Best 2 Hershey Cocoa Fudge Recipes
Indulge in the velvety smoothness and rich chocolatey decadence of Hershey's cocoa fudge, a classic confection that has tantalized taste buds for generations. This beloved treat combines the finest cocoa with simple ingredients, resulting in a luscious fudge that is both easy to make and utterly irresistible. Our collection of Hershey's cocoa fudge recipes caters to every taste preference, from traditional dark chocolate fudge to luscious variations infused with nuts, marshmallows, and even a hint of espresso. Embark on a culinary journey as we unveil the secrets behind creating this timeless dessert, transforming your kitchen into a haven of chocolatey bliss.
Here are our top 2 tried and tested recipes!
HERSHEY'S OLD FASHIONED RICH COCOA FUDGE
This is a crumbly, sugary old fashion fudge....from the back of the Hershey's Cocoa can. Cook time is cooling time. If you are having trouble with it "setting up", you probably didn't cook it long enough. I have learned (the hard way!) to not trust my candy thermometer and to use to soft ball stage water test to make sure it is the right temperature. Even under cooking it by 2-3° will result in a soft, sticky mess. It still taste good though. :) Some good suggestions from reviewers: (I highly recommend reading through all the reviews before making this fudge!) - don't try to bring up temp too quickly - a large shallow saucepan works better than a deeper one
Provided by Marg CaymanDesigns
Categories Candy
Time 3h10m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Line 8 or 9 inch square pan with foil; butter foil.
- In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*.
- Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
- Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes).
- Remove from heat. Add butter & vanilla.
- DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2-1/2 hours).
- Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready.
- Quickly spread into prepared pan; cool.
- Cut into squares.
- Store wrapped loosely in foil in the refrigerator.
- *it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.
HERSHEY'S RICH COCOA FUDGE
Steps:
- 1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil. 2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) 3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds. NOTE: For best results, do not double this recipe. VARIATIONS: NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan. MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.) HIGH ALTITUDE DIRECTIONS: -- Increase milk to 1-2/3 cups -- Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract difference from 212°F. Then subtract that number from 234°F. This is the soft ball temperature for your altitude and thermometer.
Tips:
- Use a heavy saucepan: A heavy saucepan will help to distribute the heat evenly and prevent the fudge from scorching.
- Use a candy thermometer: A candy thermometer is essential for making fudge, as it will allow you to accurately measure the temperature of the mixture.
- Stir constantly: Stir the fudge mixture constantly to prevent it from sticking to the bottom of the saucepan and burning.
- Be patient: Fudge takes time to make, so be patient and don't rush the process.
- Use high-quality chocolate: The quality of the chocolate you use will directly affect the quality of the fudge. Use the best quality chocolate you can afford.
- Don't overcook the fudge: Overcooked fudge will be grainy and crumbly. Cook the fudge until it reaches the soft ball stage (234-236°F) on a candy thermometer.
- Let the fudge cool completely before cutting: Allow the fudge to cool completely before cutting it into pieces. This will help to prevent the fudge from crumbling.
Conclusion:
Hershey's Cocoa Fudge is a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a batch of fudge that is sure to please everyone. So next time you're looking for a sweet treat, give Hershey's Cocoa Fudge a try. You won't be disappointed.
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