Q&A: How much cocoa should I use to replace Chocolate bars in recepies?
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Question by randisnahwai420: How much cocoa should I use to replace Chocolate bars in recepies?
I'm making fudge, and I want to use Hershey's Cocoa Powder instead of chocolate bars. How much powder should I use per ounce of chocolate bar?
Best answer:
Answer by sue
1/4 cup cocoa plus 1 tablespoon more of butter per ounce of bakers unsweetened chocolate
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This is the Hershey’s Cocoa Fudge recipe my mom used to make. She got the recipe off the can years ago. It’s very good.
Hershey’s Cocoa Fudge
3 cups of sugar
2/3 cup of cocoa
1/2 teaspoon fo salt
1 & 1/2 cups of milk
1/4 cup of butter
1 teaspoon of vanilla
1/2 cup of chopped pecans or walnuts (optional)
Butter a 8×8 or 9×9 pan.
Combine in a 4 quart saucepan the sugar, cocoa and salt. Stir in the milk. Cook over medium high heat stirring constantly until a rapid boil. Cook, not stirring until mixture reaches soft ball stage on a candy thermometer or a small amount forms a soft ball in a cup of cold water. Remove from heat and add the butter and vanilla. Let cool to room temperature. Beat with a spoon until it starts to thicken and loses some of its gloss. Stir in 1/2 cup of chopped pecans of walnuts if desired. Quickly pour into a buttered 8×8 or 9×9 square pan. Let set and cut into 1 inch pieces.
Mom didn’t have a candy thermometer and used the cup of water, but I use the thermometer it’s much easier. I have made this recipe many times and it’s very good, once you get the hang of it.