This recipe booklet from Hershey Chocolate Syrup has no date marked but I believe this was published in the 1930s or earlier and is part of my personal collection. Each of the pages from this vintage cookbook are filed in the 55 Recipes For Hershey’s Syrup Category. You can read the page typed below or click on the picture to view a larger scanned copy.

Candies

Chocolate Nut Popcorn Balls

2 cupfuls granulated sugar . . . 1/2 cupful white corn syrup . . . 2/3 cupful molasses . . . 1 tablespoonful butter . . . 2/3 cupful water . . . 4 tablespoonfuls HERSHEY’S Syrup . . . 4 tablespoonfuls chopped nut meats.

Dissolve the sugar, white syrup and water over a slow fire and boil till brittle. Remove from the fire and add the molasses, Hershey’s Syrup and the butter. Stir well, add the nut meats and mix the freshly popped corn. Dip out by large spoonfuls and make into balls, first wetting the hands in cold water or rubbing them lightly with butter.

Angel Fudge

2 cupfuls granulated sugar . . . 8 tablespoonfuls HERSHEY’S Syrup . . . 1 cupful milk . . . 1 tablespoonful butter . . . 1 teaspoonful vanilla . . . small can marshmallow whip.

Place the sugar, Hershey’s Syrup and milk in a deep kettle and stir until the ingredients are well blended. Boil without stirring until the mixture will form a soft ball when dropped into cold water. Remove from fire and add the butter, vanilla and marshmallow whip and allow to stand until the mixture has cooled to lukewarm. Then beat until creamy and pour into buttered tins. Cut into squares.

Chocolate Creams

Make small velvety balls of 1 tablespoon Hershey’s Syrup stiffened with 1 tablespoon butter, 1/4 teaspoon vanilla, and 1 cup (about) confectioners’ sugar. Dip gently into coating made of 4 Hershey’s Milk Chocolate Almond Bars softened to a cream over hot (but not boiling) water. Drop onto buttered tin, and allow to get firm overnight.

Molasses Fudge

10c can HERSHEY’S Syrup . . . 2 cupfuls sugar . . . 1/4 cupful molasses . . . 1/2 cupful milk or cream . . . 1 tablespoonful butter . . . 1/2 cupful chopped nut meats . . . 1 teaspoonful vanilla.

Mix together the sugar, molasses, Hershey’s Syrup, milk and butter, which has been melted, heat to boiling point and cook slowly without stirring to the soft-ball stage. Cool, add vanilla and beat well, stirring in nut meats during the beating.

Chocolate Popcorn

4 tablespoonfuls HERSHEY’S Syrup . . . 2 cupfuls brown sugar . . . 2 tablespoonfuls butter . . . 1/2 cupful water . . . freshly popped corn.

Mix together the brown sugar, water, Hershey’s Syrup and butter, melted. Cook to the softball stage, then pour over the corn, stirring well.

Condensed Milk Fudge

2 cupfuls sugar . . . 10c can HERSHEY’S Syrup . . . 1/4 cupful sweetened condensed milk . . . 1/4 cupful water . . . 1 tablespoonful butter . . . 1 teaspoonful vanilla.

Mix all the ingredients but the butter and vanilla together and heat to the boiling point, then cook slowly to the soft-ball stage, remove from the fire and add the butter and leave to become quite cold. Then add vanilla and beat till creamy.

Sour Cream Fudge

2 cupfuls sugar . . . 10c can HERSHEY’S Syrup . . . 1 cupful sour cream . . . 1 teaspoonful vanilla . . . salt.

Mix the sugar, salt and Hershey’s Syrup together over the fire till hot, then add sour cream gradually, bring to the boiling point and cook without stirring to the soft-ball stage. Cool, add vanilla and beat till thick.

Chocolate Seafoam

2 cupfuls light brown sugar . . . 3/4 cupful cold water . . . 8 tablespoonfuls (10c can) HERSHEY’S Syrup . . . 2 egg whites . . . 1 teaspoonful vanilla.

Mix together the sugar, water and Hershey’s Syrup and boil without stirring until the candy spins a thread from the end of the spoon. Then pour over the stiffly beaten egg whites, beating all the time; add the vanilla and beat till stiff enough to drop from the end of a spoon or pour into a greased pan and mark off in squares.

Chocolate Plum Pudding Candy

3 cupfuls sugar . . . 4 tablespoonfuls HERSHEY’S Syrup . . . 1 cupful sour cream . . . 1 1/4 teaspoonfuls gelatine . . . 1/2 teaspoonful vanilla . . . 1/2 cupful chopped sultana raisins . . . 1/2 cupful chopped candied cherries . . . 1/4 cupful chopped pecans.

Soften the gelatine in 1/4 cupful cold water; add Hershey’s Syrup to the sour cream and sugar and cook in the double boiler to the soft-ball stage. Turn in the gelatine and stir till well dissolved, then add the fruit, nuts and vanilla. Beat till creamy and turn into a well-buttered pan. When cold, cut in squares.

Chocolate Fudge

2 cups of sugar (granulated) . . . 10c can HERSHEY’S Syrup . . . The same can full of milk . . . 2 tablespoons butter . . . 1/8 teaspoon salt . . . 1 teaspoon vanilla

Mix sugar, salt, Hershey’s Syrup and milk together and boil until a soft ball forms that can be well handled when a portion is tested in cold water. Do not stir while mixture is boiling. When candy has reached the soft-ball stage remove from fire and add butter and vanilla. Let cool. When cool beat until creamy. Pour into buttered pan. Cut in squares. Nuts or cocoanut may be added just before beating.