Old Fashioned Hershey Cocoa Fudge
A traditional homemade fudge recipe featuring rich Hershey's cocoa for a smooth and creamy texture, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup Hershey’s cocoa Use quality cocoa for best flavor.
- 2 cups sugar
- 1 teaspoon salt
- 1.5 cups whole milk Do not use low-fat milk.
- 0.25 cup real butter Use unsalted real butter.
- 1 teaspoon vanilla extract For a deeper flavor.
Instructions
Preparation
- Line an 8- or 9-inch square pan with foil and generously butter the foil. Set aside.
Combine Dry Ingredients
- In a large, heavy saucepan, stir together the Hershey’s cocoa, sugar, and salt.
Cook the Mixture
- Gradually stir in the whole milk, mixing well with a wooden spoon until smooth.
- Place the saucepan over medium heat, stirring constantly, until the mixture reaches a full rolling boil.
- Continue boiling without stirring until the temperature reaches 234°F (112°C) on a candy thermometer.
- Perform the Soft-Ball Test: Drop a small amount of syrup into very cold water. It should form a soft ball that flattens when removed.
- Make sure the thermometer bulb does not touch the bottom of the pan. This step may take 20–30 minutes.
Add Butter & Vanilla
- Remove the pan from heat. Add the butter and vanilla extract without stirring.
Cool the Mixture
- Allow the fudge to cool naturally at room temperature until it reaches 110°F (lukewarm). This cooling stage takes about 2 to 2½ hours and is essential for proper texture.
Beat Until Thick
- Once cooled, beat the mixture vigorously with a wooden spoon until it thickens and loses its glossy shine. This takes 15–20 minutes.
- The texture will change from syrupy to thick and frosting-like.
- Having help makes this step easier.
Set the Fudge
- Quickly spread the thickened fudge into the prepared pan and smooth the top.
Cool & Slice
- Allow the fudge to cool completely, then lift it out using the foil and cut into squares.
Notes
Store in an airtight container at room temperature. Keeps well for several days. Can be refrigerated for firmer texture. Use a heavy-bottomed saucepan to prevent scorching, do not rush the cooling stage, and avoid stirring during boiling for smooth fudge. Always use real butter, never margarine.