Recipe: Dutch Hard Chocolate Candy, Old Fashioned Cocoa Fudge Candy, Chocolate Candy (2)

DUTCH HARD CHOCOLATE CANDY

5 cups sugar
3/4 cup cocoa (preferably Droste)
1 1/4 cups milk
1 1/2 cups powdered sugar, sifted
2 tsp. butter

Mix sugar and cocoa; add the milk. Bring to a boil and cook for 15 minutes over moderate heat.

Remove from heat and add the sifted powdered sugar and the butter. Stir or beat with a wooden spoon. Beat, beat, beat or stir, stir, stir until it becomes thick (for quite awhile).

Quickly pour into buttered forms - squares, rounds, hearts, whatever. Let cool. Do not touch. This Borstplaat is very popular during the months of November and December at Sinterklaas (Santa Claus) on December 5 and at Christmas time. Source: Cookbook USA

---

OLD FASHIONED COCOA FUDGE CANDY

2/3 cup Hershey's cocoa
3 cups granulated sugar
1/8 tsp. salt
1 1/2 cups milk
1/4 cup butter
1 tsp. vanilla

Combine cocoa, sugar and salt in a large saucepan (3 quart size); add milk gradually and mix thoroughly. Bring to a bubbly boil on high heat, stirring continuously.

Reduce heat to a medium temperature and continue to boil without stirring until the mixture reaches a temperature of 232 (or until a small amount forms a soft ball when dropped into cold water). Usually this takes about 20 minutes at medium heat.

Remove saucepan from heat; add butter and vanilla but do not stir. Allow to cool at room temperature until the mixture reaches 110 degrees - usually the cooling process takes about 20 minutes also.

Stir by hand until fudge thickens and loses some of its gloss. Quickly pour and spread in a lightly buttered 8x8x2 inch pan.

Cool and cut into squares.

---

CHOCOLATE CANDY

2 cups sugar
1/4 cup cocoa
1 stick (1/2 cup) butter
1/2 cup evaporated milk

Mix sugar, cocoa, butter, and milk in saucepan. Cook over medium heat. Let it come to a boil for 3 minutes.

Take off and stir until cool.

Pour out onto buttered dish.

---

CHOCOLATE CANDY (using corn syrup)

1 lb. granulated sugar (2 1/4 cups)
4 tbsp. cocoa
1 small can evaporated milk (5 1/2 oz.)
1 stick (1/2 cup) butter
1 tsp. water
1 tbsp. corn syrup

Sift sugar and cocoa into thick bottom saucepan. Mix in other ingredients. Cook over low heat until melted and smooth.

Turn up heat and boil until soft ball is formed when dropped in cool water.

Remove from heat and stir until lightly cooled and pour into buttered dish.

Hi Kimo,

Here are four recipes for you to check out. I hope one is close to what you're looking for.

Happy Cooking!

Betsy