2 lbs powdered sugar
1 1⁄2 cups cocoa
1 (5 ounce) can evaporated milk (about 2/3 cup)
1 1/2 sticks butter
1 (7 ounce) jar marshmallow creme
1 cup chopped walnuts (optional) or 1 cup other nuts (optional)
1⁄2 cup shortening
2 teaspoons vanilla
Set 2 cups of powdered sugar aside. You can also set aside up to 1 tablespoons to use for dusting the finished fudge, if you like.
Combine remaining powdered sugar, butter, and evaporated milk. Bring to boil over medium heat, stirring constantly.
Continue to stir at boiling for approximately four minutes (until about 230-235 degrees on a candy thermometer).
Add remaining sugar, shortening, and cocao. Stir for another 4 minutes or so, until well blended. Remove from heat.
Add marshmallow creme, nuts, and vanilla, stir until all ingredients are well blended.
Pour into foil-lined 8″x8″ pan. Dust with powdered sugar if you like. Cool at room temperature for four hours. Cut into squares.
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 butter (1/2 stick)
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 (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.
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.
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.
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.
1⁄3 cup maraschino cherry, finely chopped, well drained
1⁄2 cup butter (1 stick)
3 2⁄3 cups powdered sugar
1⁄2 cup hershey’s cocoa or 1⁄2 cup hershey’s special dark cocoa
1⁄4 cup evaporated milk
1⁄3 cup pecan pieces
1 teaspoon almond extract
maraschino cherry, halves well drained (optional)
slivered almonds (optional)
Line 8-inch square pan with foil.
Lightly press chopped cherries between layers of paper towels to remove excess moisture.
Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until melted; stir in powdered sugar, cocoa and evaporated milk until well blended. Microwave at HIGH 1-1/2 minutes; stir vigorously. Microwave at HIGH an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred. Do NOT boil.
Stir in chopped cherries, pecans and almond extract.
Spread mixture into prepared pan. Cover; refrigerate until firm.
Remove foil; cut into squares.
Garnish with cherry halves and slivered almonds pressed lightly onto fudge, if desired.
Serve cold; refrigerate leftover fudge.
NOTE: For best results, do not double this recipe.
1 cup milk
1/2 cup vegetable oil
1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1/2 cup unsweetened baking cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chopped maraschino cherries, well drained and 2 tablespoons cherry juice reserved
1 cup powdered sugar
Heat oven to 375°F. Grease bottoms only of 6 jumbo muffin cups (3 1/2×1 3/4 inch) or 12 regular-size muffin cups (2 1/2×1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
In medium bowl, beat milk, oil and egg with fork. Stir in remaining ingredients except cherries, juice and powdered sugar just until flour is moistened. Stir in cherries. Divide batter evenly among muffin cups. (For 12 regular-size muffins, cups will be almost full.)
Bake jumbo muffins 23 to 25 minutes, regular-size muffins 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool jumbo muffins 10 minutes or regular-size muffins 5 minutes; remove from pan.
In small bowl, mix powdered sugar and reserved 2 tablespoons cherry juice with spoon; drizzle over warm muffins. Serve warm.