go to top
Old-Fashioned Cocoa Fudge

Old-Fashioned Cocoa Fudge

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories80
Calories from Fat0
Total Fat3 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories80
Calories from Fat0
Total Fat3 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 2 cups sugar
  • 1/2 cup HERSHEY'S Cocoa
  • 1 cup milk
  • 1 tablespoon light corn syrup
  • 1/3 cup butter or margarine
  • 1 teaspoon vanilla extract
  • 1 cup walnuts chopped

Directions

  • Line 8-inch square pan with foil.
  • In medium saucepan, stir together sugar, cocoa, milk and corn syrup. Cook over medium heat, stirring constantly, until mixture comes to full boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until syrup, when 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. Do Not Stir. Cool at room temperature 25 minutes. Add butter, vanilla and walnuts. Beat with wooden spoon until fudge thickens and loses some of its gloss. (This will take less than 5 minutes.) Quickly spread into prepared pan. Cool until firm.
  • Using foil, lift fudge out of pan; place on cutting board. Peel off foil. Cut into squares. Store in tightly covered container in cool, dry place. About 36 pieces or 1-1/2 pounds.
  • NOTE: For best results, do not double this recipe.

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog