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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 squares 30g Recipe makes 36 squares) |
||
| Calories 86 | ||
| Calories from Fat 16 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.9g | 2% | |
| Saturated Fat 1.2g | 5% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 4mg | 1% | |
| Sodium 22mg | 0% | |
| Potassium 40mg | 1% | |
| Total Carbohydrate 18.0g | 6% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 16.7g | ||
| Protein 0.7g | 1% | |
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Hershey's Classic Rich Cocoa Fudge.
By: EmmyDuckie
Nov 4, 2006
This is simply my favorite fudge recipe ever. It used to be printed on the back of the Hershey's Cocoa boxes, but it's been replaced in recent years. So, I've had a ten-year-old cocoa label clipped into the front of my recipe book for what seems like forever. If you've been searching for it, too, here it is. A couple of notes from troubles people have had in reviews, the recipe is printed just as it is on the Hershey's box, but I have always had better luck using a big stock pot rather than a 4 qt saucepan. The size called for may work sometimes, but it certainly will not hurt the fudge to use a bigger pot. Also, be sure to check the weather outside before making fudge. You need a cool, dry day, on a rainy or humid day, it will not set up properly. If you're new at candy making, you may want to add a tablespoon of corn syrup to prevent overcrystalization of the sugar, just as a little insurance policy.
36 squares
Ingredients
- 3 cups sugar
- 2/3 cup unsweetened cocoa (Hershey's)
- 1/8 teaspoon salt
- 1 1/2 cups milk
- 1/4 cup butter (half stick)
- 1 teaspoon vanilla extract
Directions
1
Line an 8 or 9 inch square pan with aluminum foil, butter the foil.2
Mix sugar, cocoa, and salt in a 4 quart saucepan, add milk.3
Cook over medium heat, stirring constantly until mixture comes to a full boil.4
Boil without stirring until mixture reaches 234 degrees F on a candy thermometer (soft ball stage).5
Remove from heat, add butter and vanilla, do not stir.6
Cool at room temperature to 110 degrees.7
Beat with a wooden spoon until fudge begins to thicken and loses its gloss.8
Spread quickly into pan, let cool to room temperature, cut into squares.9
Yum!
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- Course > Desserts > Candy > Fudge
- Main Ingredient > Chocolate
- Cuisine > North American
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Sweet
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: Outtatime
On Jan 1, 2009
I followed the directions to a "T," and this came out more like chocolate goo than fudge. The consistency is similar to toffee. It took over two hours to make, too, between the boiling, the cooling, etc. I guess I'll stick to the marshmallow type of fudge.
From: Morgan111
On Dec 23, 2008
Thank you so much for this! My Mom always knew it by heart, and then hadn't made it for awhile. She remembered every part of it except how much butter to use. She called me because she knew I had written it down, but we just moved. It was great to locate yours so easily. Thanks for being so kind to care for those of us who need to find it! You are the best! CLG
From: Engrossed
On Dec 19, 2006
Well...I learned with this one that you really do need to use a LARGE pot. My medium large pot had half of the recipe boil over the sides. Despite that, people who tasted this said it still tasted like when they had it before. I think liking them is a matter of taste...They are more grainy & sugary than other fudge (not smooth and creamy). Made for Alphabet Soup.
From: Sydney Mike
On Sep 22, 2008
Followed the directions exactly (as I know how doing otherwise can change everything when it comes to making fudge), & ended up with AN ABSOLUTELY GREAT FUDGE, the very stuff with which my own mom used to frost her delicious chocolate cakes (I often wondered, & she never said)! Thanks for a definite keeper! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
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