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.
Copyright 2012, Christine’s Pantry. All rights reserved.
40 saltine crackers
2 cups milk chocolate chips
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!