Hershey's Classic Rich Cocoa Fudge. Recipe #193742
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.
by EmmyDuckie
35 min | 5 min prep
36 squares
- 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
- Line an 8 or 9 inch square pan with aluminum foil, butter the foil.
- Mix sugar, cocoa, and salt in a 4 quart saucepan, add milk.
- Cook over medium heat, stirring constantly until mixture comes to a full boil.
- Boil without stirring until mixture reaches 234 degrees F on a candy thermometer (soft ball stage).
- Remove from heat, add butter and vanilla, do not stir.
- Cool at room temperature to 110 degrees.
- Beat with a wooden spoon until fudge begins to thicken and loses its gloss.
- Spread quickly into pan, let cool to room temperature, cut into squares.
- Yum!
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5 stars