Hersheys Cocoa Fudge Recipes

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HERSHEY'S OLD FASHIONED RICH COCOA FUDGE



Hershey's Old Fashioned Rich Cocoa Fudge image

This is a crumbly, sugary old fashion fudge....from the back of the Hershey's Cocoa can. Cook time is cooling time. If you are having trouble with it "setting up", you probably didn't cook it long enough. I have learned (the hard way!) to not trust my candy thermometer and to use to soft ball stage water test to make sure it is the right temperature. Even under cooking it by 2-3° will result in a soft, sticky mess. It still taste good though. :) Some good suggestions from reviewers: (I highly recommend reading through all the reviews before making this fudge!) - don't try to bring up temp too quickly - a large shallow saucepan works better than a deeper one

Provided by Marg CaymanDesigns

Categories     Candy

Time 3h10m

Yield 36 serving(s)

Number Of Ingredients 6

3 cups sugar
2/3 cup cocoa
1/8 teaspoon salt
1 1/2 cups whole milk, no substitute
1/4 cup real butter, no substitute
1 teaspoon vanilla extract

Steps:

  • Line 8 or 9 inch square pan with foil; butter foil.
  • In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*.
  • Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
  • Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes).
  • Remove from heat. Add butter & vanilla.
  • DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2-1/2 hours).
  • Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready.
  • Quickly spread into prepared pan; cool.
  • Cut into squares.
  • Store wrapped loosely in foil in the refrigerator.
  • *it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.

Nutrition Facts : Calories 88.3, Fat 1.8, SaturatedFat 1, Cholesterol 4.4, Sodium 23.9, Carbohydrate 18.1, Fiber 0.3, Sugar 17.2, Protein 0.6

HERSHEY'S COCOA FUDGE



Hershey's Cocoa Fudge image

A vintate clipped newspaper recipe for Hershey's Cocoa Fudge, this classic fudge is made with cocoa, sugar, salt, milk, butter or margarine, and vanilla.

Provided by Tony

Categories     Candy

Number Of Ingredients 6

2/3 cup cocoa
3 cups sugar
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter or margarine
1 teaspoon vanilla

Steps:

  • Thoroughly combine cocoa, sugar, and salt in a heavy 4-quart saucepan; stir in milk.
  • Bring to a bubbly boil on medium heat, stirring constantly.
  • Boil without stirring to 234 degrees or the soft ball stage. Bulb of candy thermometer should not rest on the bottom of the saucepan.
  • Remove from heat; add butter or margarine and vanilla. DO NOT STIR.
  • Cool, at room temperature, to 110 degrees; beat until fudge thickens and loses some of its gloss.
  • Quickly spread in a lightly buttered 8- or 9- inch square pan; cool.
  • Note: For Marshmallow-Nut variation, increase cocoa to 3/4 cup and cook fudge as fudge. Add 1 cup marshmallow creme with butter or margarine and vanilla. DO NOT STIR, cool to 110 degrees, and beat 10 minutes. Stir in 1 cup broken nuts and pour into pan. (Fudge does not set until it is poured into the pan.)
  • Make 3 dozen squares

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