Hershey's Chocolate Bon Bons (1982)

• 
  1/3 cup butter, softened
• 1/4 cup heavy cream
• 1 1/2 tspns vanilla
• 3 cups confectioner's sugar
• 3 oz Hershey's unsweetened baking chocolate, melted
• 1/3 cup flaked coconut
• 1/8 to 1/4 tspn peppermint extract
• 1/4 tspn rum extract

Combine butter and heavy cream in small bowl. Add vanilla. Gradually add confectioner's sugar and melted baking chocolate, and blend thoroughly.

Shape into 1-inch balls and place on waxed paper-covered tray. Cover and chill. Remove from refrigerator 20 minute before dippping.

Divide chilled balls into 3 parts. Add 1/3 cup flaked coconut to the first part, 1/8 to 1/4 teaspoon peppermint (or pure mint) extract to the second, and 1/4 teaspoon rum extract to the third.  Shape into balls again, and chill. Serves about 4 dozen.

More "Lost" Candy Recipes

Coffee Bon Bons (1974)

Vermont Maple Caramels (1936)

(Origin - "Hershey's Chocolate and Cocoa Cookbook" published by Ideals, 1982.) 

Hershey's Old-Fashioned Chocolate Ice Cream (1934)

• 2 tbspns granulated gelatin (unflavored)
• 1/2 cupful water
• 1 cupful rich milk
• 1-1/2 cupfuls Hershey's chocolate-flavored syrup
• 3/4 cupful granulated sugar
• Few grains of salt
• 1 pint light cream
• 1 pint heavy cream
• 2 tbspns vanilla

Allow the gelatin to soak in the water in a saucepan for 5 minutes. Add the milk and heat, stirring until the gelatin is dissolved. 

Remove from heat and add the chocolate syrup, sugar, and salt. Cool. Add the creams and the vanilla.  Freeze in a crank freezer. Yield: 4 quarts ice cream. 

More "Lost" Hershey's Recipes

Hershey's Chocolate Pecan Pralines (1934)

Hershey's Chocolate Butterscotch Pie (1934)

(Origin - "Hershey's 1934 Cookbook" by the Hershey Chocolate Company. Republished in 1971.)

Hershey's Coffee Chocolate Cake with Butter Icing, Filling (1934)

• 4 squares Hershey's baking chocolate
• 2 egg yolks
• 1 cupful sour milk
• 1/2 cupful butter
• 2 cupfuls brown sugar, packed
• 1 tspn vanilla
• 3-1/2 cupfuls flour
• 1 tspn baking powder
• 1 tspn baking soda
• 1/2 tspn salt
• 1 cupful clear black coffee
• Chocolate Butter Filling (see below)
• Chocolate Butter Icing (see below)

Melt the baking chocolate over simmering water, then add the egg yolks, beaten with the sour milk, and cook until thick. Then cool.

Cream the butter and sugar together, add the vanilla. Sift together the flour, baking soda, baking powder, and salt, and add alternately with the coffee to the creamed mixture. Whip in the chocolate mixture, and beat well. 

Pour into 2 greased and floured 9-inch cake layer pans, and bake in moderate oven, 350 degrees, 30 to 35 minutes.  When cool, split each layer in half, and fill with Chocolate Butter Filling. Ice with Chocolate Butter Icing. 

Chocolate Butter Filling

• 5 tbspns butter
• 1-2/3 cupfuls confectioner's sugar
• 2 squares Hershey's baking chocolate
• 1 tbspn water
• 1/2 tspn vanilla
• 1/3 cupful heavy cream, whipped
• 1/4 cup chopped nutmeats
• 1/4 cup chopped maraschino cherries

Cream the butter and sugar, then add the melted baking chocolate, water, and vanilla, and cream all well. Then fold in the whipped cream, and nut and cherries. Spread torte-style between split cake layers after they have cooled. Yield: about 1 cupful. 

Chocolate Butter Icing

• 3 squares Hershey's baking chocolate
• 6 tbspn butter
• 2 egg yolks
• 1 tspn vanilla
• 1 cupful confectioner's sugar

Melt the baking chocolate in top of double boiler over simmering water. Cream the butter, egg yolks. and vanilla, and slowly add melted baking chocolate. Add sugar to make of proper consistency for spreading. Yield: about 1-1/4 cupful.

More "Lost" Hershey's Recipes

Hershey's Demon Chocolate Cake (1934)

Hershey's Chocolate Butterscotch Pie (1934)

(Origin - "Hershey's 1934 Cookbook" by the Hershey Chocolate Company. Republished in 1971.)

Hershey's Chocolate Pecan Pralines (1934)

• 1 cupful granulated sugar
• 1 cupful light brown sugar or maple sugar, packed
• 1/2 cupful, light cream
• 1/4 tspn salt
• 2 squares Hershey's baking chocolate
• 1 tbspn butter
• 1 cupful coarsely chopped pecans
• 1 tspn vanilla

Combine sugars, cream and salt in saucepan. Cook over medium heat, stirring constantly to 228 degrees on candy thermometer. 

Remove from heat, and add the baking chocolate (broken into small pieces), the butter, and pecans. Return to heat, stirring constantly. Cook to soft-ball stage, 234 degrees. 

Remove from heat, flavor with vanilla, and cool for 5 minutes. Beat 10 to 15 seconds or until slightly thickened. Quickly drop candy by large spoonfuls onto greased plates or waxed paper.  If mixture becomes too thick to drop, stir in a tablespoonful of hot water.  Yield: about 2 dozen pieces.

More "Lost" Candy Recipes

Farmer's Chocolate Caramels (1970)

Classic Coffee Divinity Candy (1969)

(Origin - "Hershey's 1934 Cookbook" by the Hershey Chocolate Company. Republished in 1971.)

Hershey's Frosted Chocolate Shake (1934)

• 2 to 3 tbspns Hershey's Chocolate-Flavored Syrup
• 3/4 cupful chilled milk
• 1 tspn granulated sugar
• 1/2 tspn vanilla
• 1/2 cupful vanilla ice cream

Combine chocolate syrup, milk, sugar, and vanilla in shaker or glass jar. Shake vigorously.

Add ice cream and shake again. 

Serve immediately, pouring into a tall glass. Garnish with maraschino cherry or spray of mint.  Makes 1 10-oz serving. 

More "Lost" Hershey's Recipes
Hershey's Chocolate Butterscotch Pie (1934)

Hershey's Demon Chocolate Cake (1934)

(Origin - "Hershey's 1934 Cookbook" by the Hershey Chocolate Company. Republished in 1971.)

Hershey's Demon Chocolate Cake (1934)

• 4 squares Hershey's baking chocolate
• 1 cupful butter
• 2-1/4 cupfuls granulated sugar
• 1-1/2 cupfuls buttermilk or sour milk
• 3 cupfuls sifted cake flour
• 1 tspn baking soda
• 1/2 tspn baking powder
• 1/2 tspn salt
• 5 eggs, separated
• 1 tspn, vanilla
• Fluffy vanilla icing ( see below)

Melt the baking chocolate over simmering water, and add to butter and sugar creamed together well. 

Add the buttermilk and flour which has been sifted with the baking soda, baking powder, and salt alternately.  Next add the well-beaten egg yolks and the egg whites, stiffly whipped, and lastly, the vanilla.

Pour into 3 well-greased and flour 9-inch cake pans. Bake in moderate oven (350 degrees) for 30 to 35 minutes. Put together with Fluffy Vanilla Icing. 

Fluffy Vanilla Icing

• 1 cupful granulated sugar
• 1 cupful water
• 2 egg whites
• 1/2 tspn vanilla
• Pinch cream of tartar

Dissolve the sugar in the water, and add the cream of tartar. Boil to the soft-ball stage (234 degrees). Beat egg whites until very stiff, then pour the sugar syrup over them, beating all the time. Add the vanilla, and  continue to beat until frosting is cool and of the right consistency to spread.  Yield: About 3-1/2 cupfuls of icing or enough for 3 8 or 9-inch layers. 

More "Lost" Chocolate Recipes

Coffee Chocolate Chunk Cookies (1980)

Chocolate Chip Orange Cake (1958)

(Origin - "Hershey's 1934 Cookbook" by the Hershey Chocolate Company. Republished in 1971.)

Upside Down Hershey's Chocolate Cake (1934)

• 2 tbspns butter
• 1/2 cupful brown sugar, packed
• 1 can (1 lb) apricot halves, drained
• 8 - 10 maraschino cherries, halved
• 1/3 cupful butter
• 3/4 cupful granulated sugar
• 1/4 cupful Hershey's cocoa
• Dash of cinnamon
• 2 eggs
• 1-3/4 cupfuls sifted cake flour
• 1 tspn baking soda
• 3/4 cupful milk
• 1/2 tspn vanilla

Melt 2 tablespoonfuls butter in a heavy frying pan or 9-inch square pan. Add brown sugar, then arrange the apricot halves all over the bottom of the pan on the brown sugar mixture, placing cherry halves in between.  Set aside while preparing the cake.

For the cake, cream the 1/2 cupful butter, granulated sugar, cocoa and cinnamon. Add eggs, beaten very little, and whip the mixture vigorously.  Then add flour and baking soda, sifted together, alternately with the milk.  

Add vanilla and our batter into the pan over the fruit. Bake in a moderate oven, 350 degrees, 35 to 40 minutes. Turn out immediately. Serve warm. 

More "Lost" Upside-Down Cake Recipes
Classic Pineapple Upside-Down Cake (1950)

Old-Fashioned Upside-Down Apple Cake (1927)

(Origin - "Hershey's 1934 Cookbook" by the Hershey Chocolate Company. Republished in 1971.) 

Hershey's Chocolate Butterscotch Pie (1934)

• 3/4 cupful, brown sugar, packed
• 1/3 cupful all-purpose flour
• 1/2 tspn salt
• 2-1/2 cupfuls milk
• 6 tbspns Hershey's chocolate-flavored syrup
• 2 egg yolks, well beaten
• 2 tbspns butter
• 1/2 tspn vanilla
• 9-inch pie shell, baked

Thoroughly combine sugar, flour, and salt. Stir in the milk, chocolate syrup, and beaten egg yolks.

Cook over medium heat until thick, stirring constantly. Remove from fire, and blend in butter and vanilla.

Pour into a baked pie shell, and cool. Chill in refrigerator. serve with sweetened whipped cream, if desired. 

More "Lost" Chocolate Pie Recipes
Farmer's Chocolate Peanut Pie (1965)

Chocolate Bourbon Cream Pie (1983)

(Origin - "Hershey's 1934 Cookbook" by the Hershey Chocolate Company. Republished in 1971.)