This classic Hershey cocoa fudge is rich, smooth, and deeply chocolatey, just like the kind grandparents used to make. It requires only a few pantry staples, but the secret is in cooking it slowly and beating it until it becomes thick and creamy. Itās a nostalgic treat that never goes out of style.
Ingredients
- 3 cups granulated sugar
- ā cup Hersheyās cocoa powder
- 1 cup whole milk
- ā teaspoon salt
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare Your Pan
Line an 8×8-inch or 9×9-inch square pan with parchment paper, or lightly butter it. Set aside.
Step 2: Combine the Dry Ingredients
In a heavy-bottomed saucepan, stir together the sugar, cocoa powder, and salt until well mixed. Make sure there are no cocoa lumps before adding the liquid.
Step 3: Add Milk and Heat
Pour the milk into the saucepan and stir to combine.
Turn the heat to medium and continue stirring just until all the sugar dissolves and the mixture becomes smooth.
Step 4: Boil Without Stirring
Bring the mixture to a steady boil.
Once it starts boiling, stop stirring completely.
Let it cook until it reaches 234Ā°F (112Ā°C) on a candy thermometer. This is the soft-ball stage, essential for proper fudge texture.
If you donāt have a thermometer, drop a little of the mixture into cold water. It should form a soft, flexible ball.
Step 5: Cool Before Beating
Remove the saucepan from heat. Add the butter and vanilla on top, but do not stir.
Let the fudge cool undisturbed for about 15 minutes, or until the edges begin to thicken and the bottom of the pan feels warm but not hot.
Step 6: Beat Until Thick and Glossy
Using a wooden spoon, beat the mixture vigorously until it becomes thicker, loses its shine, and begins to hold its shape.
This step can take 5 to 10 minutes and is what gives old-fashioned fudge its signature texture.
Step 7: Pour and Set
Quickly spread the fudge into the prepared pan before it starts hardening.
Smooth the top with a spatula and let it rest at room temperature until firm, about 2 to 3 hours.
Step 8: Cut and Serve
Once completely set, cut the fudge into small squares.
Store in an airtight container at room temperature.
