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Home > Recipes > HERSHEY'S Rich Cocoa Fudge

HERSHEY'S Rich Cocoa Fudge Recipe

HERSHEY’S Rich Cocoa Fudge
  • Expert

Find Similar Recipes:

Bars x Fudge x Candies x Frostings x Expert x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Cocoa x Snacks x
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Nutrition Information

Serving Size: 1/36 of recipe
Servings per Recipe: 36

  Amount Per Serving %DV *
Calories 60 -
Calories from Fat 15 -
Total Fat 1.5g 2% DV
Saturated Fat 1g 5% DV
Trans Fat 0g -
Cholesterol 5mg 2% DV
Sodium 25mg 1% DV
Total Carbohydrates 13g 4% DV
Dietary Fiber 0g 0% DV
Sugars 13g -
Protein 1g -
Vitamin A - 2% DV
Vitamin C - 0% DV
Calcium - 2% DV
Iron - 2% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Note: Makes 36 pieces. Nutrition Information calculated for 1 piece. Nutrition Information does not include optional ingredients

Ingredients

  • 3 cups sugar
  • 2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1/8 teaspoon salt
  • 1-1/2 cups milk
  • 1/4 cup (1/2 stick) butter
  • 1 teaspoon vanilla extract

Directions

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 in 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. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.

VARIATIONS:

NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly in 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.

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HERSHEY'S Kitchens Reviews

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  • 4 stars

    7/29/2008

    My mom has been making this fudge as long as I can remember! It's not so overly sweet like that evaporated milk fudge. It has a dryer texture.

  • 4 stars

    11/19/2008

    My mother made this fudge when I was growing up. I made it for my children and now my grandchildren. Sometimes I also add 1 cup of cruncy peanut butter as soon as it's done cooking. Cocunut is another ingredient I have add.

  • 4 stars

    11/29/2008

    Great recipe I have used for over 30 years try adding pecans it is absolutely wonderful.

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