Description

This Old-Fashioned Hershey Cocoa Fudge is a timeless treat that brings back cherished memories of family gatherings and sweet indulgence. Made with simple ingredients and a little patience, this fudge is rich, creamy, and full of nostalgic charm. Perfect for holidays, gifts, or anytime you want a classic homemade candy.

Ingredients

• 2/3 cup Hershey’s cocoa powder
• 3 cups granulated sugar
• 1/8 teaspoon salt
• 1 1/2 cups whole milk
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract

Preparation Method

Begin by preparing an 8×8-inch pan. Butter it generously or line it with parchment paper to ensure easy release of the fudge. If using butter, consider spreading it by hand for a personal touch.

In a heavy-bottomed saucepan, whisk together the cocoa powder, sugar, and salt to eliminate any lumps. Gradually stir in the milk until the mixture is smooth. This forms the base of the fudge, so take your time to mix it well.

Place the saucepan over medium heat, stirring constantly until the sugar dissolves completely. Bring the mixture to a boil, then reduce the heat slightly and attach a candy thermometer to the pan. Allow the mixture to cook undisturbed until it reaches 234°F (soft-ball stage). Avoid stirring during this stage to prevent sugar crystallization, which could result in a grainy texture.

Once the mixture reaches 234°F, remove the saucepan from the heat and add the butter and vanilla extract. Resist the urge to stir at this point—let the mixture cool undisturbed to about 110°F. Cooling is essential for achieving a smooth, creamy consistency.

Using a wooden spoon, beat the cooled mixture vigorously until it thickens and loses its glossy sheen. This step requires some effort but is crucial for the fudge’s signature texture. Enlist help if needed—it’s a fun, hands-on process!

Quickly pour the thickened fudge into the prepared pan, spreading it evenly with a spatula. Let the fudge cool at room temperature for about 2 hours, or until it’s firm and ready to cut.

Tips and Conclusion

Candy Thermometer: Using a candy thermometer ensures precision, but if you don’t have one, test the mixture by dropping a small amount into cold water. It should form a soft ball that flattens when pressed.
Don’t Rush Cooling: Allowing the mixture to cool undisturbed to 110°F is crucial for achieving the perfect texture.
Stirring Tip: Beat the fudge consistently and energetically to prevent it from setting too quickly.

This Old-Fashioned Hershey Cocoa Fudge is a delightful throwback to simpler times. Its rich, chocolaty flavor and creamy texture make it a treat worth the effort. Share it with loved ones, or enjoy it as a sweet indulgence for yourself. Looking for more nostalgic recipes? Explore our collection of classic desserts to keep the traditions alive! 🍫❤️