Hershey’s Cocoa Fudge

Ingredients

3/4 cup Hershey’s unsweetened cocoa

3 cups sugar

1/2 teaspoon salt

1 1/2 cups milk

1/4 cup unsalted butter, cut into pieces

1 teaspoon pure vanilla extract

1/2 cup chopped walnuts or pecans, optional

Instructions:

Step 1:

Line an 8 inch square baking dish or pan with foil.

Allow the foil to hang over the sides.

Lightly grease the foil with butter.

Step 2:

Add cocoa, sugar, salt and milk to a medium heavy saucepan.

Bring to a boil over medium heat stirring constantly.

This will take up to five minutes.

Once mixture comes to a boil, continue cooking without stirring until mixture reaches 234 degrees on a candy thermometer or forms a soft ball in cold water.

Step 3:

Remove from heat and transfer pan to a sink with at least two inches of cold water.

Add the butter and vanilla but do not stir.

Allow pan to set in cold water until mixture reaches room temperature.

Step 4:

Remove pan from cold water.

Using a wooden spoon mix to incorporate the melted butter and vanilla.

Beat the mixture with a wooden spoon until the mixture begins to lose its shiny glossy appearance and starts to take on a satiny sheen appearance.

This can take a while.

See notes below the recipe.

Step 5:

Add nuts if using, and immediately spread fudge into the prepared dish.

Allow to sit for at least an hour before cutting into pieces.

Step 6:

Store in a candy tin or airtight container.

Nutrition Information:

YIELDS: 16 | SERVING SIZE: 1

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Frequently Asked Questions:

Can I use other types of cocoa powder?

While Hershey’s unsweetened cocoa is recommended in this recipe, you can use other high-quality unsweetened cocoa powders as well.

Just ensure that the cocoa powder you choose is of good quality to get the best flavor in your fudge.

Is it necessary to use a candy thermometer?

Using a candy thermometer helps ensure the fudge reaches the right temperature for proper texture.

However, if you don’t have one, you can use the “soft ball” test.

Drop a small amount of the boiling mixture into cold water; if it forms a soft ball that holds its shape when pressed, it’s ready.

Can I make this fudge without nuts?

Yes, you can definitely make this fudge without nuts if you prefer.

Simply omit the chopped walnuts or pecans.

The fudge will still be delicious and rich in flavor.

How do I achieve the right texture when beating the fudge?

Beating the fudge with a wooden spoon is essential for achieving the desired texture.

It helps the fudge lose its glossy appearance and become smooth and satiny.

This process can take some time, so be patient and keep stirring until you notice the change in texture.

How should I store the fudge?

To maintain freshness and prevent the fudge from drying out, store it in an airtight container or a candy tin.

Keep it at room temperature, away from direct sunlight and extreme temperatures.

Properly stored, the fudge should last for about a week.

Can I use different types of milk?

While the recipe calls for regular milk, you can experiment with different types of milk such as whole milk, 2% milk, or even plant-based alternatives like almond milk.

Keep in mind that the choice of milk may affect the flavor and texture slightly.

What should I do if the mixture doesn’t reach 234 degrees on the thermometer?

If the mixture doesn’t reach 234 degrees Fahrenheit, you can extend the cooking time while monitoring the temperature closely.

Be patient and make sure the mixture reaches the soft ball stage for the fudge to set properly.

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter instead of unsalted butter, but be mindful of the additional salt content.

If you use salted butter, you might want to reduce the amount of salt in the recipe slightly to avoid an overly salty taste.

Why do I need to let the mixture cool in cold water before adding butter and vanilla?

Placing the saucepan in cold water helps to stop the cooking process and lower the temperature of the mixture.

This prevents overcooking and ensures the fudge has the right texture.

Adding the butter and vanilla later allows them to incorporate evenly without being exposed to high heat.

Can I make this fudge without nuts?

Yes, the nuts are optional in this recipe.

If you or your guests have nut allergies or simply prefer fudge without nuts, feel free to omit them.

The fudge will still be delicious and rich without the nuts.