I love this recipe! I always take it to family reunions. If you cook it too long, just add marshmellows or marshmellow creme and it will soften it up beautifully. I sometimes do it on purpose cause it gives it a great flavor and it's a little bit chewy. I add about a cup of either one.

My Mom and Grandma made this honest to goodness fudge often and we all loved it. Remember this is candy making and for most of us it requires patience and practice. You must let this come to soft ball stage (232°F). Don't attempt when weather is humid or cloudy, it will not harden. We never used foil as some recipes call for, always poured in buttered dinner plate. After it comes to a boil stop stirring, the mixture will boil up and stay there for a while, then it will go back down (this is usually at or almost soft ball stage). I always put drops of the mixture in bowl of ice water to test for soft stage too. (You don't need to have a full bowl of water.) I usually put pan in cold sink water (careful not to let any water IN the pan) and stir till I can feel the mixture thicken and the gloss is going away. I don't let it just sit to cool. I've used metal and a wooden spoon with no trouble. Stir in vanilla . I sometimes add a dollop of peanut butter (stir very fast!) before it's ready to pour on plate. My mother-in-law says her mother made this fudge in an iron skillet on a cook stove......now that is a real cook! Keep trying and you will get the hang of it and well worth the effort! After all it is pretty cheap to make!

I am so excited over this recipe! My mom made this as I was growing up & it was my favorite! The bad thing was, 8 times out of 10 it did not set up right. I'm 59 & tried it so many times with same results. Now this recipe tells me to boil on high, then turn down & cool to 110*F before stirring. It also has the 1/2c. water I've never added. It turned out perfect ! After all these years I think & hope I've learned the trick thanks to Cooks.com ! So thrilled.

This is the most delicious cocoa fudge that I have ever made. It was as smooth as the Hershey's chocolate bars that I have bought at the store.

My mother always used this recipe. The recipe was on the back of the Hershey's cocoa can (60's). She did not like it thick so poured on buttered cookie sheet, sometimes it set and sometimes not. It was good either way. She used the cold water method to test.

When I was a little girl in the 1950s, my mother could not master the art of fudge making because she didn't follow the directions. One night mom was about to make fudge and I said, Mom, let me try. Aunt Dot taught me how to test for the softball stage.". She just smile and said, "Go for it sister." It was 1956 & I was in the 3rd. grade. The fudge turned out perfect; just like my Aunt Dot's always did. I believe the reason for my success is that nobody told me I would fail. I am now 68 years young and have been using this recipe all these years; in a cast iron skillet I must point out because cast iron makes the best fudge in my opinion.

I love Hershey's Cocoa and use the recipes printed on the cartons. They are always delicious. Too make good fudge, or cook anything, just be fearless in the kitchen. Read the recipe over carefully. FOLLOW this directions as written until you master it. THEN you can put your own personal spin on any recipe after you master the basics. Just remember to have fun.

Samantha: Your comment and memory of your mother touched me. Really took me back. I haven't made this fudge for about forty years -- since my kids grew up. My grandkids are gonna love me for this! Thank you so much.

Dear Samantha, Your comments reiterate what Jacques Pépin said in a video. Reproduce the recipe Exactly the first time. After that, as you repeat it you add your personality, and the recipe becomes your own. Too, you have the "Be brave, little piglet" verve which I appreciate.

This has been the 'family' recipe since I was a child in the 60's. I am not 50 and still use it. I can not believe how many people use the marshmallow cream versions and try to tell me it is better than cocoa fudge. I had a candy maker tell me once that Cocoa fudge was a poor mans version, and that using marshmallow cream was much more sophisticated. I think he just did no know how to make it.

This is the same recipe my grandmother used. We would wait for the mailman to deliver her special box at Christmas. Since none of the Hershey's cans have this recipe on them I hope people don't stop making it. I agree with each person who says this is the BEST FUDGE. How can you call something fudge that is made with chocolate chips? Don't be afraid of making candy, get a good thermometer, follow the recipe and watch the humidity. Here's to childhood memories (I'm 64) and Hershey's Cocoa.

Why 1/2 cup of water? My mom never used water in the recipe.

Renee, the water is because this recipe has evaporated milk. My mom used whole milk (1 1/2 cups, no water) and it turned out wonderful. I still make it every Christmas.

I went to my best friends house, Cheryl Wade, after school. She was young, 14, but made this fudge perfectly. She would sometimes add peanut butter that was a nice change. I don't know where she is at but I have fond memories of spending time together and learning how to cook.

My Mom use to make it without the water or as much because we loved the fudge hard. We would put it in the freezer until it had hardened and our impatience waiting for it to be ready. The best fudge ever or ever will be. I make it usually once a month or two. Thanks for the recipe all the many years ago on the can. If it's Hershey's chocolate of kind its always the best in the world

I used this recipe for years only with milk. I haven't made fudge for a long time and have decided to start up. I want to try different flavors. Ty for showing the recipes.