Hershey’s Old-Fashioned Cocoa Fudge is a classic recipe that has been loved for generations. It’s rich, chocolaty, and has a perfect balance of sweetness and texture. Here’s the traditional recipe to make this delightful fudge:
Ingredients
- 2/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
- 3 cups granulated sugar
- 1/8 teaspoon salt
- 1 1/2 cups whole milk
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Prepare Your Pan:
- Line an 8-inch square baking pan with foil, extending the foil over the edges of the pan. Butter the foil lightly.
- Combine Ingredients:
- In a heavy 3-quart saucepan, stir together the cocoa, sugar, and salt.
- Add Milk:
- Gradually stir in the milk. Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil.
- Cook Without Stirring:
- Boil the mixture, without stirring, until it reaches 234°F on a candy thermometer (soft-ball stage). This should take about 10 to 15 minutes. To test without a thermometer, drop a small amount of the mixture into very cold water; it should form a soft ball that flattens when removed from the water.
- Cool the Mixture:
- Remove from heat. Add the butter and vanilla extract but do not stir. Let it cool to 110°F, which should take 30 to 40 minutes. The mixture should be lukewarm and thickened but not yet set.
- Beat the Mixture:
- Beat the mixture with a wooden spoon until it thickens and loses some gloss. This can take about 5 to 10 minutes. The fudge should hold its shape when dropped from a spoon.
- Pour into Pan:
- Quickly spread the fudge into the prepared pan. Score the surface into squares while it is still warm.
- Cool Completely:
- Let the fudge cool completely at room temperature. Once cooled, lift the fudge from the pan using the foil edges and cut into squares.
Enjoy your homemade Hershey’s Old-Fashioned Cocoa Fudge!
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