55 recipes for hershey's syrup
TRANSCRIPT
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7/13/2019 55 Recipes for Hershey's Syrup
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6 5 RECIPES F OR
H R S H Y S
S Y R U P
G E N U I N E C H O C O L A T E
F L A V O R
B EVERAGES ICE CR EAM S
CAKES SAUCES IC INGS
PUDDINGS PIES BREADS
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R ECIP ES FOR
ER SH EY 'S S YR UP is a l iquid syrup
w ith a genu ine ch ocolate flavor for
chocolate drinks and sauces and
for qu ick coo king . It is pure, rich and
wh olesom e. A perfect product for the
simpler making of any chocolate dish.
Use it on ice cream-it is delicious.
It blends with milk at a stir of a spoon,
making a wholesome chocolate drink,
ho t or cold, and it takes only a m in ut e.
It mak es choco late icings and chocolate
puddings w ithout cooking. Y ou need
only pour it into your mixing bowl for
the chocolate mixtures that are to be-
come cakes, puddings, sauces, breads,
pies, icings or candies.
If som e of th e recipes in this booklet
seem lengthy it is because they call for
several ingred ients. Y ou will no t need
to f u s s with any of the m , and you' ll
never have to f u s s with Hershey's
Syrup . Y ou will not need to m elt it ,
shave it , or wait for it . S IM P L Y ST IR
IT AND USE.
Hershey's Syrup may not always be
suited to your own recipes. B ut keep
this recipe booklet handy to refer to.
Use these recipes with the Syrup, and
you will have suc cessfu l results. Soon
Hershey's Syrup and this recipe booklet
will prove indispensable to you.
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H RSH YS SYRUP
Chocolate Milk ot or coid
H O T O n e tablespoon ful CO LD Ad d 2 tablespoonf uls
HER SHE Y 'S Syrup to a cup of HER SHE Y 'S Syrup in one glass
very ho t (no t boiling) m ilk , very cold (no t iced) m ilk . M ix
ma kes a delicious drink. with shaker or beater.
Use more or less to suit taste.
Chocolate M ilk Shake
O n e S e r v i n g )
Crushed ice . . . 1 tablespoon-
f u l H E R S H E Y 'S Syru p . . . 1 te a -
spoonful powdered sugar (if de-
sired) . rich m ilk to fill glass.
Mix Hershey's Syrup, sugar and
part of the m ilk together. Add
2 tablespoo nf uls of crush ed ice
and shake till very frothy and
cold. Pour into a glass over
crushed ice and fill glass with rich
milk, pouring it high to make it
foamy. A dash of cinnamon
sprinkled over the top of the glass
is often liked.
Egg M ilk Shake
1 tablespoonf ul H ER SH EY 'S
Syrup . . . 1 egg . . . mi lk .
Break a fresh egg into a pint
fruit jar. Add a tablespoonful
of Hershey's Syrup, drop in 2 or 3
tablespoonfuls of crushed ice and
the sam e am ou nt of m ilk. Put
the top o n the jar, fasten securely
and shake vigorously until the
whole mixture is frothy, then
pou r into a glass and fill wit h m ilk .
Chocolate Marsh*
m allow W hip
1 tablespoonful gelatine . . .1/2
cu p fu l w ate r . . . 2 cu p fu l s mi l k
. . . cu pfu l sugar . . . V4 cu p-
ful H ER SH EY 'S Syrup . . .
pound marshmallows, halved . . .
/4 cupfu l pecan me ats , chopped
. . . V2 teas poo nful vanilla.
Softe n the gelatine in the wa ter,
heat the milk over boiling water
and add the gelatine, then the
sugar and Hershey 's Syrup. Stir
well till the gelatine is thoroughly
dissolved, remove from the fire,
add vanilla, marshmallows and
nut meats and beat until the
mix ture begins to congeal. Tu rn
into tall, slender glasses and top
with cherries. Chill well befor e
serving.
Chocolate M int Whip
To 3/4 cup m ilk a nd 3 tab le-
spoons whipped cream, add 3
tablespoons Hershey's Syrup, 14
teaspoon peppermint extract, and
cracked ice. Shake well. One
serving.
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R ECIP ES FOR
Chocolate Pineapple
Freeze
y
4
c u p f u l w a te r . . . 3 ta b l e -
s p o o n f u l s H E R S H E Y ' S S y r u p . . .
3
/4 c u p f u l j u i c e f r o m c a n n e d p i n e -
apple . . . i ce .
M i x a l l t h e i n g r e d i e n t s t o g e t h e r
a n d b e a t o r s h a k e t o a f o a m .
Serve in ta l l g lasses wi th s t raws .
T h i s is r e f r e s h i n g f o r t h o s e w h o
c a n n o t t a k e m i l k .
Chocolate Orange
Freeze
Ju ic e o f 1 larg e , r ip e or an ge . . .
2 t a b l e s p o o n f u l s H E R S H E Y ' S
S y r u p . . . 1 t e a s p o o n f u l s u ga r
. . . 1 e g g . . . c r u s h e d i c e .
P lace a l l the ingred ients in a
f r u i t j a r , f a s t e n s e c u r e l y a n d
s h a k e t h o r o u g h l y . S e rv e p o u r e d
over c rushed i ce wi th a spr ig o f
m i n t a s g a r n i s h .
Chocolate Ice Cream
Egg Nog
B e a t 3 t a b l e s p o o n s H e r s h e y ' s
S y r u p i n t o 2/3 g l a ss c o l d m i l k ,
w i t h 1 b e a t e n e g g . A d d a r o u n d e d
s p o o n f u l v a n i ll a i c e c r e a m . T o p
w i t h m o r e He r s h e y ' s S y r u p i f
des i red .
Cocomoko Float
1/4 glas s clea r b la ck co ff ee . .
i y
2
t a b le s p o o n f u ls H E R S H E Y ' S
Sy ru p . . . V2 t e as po on fu l van i l la
. . . 1 t e a s p o o n f u l s u g ar o r m o r e ,
as de s i red . . m i l k . . .w h ip pe d
c r e a m .
M i x c o f f e e , H e r s h e y ' s S y r u p ,
sugar , van i l la and par t o f the
m i l k t o g e t h e r a n d s h a k e v i g o r -
o u s l y . P o u r i n t o a t a l l g l a ss o n e -
fo u r t h f il l ed w i th c r us he d i ce , f il l
w i t h t h e m i l k , b e a t w e l l a n d t o p
w i t h a s p o o n f u l o f w h i p p e d c r e a m .
Chocolate Mint Ice
Cream
4 t e a s p o o n f u l s H E R S H E Y ' S
S y ru p . . . 1 p i n t m i l k . . . 2
e gg s . . . c u p f u l s ug ar . . . 1
p i n t c r e a m . . . 1 t e a s p o o n f u l
v a n il la . . . 4 d r o p s o i l o f p e p p e r -
m i n t .
A d d H e r s h e y ' s S y r u p t o c o l d
m i l k a n d p l a c e i n d o u b l e b o i l e r t o
h e a t . B e a t e g g s w i t h s u g a r , p o u r
b o i l i n g l i q u i d o v e r t h e m a n d a d d
c r e a m a n d a d a s h o f s a l t . C o o l
a n d s t i r i n v a n i l l a a n d p e p p e r -
m i n t . S t r a i n a n d f r e e z e .
Sicilian Mousse
1 p i n t w h i p p i n g c r e a m . . . V2
c u p f u l c o n f e c t i o n e r s ' s u g a r . . .
2 t a b l e s p o o n fu l s H E R S H E Y ' S
S y r u p . . . V i c u p f u l c h o p p e d
p e c a n m e a t s . . . 1 t e a s p o o n f u l
van i l la .
W h i p t h e c r e a m a n d a d d t h e
s u g a r , t h e n H e r s h e y ' s S y r u p , n u t
m e a t s a n d v a n i l l a . P a c k i n a
m o l d o r i n t h e p a n s o f t h e e l e c t r i c
r e f r i g e r a t o r . F r e e z e u n t i l w e l l
f r o z e n , t u r n o u t a n d s p r i n k l e
w i t h H e r s h e y ' s M i l k C h o c o l a t e
g r a t e d o v e r e a c h p o r t i o n .
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HERSHEY S SYRUP
Marbled Ice ream
1 c u p f u l c r e a m . . . 1 q u a r t
m i l k . . c u p f u l s u g a r . . . 1
j u n k e t t a bl e t . . . 1 t a b l e s p o o n -
f u l v a n i l l a . . . 1 0 c c a n H E R S H E Y ' S
S y r u p .
A d d t h e c r e a m t o t h e m i l k a n d
h e a t u n t i l j u s t t e p i d , t h e n a d d
t h e s u g a r a n d j u n k e t t a b l e t d i s -
s o l v e d i n a t a b l e s p o o n f u l o f c o l d
w ate r . S t i r in th e van i l la and
l e av e i n a m o d e r a t e l y w a r m p l a c e
u n t i l t h i c k . S e t a w a y t o c h i l l ,
t h e n f r e e z e a s u s u a l . W h e n w e ll
f r o z e n , o p e n t h e c a n a n d p o u r i n
H e r s h e y ' s S y r u p . W o r k i t i n t o
t h e f r o z e n c r e a m a b o u t h a l f w a y
d o w n t h e c a n . R e p a c k a n d le a v e
f o r 2 o r 3 h o u r s . T u r n o u t a n d
serve on a co ld p lat t er wi th a
g a r n i s h o f f r e s h f r u i t , w h i p p e d
c r e a m o r p r e s e r v e d a p r i c o t s .
Junket Ice ream
1 p i n t m i l k . . . 4 t a b l e s p o o n -
f u l s H E R S H E Y ' S S y ru p . . . 1
j u n k e t t a b l et . . . 1 c u p f u l c r e a m
. . . Vi to V2 c u p f u l su ga r . . .
f e w d r o p s v a n i l l a .
M i x t h e m i l k , H e r s h e y ' s S y r u p
a n d s u g a r a n d h e a t j u s t t o l u k e -
w a r m o v e r h o t w a t e r . D i s s o l v e
t h e j u n k e t ta b l e t i n a t a b l e s p o o n -
f u l o f c o l d w a t e r a n d a d d t o t h e
m i l k m i x t u r e w i t h t h e v a n i l l a .
T u r n i n t o t h e f r e e z i n g c a n a n d l e t
s t a n d in a m o d e r a t e l y w a r m
pla ce , n o t on th e f ir e, how ev er ,
t i l l t h i c k , t h e n f o l d i n t h e c r e a m ,
s t i f f l y w h i p p e d , a n d f r e e z e . If a
s a u c e i s d e s i r e d , s i m p l y u s e H e r -
s h e y ' s S y r u p a s i t c o m e s f r o m t h e
can or heat over bo i l ing water i f a
h o t s a u c e i s d e s i r e d .
hocolate Parfait
2 e gg s . . . 4 t a b l es p o o n f u ls
H E R S H E Y ' S S y r u p . . . 2 c u p -
f u l s m i l k . . . V2 t a b l e s p o o n f u l
ge lat ine . . . 2 /3 c u p fu l su ga r . . .
IV2 cu p f u l s hea vy c r ea m . . . 1
t e a s p o o n f u l s v a n i l l a .
S o f t e n t h e g e l a t i n e i n 1 c u p f u l
o f c o l d m i l k , s c a l d t h e o t h e r c u p -
f u l o f m i l k i n t h e d o u b l e b o i l e r
a n d a d d H e r s h e y ' s S y r u p . B e a t
t h e e g g y o l k s w i t h s u g a r , a d d t o
h o t l i q u i d , c o o k a m o m e n t t o s e t
t h e e g g a n d a d d t h e s o f t e n e d g e l a -
t i n e . S t r a i n a n d c h i l l a n d a d d
s t i ff l y b e a t e n e g g w h i t e s . W h e n
b e g i n n i n g t o t h i c k e n , f o l d i n t h e
c r e a m w h i p p e d s o l i d l y . F l a v o r
w i t h v a n i l la , t u r n i n t o a m o l d ,
c o v e r w i t h w a x e d p a p e r a n d p a c k
in i ce and sa l t o r f reeze in the
p a n s o f t h e e l e c t r i c r e f r i g e r a t o r .
hocolate Ice ream
1 q u a r t t h i n c r e a m . . . 1 c u p -
f u l m i l k . . . 1 0 c c a n H E R S H E Y ' S
S y r u p . . . V i c u p f u l g r a n u l a t e d
su ga r . . l
1
^ t e a s p o o n f u l s v a -
n i l la .
H e a t t h e m i l k a n d m i x w i t h
He r s h e y ' s S y r u p a n d s u g a r , s t i r
t i l l we l l d i sso lved , c oo l and add t o
t h e c r e a m w i t h t h e v a n i l l a . T u r n
i n t o t h e c a n o f t h e f r e e z e r a n d
f r e e z e i n t h e u s u a l w a y .
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55 RECIPES FOR
Chocolate Caramel
Sauce
1 c u p f u l b r o w n s u g ar . . . 3
t ab l e spoon fu l s wa t e r . . . 1 t ab l e -
s p o o nf u l b u t te r . . . 4 t a b le -
spoon fu l s H E R SH E Y ' S Sy ru p . . .
1 t e a s p oo n f u l c or n s ta r ch . . . 1
c u p f u l b o i li n g w a t e r . . . % t e a -
sp oo nf ul van i l la . . . dash of sal t .
Cook the sugar and sa l t wi th 3
tab le spo on fu ls o f water to a l i ght
caram e l b rown , add Hersh ey ' s
Syrup , then the bu t t e r and corn-
starch mix ed to a paste , the bo i l -
ing wa ter and the van i l la . Coo k
over bo i l ing wa ter t i l l th ick . Serve
w i th co t tage pudd ing or any hot
des sert . T h is sauce is ver y nice
w i th i ce c ream.
Hot Chocolate
Nut Sauce
H ea t H e r shey ' s Sy ru p 2 t ab l e -
spoon s fo r on e serv ing . Break
in nu t -meats and pour over i ce
cream or cake .
Chocolate Hard Sauce
2 t a b le s p o o n f u ls H E R S H E Y ' S
S y r u p . . . 2 t a b le s p o o n fu l s b u t -
ter . . . co nfe ct io ne rs ' su gar ( fo r a
da rke r sauce use br ow n sug ar) . . .
V2 tea sp oo nf ul v an i l la . . . dash
of sal t .
Cream the bu t t e r we l l , add ing
Hers hey ' s Sy rup g radu a l l y . W he n
wel l b lended, beg in st i r r ing in the
suga r , wo rk in g in a su f f i c i e nt
qu an t i t y t o m ak e o f the desi red
con sistenc y . Ad d th e sa l t and
f lavor w ith va ni l la . Se t in a cool
place t i l l served.
Chocolate W hipped
Cream
1 cu pfu l heav y crea m . . .
2 t a b le s p o o n fu l s H E R S H E Y ' S
Syrup.
Ch i l l the c ream thorough ly and
wh ip w i th a ro ta ry egg bea t e r
unt i l s t i f f enough to s tand a lone.
Then g radua l l y f o ld in Hershey ' s
Syr up . Use as a sauce on spo ng e
cake or any l i g ht , de l i ca te dessert .
N o sugar i s requ i red , as H ers he y ' s
Syrup w i l l swee t en th e c ream
su f f i c i en t l y .
Chocolate Marsh*
m allow Nut Sauce
St i r 2 tab lespoo ns He rshe y ' s
Sy ru p w i t h 1 t ab le spoon m arsh -
m a l l ow c r eam, t ea spoon va -
n i l l a , and so m an y f r esh pec an
meats tha t you must spoon i t
on to th e l i t t l e cakes in a p la te .
Chocolate Sauce
% c u p f u l m i l k . . . 2 ta b l e-
spoon fu l s H E R SH E Y ' S Sy ru p . . .
V2 cu pfu l co nfec t ione rs ' sugar . . .
1 teaspoonfu l vani l la .
Hea t the mi lk t o bo i l i ng in a
double bo i l er , add Hershey ' s
Syru p, sugar and van i l la . Coo k
over h ot wa ter 10 to 15 m inu tes ,
s t i r r ing f r eq ue nt l y . Serve ho t
on r i ce or bread pudding or co ld
on i ce c ream .
Chocolate Nut Sauce
Break V2 cake Hersh ey ' s Ch oc -
o l a t e A lmond Bar in to 2 t ab l e -
spoons Hersh ey ' s Sy rup . Spoon
onto i ce cream, pudding or cake.
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H ER SH EY S SYRUP
Never.Fail Chocolate
Icing
c u p fu l su ga r . . . 3 t a b le -
spoonfuls cold water . . . 2 table -
spoonfuls HERSHEY'S Syrup . . .
1 egg white . . .
l
/z teaspoonful
vanilla.
Place sugar, unbeaten egg white
and water in the double boiler
over hot water and cook 7 min-
utes, beating all the time with a
rotary beater. Rem ove fro m the
fire, add Hershey's Syrup and
vanilla and continue beating till
cool enough to spread.
hocolate reamIcing
Uncook ed )
2 tablespoonfuls HE RS HE Y'S
Syrup . . . teasp oon ful vanilla
. . . 2 tablespoonfuls thick cream
. . Yg teaspoonful alm on d ex-
tract . . . X X X X confectioners'
sugar.
Mix the cream and Hershey's
Syrup together with the extracts,
th e n grad ually add X X X X con -
fectioners' sugar to make of the
right consistency for spreading
over the su rface of a cold cak e.
Chocolate Sour Cream
Filling and Icing
2 cu pf u ls su gar . . . 6 tab le -
spoonfuls HERSHEY'S Syrup . . .
2 /3 cu p fu l s ou r cre am . . . 1 te a -
spoonful vanilla.
Mix the sugar and Hershey's
Syrup together over boiling water.
When well mixed, add the sour
cream and cook to the soft-ball
stage238 degrees. Rem ove fro m
the fire, add vanilla and beat till
thick enough to spread. Add
nu ts of any kin d for variety.
Chocolate Butter
Icing
Uncooked )
2 tablespoonfuls HE RS HE Y'S
Syrup. . . 2 tablespoonfuls but-
ter . . . 1/2 tea sp oo nfu l va nilla . . .
X X X X confectioners' sugar .
Cream the butter til l very soft,
adding Hershey's Syrup gradual-
l y, th ick en w i th X X X X con f ec -
tioners' sugar to a consistency
th at will spread readily an d flavor
with vanilla. Do not use this
icing on a warm cake or it will
becom e absorbed. Let the cake
cool for an hour before icing.
Flu ffy Chocolate
Icing
2 egg whites . . . 4 tablespoon-
f ul s H E R S H E Y ' S S yr up . . . 1
cupful granulated sugar . . .
cup ful water . . . teaspoo nful
cream of tar tar . . . flavoring.
Dissolve the sugar in the water,
add the cream of tartar and boil
to the soft-ball stage or until the
syrup threads when dropped from
the end of a clean spoon . Beat
the egg whites stiff and dry and
pour the Syrup over them in a
thin stream, beating all the time.
When very light and fluffy, fold in
Hershey's Syrup and add any de-
sired flavoring.
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R ECI P ES FOR
Chocolate Marsh
mallow Pudding
4 t a b l e s p o o n f u l s H E R S H E Y ' S
S y r u p . . . 3 c u p f u l s h o t m i l k
. . . Vi cu p fu l su ga r . . . da sh
o f s a l t . . . 3 t a b l e s p o o n f u l s f lou r
. . . 1 eg g . . . 1 t ea s po o n fu l
v a n i l l a . . m a r s h m a l l o w s .
A d d H e r s h e y ' s s y r u p t o m i l k
a n d s c a l d . M i x t o g e t h e r t h e
su ga r , sa l t , flour an d we l l -b ea ten
egg wi th a l i t t l e water t o th in , i f
n e c e s s a r y . P o u r s c a l d e d m i l k
o v e r e g g m i x t u r e , t h e n c o o k t i l l
t h i c k a n d s m o o t h . R e m o v e f r o m
f i re an d ad d van i l la . Po ur in to a
b a k i n g d i s h , t o p w i t h m a r s h -
m a l l o w s a n d b r o w n d e l i c a t e l y .
S e r v e w a r m o r c o l d .
Chocolate Tapioca
3 c u p f u ls m i l k . . . 6 t a b l e -
s p o o n f u l s H E R S H E Y ' S S y r u p . . .
3 t a b l e s p o o n f u l s s u ga r . . . 4
t a b l e s p o o n f u l s t a p i o c a . . . V2
t e a s p o o n f u l s a l t . . . V2 t e a -
s p o o n f u l v a n i l l a . . . w h i p p i n g
c r e a m .
S o a k t a p i o c a , i f n o t t h e q u i c k -
c o o k i n g k i n d , t i ll s o f t . B r i n g
m i l k t o b o i l i n g p o i n t , a d d s u g a r ,
He r s h e y ' s S y r u p a n d s t i r i n t h e
t a p i o c a ; c o o k o v e r b o i l i n g w a t e r
t i l l c l e a r a n d w e l l d o n e . C o o l ,
a d d v a n i l l a a n d p o u r i n t o s e r v i n g
d i s h e s . C h i l l a n d t o p w i t h
w h i p p e d c r e a m s w e e t e n e d a n d
flavored w i th H ers he y ' s Sy ru p ,
u s i n g l a t t e r i n p r o p o r t i o n o f 1
t a b l e s p o o n f u l t o a c u p o f c r e a m
a f t e r w h i p p i n g .
Chocolate Rice
Pudding
Vi c u p f u l r i ce . . . 2 c u p f u l s
h o t m i l k . . . t e a s p o o n f u l s a l t
. . . 1 /3 cu p f u l sug ar . . . c u p -
f u l r a i si ns . . . . 1 t a b l e s p o o n f u l
b u t te r . . . 3 t a b le s p o on f u ls
H E R S H E Y ' S S y r u p . . . 2 e g gs
. . . V2 t e as po on fu l van i l la .
Bo i l the r i ce in a qu ar t o f w ate r
t i l l t ender , then r inse and add t o
t h e h o t m i l k w i t h t h e s a l t , s u g a r
a n d r a i s i n s ; b r i n g t o b o i l i n g p o i n t
a n d a d d t h e r e s t o f t h e i n g r e d i -
e n t s , r e s e r v i n g t h e e g g w h i t e s f o r
a m e r i n g u e . T u r n i n t o a b u t t e r e d
p u d d i n g d i sh a n d b a k e 3 5 m i n -
u t e s , a d d i n g m o r e m i l k i f t o o s t i f f .
M a k e a m e r i n g u e of t h e e g g
w h i t e s ; 4 t a b l e s p o o n f u l s o f g r a n u -
l a t e d s u g a r a n d 2 t a b l e s p o o n f u l s
o f H e r s h e y ' s C o c o a a n d b r o w n
d e l i c a t e l y .
Chocolate Delicious
V4 p o u n d f r e s h m a r s h m a l l o w s
. . . 3 t a b le s p o o nf u ls H E R S H E Y ' S
S y r u p . . . V i c u p f u l c a n d i e d
p i n e a p p l e . . . Vi c u p f u l c a n d i e d
c h e r r i e s . . . c u p f u l s h r e d d e d
a l m o n d s . . . 1 c u p f u l h ea vy
w h i pp in g c r e am . . . 1 t e a s po o n -
fu l van i l la .
S h r e d t h e m a r s h m a l l o w s , f r u i t
a n d n u t s i n s m a l l p i e c e s , w h i p t h e
cream very s t i f f and fo ld in the
f r u i t s , H e r s h e y ' s S y r u p a n d v a -
n i l la . Set aw ay in a very co ld
p la ce fo r 10 t o 24 ho ur s . Serve in
s h e r b e r t g l a s s e s w i t h o r w i t h o u t
p l a i n c r e a m .
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H ER SH EY S SYRUP
Chocolate Butter*
scotch Pie
2 c u p fu ls m i lk . . . 6 t a b l e-
spoonfuls HERSHEY'S Syrup . . .
l
/2 cu pfu l flour . . . cu pfu l
brow n s ugar . . . 2 tab le s poon -
fuls butter . . . 2 eggs . . .
teaspoo nful salt . . . teaspo on-
ful vanilla.
Sift the flour and salt together
and mix to a paste with a little
cold milk or water, and add Her-
shey 's Syru p to this paste. Bring
2 cupfuls of milk to the boiling
point, add the flour mixture and
cook till thick. M ea nti m e, cook
the butter and brown sugar to-
gether just till well blended, add
to the flour and milk and mix
well. Pour over th e we ll-bea ten
yolks of the eggs and stir over
boil ing water for a few moments,
the n pour in to a previously baked
pie shell and cover with a merin-
gue made by beating the whites
of the eggs to a stiff froth with
4 tablespo onfuls of granulated
suga r. Flavor delicately with va -
nilla. Brow n in a very slow oven
and serve cold.
Chocolate Fudge Pie
1 c u pf ul m i lk . . . 3 t a b le -
spoonfuls HERSHEY'S Syrup
l
/2 cu p f u l s ugar . . . 4 tab l e-
spoon fuls cornstarch . . . tea -
s p oon f ul s al t . . . 1 tabl es p oon -
ful butter . . . 2 eggs . . .
teaspoonful vanil la . . . p int
whipping cream.
Mix Hershey's Syrup, milk,
sugar, cornstarch and salt to-
gether and cook in double boiler
till thick. Add butte r, then the
well-beaten yolks of the eggs.
Whip the whites of the eggs very
stiff and, after the chocolate
m ixture has cooked a few
m om en ts longer, fold the m into
it, light ly. Add vanilla and cool
mix ture for half an hou r. Th en
pour into a previously baked pie
shell and, just before serving, top
with cream, whipped, sweetened
and flavored.
For variety, add a teaspoonful
of Hershey's Syrup to the cream
after whipping and garnish the
pie with Hershey's Almond Bar
crushed ligh tly.
Chocolate Custard Pie
4 tablespoonfuls HERSHEY'S
S yr up . . . 2 e ggs . . . 2 t a bl e-
spoonfuls sugar . . . 3 tablespoon-
f u l s corn s tarch . . . 1 p i n t h ot
m ilk . . . 1 tea spo on ful vanilla . . .
dash salt.
Beat the eggs lightly, add Her-
shey's Syrup, sugar and corn-
starch and stir till well mixed.
Pour in the scalding milk , add the
salt and vanilla and stir over hot
wa ter. Line a greased pie pan
with flaky pastry, pour in the
cooled filling, dust the top with
Hershey's Cocoa and place in a
hot oven till the pastry is set.
Then lower the temperature and
finish baking*
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55 RECIPES FOR
Chocolate Party
Nu t Bread
4 t o 6 t ab l espoo n fu l s H E R -
S H E Y 'S Syrup . . . 2 t ab l espoo n-
fu l s m e l t ed bu t t e r cup -
fu l s m i lk . . . 1 egg . . . cup-
f u l s f lo u r . . . 3 t e a sp o o n f ul s
ba kin g po wd er . . . */2 tea sp oo n-
f u l s a lt . . . 3 ta b l es p o o n fu l s
b r ow n s uga r . . . % c u p fu l
chopped nu t meats .
Co m b i ne m i l k , H e r shey 's Sy ru p
and wel l -beaten egg , mix a l l the
dry ingredients, s i f t ing f lour, sal t
and bak ing powder t oge ther , add
th e li qu ids , f o ld in the hot m e l t ed
but t e r and the nu t meats s l i gh t l y
f l our ed. Bak e in a wel l -grea sed
bread pan in a m ode ra t e oven
abo ut 55 m inu tes . W he n f in i shed ,
brush over w i th me l t ed bu t t e r .
S l i ce w he n co ld .
For special occasions, spread
th i n s li ces w i th so f t en ed bu t t e r ,
t h en w i t h o range marma l ade o r
raspber ry j am and pu t t oge ther
l ike sandwiches.
Chocolate Doughnuts
c u p f u l b u t t e r . . . 1 c u p f u l
s u ga r . . . 3 t a b le s p o o n fu l s H E R -
S H E Y ' S S yr up . . . 3 eggs . . . 3
cu p fu l s flou r . . . 3 t ea spoon fu l s
b a k in g p o w d er . . . % te a s po o n -
fu l sa l t . . . % cu pfu l m i lk .
Cr eam but t e r and sugar and
add the we l l -bea t en eggs , s i f t
f lour, sal t and ba kin g po wd er t o -
ge ther , add Hershey ' s Sy rup t o
m i lk , com bin e a l l the ing re d i en ts ,
rol l out on a f loured board, cut in
r ings and f r y in deep fa t . W he n
cold , ro l l in pow dered sugar .
Chocolate Dessert
Waffles
4 tab le spo on fu ls bu t ter . . .
1*4 c u p f u ls m i l k . . . 4 t a b l e -
spoon fu l s H E R SH E Y ' S Sy ru p . . .
4 tab lesp oo nfu ls sugar . . . 2 eggs
. . . 2 c U p fu ls p a s tr y flour . . . 3
teas poo nfu ls bak ing pow der .
t easpoon fu l sa l t .
Cream the bu t t e r and sugar
tog eth er , s i f t the flour , ba k ing
powder and sa l t , beat the yo lks o f
the eggs we l l and mix w i th the
m i l k and H e r shey ' s Sy ru p . C om -
bine a l l the ingred ients and beat
we l l , then fo ld in the s t i f f l y
wh ippe d wh i tes o f th e eggs . I f
baked on a we l l -he ated e lect r i c
wa f f l e m o ld , no g reas ing w i l l be
requ i red . I f on an ord inar y w af f l e
i ron, use but 2 tab le spo on fu ls o f
but ter in the bat ter and grease
the hea ted wa f f l e i ron l i gh t l y .
Th ese w af f l es are de l i c ious served
ho t f r om t he mo l d w i t h van i l l a
i ce c ream .
Chocolate M uffins
2 cu p fu l s flour . . . 3 t ea spoon -
f u l s b a k in g p o w d e r . . . 1 t e a -
sp oo n fu l sug ar . . 1/2 te as po on -
f u l s alt . . . 1 e gg . . . 3 t ab l e-
spoon fu l s m e l t e d shor t en ing . . .
1 c u p f u l m i l k . . . 3 t a b le s p o o n -
f u l s H E R S H E Y ' S S y r u p .
S i f t tog eth er the flour , bak ing
powder , sugar and sa l t , beat the
egg and add i t to the mi lk and
Hersh ey ' s Sy rup . W h ip in the
me l t ed sho r t en i ng and comb i ne
m ix tures . Bea t we l l , d rop in to
bu t t e red m u f f in t ins and bake in
a ho t oven 15 to 20 m inu tes .
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H ER SH EY S SYR UP
Chocolate Pineapple
Pancakes
Si ft 2 cups flour, teaspoo n
salt, and 3 teaspoons baking
powder. Com bine 1 cup milk,
4 tablespoons Hershey's Syrup, 1
beaten egg, and 1 cup crushed
pineap ple. Bea t all togeth er.
Bake as large cakes on ho t greased
griddle. Spread with butter and
powdered sugar, roll up, and
serve ho t, one to each g uest, with
ho t H ershey's Syrup .
Chocolate Fritters
1 cupful flour . . . 3 table -
spoonfuls HERSHEY'S Syrup . . .
3 tablespoonfuls powdered sugar
. . . V2 cupful mi lk . . . 1 egg
. . . dash of salt . . . 2 tea spo on -
f uls ba king powd er.
M ix and sift f lour, sugar, baking
powder and salt, add the milk and
Hershey's Syrup to the well-
beaten egg, combine mixtures,
beat well , and drop from the end
of a spoon into very ho t fa t. Coo k
3 to 5 minutes, drain on paper
and serve hot for luncheon with
powdered sugar or with a sauce
for a dinner d essert.
Spiced Chocolate
Doughnuts
2 cu p f u ls f lour . . . 4 tab le -
spoonfuls HERSHEY'S Syrup . . .
2
l
/z teaspoonfuls baking powder
. . . tea sp oo nfu l salt . . .
teaspoon ful cinn am on Vi
teas poon fu l mace . . . cu p f u l
sugar . . . c up fu l m i lk . . . 1
egg . . . IV2 tab lespo on fuls
softened butter.
Sift together the flour, salt,
baking powder and spices, cream
butter and sugar and beat egg
well. Mix Hershey 's Syrup with
m ilk. Co mb ine ingredients, tur n
out on floured board and roll out
Vi inch thick ; cut in sm all , d ainty
rings; fry in deep fa t. Drain on
paper; sprinkle lightly, when
cool, with powdered sugar mixed
with a little cin nam on.
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55 RECIPES FOR
Chocolate Crumb
Cake
2 cu p fu l s f lou r . . . 3 t ea spoon -
f u l s b a k in g p o w d e r . . . % t e a -
spoon fu l sa lt . . . 1 cu p fu l su ga r
. . . 4 t a b le s p o o nf u ls s h o rt e n in g
. . . % cu p fu l m i l k . . . 1 e g g
. . . 4 t a b le s p o o n fu l s H E R S H E Y ' S
Syrup.
Mix f lour, sal t and sugar, rub
in shorten ing t i l l mixture i s l ike
coarse m eal . Ta ke ou t
x
/2 cu pf ul
o f c r u m b s and se t as ide . Add
baking powder , Hershey ' s Syrup,
m i lk and bea t en egg t o r em a inder
of f l our m ixtur e . Bea t wel l , pour
into sha l low, wel l -greased pan.
Scat ter reserved crumbs over top
of cake and bake about 30 m inu tes
in moderate oven. This l i t t l e
cake is to be served ho t for lun ch -
eon or supper.
Chocolate Date and
Nut Sticks
2 egg s . . . V2 cu pf ul suga r . . .
V2 cu pfu l w aln ut m ea ts . . . V2
cu pf ul dates , ch opp ed . . . V2
cu p fu l f lou r . . . 1 t ea spoon fu l
b a k in g p o w d e r . . . 1 t e as p o o n -
fu l van i ll a . . . 2 t ab l e spoon fu ls
H E R S H E Y ' S S y r u p .
Bea t the eggs thorough ly and
gradu al ly bea t in the sugar . S i f t
the f l our and bakin g powd er an d
add the egg and sugar mixture ,
a lso the vani l la and Hershey ' s
Syrup . Then add the wa lnu t
meats and dates , which have been
chopp ed into sm al l p ieces . Bea t
al l together and spread in an
oblon g , sha l low pan. Bake s lowly
in a m ode ra t e oven . W he n the
cake has cooled , cut in 1- inch
str ips and rol l in powdered sugar.
Chocolate Macaroons
2 e gg w h it es . . . 1 cup fu l g ran-
ula ted suga r . . . V2 cu pf u l nu t
m ea ts . . . V2 cu pfu l coc on ut
. . . 4 t a bl es p o o n fu l s H E R S H E Y ' S
Syrup . . . iy
2
cupfu ls corn
flakes.
Crush the corn f lakes l i ght ly ,
chop the nu t meats and coconut
rath er f ine. Bea t th e eggs to a
st i ff f rot h , add the sugar and be at
aga in unt i l the mixture wi l l ho ld
i ts shape, then add the corn f lakes
and Hers hey ' s Syrup . Drop on
greased and f loured t ins and bake
in a very slow ove n 45 to 55 m in -
utes. I f desired, a dash of c inn a-
mon o r y
2
t easpoonfu l o f vani l la
m ay be added .
Chocolate Midgets
V2 cu p fu l bu t t e r . . . 4 t ab l e -
spoon fu l s H E R SH E Y ' S Sy ru p . . .
2 eg gs . . .
3
/4 cu pfu l gran ulated
sugar . . .
3
4cu pfu l f lour Vi
t ea spoon fu l bak i ng powde r . . . 1
c u p f u l c h o pp e d n u t m e a t s . . . 1
teaspoonfu l vani l la .
M e l t the bu t t e r and mix w i th
Hershey 's Syrup, set aside t i l l
coo l . Beat the eggs w i th ou t sep-
arat ing and add the sugar , then
beat aga in . Spr ink le the f l our
s i f t ed w i th the bak ing po wd er
over the nu t mea ts and m ix a ll th e
ingred i en ts t oge ther , add ing the
van i l la . Spread in a sh al low pan
and bake in a moderate oven
abo ut 25 m inu tes .
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H ER SH EY S SYR UP
Chocolate Ice Box
Cake
y
4
cu p f ul s ugar . . . 6 tab l e-
spoonfuls HERSHEY'S Syrup . . .
4 eggs . . 1 teasp oon ful va nilla
. . . lady fingers . . . w hip ped
cream.
Add sugar to Hershey's Syrup
and place in double boiler over
hot water, stir til l smooth, then
add egg yolks, one at a time , bea t-
ing well. W he n sm ooth and
thick, fold in a stiffly beaten
whites of eggs and vanilla. A r-
range lady fingers in bottom and
sides of a mold, cover with layer
of chocolate paste, arrange second
layer of lady fingers over this and
so proceed un til m old is fu ll. Set
away in refrigerator for 24 hours,
then unmold, garnish with
whipped cream, candied fruit or
blanched almonds.
Chocolate Fruit Roll
cu pfu l cho pped dates . . . */2
cu pfu l seeded raisins . . .
/2
cu p -
fu l figs . . . V2 cu pfu l pecan m ea ts
. . . H ER SH EY 'S Syrup . . . V2
cupfu l alm ond s V2 cup ful
candied cherries.
Blanch the almonds and run
them with the other nuts and the
fruit through the meat grinder,
using a fine knife, then moisten
the mixture well with Hershey's
Syrup. Turn out on a board
sprinkled with powdered sugar
and ma ke into a flat loaf. Pack
in a shallow pan and cut in
squares when firm. Du st each
square with confectioners' sugar.
Chocolate Nut
Jumbles
V2 cupful butter . . . 6 table -
spoonfuls HERSHEY'S Syrup . . .
1 cupful brown sugar . . . 1 egg
. . . V2 tea spo on ful vanilla . .
V2 cupful sour cream . . . 2 cup -
ful s flour (abou t) . . . Vi te a-
spoo nful soda . . . V2 cu pfu l
black walnut m eats .
Melt the butter with Hershey's
Syrup, then add the brown sugar
and cream together. Stir in the
sour cream and the egg well
beate n. Sif t the flour and soda
together, add with the vanilla and
chopped nut meats. Stir well
and drop on a greased and floured
baking tin. Bake in a mo dera te
Chocolate Brownies
Yz cupful butter . . . 6 table -
spoonfuls HERSHEY'S Syrup . . .
1 cupful brown sugar . . . 1 egg
. . . V2 teaspo onfu l baking po w -
der . . . V2 cupful m ilk . . . 2
cup fuls flour . . . cu pfu l
chopped pecans or w alnu ts . .
dash of salt.
Beat the egg and add the sugar
and Hershey's Syrup, sift the
flour, salt and baking powder
together and add alternately with
the milk to the sugar mixture,
then fold in the melted butter
and the nu t m eats . Spread in a
shallow baking tin well greased
and bake in a moderate oven 15 to
20 m inu tes. Cu t while warm in
small squares.
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R ECI P ES FOR
Chocolate N ut Pop
corn Balls
2 cupfuls granulated sugar . . .
1 cupful white corn syrup . . .
2/3 c u p fu l m o l a sse s . . . 1 t a b l e -
spoo nful bu tte r . . . 2/3 cup ful
w a te r . . . 4 ta ble sp oo nfu ls
H E R S H E Y ' S S yr up . . . 4 t a b le -
spoonfuls chopped nut meats .
Dissolve the sugar, white syrup
and water over a slow fire and
boil t i l l br i t t le . Remove from
the f ire and add the molasses,
Hershey ' s Syrup and the but ter .
S t i r wel l, add th e n ut m eats and
m ix th e freshly popped corn.
Dip out by large spoonfuls and
make into bal ls , f i rst wett ing the
hands in cold water or rubbing
them l ight ly wi th but ter .
Angel Fudge
2 cupfuls granulated sugar . .
8 t a b le sp o o n fu l s H ER S H EY ' S
S yr up . . . 1 c up fu l m i lk . . . 1
t ab l es p o on fu l b u t t e r . . . 1 t e a -
spoo nful van illa . . . sm all can
marshmal low whip .
Place the sugar , Hershey's
Syrup and milk in a deep kett le
and st ir unti l the ingredients are
well blended. Boi l with out st ir -
r ing unti l the mixture wil l form
a soft ball when dropped into cold
wa ter . Rem ove from f ire and add
the but ter , vani l la and marsh-
mallow whip and al low to stand
unti l the mixture has cooled to
lukewarm . Th en beat un t i l
creamy and pour into but tered
t in s . Cu t in to squares .
Chocolate Creams
Make small velvety balls of 1
tablespoon Hershey's Syrup
st i ffened with 1 tablespoon bu tte r ,
teaspoon vanil la , and 1 cup
(abou t) con fect ion ers ' sugar . Dip
gently into coat ing made of 4
Hershey's Milk Chocolate Almond
Bars sof tened to a cream over hot
(but not boi l ing) water . Drop
onto buttered t in, and al low to
get f irm overnight.
Molasses Fudge
1 0c c a n H E R S H E Y ' S Sy r up . . . 2
cupfuls sugar . . . cupful m o -
lasses . . . V2 cup ful m ilk or
c r e a m . . . 1 t a b le sp o o n fu l b u t t e r
. . . V cupful chopped nu t m eats
. . . 1 t ea sp oo n f u l va n i ll a .
Mix together the sugar , mo-
lasses, Hershey's Syrup, milk and
but ter , which has been mel ted,
heat to boi l ing point and cook
slowly without st irr ing to the
sof t-ba ll stag e. Cool, add van illa
and beat well , st irr ing in nut
meats dur ing the beat ing .
Chocolate Popcorn
4 t a b le sp o o n fu l s H ER S H EY ' S
Syrup . . . 2 cupfuls brown sugar
. . . 2 t a b le sp o o n fu l s bu t t e r . . .
cupful- w at er . . . fresh ly popped
corn.
Mix together the brown sugar ,
water , Hershey's Syrup and
bu t ter , m el ted. Cook to the sof t -
bal l stage, then pour over the
corn, st irr ing well .
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HERSHEY S SYRUP
Condensed Milk
Fudge
2 cu pf u ls sug ar . . . 10c can
H E R S H E Y ' S S y r u p . . . 1/4 c u p -
fu l swee t ened condensed m i lk
. . c u p f u l w a t e r . . . 1t ab l e -
s p o o n f u l b u t t er . . . 1 t e as p o o n -
f u l van i l la .
Mix a l l the ingred ients but the
bu t ter and van i l la togeth er and
heat to the boi l ing point , then
cook s lowly to the so f t -ba l l s tage ,
rem ove f r om the f ir e and add the
but t e r and l eave t o become qu i t e
co ld . T h en add vani l la and beat
t i l l creamy.
Sour Cream Fudge
2 cup fu l s sugar . . . 1 0 c can
H E R S H E Y ' S S yr up . . . 1 c u p fu l
s ou r c r e a m . . . 1 t e a s p o o n f u l
va nil la . sa lt .
Mix the sugar , sa l t and Her-
shey ' s Syrup together over the
f i re t i l l hot , the n add sour cre am
gradual ly , br ing to the boi l ing
po in t and cook w i thou t s t i r r ing
to th e so f t -ba l l s tage . Coo l , add
vani l la and beat t i l l th ick .
Chocolate Seafoam
2 cu pfu ls l i gh t bro wn su gar . . .
% c u p f u l c o ld w a t e r . . . 8 t a b le -
spoon fu l s (10c can ) H E R SH E Y ' S
S yr up . . . 2 eg g w h i te s . . . 1
t easpoon fu l van i l l a .
M ix t oge ther the sugar , wa ter
and Hershey ' s Syrup and boi l
w i thou t s t i r r ing unt i l the candy
spins a threa d f r o m th e end o f th e
spoo n. Th en pou r over the st i f f l y
beaten egg whi tes , beat ing a l l the
t ime; add the vani l la and beat t i l l
s t i f f enough t o d rop f rom the end
of a spoon or pour into a greased
pan and m ar k o f f in squares .
Chocolate Plum
Pudding Candy
3 c u p fu l s s u ga r . . . 4 t a b l e -
spoon fu ls H E R SH E Y ' S Sy ru p . . .
1 cu pfu l sour crea m . . . 1% t ea -
spo onfu ls ge la t ine . . . ^ tea -
s p o o n f u l v a n il la . . . % c u p f u l
cho pp ed sulta na raisins . . .
cu pfu l chop ped candied cherr i es
. . . % cup fu l chop ped pecans.
So f t en the ge l a t ine in % cup fu l
co ld water ; add Hershey ' s Sy rup
to the sour cream and sugar and
cook in the double bo i l er to the
sof t -b a l l s tage . Tu rn in the ge la -
t ine and st i r t i l l wel l d issolved,
then add the f ru i t , nu ts and va -
n i l la . Bea t t i l l cre am y and tur n
in to a we l l -bu t t e red pan . W he n
cold, cut in squares.
Chocolate Fudge
2 cups of sugar (gr an ula te d) . .
10c can H E R S H E Y 'S Syrup . . .
T h e s a m e c a n f u l l o f m i l k . . . 2
tab lespoon s bu t ter . . . % tea -
spoon sa lt . . . 1 t ea spoon van i ll a
M ix sugar , sa l t , He rsh ey ' s Sy rup
and m i lk toge the r and boi l un t i l a
sof t ba l l forms that can be wel l
handled when a port ion i s tested
in co ld wa ter . Do no t s t i r w hi l e
m ix tu re is bo i l i ng . W he n candy
has reached the so f t -ba l l s tage
rem ove f ro m f i r e and add b u t t e r
and van i l la . Le t coo l . W he n cool
bea t unt i l c reamy . Pour in to
but te red pan . Cu t in squares .
Nuts or cocoanut may be added
jus t be fore be a t ing .
Cecil B. Wheat, Jacksonvil le, Fla. )
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