Best 5 Hersheys Old Fashioned Rich Cocoa Fudge Recipes
Indulge your sweet cravings with Hershey's Old-Fashioned Rich Cocoa Fudge, a delightful confection that embodies the essence of classic fudge-making. This decadent treat, rooted in traditional methods, promises a luscious, creamy texture and an intense chocolate flavor that will tantalize your taste buds. As you embark on this culinary journey, you'll discover a treasure trove of fudge variations, each offering a unique twist on the beloved classic. From the simplicity of the Original Hershey's Fudge to the nutty delight of the Chocolate Walnut Fudge, and the irresistible allure of the Chocolate Peanut Butter Fudge, this article presents a symphony of fudge recipes that cater to diverse preferences. Whether you're a purist who cherishes the timeless taste of traditional fudge or an adventurous palate seeking new flavor combinations, this collection has something to satisfy every sweet tooth.
Here are our top 5 tried and tested recipes!
VINTAGE HERSHEY'S RICH COCOA FUDGE RECIPE FROM THE '70S & '80S
This is the fudge recipe your grandmother used to make! It's one of Hershey's most frequently requested recipes, but also is very challenging.
Provided by Hershey's
Categories Vintage dessert recipes
Number Of Ingredients 7
Steps:
- Line 8- or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
- 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.)
- 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.
Nutrition Facts : Calories 186 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 pieces, Sodium 46 milligrams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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.
Nutrition Facts : Calories 88.3, Fat 1.8, SaturatedFat 1, Cholesterol 4.4, Sodium 23.9, Carbohydrate 18.1, Fiber 0.3, Sugar 17.2, Protein 0.6
OLD-FASHIONED CHOCOLATE FUDGE
This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.
Provided by BOOK_WORM
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 60
Number Of Ingredients 5
Steps:
- Grease an 8x8 inch square baking pan. Set aside.
- Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
- Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
- Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
- Pour into prepared pan and let cool. Cut into about 60 squares.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g
HERSHEY'S OLD FASHIONED RICH COCOA FUDGE
My first husband and I have been making this fudge every since we were married, for 30 years. It is really good and creamy. Give it a try, you will enjoy it.
Provided by Alexine Golden
Categories Chocolate
Time 1h
Number Of Ingredients 7
Steps:
- 1. Line a 8-9" square pan with foil. Or a plate that has been buttered.
- 2. In a large heavy sauce pan stir in sugar, cocoa powder and 1/8 tsp of salt. Mix well. Gently stir in milk with a wooden spoon (make sure it is a wooden spoon).
- 3. Cook over medium heat stirring constantly, until mixture comes to a full rolling boil.
- 4. Boil without stirring until balls of candy can be dropped in cold water forming a ball that can be picked up by fingers.
- 5. Remove from heat, add butter and vanilla. Do not stir.
- 6. Cool at room temperature, this could take up to 2 hours or more. Do not stir.
- 7. Beat in Walnuts if preferred. Beat fudge with wooden spoon until candy thickens and looses some of it's gloss. This can take up to 15-20 minutes.
- 8. Quickly spread into prepared pan or plate. Cool.
- 9. Cut into squares. Can use a warm knife that has been dipped into hot water and dried off to cut easier.
- 10. Wrap loosley in foil and place in fridge. I did not place my candy in the fridge, just sat it on the counter and it was fine.
CHOCOLATE FUDGE
This fudge recipe is well worth the added effort! Don't let the few extra steps deter you - This is some of the creamiest, most delicious fudge you'll ever taste. Oh boy!
Provided by Jewel Hall
Categories Chocolate
Time 1h
Number Of Ingredients 6
Steps:
- 1. 1. Line an 8 or 9 inch square pan with foil; butter the foil.
- 2. 2.In a large heavy sauce pan stir in the sugar, cocoa powder and 1/8 tsp of salt. Mix well. Gently stir in milk with a big wooden spoon (make sure to use wooden spoon).
- 3. 3. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
- 4. 4.Boil with out stirring, to 234 degrees F. on Candy thermometer (or until a tad of Syrup, when dropped in a glass of very cold water forms a very soft ball which flattens when removed from water.) The bulb of Candy thermometer should NOT rest on bottom of pan. This process should take 20 - 30 minutes. Keep rechecking until a soft ball forms in the cold water.
- 5. 5.Remove from heat, add butter and vanilla, DO NOT STIR.
- 6. 6. Cool at room temperature,to 110 degrees or lukewarm, this could take 2 hours or more. (Sweet ANTICIPATION) Do Not Stir !!
- 7. 7.Beat fudge with a wooden spoon or until it thickens and looses some of it's gloss. It can take 15 - 20 minutes. This is why Jeanette waited for me to visit before cooking Fudge..a tag partner to beat the fudge. It looks more like frosting instead of a thick syrup when it's ready.
- 8. 8. Quickly spread onto prepared pan; cool.
- 9. 9. Cut into squares. Can use a warm knife that has been dipped in hot water and dried off to cut easier.
- 10. 10. Wrap loosely in foil and place in refrigerator. Except the "one for you and one for me" pieces we headed to bed with.
Tips:
- Use a heavy saucepan to prevent the fudge from scorching.
- Stir the fudge constantly to ensure it cooks evenly.
- If you want a creamier fudge, add 1/4 cup of heavy cream after the fudge has been removed from the heat.
- To make chocolate fudge, add 1/2 cup of semisweet chocolate chips to the fudge after it has been removed from the heat.
- Store the fudge in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Hershey's Old Fashioned Rich Cocoa Fudge is a classic recipe that is easy to make and always a hit. With its rich chocolate flavor and creamy texture, this fudge is sure to please everyone. Whether you are making it for a special occasion or just as a treat for yourself, this fudge is sure to be a hit.
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