Milton
Hershey was born on September 13, 1857, in a farmhouse near the Central
Pennsylvania village of Derry Church. Milton was in the fourth grade when his
Mennonite father, Henry Hershey, found his son a position as a printer's
apprentice in Gap, Pennsylvania. Milton later became an apprentice to a candy maker
in Lancaster, Pennsylvania, and candy making became a passion which Milton grew
to love.
In
1876, when Milton was only eighteen years old, he opened his own candy shop in
Philadelphia. However, the shop was closed after six years and Milton moved to
Denver, Colorado, where he worked with a caramel manufacturer and learned
caramel-making. In 1886, Milton Hershey moved back to Lancaster, Pennsylvania
and started the successful Lancaster Caramel Company.
In
1893, Milton Hershey attended the Chicago International Exposition where he
bought German chocolate making machinery and began making chocolate coated
caramels. In 1894, Milton started the Hershey Chocolate Company and produced
Hershey chocolate caramels, breakfast cocoa, sweet chocolate and baking
chocolate. He sold his caramel business and concentrated on chocolate making.
This is easy to make. The cracker candy didn't last long.
Cracker
Candy
Copyright
2012, Christine’s Pantry. All rights reserved.
Ingredients:
40
saltine crackers
2
cups milk chocolate chips
rainbow
sprinkles
cooking
spray
Directions:
Line
a sheet pan with aluminum foil. Lightly spray sheet pan with cooking spray.
Place
crackers salt side down on the sheet pan in a layer.
Place
milk chocolate chips in a microwave safe glass dish. Put in the microwave on
high for 30 seconds. Stir the chocolate with a rubber spatula, return it to the
microwave for another 30 seconds, and stir again. Continue to heat and stir in
30 second intervals, until chocolate is melted.
Pour
chocolate over crackers, spread chocolate using a knife. Sprinkle with rainbow
sprinkles. Set aside to harden. Once completely cool and harden, break into
pieces. Store in airtight container. Enjoy!
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