Of course! Here is the classic, foolproof recipe for Hershey’s Cocoa Fudge. This is the old-fashioned, rich, and chocolatey fudge that sets the standard. It uses simple pantry staples and relies on a crucial cooking step to achieve the perfect creamy (not grainy) texture.
Hershey’s Classic Cocoa Fudge
This recipe is directly inspired by the one found on the back of the Hershey’s Cocoa can. It’s a cooked fudge that requires a candy thermometer for best results.
Why You’ll Love It:
· Deep Chocolate Flavor: Using cocoa powder gives it a rich, pure chocolate taste.
· Creamy & Smooth: When made correctly, the texture is melt-in-your-mouth perfect.
· No Fancy Ingredients: Just sugar, cocoa, milk, butter, and vanilla.
Recipe
Yield: About 36 pieces Prep Time: 15 minutes Cook Time: 15-20 minutes Setting Time: 2+ hours
Ingredients:
· 3 cups granulated sugar
· ⅔ cup Hershey’s Cocoa (natural unsweetened)
· ⅛ teaspoon salt
· 1 ½ cups whole milk (or 2% – higher fat is better)
· ¼ cup (½ stick) unsalted butter, cut into pieces
· 1 teaspoon vanilla extract
Equipment:
· Candy thermometer is highly recommended
· 8-inch or 9-inch square baking pan
· Heavy-bottomed saucepan (3-4 quarts to prevent boiling over)
Instructions:
- Prepare the Pan: Line your square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Alternatively, you can generously grease the pan with butter.
- Combine Dry Ingredients: In the large heavy saucepan, whisk together the sugar, cocoa, and salt. This prevents the cocoa from clumping when you add the liquid.
- Add Milk: Stir in the milk until the mixture is smooth.
- Cook to a Boil: Place the saucepan over medium heat. Stir constantly until the mixture comes to a full rolling boil (a boil that cannot be stirred down).
- Boil to Soft-Ball Stage: Once boiling, stop stirring and attach your candy thermometer to the side of the pan, making sure the bulb does not touch the bottom. Reduce the heat to medium-low to maintain a steady boil.
· Cook without stirring until the mixture reaches 234°F (112°C), known as the “soft-ball stage.” This typically takes about 15-20 minutes from the start of the boil. This is the most critical step for perfect fudge.
· To test without a thermometer: Drop a small amount of the syrup into a glass of cold water. It should form a soft, pliable ball that flattens when removed from the water. - Cool Down: Immediately remove the pan from the heat. Add the butter and vanilla extract. DO NOT STIR. Let the mixture cool undisturbed until the thermometer reads 110°F (43°C). This cooling step is essential for achieving a smooth, non-grainy texture. (This can take over an hour).
- Beat the Fudge: Once cooled to 110°F, use a wooden spoon or a hand mixer on low speed to beat the fudge. Beat until it thickens, loses its gloss, and just starts to hold its shape. Do not overbeat, or it will become hard and crumbly. It should be thick and creamy, like a thick brownie batter.
- Spread and Set: Quickly pour and spread the fudge into the prepared pan. Smooth the top.
- Final Set: Let the fudge cool completely at room temperature until firm. For best results, allow it to set for at least 2-4 hours. For clean cuts, you can refrigerate it for 30-60 minutes before slicing.
- Cut: Use a sharp knife to cut into 1-inch squares. Store in an airtight container at room temperature.
Tips for Foolproof Fudge:
· Don’t Stir During Boiling: Stirring can cause sugar crystals to form on the sides of the pan, leading to grainy fudge. If you see crystals, use a wet pastry brush to wash them down.
· Patience is Key: Rushing the cooling step (step 6) is the most common mistake. Letting it cool to exactly 110°F ensures the sugar crystals form slowly and stay small, giving you a smooth texture.
· Weather Matters: Avoid making fudge on humid or rainy days. The excess moisture in the air can prevent the fudge from setting properly.
· If Your Fudge is Too Soft: It likely didn’t reach 234°F. You can try re-cooking it by adding a little more milk and starting over.
· If Your Fudge is Too Hard or Grainy: It was likely overcooked, overbeaten, or stirred during the boiling stage.
· Add-Ins: After beating, you can stir in 1 cup of chopped nuts, marshmallows, or chocolate chips.
Enjoy your homemade, classic chocolate fudge