Creamy Double Decker Fudge

Creamy Double Decker Fudge

Portions:4 dozen pieces or 1½ pounds.
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Ingredients

  • 1 cup REESE’S Peanut Butter Chips
  • 1 can sweetened condensed milk 14 oz. (not evaporated milk), divided
  • 1 teaspoon vanilla extract divided
  • 1 cup HERSHEY’S Semi-Sweet Chocolate Chips

Instructions

  • Line 8-inch square pan with foil.
  • Place peanut butter chips and ⅔ 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 / Tips / 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

Portions:2.5 dozen candies
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Ingredients

  • ¾ cup butter
  • ¾ cup HERSHEY’S Cocoa
  • 1 can sweetened condensed milk ( 14 oz. not evaporated milk)
  • 1 tablespoon vanilla extract
  • Cocoa or powdered sugar

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 / Tips / 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

Portions:3 dozen pieces or about 2 pounds.
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Ingredients

  • 2 cups HERSHEY’S Semi-Sweet Chocolate Chips 12-oz. pkg.
  • 1 can sweetened condensed milk 14 oz. (not evaporated milk)
  • 1 teaspoon vanilla extract
  • Dash salt
  • 1 cup REESE’S Peanut Butter Chips

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 / Tips / 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)
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Ingredients

  • 2 cups HERSHEY’S Semi-Sweet Chocolate Chips 12-oz. pkg.
  • 2 tablespoons shortening do not use butter, margarine, spread or oil*
  • strawberries Fresh with stems, rinsed and patted dry

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 ⅔ 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 / Tips / 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

Chocolate & Peanut Butter Truffles

Chocolate & Peanut Butter Truffles

Portions:3.5 dozen candies
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Ingredients

  • ¾ cup butter no substitutes
  • 1 cup REESE’S Peanut Butter Chips
  • ½ cup HERSHEY’S Cocoa
  • 1 can sweetened condensed milk 14 oz. (not evaporated milk)
  • 1 tablespoon vanilla extract
  • HERSHEY’S Cocoa or finely chopped nuts or graham cracker crumbs

Instructions

  • Melt butter and peanut butter chips in large saucepan over very low heat, stirring often.
  • Add cocoa; stir until smooth.
  • Stir in sweetened condensed milk; stir constantly about 4 minutes or until mixture is thick and glossy.
  • Remove from heat; stir in vanilla. 2.
  • Refrigerate 2 hours or until firm enough to handle.
  • Shape into 1-inch balls; roll in cocoa, nuts or graham cracker crumbs.
  • Refrigerate until firm, about 1 hour.
  • Store, covered, in refrigerator.
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Course Candy / Nuts

Chocolate & Butterscotch Fudge

Chocolate & Butterscotch Fudge

Portions:4 dozen pieces or 2 pounds.
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Ingredients

  • 1 cup HERSHEY’S Butterscotch Chips
  • 1 can sweetened condensed milk 14 oz. (not evaporated milk)
  • 2 cups HERSHEY’S Semi-Sweet Chocolate Chips 12-oz. pkg.
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts

Instructions

  • Line 8-inch square pan with foil.
  • Place butterscotch chips and 1/3 cup sweetened condensed milk in small microwave-safe bowl; set aside.
  • Place chocolate chips, remaining sweetened condensed milk and vanilla in medium microwave-safe bowl.
  • Microwave at HIGH (100%) 1 minute; stir until chips are melted.
  • Stir in walnuts.
  • Spread evenly into prepared pan.
  • Microwave butterscotch chip mixture at HIGH 45 seconds; stir until chips are melted.
  • Spread evenly over chocolate layer.
  • Refrigerate until firm.
  • Remove from pan; place on cutting board.
  • Peel off foil; cut into squares.
  • Store tightly covered in refrigerator.

Notes / Tips / Wine Advice:

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

Cashew Macadamia Crunch

Cashew Macadamia Crunch

Portions:1.5 pounds candy
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Ingredients

  • 2 cups HERSHEY’S Milk Chocolate Chips 11.5-oz. pkg.
  • ¾ cup coarsely chopped salted or unsalted cashews
  • ¾ cup coarsely chopped salted or unsalted macadamia nuts
  • ½ cup butter softened
  • ½ cup sugar
  • 2 tablespoons light corn syrup

Instructions

  • Line 9-inch square pan with foil, extending foil over edges of pan; butter foil.
  • Cover bottom of prepared pan with chocolate chips.
  • Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved.
  • Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.
  • Pour mixture over chocolate chips in pan, spreading evenly.
  • Cool.
  • Refrigerate until chocolate is firm.
  • Remove from pan; peel off foil.
  • Break into pieces.
  • Store tightly covered in cool, dry place.

Notes / Tips / Wine Advice:

About 1½ pounds candy.
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Course Candy

Special dark picnic cake

Special dark picnic cake

Portions:15 servings
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Ingredients

  • 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips
  • ¼ cup butter or margarine
  • 1⅓ cups boiling water
  • 2⅓ cups all-purpose flour
  • cups sugar
  • ½ cup dairy sour cream
  • 2 eggs
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • SPECIAL DARK FROSTING recipe bellow

Instructions

  • Heat oven to 350 F.
  • Grease and flour 13x9x2-inch baking pan.
  • Combine chocolate chips, butter and water in large mixer bowl; stir with spoon until chocolate is melted and mixture is blended.
  • Gradually add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth.
  • Pour batter into prepared pan.
  • Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean.
  • Cool completely in pan on wire rack.
  • Frost with SPECIAL DARK FROSTING.

Notes / Tips / Wine Advice:

SPECIAL DARK FROSTIN:

1/4 cup (1/2 stick) butter or margarine 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips 1-1/2 cups powdered sugar 1/4 cup milk 1/2 teaspoon vanilla extract Place butter and chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Gradually beat in powdered sugar, milk and vanilla, beating until smooth. If necessary, refrigerate 5 to 10 minutes or until of desired spreading consistency. About 1-2/3 cups frosting. VARIATION: For a stronger chocolate flavored cake, decrease flour to 2 cups and add 1/3 cup HERSHEY’S Cocoa.
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Course Cake / Chocolate

HERSHEY’S SPECIAL DARK Snack Cake Medley

HERSHEY’S SPECIAL DARK Snack Cake Medley

Portions:16 servings
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Ingredients

  • CREAM CHEESE FILLING recipe below
  • 3 cups all-purpose flour
  • 2 cups sugar
  • cup HERSHEY’S Cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • cup vegetable oil
  • 2 eggs
  • 2 tablespoons white vinegar
  • 2 teaspoons vanilla extract
  • ½ cup HERSHEY’S SPECIAL DARK Chocolate Chips
  • ½ cup MOUNDS Sweetened Coconut Flakes
  • ½ cup chopped nuts

Instructions

  • Heat oven to 350°F.
  • Grease and flour 13x9x2-inch baking pan.
  • Prepare CREAM CHEESE FILLING; set aside.
  • Stir together flour, sugar, cocoa, baking soda and salt in large bowl.
  • Add water, oil, eggs, vinegar and vanilla; beat on medium speed of mixer 2 minutes or until well blended.
  • Pour 3 cups batter into prepared pan.
  • Gently drop cream cheese filling onto batter by heaping teaspoonfuls.
  • Carefully spoon remaining batter over filling.
  • Combine chocolate chips, coconut and nuts; sprinkle over top of batter.
  • Bake 50 to 55 minutes or until wooden pick inserted into cake center comes out almost clean and cake starts to crack slightly.
  • Cool completely in pan on wire rack.
  • Cover; store leftover cake in refrigerator.

Notes / Tips / Wine Advice:

CREAM CHEESE FILLING
1/2 cup HERSHEY’S SPECIAL DARK Chocolate Chips 1 package (8 oz.) cream cheese, softened 1/3 cup sugar 1 egg 1/2 teaspoon vanilla extract 1. Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. 2. Beat cream cheese and sugar in medium bowl until well blended. Beat in egg and vanilla. Add melted chocolate, beating until well blended.
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Course Cake

HERSHEY’S Red Velvet Cake

HERSHEY’S Red Velvet Cake

Portions:15 servings
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Ingredients

  • ½ cup butter or margarine, softened
  • cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk or sour milk*
  • 2 tablespoons red food color one 1-oz. bottle
  • 2 cups all-purpose flour
  • cup HERSHEY’S Cocoa
  • 1 teaspoon salt
  • teaspoons baking soda
  • 1 tablespoon white vinegar
  • 1 can ready-to-spread vanilla frosting 16-oz. can
  • HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips or HERSHEY’S Milk Chocolate Chips(optional)

Instructions

  • Heat oven to 350°F.
  • Grease and flour 13×9-inch baking pan.**
  • Beat butter and sugar in large bowl; add eggs and vanilla, beating well.
  • Stir together buttermilk and food color.
  • Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well.
  • Stir in baking soda and vinegar.
  • Pour into prepared pan.
  • Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  • Cool completely in pan on wire rack.
  • Frost; garnish with chocolate chips, if desired.

Notes / Tips / Wine Advice:

* To sour milk:
Use 1 tablespoon white vinegar plus milk to equal 1 cup.
VARIATION:
For heart shapes: Using open-topped heart-shaped cookie cutter (at least 1-1/2 inches deep and 3-inches wide), cut cake into 12 hearts. Frost and decorate as directed.
**
Cake can also be baked in two greased and floured 9-inch round baking pans. Bake at 350 F. for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost as desired.
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Course Cake