Hershey's Cocoa Fudge - Reviews (Page 12) - Recipe

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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

· Dec 22 · #20032

Roger K (Nevada) says:

I started making this fudge in 1959 when I was 8 years old (because I wanted to lick the pan). My very first try was so much better than my mother's it became my "Holiday Job" and has since become a family tradition. Every thing Donna S said is exactly how I feel. I only made one change... I always tell people that they can eat all they want because MY recipe is Fat Free, and has No Calories. If they ask how I do that, I just tell them that I Lied... :-)

· Dec 22 · #19968

Donna D says:

My family has been making this recipe since before that - and I would never make any changes! I love the firm texture - to this day I will not eat "creamy" fudge. Bleh, fudge made right should be firm. I've over cooked this recipe and had to break it up with a hammer; under cooked it and ate it with a spoon, but never never would I change this recipe!!!!!! It has a one of a kind taste and texture.

· Dec 15 · #87545

Mark (Illinois) replies:

I TOTALLY agree with DONNA D lol DON'T CHANGE A THING (y). For those worried about the "grainy" texture? Let it sit for about 10 with the cocoa, milk and sugar in pan BEFORE you put it on the heat (y). Thanks Donna

· Dec 12 · #134845

Granny replies:

I agree with Donna D. and anyone who agrees with Donna D. Period. learn the art. No fudge compares to this - no changes should be made ever. None of your business how many years I've been making it! lol. Longer than you've been alive most of yous.

· Aug 10 · #178648

Thor (Illinois) replies:

Agreed! This is the way my mom and grandmother made it!

· Apr 4 · #180827

Lisa (Arizona) replies:

Mmmmm my moms specialty! Makes my gums tingle just thinking about it. There isn't any other food, treat, drink that can instantly bring that sensation in my mouth just thinking about., EVERY SINGLE TIME! Almost like a cocoa sugar cube. lol. OMG I love it and I'm gonna make some right this second!

· Dec 13 · #17632

Sue S. says:

I have been making this fudge since 1946. I have modified to using 1/2 cup + 1 tbsp. of Hershey's cocoa and use 1 cup of evaporated milk and 1/2 cup whole milk. The fudge is creamier and has less tendency to become sugary.

· Feb 11 · #27854

Ray C (Kentucky) replies:

I agree with Sue S. I modified the recipe to 1/2 cup of Hershey's cocoa. The reason is that the cocoa has become much stronger for some reason. I use condensed milk. The texture and taste is the way my grandmother and mother made it. Remember: It's almost impossible to make this fudge come out right when it's raining or in high humidity.

· Feb 11 · #189635

PA (Indiana) replies:

Please post the recipe. Thanks.

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