i think this team is,going to keep us from seeing it well but,at the different temperature marks it,shows if it's you know where the,softball stage is hard ball,soft crack hard crack and so forth I,highly recommend this type of candy,thermometer because it does take a lot,of the guesswork out of making candy,okay now we've got things boiling just a,little bit harder our temperature is,about a - around 220 225 degrees so,we've got about 15 more degrees to go,and that's probably going to take,another 10 or 15 minutes like I said I'm,not rushing this with the humidity in,the air you need to let this cook a,little slower and let some of the,moisture evaporate out of the candy but,we're just going to continue on like,this for a few more minutes,my candy has reached 240 degrees which,like I told you is 5 degrees above a,softball and the only reason I'm cooking,it to that

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Hershey's Vintage Rich Cocoa Fudge Recipe

Hershey's Vintage Rich Cocoa Fudge Recipe

hello everyone it is good to see you,here once again on these delights i'm,going to make today vintage hershey's,rich cocoa fudge recipe from the 70s and,80s,first you are going to need three cups,of sugar two-thirds cup,hershey's cocoa it says you can also use,hershey's special dark cocoa too,one-eighth teaspoon salt,one and a half cups,of milk,one quarter cup or half a stick,of butter,and one teaspoon of vanilla extract it,says it also requires a candy,thermometer well i have a meat,thermometer here and i looked it up and,the one i bought can also be used as a,candy thermometer how cool is that,double duty thermometer great so i'm,going to use that,so first what we need to do which i have,already done,is line an 8 inch or 9 inch square pan,with foil and it says to take it up over,the side,and we're going to butter that,one thing you're going to have to do is,make sure you follow the directions,exactly because if you don't guess what,your fudge is not going to set up right,and this one especially,it says first we're going to mix sugar,cocoa and salt in heavy saucepan stir in,milk cook over medium heat and when,we're cooking it over medium heat we're,going to stir constantly until the,mixture comes to a full,boil and when you say full boil,that means,it is rolling it is a full boil but we,are going to mix the salt,mix the cocoa,and mix the sugar,sugar cocoa and salt,i'm going to stir this right now with,this type of spoon won't be able to use,that once the pan is hot,okay here we go that is there,i'll wait till that heats up to medium,and then it says once it hits medium,and it has a rapid boil,then it says boil without stirring at,that point in time this recipe wants us,to stop stirring until the mixture,reaches,234 degrees,let's just wait see if this is hot,i can feel heat,we're going to stir this in wait i see,some sugar,patches here,some of you kids watching here today,weren't even around in the 70s and 80s,how sad is that,i was born in the crazy 60s,wouldn't change a thing,okay let's put that there we're going to,stir this in,we'll get the milk and this all mixed up,and it's going to take it a while to get,to a rapid boil,i'm going to stop,now remember don't put the candy,thermometer,on the bottom of the pan,it's at 221 i needed to come to 234,okay it's a 223,come on,just about at 227 this is so intense,oh my gosh,229,come on 234 come on,come on 234,okay let's give it another minute,remember you have to be patient i know,i'm not but you have to be patient else,it's not going to turn out good,okay it's at 231,3 degrees off yet at 3 degrees three,degrees makes a difference might not,think it does,but apparently in fudge making it does,232 two more degrees,233,234 it made it,remove it from the heat,put in your butter,and your vanilla do not stir,let it come down to 100,that vanilla made it bubble let it come,down to,110 degrees,so we're going to start this it took,about 40 minutes to cool to 110.,what we want to do is lose all the shine,most of it anyway we don't want to have,it really,glossy i guess they say,this is like arm muscle exercises at,least for one arm,after this i'll have one big arm,and one little worm,you can hear it like bubbling,and that's air flapping in there,tell you what this fudge takes some work,the little air bubbles are popping,okay my arm's getting tired,still has a little gloss or shine to it,i'm gonna put it in the,pan here i did that for about eight,minutes,this is getting pretty thick,okay now we'll just let it chill relax,see how it turns out wish me luck,this has been cooling for a little while,that makes it so convenient,feels like it's cooled the whole way,through,let's see how it turned out,put this down,i know i'm going to be cutting right on,my countertop,don't look,yes,perfection,no sugary grainy texture,not too hard,yeah that's good,if you just want your fudge thicker put,it in an eight by eight,or you'll get about this thickness,which is fine,yes i'm very pleased very pleased indeed,so thanks for joining me here once again,on these delights and have a wonderful,wonderful evening

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NO FAIL Hershey's Old-fashioned Chocolate Fudge | Just Like Grandma Use to Make #hersheys #fudge

NO FAIL Hershey's Old-fashioned Chocolate Fudge | Just Like Grandma Use to Make #hersheys #fudge

hey everybody it's penguin again and,we're again on fudge friday,i have,asked someone if they wanted me to show,them how i do my,old-fashioned hershey's chocolate fudge,last year i did make chocolate peanut,butter but i didn't make any just plain,chocolate with no nuts or anything,now if a lot of you remember the,old-fashioned hershey's fudge that our,grandparents our grandmothers used to,make and,our moms it was quite,it was quite a chore to make that one,and have it actually set up like it's,supposed to,it was definitely a labor of love well,i'm basically making the same thing but,i'm making it my way and it's not going,to be quite so tedious,now this fudge does have a different,base than any of the other fudges that i,make,and though i don't use a candy,thermometer because i don't like using,candy thermometers,i will be doing a soft ball,test on this fudge,and when we get to that point i'll show,you how i do that,um but for this one you're going to be,needing some granulated sugar,you're going to be needing some milk i,use whole milk you can use two percent,it will work out fine but i prefer to,use whole milk,you're also going to need some hershey's,unsweetened cocoa,and that's this right here i have this,one and i have a big one,over here this is my,i just bought this one at sam's this,year this is my big boy right here,because my other one is about empty,you're gonna need a stick of margarine,um,and i used a few of these this is a,11.5 ounce bag of hershey's milk,chocolate chips,i won't be using all of these i'll only,be using about a third of the bag,and you're also going to need some,vanilla extract,so that's pretty much all we're going to,be using in this fudge and it is going,to be just,a beautiful,chocolate creamy chocolate fudge,without all the,hassle that would come with the,traditional old-fashioned hershey's,fudge mine is just a tad bit different,but yet again so am i a tad bit,different,okay i have my trusty old fudge pan here,the one i use for everything,so what we're going to do is we're going,to start out with our granulated sugar,we're gonna be putting in four cups,of level sugar,two,three,this is a very rich fudge,and there's four so there is our,granulated sugar going in,now,on top of our granulated sugar we're,going to be doing two thirds of a cup,of hershey's unsweetened cocoa powder,so as soon as i find my one-third cup,here,it's my one-third cup i'm gonna i want,two of these i want a total of two,thirds if you get a little extra,chocolate in there it's not going to,hurt anything because,chocolate doesn't hurt a thing,and like i said this one is,this one i pretty much used it all i'll,go in and scrape off some of the,remnants on the sides but,can't let any chocolate go to waste now,can we,all right opening up my new one right,here,and i'm gonna take a spoon and finish,filling this one,again we want two thirds of a cup and i,usually pack it down,to make sure that i'm actually getting a,full 1 3 cup,so there's one third,take this out now,and i'm just going to go in and,see if i can do it without making too,big of a mess,i'm gonna get me another,one third cup,of cocoa so that is a total of,two-thirds cups,okay,and clean up my chocolate mess,all right,now,to this,we're going to add that one cup of milk,i'm going to give this a little bit of a,stir first,just stirring up my my chocolate into my,sugar a little bit,all the lumps and clumps and all of that,will,dissolve as you're cooking it,so no worries about that,okay,now i want one cup of milk,and that's going in,all right,now i'm going to take this over to the,stove,and i'm going to get it all mixed up,again my burner is going to be on almost,high just,between high and the notch,one notch up from high,i'm going to cook it until it comes to a,boil once it starts boiling i'm going to,set my timer for about five minutes,no more no less,when i get to the four minute point i'm,gonna do a softball test,and i will show you what that consists,of so let's get this over to the stove,and get started okay and i'm back and,i've got my burner on almost high,and i'm just gonna get this all mixed,together now,all that sugar and cocoa mixed in with,the milk,because again we don't want anything,crystallizing on the bottom of the pan,so as long as we get it,blended together and there's no clumps,of sugar,then we'll be fine there won't be,anything that's going to crystallize on,the bottom,this is where it's good if you have,somebody in the,kitchen if your arm's getting tired you,got somebody in the kitchen that can,give you a hand helping you stir,i'm not going to ask chef to do that,because he's already been having a,problem with his,rotator cuff and that,so i'm doing this one on my own,besides that my flabby arms could use,the exercise,let's get this all stirred up,and remember you do not want to use a,whisk in this,we're not wanting to whisk air into it,so just get you a good old spoon of some,kind,i like to use my old trusty wooden spoon,but any spoon t

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