{"id":163,"date":"2016-05-21T15:09:43","date_gmt":"2016-05-21T19:09:43","guid":{"rendered":"http:\/\/bethmorris.com\/cooking\/?p=163"},"modified":"2017-03-12T12:00:18","modified_gmt":"2017-03-12T16:00:18","slug":"fudge","status":"publish","type":"post","link":"http:\/\/bethmorris.com\/cooking\/fudge\/","title":{"rendered":"Fudge"},"content":{"rendered":"

Original Hershey’s recipe<\/span><\/p>\n

3 cups sugar<\/span>
\n 2\/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa<\/span>
\n 1\/8 teaspoon salt (optional)<\/span>
\n 1-1\/2 cups milk<\/span>
\n 1\/4 cup (1\/2 stick) butter<\/span>
\n 1 teaspoon vanilla extract<\/span><\/p>\n

1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.<\/span><\/p>\n

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\u00b0F 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.)<\/span><\/p>\n

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110\u00b0F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss (about 7 minutes). Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 64 pieces or 1-3\/4 pounds.<\/p>\n

NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.<\/p>\n

VARIATIONS:<\/p>\n

NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly in prepared pan.<\/p>\n

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\u00b0F (lukewarm). Beat 8 minutes; stir in<\/p>\n

1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)<\/p>\n

 <\/p>\n

Original recipe:
\nhttps:\/\/www.hersheys.com\/recipes\/recipe-details.aspx?id=5303<\/a><\/p>\n

From AllRecipes<\/a>: If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
\n<\/span><\/p>\n

Use olive oil instead of butter<\/a><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Butter<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

Olive Oil<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

Butter <\/span><\/span><\/span><\/p>\n<\/td>\n

\n

Olive Oil<\/span><\/span><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

1 teaspoon<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

\u00be teaspoon<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

5 mls<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

3 mls<\/span><\/span><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

2 teaspoons<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

1 \u00bd teaspoons<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

10 mls<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

7.5 mls<\/span><\/span><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

1 tablespoons<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

2 \u00bd teaspoons<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

15 mls<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

12.5 mls<\/span><\/span><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

2 tablespoons<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

1 \u00bd tablespoons<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

30 mls<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

22.5 mls<\/span><\/span><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\u00bc cup<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

3 tablespoons<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

60 mls<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

45 mls<\/span><\/span><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\u2153 cup <\/span><\/span><\/span><\/p>\n<\/td>\n

\n

\u00bc cup<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

80 mls<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

60 mls<\/span><\/span><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\u00bd cup<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

\u00bc cup + 2 tablespoons<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

125 mls<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

90 mls<\/span><\/span><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\u2154 cup<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

\u00bd cup<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

160 mls<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

125 mls<\/span><\/span><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\u00be cup<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

\u00bd cup + 1 tablespoon<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

185 mls<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

140 mls<\/span><\/span><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

1 cup<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

\u00be cup<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

250 mls<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

175 mls<\/span><\/span><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

2 cups<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

1 \u00bd cups<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

500 mls<\/span><\/span><\/span><\/p>\n<\/td>\n

\n

375 mls<\/span><\/span><\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Original Hershey’s recipe 3 cups sugar 2\/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa 1\/8 teaspoon salt (optional) 1-1\/2 cups milk 1\/4 cup (1\/2 stick) butter 1 teaspoon vanilla extract 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 … Continue reading Fudge<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34],"tags":[35,18],"class_list":["post-163","post","type-post","status-publish","format-standard","hentry","category-desserts","tag-desserts-2","tag-recipes"],"yoast_head":"\nFudge - Morris Family<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/bethmorris.com\/cooking\/fudge\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fudge - Morris Family\" \/>\n<meta property=\"og:description\" content=\"Original Hershey’s recipe 3 cups sugar 2\/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa 1\/8 teaspoon salt (optional) 1-1\/2 cups milk 1\/4 cup (1\/2 stick) butter 1 teaspoon vanilla extract 1. 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