HERSHEY'S Rich Cocoa Fudge: Classic Recipe & Secret Tips

Life is always sweeter with HERSHEY’S Cocoa in your kitchen. This easy fudge recipe lets you enjoy the rich taste of unsweetened powder or HERSHEY’S SPECIAL DARK Cocoa any day of the week. I’ve brought this homemade treat to many a holiday celebration and family get-together, and I’m always left empty-handed with everyone asking for the secret.

The beauty of this classic treat is that you can make it from scratch in one pan, or double the recipe for larger gatherings. Feeling extra spontaneous? Add nuts, marshmallows, or create a peanut butter fudge for a delicious spin on this chocolaty staple.

The charm of this old fashion fudge takes me back to my grandmother’s can of Hershey’s Cocoa. Cook it just right and you’ll avoid the trouble of setting up that happens when you probably didn’t heat it enough. I’ve learned the hard way to trust the soft ball stage water test over a candy thermometer to make sure you get the right temperature.

Even under cooking by 2-3° can result in a sticky mess that, while still good in taste, won’t give you that perfect crumbly, sugary texture. Some good suggestions from reviewers: I highly recommend reading reviews before making this fudge. Don’t try to bring the temp up too quickly, and use a large shallow saucepan that works better than a deeper one.

Table of Contents

Ingredients & Directions

Before diving into this simple yet delectable chocolate recipe, let’s gather everything we need and understand the process step by step.

Ingredients

For this HERSHEY’S Rich Cocoa Fudge recipe, you’ll need:

3 cups sugar (granulated)
2⁄3 cup HERSHEY’S unsweetened cocoa powder (you can also use SPECIAL DARK for a richer flavor)
1⁄8 tsp salt
1 1⁄2 cups milk (whole)
1⁄4 cup butter (1/2 stick)
1 tsp vanilla extract

This recipe yields approximately 1 3/4 pounds of fudge or about 3 dozen pieces, perfect for sharing with loved ones or keeping as a staple in your refrigerator for when those chocolate cravings hit.

Equipment Needed

Before you start, make sure you have:

A 4 quart saucepan
Stovetop
8 or 9 inch square baking pan
Foil
Candy thermometer
Wooden spoon

Directions

Now let’s make some fudge from scratch:

Line your 8 or 9 inch square pan with foil, extending it over the edges. Butter the foil lightly.
Mix the 3 cups sugar, 2/3 cup cocoa, and 1/8 tsp salt in a heavy 4 quart saucepan. Stir in the 1 1/2 cups milk.
Cook over medium heat, stirring constantly until the mixture comes to a full rolling boil.
Boil without stirring until the mixture reaches 234°F on a candy thermometer or until a small amount dropped into cold water forms a soft ball that flattens when removed. Make sure the thermometer bulb doesn’t rest on the bottom of the pan for accurate readings.
Remove from heat. Add the 1/4 cup butter and 1 tsp vanilla extract. Do not stir.
Cool to room temperature (110°F or lukewarm).
Beat with a wooden spoon until the fudge thickens and begins to lose its gloss (about 7 minutes).
Quickly spread into the prepared pan and let cool completely.
Once set, cut into squares and enjoy!
Store in a tightly covered container at room temperature or in the refrigerator.

I’ve made this recipe countless times, and I’ve found that the key to perfect fudge is patience. Don’t rush the cooking or cooling process! The temperature is crucial – even under-cooking by 2-3 degrees can result in a sticky mess. It will still taste good though!

Tips for Perfect HERSHEY’S Fudge

For the best results, remember that fudge recipes can be difficult if the directions aren’t followed exactly. Here are some tips I’ve learned through experience:

If your fudge turns out a little too hard or sugary, you probably cooked it too long.
If you’re having trouble setting up your fudge, you probably didn’t cook it enough. I’ve learned the hard way to trust the soft ball stage or thermometer reading to make sure you get it right.
Using a shallow pan works better than a deeper one for more even setting.
Have someone tag-team with you when it starts to look like frosting and gets thick – it’s ready to pour quickly before it sets in the pan!

Delicious Variations

One of the things I love about this HERSHEY’S Rich Cocoa Fudge recipe is how versatile it is. Here are some spontaneous ways to add a spin to this already amazing treat:

Nutty Fudge

If you love some crunch in your fudge, try this variation. Cook as directed. Immediately after beating, stir in 1 cup chopped nuts like almonds, pecans, or walnuts, then quickly spread in the prepared pan.

Marshmallow-Nut Fudge

For a softer, fluffier texture, increase butter to 3⁄4 cup. After removing from heat and adding butter and vanilla, add 1 cup marshmallow creme. DO NOT STIR. Cool as directed. After beating, stir in 1 cup chopped nuts. Pour into pan and let set.

Also Read: Irresistible Crab Brulee Recipe – A Savory Delight!

High Altitude Adjustments

Living in a high-altitude area? You’ll need to make some adjustments:

Decrease sugar to 1 2⁄3 cups
Use the cold water test for doneness instead of temperature readings
If you read the boiling point of water at your altitude, subtract the difference between 212°F and that number from the recipe’s temperature (234°F)
Adjust cooking times and temperatures accordingly

Community Feedback

This Old Fashioned fudge recipe has become a Community Pick with many happy bakers sharing their experiences. One reviewer, Submitted by Marg (CaymanDesigns), mentions: “This crumbly, sugary, old fashion fudge takes me back in time. If you can’t get it to set properly after cooling, you probably didn’t cook it enough.”

Many suggestions from reviewers recommend reading all the reviews before making this fudge. They don’t advise trying to bring the temp up too quickly – patience is key!

Nutrition and Storage

While specific nutrition information isn’t provided for this indulgent treat, it’s definitely something to enjoy in moderation. One small square goes a long way in satisfying that chocolate craving!

For storage, keep your fudge wrapped loosely in the refrigerator or at room temperature in an airtight container. It can last for several weeks when stored properly, though in my house it rarely makes it past the first few days!

Conclusion

HERSHEY’S Rich Cocoa Fudge is more than just a dessert – it’s a tradition that brings people together. The process might seem challenging at first, but the reward is well worth the effort. There’s something special about creating this chocolaty goodness from scratch and sharing it with loved ones.