Best 3 Old Fashioned Hersheys Chocolate Icing Recipes

Dive into a world of chocolatey delight with our collection of Hershey's chocolate icing recipes. Experience a taste of nostalgia with the classic Old-Fashioned Hershey's Chocolate Icing, crafted with simple ingredients that create a rich, velvety frosting perfect for cakes, cupcakes, and cookies. Explore the decadent Double Chocolate Icing, a chocolate lover's dream made with melted Hershey's chocolate bars and cocoa powder for an intense chocolate flavor. Indulge in the luscious Hershey's Chocolate Ganache, a versatile glaze or filling that adds a touch of sophistication to your desserts. Discover the creamy and smooth Hershey's Chocolate Buttercream Frosting, a classic choice that pairs wonderfully with chocolate or vanilla cakes. Experiment with the rich and fudgy Hershey's Chocolate Fudge Icing, perfect for creating a decadent layer between cake layers or as a topping for brownies. Each recipe promises an unforgettable chocolate experience, elevating your baked goods to new heights of deliciousness.

Here are our top 3 tried and tested recipes!

HERSHEY'S OLD FASHIONED RICH COCOA FUDGE

Hershey's Old Fashioned Rich Cocoa Fudge image

This is a crumbly, sugary old fashion fudge....from the back of the Hershey's Cocoa can. Cook time is cooling time. If you are having trouble with it "setting up", you probably didn't cook it long enough. I have learned (the hard way!) to not trust my candy thermometer and to use to soft ball stage water test to make sure it is the right temperature. Even under cooking it by 2-3° will result in a soft, sticky mess. It still taste good though. :) Some good suggestions from reviewers: (I highly recommend reading through all the reviews before making this fudge!) - don't try to bring up temp too quickly - a large shallow saucepan works better than a deeper one

Provided by Marg CaymanDesigns

Categories Candy

Time 3h10m

Yield 36 serving(s)

Number Of Ingredients 6

Ingredients

3 cups sugar
2/3 cup cocoa
1/8 teaspoon salt
1 1/2 cups whole milk, no substitute
1/4 cup real butter, no substitute
1 teaspoon vanilla extract

Steps:

Line 8 or 9 inch square pan with foil; butter foil.
In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*.
Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes).
Remove from heat. Add butter & vanilla.
DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2-1/2 hours).
Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready.
Quickly spread into prepared pan; cool.
Cut into squares.
Store wrapped loosely in foil in the refrigerator.
*it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.

Nutrition Facts : Calories 88.3, Fat 1.8, SaturatedFat 1, Cholesterol 4.4, Sodium 23.9, Carbohydrate 18.1, Fiber 0.3, Sugar 17.2, Protein 0.6

HERSHEY'S OLD FASHIONED CHOCOLATE CAKE AND FROSTING

Hershey's Old Fashioned Chocolate Cake and Frosting image

Make and share this Hershey's Old Fashioned Chocolate Cake and Frosting recipe from Food.com.

Provided by Mom10

Categories Dessert

Time 1h5m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup butter or 3/4 cup margarine
1 2/3 cups sugar
3 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2/3 cup cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 1/3 cups water
2 cups semi-sweet chocolate chips
2 cups powdered sugar
2/3 cup evaporated milk

Steps:

Cake: Heat oven to 350*. Grease and flour two 9-inch round pans or one 13x9-inch pan.
In large mixer bowl, combine butter, sugar, eggs, and vanilla. Beat on high speed 3 minutes.
Combine flour, cocoa, baking soda, baking powder, and salt; add alternately with water to butter mixture.
Blend just until combined. Pour into prepared pans.
Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans. Coll completely; frost.
Frosting: In small microwave-safe bowl, place chocolate chips.
Microwave on high 1 1/2 minutes; stir. Microwave on high an additional 30 seconds or until melted and smooth when stirred. (Chips may also be melted in pan over warm water).
Gradually add powdered sugar and evaporated milk, beating until smooth. About 2 1/2 cups frosting.

Nutrition Facts : Calories 829.5, Fat 34.3, SaturatedFat 20, Cholesterol 131.2, Sodium 676.2, Carbohydrate 128.3, Fiber 4.7, Sugar 94.2, Protein 10.3

OLD-FASHIONED CHOCOLATE FUDGE

Old-Fashioned Chocolate Fudge image

This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.

Provided by BOOK_WORM

Categories Desserts Candy Recipes Fudge Recipes Chocolate

Yield 60

Number Of Ingredients 5

Ingredients

2 cups white sugar
½ cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract

Steps:

Grease an 8x8 inch square baking pan. Set aside.
Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
Pour into prepared pan and let cool. Cut into about 60 squares.

Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g

Tips:

For a richer flavor, use dark chocolate chips or cocoa powder.
If you don't have buttermilk, you can substitute 1 tablespoon of lemon juice or vinegar plus enough milk to make 1/2 cup.
If the icing is too thick, add a little more milk until it reaches the desired consistency.
If the icing is too thin, add a little more confectioners' sugar until it reaches the desired consistency.
For a smooth, lump-free icing, sift the confectioners' sugar before adding it to the other ingredients.
To make a chocolate ganache, heat 1/2 cup of heavy cream and 4 ounces of chopped chocolate in a microwave-safe bowl for 30 seconds at a time, stirring in between, until the chocolate is melted and smooth.
For a chocolate buttercream, cream together 1/2 cup of unsalted butter and 1/2 cup of confectioners' sugar until light and fluffy. Add 2 ounces of melted chocolate and beat until well combined.

Conclusion:

Chocolate icing is a versatile and delicious topping that can be used on a variety of desserts. By following the tips above, you can make a perfect chocolate icing that will enhance the flavor of your favorite treats. Whether you prefer a simple chocolate glaze or a rich and decadent ganache, there is a chocolate icing recipe out there to suit your taste. So next time you're baking, don't forget to add a little chocolate icing to take your dessert to the next level.