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Hershey Cocoa Fudge Recipe

Hershey’s cocoa fudge recipe has been a beloved classic for generations, so recognizable with its rich, bittersweet flavor.

The secret to this legendary treat lies in the simplicity of its ingredients and the use of pure cocoa, which gives the fudge its signature taste and texture.

In this one, I use basic ingredients such as sugar, salt, milk, and Hershey’s cocoa.

The process is straightforward yet calls for precision in combining and cooking the elements. Don’t worry, I explain just how to do it!

How to Make Hershey Cocoa Fudge

hershey cocoa fudge recipe

Ingredients List

  • 3 cups granulated 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 unsalted butter (1/2 stick)
  • 1 teaspoon vanilla extract

Step-by-step process

Step 1: Prepare the pan

Butter an 8- or 9-inch square pan or line it with foil, leaving some overhang for easy removal.

Set aside.

Step 2: Combine dry ingredients

In a heavy 4-quart saucepan, thoroughly mix the cocoa powder, sugar, and salt.

Step 3: Add milk

Stir in the milk until well combined with the dry ingredients.

Place the saucepan on the stovetop and set it to medium heat.

Step 4: Cook the fudge mixture

Keep stirring until it reaches a bubbling boil.

Once it reaches a bubbling boil, stop stirring and let it cook without stirring until it reaches 234°F on a candy thermometer or the softball stage.

Make sure the bulb of the candy thermometer isn’t touching the bottom of the saucepan.

Step 5: Add butter and let cool

When the mixture reaches the softball stage, remove the saucepan from the heat and add the butter on top of the fudge without stirring.

Let the fudge cool to about 110°F or until it feels hot to the touch.

Step 6: Stir in the vanilla extract

Once the fudge has cooled, add the vanilla extract and use a wooden spoon to vigorously stir the fudge until it thickens and loses its glossy appearance.

Step 7: Transfer to the prepared pan

Pour the thickened fudge into the prepared pan and use a spatula to smooth it out evenly.

Let the fudge chill at room temperature until it is completely set.

Step 8: Cut and serve

Once the fudge is set, remove it from the pan using the foil overhang or by carefully turning it out onto a cutting board.

Cut the fudge into bite-sized pieces and enjoy your homemade, rich cocoa fudge!

Side Dishes for Hershey Cocoa Fudge

When enjoying a delicious dessert like Hershey’s Cocoa Fudge, it’s natural to think about which side dishes can enhance your favorite treat.

Here are a few side options that pair well with this rich and flavorful fudge.

Vanilla Ice Cream

There’s nothing quite like the classic combination of chocolate and vanilla.

A scoop of creamy vanilla ice cream will complement the intense chocolate flavor and slightly dense texture of your Hershey Cocoa Fudge.

As the ice cream melts, it mixes with the fudge, creating a harmonious contrast of temperature and flavor.

Fresh Fruit

Fresh seasonal fruits work well as a side for your chocolate fudge.

Popular choices include strawberries, raspberries, blueberries, and cherries.

The natural sweetness and tanginess of the fruit can cut through the richness of the fudge, making each bite a delightful experience.

Plus, the vibrant colors of these fruits will provide a beautiful visual contrast to the dark fudge.

Chopped Nuts

Enhance your Hershey Cocoa Fudge with a sprinkle of chopped nuts.

You can experiment with nuts such as almonds, walnuts, pecans, or even hazelnuts.

The nutty flavor and added crunch can intensify and bring out the intricate notes of chocolate within the fudge, providing you with a delicious and texturally varied treat.

Now that you have a few side dish suggestions explore your preferences and enjoy your Hershey Cocoa Fudge with the complimentary tastes and textures that suit your style.

Ingredients Substitutes

When making Hershey’s cocoa fudge, you may want to try different flavors or accommodate dietary restrictions.

Below are a few possible ingredient substitutions for the traditional Hershey’s cocoa fudge recipe.

Almond Milk

For those who are lactose intolerant or prefer a non-dairy option, almond milk can be used as a substitute for regular milk in Hershey’s cocoa fudge.

Replace the called-for amount of milk with an equal amount of unsweetened almond milk.

This alternative will still yield a creamy and delicious fudge while accommodating your dietary preferences.

As you experiment with these ingredient substitutes, remember the essence of Hershey’s cocoa fudge.

The goal is to create a delightful treat that everyone can enjoy.

Feel free to play with other ingredients and flavors to make the recipe your own.

And most importantly, have fun creating your perfect fudge.

How to Store Hershey Cocoa Fudge

Storing Hershey’s cocoa fudge correctly is essential for prolonging the freshness, taste, and perfect texture of your homemade treat.

Here are some useful storage methods that will keep your fudge tasting delicious:

Airtight Container

One of the easiest and most effective ways to preserve your Hershey Cocoa Fudge is by storing it in an airtight container.

A good container will maintain the moisture and keep air from drying out your fudge.

Once your fudge has completely cooled down after cooking, cut it into squares and transfer them gently into a container.

Separate the layers of fudge with parchment paper to avoid sticking, and tightly seal the container.

Store it at room temperature, away from direct sunlight or heat sources.

Butter Foil

Another method you can use to store your Hershey Cocoa Fudge is by using butter foil.

By utilizing leftover butter foil, you are adding both protection and flavor to your stored fudge.

To store your fudge using this method, first, wait for the fudge to completely cool down.

Then, use a clean piece of butter foil to separate each fudge layer to prevent it from sticking and absorbing the flavor from other pieces.

This will also add a slight buttery taste to your fudge, enhancing its overall flavor.

Remember that proper storage is crucial for maintaining the quality and the flavor of your Hershey Cocoa Fudge.

By following these methods, you can enjoy your delectable creation for an extended period.

Common Mistakes to Avoid

Here are the most common mistakes to avoid when preparing Hershey Cocoa Fudge.

Not Reaching the Soft Ball Stage

One of the most common mistakes while preparing Hershey’s cocoa fudge is not allowing the mixture to reach the softball stage.

This is when the sugar syrup reaches a temperature of around 235°F – 240°F and a small amount dropped into cold water will form a soft, flexible ball.

Heating the mixture to this stage is crucial for the fudge to set properly.

Be sure to use a candy thermometer for accurate temperature measurements during cooking.

Stirring During Bubbly Boil

Another common mistake is stirring the fudge mixture during the bubbling boil stage.

This can lead to crystallization, making the fudge grainy or hard.

To prevent crystallization, avoid stirring the fudge once it begins to boil.

Allow it to reach the required temperature undisturbed, checking the thermometer occasionally.

Overheating the Mixture

Once the fudge mixture has reached the softball stage and has been removed from the heat, it’s essential to allow it to cool slightly before beating.

Overheating the mixture can cause it to become grainy, hard, or crumbly.

To avoid this, wait for the fudge to cool to about 110°F – 115°F before beating it.

Use a wooden spoon to beat vigorously until it thickens and loses its gloss, then pour it into a prepared pan and let it set.

hershey cocoa fudge recipe

Hershey Cocoa Fudge Recipe

The secret to this legendary treat lies in the simplicity of its ingredients and the use of pure cocoa, which gives the fudge its signature taste and texture.
As you embark on your journey to create this delectable dessert, you'll be using basic ingredients such as sugar, salt, milk and Hershey's cocoa.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 4
Equipment
  • 1 8- or 9-inch square pan
  • foil
  • 1 heavy 4-quart saucepan
  • 1 candy thermometer
  • 1 wooden spoon
  • 1 spatula
  • 1 Cutting board
Ingredients
  
  • 3 cups granulated 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 unsalted butter 1/2 stick
  • 1 teaspoon vanilla extract
Instructions
 
  • Butter an 8- or 9-inch square pan or line it with foil, leaving some overhang for easy removal.
    Set aside.
  • In a heavy 4-quart saucepan, thoroughly mix the cocoa powder, sugar and salt.
  • Stir in the milk until well combined with the dry ingredients.
    Place the saucepan on the stovetop and set it to medium heat.
  • Keep stirring until it reaches a bubbling boil.
    Once it reaches a bubbling boil, stop stirring and let it cook without stirring until it reaches 234°F on a candy thermometer or the softball stage.
    Make sure the bulb of the candy thermometer isn't touching the bottom of the saucepan.
  • When the mixture reaches the softball stage, remove the saucepan from the heat and add the butter on top of the fudge without stirring.
    Let the fudge cool to about 110°F or until it feels hot to the touch.
  • Once the fudge has cooled, add the vanilla extract and use a wooden spoon to vigorously stir the fudge until it thickens and loses its glossy appearance.
  • Pour the thickened fudge into the prepared pan and use a spatula to smooth it out evenly.
    Let the fudge chill at room temperature until it is completely set.
  • Once the fudge is set, remove it from the pan using the foil overhang or by carefully turning it out onto a cutting board.
    Cut the fudge into bite-sized pieces and enjoy your homemade, rich cocoa fudge!

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