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HERSHEY'S Rich Cocoa Fudge

Details

Time
2 hours
Skill Level
Expert
Yields
1 3/4 pounds

Try your hand at a fun and popular HERSHEY’S Cocoa Fudge recipe to quickly test and advance your baking skills. If you’re like most bakers, you’ll love using HERSHEY’S cocoa or HERSHEY’S SPECIAL DARK cocoa to make old-fashioned fudge with that just-right fudgy texture. Hoping for a delicious spin on this rich, chocolaty confection? Stir in some nuts or marshmallows at the right moment for an unforgettable family treat. Once this delectable cocoa fudge dessert comes out just right, sit back, relax and enjoy a bite of bliss worth every second of effort.

Ingredients & Directions

Prep Time
5 minutes
Cook Time
25 minutes
Cool Time
1 hour 30 minutes

Ingredients

  • 3 cups

    sugar

  • 2/3 cup

    HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa

  • 1/8 tsp

    salt

  • 1 1/2 cups

    milk

  • 1/4 cup

    butter (1/2 stick)

  • 1 tsp

    vanilla extract

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

Saucepan
Saucepan
Stovetop
Stovetop
Baking Pan
Baking Pan
Candy Thermometer
Candy Thermometer
Wooden spoon
Wooden spoon
1

Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2

Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°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).

3

Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss (about 7 minutes). Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.

Tip

Do not make multiples of a fudge recipe at one time. This will affect cooking and cooling time and may cause recipe failure.

Note: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.

Variations:

Nutty Rich Cocoa Fudge: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly in prepared pan.

Marshmallow-Nut Cocoa Fudge: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan).

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°F. Then subtract that number from 234°F. This is the soft ball temperature for your altitude and thermometer.

Additional questions?