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RECIPES HERSHEY'S BAKING CHOCOLATE
Copyright 1941 HERSHEY CHOCOLATE CORP.
SAUCES
HOT FUDGE SAUCE
Pour milk in saucepan; drop in chocolate blocks. When chocolate is melted, add sugar, salt and syrup. Stir until sugar melts. Cook to 230 degrees F., until a very soft ball is formed when a small amount is dropped into cold water. Remove from heat; add vanilla and butter, and beat until creamy and thick. Makes 1 1/3 cups.
Serve this sauce with ice cream or puddings such as vanilla blanc mange or cottage pudding.
FOAMY CHOCOLATE SAUCE
Beat egg yolks until thick and creamy with rotary beater; gradually beat in sugar, then add salt and vanilla, and half the melted chocolate. Beat until blended; fold in remaining chocolate with spoon. Beat egg whites until stiff but not dry, and fold into mixture. Blend thoroughly. Serve at once. Makes 1 3/4 cups.
FUDGE
CHOCOLATE FUDGE
Heat milk, then drop in chocolate blocks. When melted, stir to mix with milk, and add sugar, salt and syrup. Bring to a boil, stirring frequently. Cook to 232 degrees F., or until a small amount of mixture forms a soft ball when dropped in cold water, stirring several times during the cooking process. Remove from heat; drop in butter. Cool to lukewarm ; add vanilla, and beat until mixture thickens and loses its shiny appearance. Turn into a buttered pan 8 x 8 x 2 inches. Cut into 1 1/2 -inch squares when cold. Makes 24 squares.
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