55 Recipes for Hershey's Syrup

7/13/2019 55 Recipes for Hershey's Syrup

1/16

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


2/16

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.


3/16

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.


4/16

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 .


5/16

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 .


6/16

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-


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.


7/16

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 -


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.


8/16

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 .


9/16

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-


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*


10/16

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 -


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 .


11/16

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 -


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 -


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.


12/16

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 -


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 .


13/16

H ER SH EY S SYR UP

Chocolate Ice Box

Cake

y

4

cu p f ul s ugar . . . 6 tab l e-


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 -


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 -


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.


14/16

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 .


15/16

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. )


16/16

55 Recipes for Hershey's Syrup

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Transcript of 55 Recipes for Hershey's Syrup