Ingredients for Hershey's Old Fashioned Rich Cocoa Fudge
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How to Make Hershey's Old Fashioned Rich Cocoa Fudge
- Line an 8x8 inch or 9x9 inch square baking pan with foil, leaving an overhang on the sides for easy lifting.
- Lightly butter the foil.
- In a large, heavy-bottomed saucepan, combine 1 cup (2 sticks) unsalted butter, 2 cups granulated sugar, and ¾ cup unsweetened Hershey's cocoa powder.
- Stir in 1 (12-ounce) can evaporated milk using a wooden spoon.
- Cook over medium heat, stirring constantly, until the mixture reaches a full rolling boil.
- Continue boiling without stirring, until the mixture reaches 234°F on a candy thermometer (or the soft-ball stage – see tip below). Ensure the candy thermometer bulb isn't touching the bottom of the pan.
- Remove from heat immediately.
- Stir in 1 teaspoon vanilla extract and 6 tablespoons (3 ounces) unsalted butter.
- DO NOT STIR further! Let cool at room temperature to approximately 110°F.
- Beat vigorously with a wooden spoon (avoid wire whisks!) until the fudge thickens and loses its glossy shine. It should resemble frosting more than a syrup.
- Quickly pour the fudge into the prepared pan and spread evenly.
- Let cool completely.
- Lift the fudge from the pan using the foil overhang, cut into squares, and wrap loosely in foil.
- Refrigerate for best results.
- Pro Tip: For the soft-ball stage test, drop a small amount of fudge into a glass of ice water. If it forms a soft ball that flattens slightly when removed, it's ready!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
68g
Fat
5g
Carbs
6g
