recipes

Fudgey Chocolate Truffles

A plate of fudgy chocolate truffles on a rustic wooden table, featuring rich, smooth truffles coated in dark chocolate, some dusted with cocoa powder and others drizzled with glossy melted chocolate. A few are cut open to reveal their dense, fudgy interior, with scattered chocolate shavings and cocoa powder adding to the luxurious presentation. Soft natural lighting enhances the deep, indulgent chocolate tones.

Fudgey Chocolate Truffles

Portions:3 dozen
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Ingrediënten

  • ¾ cup butter
  • ¾ cup HERSHEY’S Cocoa
  • 1 can sweetened condensed milk 14 oz. (not evaporated milk)
  • 3 tablespoons rum or 1 teaspoon rum extract
  • ¾ cup finely chopped nuts
  • Additional
  • chopped nuts or cocoa

Instructies

  • 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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Recipe Category Candy / Chocolate

Deep Dark Fudge

A plate of deep dark fudge on a rustic wooden table, featuring rich, intensely chocolatey fudge with a smooth, dense texture and deep, dark brown color. Some pieces are cut to reveal the creamy interior, with the top lightly dusted with cocoa powder and a few drizzled with melted chocolate. Scattered chocolate shavings and cocoa powder enhance the indulgent presentation. Soft natural lighting highlights the deep, luxurious chocolate tones.

Deep Dark Fudge

Portions:2.25 pounds fudge.
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Ingrediënten

  • 1½ cups sugar
  • 1 jar marshmallow creme 7 oz.
  • 1 can evaporated milk about 2/3 cup(5 oz.)
  • ¼ cup butter or margarine
  • 2 cups HERSHEY’S SPECIAL DARK Chocolate Chips
  • ½ teaspoon vanilla extract

Instructies

  • 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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Recipe Category Candy

Creamy Double Decker Fudge

A plate of creamy double-decker fudge on a rustic wooden table, featuring two decadent layers: a rich, dark chocolate base and a smooth, creamy vanilla or peanut butter top layer. Some pieces are cut to reveal the distinct layers, with the top lightly drizzled with melted chocolate and garnished with chocolate shavings. Scattered cocoa powder and fudge crumbs add to the homemade charm, with soft natural lighting enhancing the rich, indulgent textures.

Creamy Double Decker Fudge

Portions:4 dozen pieces or 1½ pounds.
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Ingrediënten

  • 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

Instructies

  • 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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Recipe Category Candy

Chocolate Truffles from Hershey’s

A plate of chocolate truffles made with Hershey's chocolate on a rustic wooden table, featuring smooth, rich truffles coated in dark chocolate. Some are dusted with cocoa powder, while others are drizzled with glossy melted chocolate. A few truffles are cut open to reveal their velvety, creamy interior, with scattered chocolate shavings and cocoa powder enhancing the luxurious presentation. Soft natural lighting highlights the deep, indulgent chocolate tones.

Chocolate Truffles from Hershey’s

Portions:2.5 dozen candies
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Ingrediënten

  • 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

Instructies

  • 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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Recipe Category Candy / Chocolate

Chocolate Peanut Butter Chip Fudge

A plate of rich chocolate peanut butter chip fudge on a rustic wooden table, featuring thick, creamy fudge with a deep chocolate base studded with golden peanut butter chips. Some pieces are cut to reveal the smooth, dense texture, with extra peanut butter chips and chocolate shavings scattered around for a homemade touch. Soft natural lighting enhances the rich, indulgent tones.

Chocolate Peanut Butter Chip Fudge

Portions:3 dozen pieces or about 2 pounds.
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Ingrediënten

  • 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

Instructies

  • 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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Recipe Category Candy / Chocolate / Nuts

Chocolate Covered Strawberries

A plate of elegant chocolate-covered strawberries on a rustic wooden table, featuring fresh, plump strawberries dipped in glossy dark and white chocolate. Some are drizzled with contrasting chocolate, while others are decorated with finely chopped nuts or sprinkles. Loose strawberries and chocolate shavings are scattered around, with soft natural lighting enhancing the rich chocolate tones and vibrant red strawberries.

Chocolate Covered Strawberries

Coats about 5 dozen small strawberries. (About 1 cup coating)
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Ingrediënten

  • 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

Instructies

  • 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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Recipe Category Chocolate / Fruit

Chocolate & Peanut Butter Truffles

A plate of rich chocolate and peanut butter truffles on a rustic wooden table, featuring truffles coated in smooth dark chocolate, some drizzled with peanut butter and others rolled in crushed peanuts. A few are cut open to reveal the decadent peanut butter filling inside. Scattered cocoa powder, chocolate shavings, and peanuts add to the homemade charm, with soft natural lighting enhancing the indulgent textures and warm tones.

Chocolate & Peanut Butter Truffles

Portions:3.5 dozen candies
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Ingrediënten

  • 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

Instructies

  • 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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Recipe Category Candy / Nuts

Chocolate & Butterscotch Fudge

A plate of rich chocolate and butterscotch fudge on a rustic wooden table, featuring smooth, dark chocolate and creamy golden butterscotch layers. Some pieces are cut to reveal the distinct layers, with extra butterscotch chips and chocolate shavings scattered around for a homemade touch. Soft natural lighting enhances the indulgent textures and warm tones.

Chocolate & Butterscotch Fudge

Portions:4 dozen pieces or 2 pounds.
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Ingrediënten

  • 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

Instructies

  • 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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Recipe Category Candy / Chocolate / Nuts

Cashew Macadamia Crunch

A plate of cashew macadamia crunch on a rustic wooden table, featuring golden caramel-coated cashews and macadamia nuts forming a crunchy, nutty brittle. Some pieces are broken apart to showcase the glossy caramel coating and rich nutty texture. Extra cashews and macadamia nuts are scattered around for a homemade touch, with soft natural lighting enhancing the warm, inviting tones.

Cashew Macadamia Crunch

Portions:1.5 pounds candy
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Ingrediënten

  • 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

Instructies

  • 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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Recipe Category Candy

Special dark picnic cake

Hershey's Special Dark Snack Cake Medley

Special dark picnic cake

Portions:15 servings
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Ingrediënten

  • 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips
  • ¼ cup butter or margarine
  • 1⅓ cups boiling water
  • 2⅓ cups all-purpose flour
  • 1¼ 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

Instructies

  • 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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Recipe Category Cake / Chocolate
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