Sure! Here’s a detailed, old-fashioned Hershey Cocoa Fudge recipe with clear step-by-step directions. This is the classic, rich, creamy fudge everyone loves.
Old-Fashioned Hershey Cocoa Fudge
Ingredients:
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2 cups sugar
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1/2 cup milk (whole milk works best)
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1/4 cup unsalted butter (1/2 stick)
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1/4 cup Hershey’s cocoa powder (unsweetened)
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1 teaspoon vanilla extract
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1/2 cup chopped nuts (optional – walnuts or pecans work well)
Equipment:
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Medium saucepan
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Wooden spoon or heat-resistant spatula
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8×8-inch square baking pan (or similar)
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Wax paper or parchment paper
Directions:
1. Prepare the pan
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Line your baking pan with wax paper or parchment paper, leaving some overhang for easy removal.
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Lightly butter the paper so the fudge doesn’t stick.
2. Combine dry ingredients
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In a medium saucepan, combine sugar and cocoa powder.
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Add milk and stir until smooth and no lumps remain.
3. Cook the mixture
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Place the saucepan over medium heat.
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Stir continuously until the mixture comes to a full rolling boil.
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A rolling boil means it keeps bubbling even when stirred.
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Once boiling, stop stirring and let it boil for 5 minutes.
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You can slightly reduce heat if it starts boiling too violently.
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4. Add butter
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Remove the saucepan from heat.
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Immediately stir in butter and continue stirring until fully melted and incorporated.
5. Beat in vanilla
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Add vanilla extract.
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If using nuts, fold them in at this point.
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Beat the mixture vigorously for 2–3 minutes until it becomes thick and loses some gloss.
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This helps the fudge set properly.
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6. Pour into pan
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Quickly pour the fudge into the prepared pan.
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Spread evenly with a spatula.
7. Cool and set
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Let the fudge cool at room temperature for 2–3 hours, or until firm.
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For faster setting, you can place it in the refrigerator for about 1 hour.
8. Cut and serve
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Lift the fudge out using the overhanging parchment paper.
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Cut into 1-inch squares using a sharp knife.
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Store in an airtight container at room temperature for up to a week, or in the fridge for longer freshness.
Tips for Success:
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Use a heavy-bottomed pan to prevent burning.
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Stirring before it boils is crucial to prevent lumps.
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Do not overcook; fudge should set firm but not dry.
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For a creamier texture, add 1/4 teaspoon salt to balance sweetness.