Hershey's Cocoa Fudge - Reviews (Page 11) - Recipe

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“HERSHEY'S COCOA FUDGE” IS IN:

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HERSHEY'S COCOA FUDGE

2/3 cup Hershey's cocoa
3 cups sugar
1/8 tsp. salt
1 1/2 cups milk
4 tbsp. (1/2 stick) butter
1 tsp. vanilla

Thoroughly combine dry ingredients in a heavy 4 quart saucepan; stir in milk. Bring to a bubbly boil on medium heat, stirring constantly. Boil without stirring to 234°F (soft ball stage). Bulb of candy thermometer should not rest on bottom of saucepan.

Remove from heat, then add butter and vanilla. Do not stir. To prevent a "grainy" or "sugary" texture, do not scrape down sides of pan.

Cool at room temperature to 110°F. Beat until fudge thickens and loses some of its gloss. Quickly spread in a lightly buttered 8 or 9 inch square pan. Cool.

TIPS:

• After the mixture boils gently for about 20 minutes, the bubbles should shrink and there will be less liquid in the pan. At this point, continue cooking but begin to test for soft ball stage.

• For a creamier fudge, you can substitute 3/4 cup evaporated milk plus 3/4 cup whole milk in place of the 1 1/2 cups of whole milk.

• If you find your fudge wasn't cooked enough, add a tablespoon of water, reheat and begin again.

Cooks Note: Use of a candy thermometer is recommended.

Makes 3 dozen squares.

Submitted by: CM

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Hershey's Cocoa Fudge

· Aug 3 · #41866

Kelly P. (Michigan) says:

I am pretty young and this is the first time I made this fudge and I made it with my friends. It taste great but its hard to wait for it to cool. I kept wanting to stir it just to lick the spoon!

· Jul 26 · #41062

Carolyn Wyman (Michigan) says:

To make it without the candy thermometer, test a drop in ice cold water. If it forms a ball, it's ready to stir. I will eat no other fudge, either. Never have, never will.

· Jul 10 · #39704

Wanda Harding (Georgia) says:

I remember my mother making fudge from this recipe when i was a little girl. I will be 62 this year. She passed away in 2001 and I miss her more every day. I still can't figure out how she made it since we never owned a candy thermometer. Any ideas how??. Anyway, thanks for all the comments and eat fudge as often as you can..

· Jun 25 · #38304

Tootie (California) says:

my mother was born in 1940 and her father made it for her mother after seeing her on the school bus. Mom also changed to half canned milk but other wise the recipe is the same and a handful of chopped walnuts completes it. Passed it on to my own daughter,

· Apr 19 · #33032

Carole Cash (Georgia) says:

my made this for us kids, i loved licky the spoon. i tell people about this fudge all the time, and that they would not like any other fudge after tasting this one. i had lost my recipe and it's not on the box anymore, WOW i can't wait to taste it so my friends and grandkids to taste it they'll never think the same about store bought fudge

· Apr 6 · #32162

Karen G. (Florida) says:

Just reading the recipe brought back memories but so did reading the comments! I agree with Valerie brooks that THIS is the only fudge - no other compares or ever will. Like many, I've tried lots of other recipes and none comes even close. I watched my mom make this when I was just a kid and without a candy thermometer. To this day, I use very cold water to test the temperature for candy making, even though most people look at me like I've lost my mind when I explain how to tell if it's ready! Follow the recipe and enjoy!!

· Dec 9 · #86767

Sharon W. (Oklahoma) replies:

Karen G. in Florida has it right. I never have used a thermometer, just dropped a bit of hot fudge while it is still cooking, from the tip of a spoon into really cold water. Watch the drop fall to the bottom of the glass, if it trails like a tear-drop, it isn't ready yet, but if it stays in a soft-ball form all the way to the bottom, it's done! Turn off the heat, add the butter and vanilla, etc, etc, etc. Love, love this recipe and like many of you began making it myself (without a tutor) at a young age. There is no other fudge like it and it's the only one I will eat.

· Feb 5 · #27101

Valerie Brooks (California) says:

I used to make this and worked hard to find this recipe again. Nothing compares to the texture and taste. I HATE store bought fudge. Something got really lost in the ingredients at the store, maybe it's the butter, fake vanilla or skim milk? There's no profit margin so they cut the ingredients...and destroy a fudge. I don't even go out to buy it at the store. Temptation 0% for store bought fudge and chocolate does indeed never, ever taste good enough. That horrible beach fudge is so gross, I guess they use lard for fat or something.

· Feb 4 · #27011

Mary (Pennsylvania) says:

My Dad and I would sneak into the kitchen to make this fudge to "surprise"my mother back in the 1940's and 50's. His 100th birthday would be on Saturday and I will make Hershey's cocoa fudge in his memory!

· Jan 10 · #23779

Everett Wilson (Texas) says:

Always my favorite. Mom would (still does) substitute peanut butter for the butter to obtain a different flavor on some occasions. Then you'd still have the chocolate flavor with peanut butter taste, too! Doesn't affect the texture at all.

· Dec 18 · #189261

Bobble (Texas) replies:

I also add creamy peanut butter. My family loves it. My Dad started doing this when I was very young.

· Jan 7 · #23170

Jean (Ohio) says:

This is the best and only way to make fudge.

· Dec 30 · #21716

Amy E Phillips (North Carolina) says:

I agree with all comments except making it creamy :). I remember my Dad making this fudge in the mid-1950's. No other recipe compares. Nice to share memories with others.

· Dec 24 · #20678

Paul Collins (Maryland) says:

Been eating it for over 40 years its the best fudge I ever had. Thank God for Hershey's

· Dec 23 · #20281

Jeremy Stewart (United States) says:

For a nice change, use this recipe subbing a cup of peanut butter for the cocoa. Makes the best peanut butter fudge ever! Watch it closely as it burns quick and don't heat it too fast.

· Dec 23 · #20249

Linda Knell (Washington) says:

Ahhh. Old fashioned fudge. I'm from Indiana and this is the only "real" fudge to me. We never even attempted to spread ours out though. It looked like a huge cow pattie and we broke off pieces to eat. Melts in your mouth!!! This is one of those family things that you really need someone to walk you through to "see" how it works. Remember not to stir it too much or it will get sugar-grainy!

· Dec 23 · #20092

Glenn Fuqua (Tennessee) says:

When would I add chopped pecans to this recipe? My mother always made it, and I love the sugary texture! Wish she were still here with me for me to ask.

· Mar 6 · #191571

Bruce (Ohio) replies:

Add them just as it starts to thicken, then pour it into the pan.

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