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HERSHEY'S Rich Cocoa Fudge

Details

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

All things are made sweeter with HERSHEY’S cocoa, right? Check out this easy fudge recipe whether you enjoy unsweetened powder or HERSHEY’S SPECIAL DARK cocoa. Show up to the next holiday celebration or family get-together with homemade fudge in hand, and everyone will be asking you how to make fudge from scratch! Bake one pan for yourself or double the recipe and learn how to make peanut butter fudge while you’re at it. If you’re feeling extra spontaneous, add nuts, marshmallows and other sweets for a delicious spin on chocolaty classic. An easy fudge recipe should be a staple in every kitchen no matter how you enjoy it.

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 THIS?

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?