Hershey's Cocoa Fudge - Reviews (Page 7) - 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

· Jan 7 · #90540

Jim johnson (Ohio) says:

4 trys at this fudge my mother use to make,... 4 failures...followed the receipt to a tea still fails....she never used a thermometer and she rarely failed....it's either too soft (eat with a spoon)or like lava so hard you could build adobe houses with it...you need a team of four people to beat this or your arm will fall off.....when made right I love it....hasn't happened since mom died!

· Jan 7 · #90563

Sue H. (Illinois) says:

I also remember eating it with a spoon,but if mom had graham crackers on hand we'd eat it like chips-n-dip! Sometimes she'd undercook it on purpose and use it for cake frosting. She also liked to throw a tablespoon of peanut butter in with the dairy butter once in awhile. I like to use peppermint extract instead of vanilla,and if you undercook that it makes a heavenly ice cream topping! I agree with Donna, 'real' fudge isn't creamy, it's firm with that one-of-a-kind hint of crystalline texture!

· Jan 21 · #91947

Vickie (Illinois) says:

Kim, my best friend since 4th grade, her Mom Bonnie used to make this fudge. It brings back so many childhood memories and hers came out perfect every time. We couldn't wait for her to make it. I only tried it once about 30 years ago and lost the recipe (and it came out runny but still delicious). I searched for it and now that I've found it at age 52, I will try it for my children and hopefully, make it until I get it right. It's definitely worth the wait. It was soooo delicious! Thanks for the memories Bonnie.

· Jan 22 · #92041

Russ Mounts (Florida) says:

My mom made this fudge all the time. She would substitute peanut butter for 1/2 of the butter.

· Jan 27 · #92477

Kate (New Zealand) says:

Do you think that this work if we substitute Hershey's cocoa for Cadbury's? We don't have any Hershey's cocoa where I live.

· Jan 28 · #92577

Otto (North Carolina) says:

This is the only fudge for me. I hate creamy fudge which is all you can buy anywhere, I think because the real stuff is too easy to screw up. I've had to throw out pans because it turned into a rock that couldn't be removed with a srewdriver and hammer. Other times it's made excellent ice cream syrup. Finally I am starting to get it right regularly and it's been worth the trouble. It is stiff to the touch but melts in your mouth--there's nothing better--if only it were easier.

· Feb 19 · #94553

Steve Smith (Georgia) says:

This is the recipe my grandmother always used. She would follow this fudge recipe, and then ice her big yellow cake with it. To this day, all of her grandkids still talk about that cake!

· Feb 24 · #94958

Linda (Pennsylvania) says:

Well, was so excited to make the fudge and it actually turned out well consistency wise. But my stove must not be as hot at medium as needed. It took a long time to reach the 234°F stage. I make hard candy and that usually takes 7 minutes to get to the hard crack stage, so I knew something was wrong. It tastes burned. But as I said the consistency was perfect. I will try again and put the heat up a little bit to cook it a bit faster. Sound like a good idea you fudge veterans? :)

· Feb 25 · #95017

Linda Stanhope (Pennsylvania) replies:

OK, made the fudge again, used a little higher temp and it worked out fine. Yummy good!

· Mar 31 · #97701

Lee Crofts (Tennessee) says:

I am a grandmotherh of 5 and my mother made this fudge for me and my sisters as little girls. But she loved beanut butter and during the after cooking stiring stage she added beanut butter and walnuts. I cannot begin to tell you how delicious it was. Just add about 3 heaping spoons of beanut butter. You can hardly taste the peanut butter at all but it adds dimention.

· May 21 · #101110

MikeO (California) says:

I read these comments and tried it with 1 cup evaporated milk and 1/2 cup whole milk. It changed the taste too much for me. No longer had the "classic" Hershey's fudge taste I was looking for. From now on I will stick to the recipe completely.

· Jul 7 · #104444

Donna W. says:

This recipe is definitely all about memories. I am 55 years old and grew up watching my mother make this fudge in an old heavy pot that was once a pressure cooker. She kept an old empty tin of cocoa that still had the recipe on the back. I inherited the pot and the empty cocoa tin when she passed away. I am now signing off to go whip up a batch. Wish me luck!

· Sep 5 · #108440

Dale Showalter (Indiana) says:

I am shocked Hershey cocoa does not have this recipe on the cocoa box any longer!

· Oct 28 · #112123

Ruth Huff (Illinois) says:

My mom was a single parent of 7 children. Money was tight. Our treat was HERSHEY'S cocoa fudge. My mom would also make popcorn. We had the sweet and the salty. I am 53 years old now and whenever I make this fudge I still make popcorn. The cocoa is also good to make the home-made cocoa cake. You ever eat this cake you will never eat a boxed one again.

· Oct 29 · #112266

Meg (Pennsylvania) says:

After reading all these reviews, I have decided to not bother with this recipe. Why? 1. It is storming out. I want something that we can enjoy; not a massive mess to clean up and that's it. 2. No one in my family ever made it, so I don't know what it should look like. 3. This actually sounds like a HUGE undertaking. Besides, I am from the NJ shore - which is being washed away as I type this - and love creamy fudge. They do it well in some of the NJ fudge shops. I don't feel like making anything that will get overly grainy or need to be broken apart with a hammer. On with the search!

· Nov 4 · #112616

Julie (California) says:

My mom was born 1918. As long as I can remember she made this fudge the first rainy day of the year! What a treat to look forward to. Cynthia of Florida, the humidity didn't seem to be any problem. It's fun to spend a couple hours on a beautiful memory as well as the best fudge ever!

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