Recipes

Rich Cocoa Fudge

Rich Cocoa Fudge

Deel op Facebook Print Recipe

Equipment

  • foil
  • Saucepan
  • Wooden spoon

Ingredients

Instructions

  • 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.

Notes & Wine Advice

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 ¾ 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 1â…” 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.
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Course; Candy / Chocolate

Peanut Butter and Milk Chocolate Chip Mudd Balls

Peanut Butter and Milk Chocolate Chip Mudd Balls

Couverts20 candies
Deel op Facebook Print Recipe

Equipment

  • Food processor
  • medium bowl
  • Microwave

Ingredients

Instructions

  • Stir together milk chocolate chips and peanut butter chips.
  • Coarsely chop 1-1/3 cups chip mixture in food processor or by hand; place in medium bowl.
  • Place remaining 2/3 cup chip mixture and shortening in small microwave-safe bowl.
  • Microwave at HIGH (100%) 45 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth.
  • Pour melted chocolate mixture over chopped chips; stir to coat evenly.
  • With hands, form mixture into 1-inch balls.
  • Place in small candy cups, if desired.
  • Store in cool, dry place.
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Course; Candy / Chocolate

No-Bake Butterscotch Haystacks

No-Bake Butterscotch Haystacks

Couverts2 2 dozen candie
Deel op Facebook Print Recipe

Equipment

  • Microwave
  • wax paper

Ingredients

Instructions

  • Line tray with wax paper.
  • Place butterscotch chips, peanut butter chips and shortening in medium microwave-safe bowl.
  • Microwave at HIGH (100%) 1 minute; stir.
  • If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred.
  • Immediately add chow mein noodles; stir to coat.
  • Drop mixture by heaping teaspoons onto prepared tray or into paper candy cups; let stand until firm. If necessary, cover and refrigerate until firm.
  • Store in tightly covered container in refrigerator.

Notes & Wine Advice

VARIATION:
CHOCOLATE HAYSTACKS:
Substitute 1 cup HERSHEY’S Semi-Sweet Chocolate Chips or HERSHEY’S Milk Chocolate Chips for butterscotch chips. Proceed as directed above with peanut butter chips, shortening and chow mein noodles.
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Course; Coockies / Biscuit

Jingle Bells Chocolate Pretzels

Jingle Bells Chocolate Pretzels

Couverts2 dozen coated pretzels
Deel op Facebook Print Recipe

Ingredients

plus

  • 1/2 teaspoon shortening do not use butter, margarine, spread or oil, divided

Instructions

  • Cover tray or cookie sheet with wax paper.
  • Place chocolate chips, â…” cup white chips and 1 tablespoon shortening in medium microwave-safe bowl.
  • Microwave at HIGH (100%)1 minute; stir.
  • Microwave at HIGH an additional 1 to 2 minutes, stirring every 30 seconds, until chips are melted when stirred.
  • Using fork, dip each pretzel into chocolate mixture; tap fork on side of bowl to remove excess chocolate.
  • Place coated pretzels on prepared tray.
  • Place remaining â…“ cup white chips and remaining 1/2 teaspoon shortening in small microwave-safe bowl.
  • Microwave at HIGH 15 to 30 seconds or until chips are melted when stirred. Using tines of fork, drizzle chip mixture across pretzels. Refrigerate until coating is set.
  • Store in airtight container in cool, dry place.
  • About 2 dozen coated pretzels.

Notes & Wine Advice

VARIATION:
WHITE DIPPED PRETZELS:
Cover tray with wax paper. Place 2 cups (12-oz. pkg.) HERSHEY’S Premier White Chips and 2 tablespoons shortening (do not use butter, margarine, spread or oil) in medium microwave-safe bowl.
Microwave at HIGH 1 to 2 minutes or until chips are melted when stirred. Dip pretzels as directed above.
Place 1/4 cup HERSHEY’S Semi-Sweet Chocolate Chips and 1/4 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl.
Microwave at HIGH 30 seconds to 1 minute or until chips are melted when stirred. Drizzle melted chocolate across pretzels, using tines of fork. Refrigerate and store as directed above.
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Course; Candy / Chocolate

Fudgey Chocolate Truffles

Fudgey Chocolate Truffles

Couverts3 dozen
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Melt butter in heavy 2-quart saucepan over low heat.
  • Add ¾ cup cocoa; stir until smooth.
  • Add sweetened condensed milk; stir constantly until mixture is thick, smooth and glossy, about 5 minutes.
  • Remove from heat; stir in rum and finely chopped nuts, if desired. Pour mixture into flat pan.
  • Refrigerate until firm, about 4 hours.
  • Shape into 1¼-inch balls; roll in nuts or cocoa.
  • Refrigerate until firm, about 2 hours.
  • Store, covered, in refrigerator.
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Course; Candy / Chocolate

Deep Dark Fudge

Deep Dark Fudge

Couverts2.25 pounds fudge.
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Line 8- or 9-inch square pan with foil.
  • Butter foil; set aside.
  • Combine sugar, marshmallow creme, evaporated milk and butter in heavy medium saucepan.
  • Cook over medium heat, stirring constantly, to a full boil.
  • Boil, stirring constantly, 5 minutes.
  • Remove from heat; add chocolate chips and vanilla.
  • Stir just until chips are melted; pour into prepared pan.
  • Refrigerate 1 hour or until firm.
  • Cut into squares.
  • Store tightly covered in a cool, dry place.
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Course; Candy

Creamy Double Decker Fudge

Creamy Double Decker Fudge

Couverts4 dozen pieces or 1½ pounds.
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Line 8-inch square pan with foil.
  • Place peanut butter chips and â…” cup sweetened condensed milk in small microwave-safe bowl.
  • Microwave at HIGH (100%) 1 to 1½ minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred.
  • Stir in ½ teaspoon vanilla; spread evenly into prepared pan.
  • Place remaining sweetened condensed milk and chocolate chips in another small microwave-safe bowl; repeat above microwave procedure.
  • Stir in remaining ½ teaspoon vanilla; spread evenly over peanut butter layer.
  • Cover; refrigerate until firm.
  • Remove from pan; place on cutting board.
  • Peel off foil.
  • Cut into squares.
  • Store tightly covered in refrigerator.

Notes & Wine Advice

For best results, do not double this recipe
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Course; Candy

Chocolate Truffles from Hershey’s

Chocolate Truffles from Hershey’s

Couverts2.5 dozen candies
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Melt butter in heavy saucepan over low heat.
  • Add cocoa; stir until smooth.
  • Add sweetened condensed milk; cook and stir constantly until mixture is thick, smooth and glossy, about 4 minutes.
  • Remove from heat; stir in vanilla.
  • Cover; refrigerate 3 to 4 hours or until firm.
  • Shape into 1¼-inch balls; roll in cocoa or powdered sugar.
  • Refrigerate until firm, 1 to 2 hours.
  • Store, covered, in refrigerator.

Notes & Wine Advice

VARIATIONS:
NUT TRUFFLES:
Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding vanilla. (To toast pecans: Heat oven to 375°F. Spread 3/4 cup pecan halves or pieces in single layer in ungreased shallow baking pan. Bake 5 to 7 minutes, stirring occasionally, about 5 to 7 minutes. Cool before chopping.
RUM NUT TRUFFLES:
Decrease vanilla to 1 teaspoon. Stir in 2 to 3 tablespoons rum OR 1 teaspoon rum extract and nuts. ESPRESSO TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 1-1/4 teaspoons powdered instant espresso or instant coffee when adding vanilla. Roll balls in cocoa or chopped nuts.
NUT-COATED TRUFFLES:
Roll balls in chopped nuts.
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Course; Candy / Chocolate

Chocolate Peanut Butter Chip Fudge

Chocolate Peanut Butter Chip Fudge

Couverts3 dozen pieces or about 2 pounds.
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Line 8-inch square pan with foil.
  • Combine chocolate chips, sweetened condensed milk, vanilla and salt in heavy saucepan.
  • Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.
  • Remove from heat.
  • Add peanut butter chips; stir quickly just to distribute chips throughout mixture.
  • Spread evenly into prepared pan.
  • Refrigerate 2 hours or until firm.
  • Remove from pan; peel off foil.
  • Cut into squares.
  • Store tightly covered in refrigerator.

Notes & Wine Advice

For best results, do not double this recipe.
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Course; Candy / Chocolate / Nuts

Chocolate Covered Strawberries

Chocolate Covered Strawberries

Coats about 5 dozen small strawberries. (About 1 cup coating)
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Cover tray with wax paper.
  • Place chocolate chips and shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1½ minutes or just until chips are melted and mixture is smooth when stirred; cool slightly.
  • Holding strawberry by top, dip â…” of each berry into chocolate mixture; shake gently to remove excess.
  • Place on prepared tray.
  • Refrigerate until coating is firm, about 30 minutes.
  • Store, covered, in refrigerator.

Notes & Wine Advice

*
Butter, margarine and spreads contain water which may prevent chocolate from melting properly; oil may prevent chocolate from forming a coating
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Course; Chocolate / Fruit