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Rich Cocoa Fudge
Old-school stovetop fudge the right way.
The classic Hershey's stovetop cocoa fudge — cook to soft-ball stage, cool without stirring, then beat until glossy. The process is meditative and the result is magnificent.
- Category
- Desserts
- Servings
- 36
- Era
- 1980s
- Contributor
- Gerry D
Ingredients
- 3 cups sugar
- ⅔ cup Hershey's Cocoa
- ⅛ teaspoon salt
- 1½ cups milk
- ¼ cup butter or margarine
- 1 teaspoon vanilla extract
Instructions
- 1
Butter an 8- or 9-inch square pan; set aside.
- 2
In a heavy 4-quart saucepan, combine sugar, cocoa and salt; stir in milk.
- 3
Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
- 4
Boil WITHOUT stirring to soft-ball stage (234°F). Remove from heat. Add butter and vanilla; do NOT stir.
- 5
Cool at room temperature to 110°F (lukewarm). Beat until fudge thickens and loses some of its gloss.
- 6
Quickly spread into prepared pan; let cool. Cut into 1- to 1½-inch squares.
📝 Nutty Variation: Beat cooked fudge as directed. Immediately stir in 1 cup broken almonds, pecans or walnuts. Marshmallow-Nut Variation: Increase cocoa to ¾ cup. Add 1 cup marshmallow creme with butter and vanilla; do not stir. Cool to 110°F. Beat 10 minutes; stir in 1 cup broken nuts.
Recipe shared by Gerry D