Best 2 Old Fashioned Cocoa Fudge Recipes

Indulge in a Sweet Nostalgia: Old-Fashioned Cocoa Fudge

Step back in time and experience the classic treat of Old-Fashioned Cocoa Fudge. This timeless confection, with its smooth, creamy texture and rich chocolate flavor, has been a beloved sweet indulgence for generations. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through three delectable variations of this classic fudge, each offering a unique twist on the traditional recipe. Prepare to tantalize your taste buds with the irresistible flavors of Original Cocoa Fudge, luscious Peanut Butter Cocoa Fudge, and a touch of sophistication with Salted Caramel Cocoa Fudge. Embrace the nostalgia and create memories with this timeless dessert that will surely become a cherished favorite.

Here are our top 2 tried and tested recipes!

HERSHEY'S OLD FASHIONED RICH COCOA FUDGE

Hershey's Old Fashioned Rich Cocoa Fudge image

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

Ingredients

3 cups sugar
2/3 cup cocoa
1/8 teaspoon salt
1 1/2 cups whole milk, no substitute
1/4 cup real butter, no substitute
1 teaspoon vanilla extract

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.

OLD-FASHIONED COCOA FUDGE

Old-Fashioned Cocoa Fudge image

This is the only chocolate fudge that really tastes like fudge to me. The recipe was printed for years on the can of Hershey's Cocoa powder. I'm so glad my mother had the foresight to write it down because it's no longer on the can. I wanted to pass it along. This fudge has a different texture than most of today's fudge. it's...

Provided by Janice Bartholome

Categories Candies

Time 1h

Number Of Ingredients 6

Ingredients

2/3 c cocoa powder, unsweetened
3 c sugar
1/8 tsp salt
1 1/2 c milk
1/4 c butter
1 tsp vanilla

Steps:

1. Combine cocoa, sugar, and salt in a 3 quart saucepan.
2. Gradually add milk and bring to a bubbly boil on high heat, stirring constantly.
3. Reduce to medium heat and simmer, without stirring, until mixture reaches 234 degrees or a soft-ball stage.
4. Remove from heat, and add butter and vanilla, but do not stir. Set pan in cold water to cool to 110 degrees. This might take 45 minutes or more. Beat until it thickens and the gloss is about gone.
5. Add 1 cup of chopped nuts, if desired. Pour into buttered pan. (I use an 8x8 glass cake dish).
6. Allow to harden in refrigerator before cutting into squares.

Tips:

Use a heavy-bottomed saucepan to prevent the fudge from scorching.
Stir the fudge constantly to prevent it from sticking to the bottom of the pan.
Do not overcook the fudge, or it will become grainy.
Let the fudge cool completely before cutting it into pieces.
Store the fudge in an airtight container at room temperature for up to two weeks.
For a richer flavor, use dark chocolate or semisweet chocolate.
Add a pinch of salt to the fudge to enhance the chocolate flavor.
For a creamy fudge, use evaporated milk instead of water.
Add a teaspoon of vanilla extract or almond extract for a more complex flavor.
Top the fudge with chopped nuts, sprinkles, or sea salt for a garnish.

Conclusion:

Old-fashioned 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 smooth, creamy, and decadent fudge that will satisfy your sweet tooth. Whether you enjoy it on its own, use it as a topping for ice cream or cake, or give it as a gift, this classic recipe is sure to be a hit. So next time you are craving something sweet, give this old-fashioned cocoa fudge a try. You won't be disappointed!