Hershey’s Cocoa Fudge
Hershey’s Cocoa Fudge recipe is from the back of an old Hershey’s can.
Ingredients
2/3 cup Hershey’s cocoa
3 cups granulated sugar
1/8 teaspoon salt
1 1/2 cups milk
4 tablespoons (1/2 stick) butter
1 teaspoon vanilla extract
Instructions
- Lightly butter an 8 or 9 inch square pan. Set aside.
- Thoroughly combine dry ingredients in a heavy 4 quart saucepan. Stir in milk; bring to a bubbly boil on medium heat, stirring constantly. Boil without stirring to 234 degrees F (soft ball stage). The bulb of the candy thermometer should not rest on bottom of pan.
- Remove from heat. Add butter and vanilla extract. Do not stir.
- Cool at room temperature to 110 degrees F.
- Beat until fudge thickens and loses some of its gloss.
- Quickly spread in the prepared pan.
- Cool.
Notes
Marshmallow-Nut Fudge: Increase cocoa to 3/4 cup. Cook fudge as directed in above recipe. Add 1 cup Marshmallow Creme with butter and vanilla extract. Do not stir. Cool to 110 degrees F.
Beat for 10 minutes. Stir in 1 cup broken nuts; pour into pan. Fudge will set after it is poured into the pan.
Recipe is from the back of an old Hershey’s can.
Photo credit: (c) Can Stock Photo / MSPhotographics
Find it online: https://simplygreatrecipes.com/hersheys-cocoa-fudge/
