Rich Cocoa Fudge
This is the recipe your grandmother used to make and one of our most requested
- 3 cups sugar
- 2/3 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
- 1/8 teaspoon salt
- 1 1/2 cups milk
- 1/4 cup (1/2 stick) butter
- 1 teaspoon vanilla extract
- Line 8-or 9-inch square pan with foil, extending foil over edges of pan.
- In heavy 4-quart saucepan, stir together sugar, cocoa and salt; stir in
milk. Cook over medium heat, stirring constantly, until mixture comes to full
rolling boil. Boil, without stirring, until mixture reaches 234 degrees F on
candy thermometer or until small amount of mixture dropped into very cold water,
forms a soft ball which flattens when removed from water. (Bulb of candy thermometer
should not rest on bottom of saucepan.)
- Remove from heat.
- Add butter and vanilla. DO NOT STIR.
- Cool at room temperature to 110 degrees F (lukewarm).
- Beat with wooden spoon until fudge thickens and just begins to lose some
of its gloss.
- Quickly spread into prepared pan; cool completely.
- Cut into squares.
- Store in a tightly covered container at room temperature.
Yield: about 36 pieces or 1 3/4 pounds
For best results, do not double this recipe.
High Altitude Directions:
- Increase milk to 1-2/3 cups
- Use soft ball
cold water test for doneness OR Test and read thermometer in boiling water, subtract
difference from 212 degrees F. Then subtract that number from 234 degrees F. This
is the soft ball temperature for your altitude and thermometer.
Nutty Rich Cocoa Fudge: Beat cooked fudge as directed. Immediately
stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared
Marshmallow-Nut Cocoa Fudge: Increase cocoa to 3/4 cup. Cook
fudge as directed. Add 1 cup marshmallow creme with butter and vanilla extract.
DO NOT STIR. Cool to 110 degrees F (lukewarm). Beat 8 minutes; stir in 1 cup chopped
nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)
Developed and Tested by the Hershey Kitchens.