Best 11 Cocoa Fudge Recipes

COCOA FUDGE SAUCE

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add cocoa and whisk until smooth. Gradually add cream. Stir in sugars and salt. Simmer until mixture is smooth and sugars dissolve, about 3 minutes. (Can be prepared 1 week ahead. Refrigerate. Rewarm by stirring over medium-low heat.)

EASY COCOA FUDGE

Steps:

• In a small saucepan heat together butter and water just until boiling, stirring to melt butter.
• Sift together powdered sugar, dry milk powder, coco powder and salt into a large bowl.
• Add melted butter mixture.
• Stir until well blended.
• Stir in chopped nuts.
• Turn into a buttered 8x8x2 inch pan.
• Chill several hours.
• Cut into squares.

PEANUT BUTTER COCOA FUDGE

Steps:

• In a saucepan, combine peanut butter and butter. Cook and stir over medium heat until blended. Remove from the heat; stir in confectioners' sugar, cocoa and vanilla. Spread into buttered 8-in. square pan. Freeze for 30 minutes or just until firm before cutting into squares. Store at room temperature.

HERSHEY'S OLD FASHIONED RICH COCOA FUDGE

Steps:

• Line 8 or 9 inch square pan with foil; butter foil.
• In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*.
• Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
• Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes).
• Remove from heat. Add butter & vanilla.
• DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2-1/2 hours).
• Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready.
• Quickly spread into prepared pan; cool.
• Cut into squares.
• Store wrapped loosely in foil in the refrigerator.
• *it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.

WALNUT BROWNIE LOAF W/COCOA FUDGE FROSTING

Steps:

• BROWNIE LOAF DIRECTIONS:.
• Preheat oven to 325 degrees (glass) or 350 degrees (metal).
• Cream butter, sugars and vanilla.
• Add eggs one at a time, beating until mixture is light and fluffy.
• Combine dry ingredients; add to creamed mixture in thirds, alternating with yogurt.
• Stir in chopped walnuts.
• Pour into greased and floured 9 x 5 x 3 loaf pan. Bake at 325 degrees (glass) or at 350 degrees (metal) for 65-75 minutes, or until cake springs back when lightly touched ~ top may be cracked.
• Cool in pan 10 minutes. Invert onto wire rack and cool completely. Frost with cocoa fudge frosting.
• COCOA FUDGE FROSTING DIRECTIONS:.
• Melt butter. Combine butter with cocoa, sugar, milk and vanilla; beat until smooth and creamy, adding additional powdered sugar if necessary for spreading consistency.
• Frost cooled brownie loaf and garnish top with coarsely chopped walnuts.

OLD-FASHIONED COCOA FUDGE

Steps:

• 1. Combine cocoa, sugar, and salt in a 3 quart saucepan.
• 2. Gradually add milk and bring to a bubbly boil on high heat, stirring constantly.
• 3. Reduce to medium heat and simmer, without stirring, until mixture reaches 234 degrees or a soft-ball stage.
• 4. Remove from heat, and add butter and vanilla, but do not stir. Set pan in cold water to cool to 110 degrees. This might take 45 minutes or more. Beat until it thickens and the gloss is about gone.
• 5. Add 1 cup of chopped nuts, if desired. Pour into buttered pan. (I use an 8x8 glass cake dish).
• 6. Allow to harden in refrigerator before cutting into squares.

COCOA FUDGE GLAZE

Steps:

• Melt butter in a medium sized saucepan over low heat.
• In same saucepan, stir in cocoa, salt, powdered sugar, optional instant coffee granules, and milk. Whisk constantly over lowest heat for about a minute.
• Remove from heat and add extract; whisk well.
• Whisk until smooth and creamy, only adding additional powdered sugar if more of a frosting-like consistency is desired. Glaze will set up as it cools!
• Thinly frost cooled brownies, loaf sized cake, or cupcakes while glaze is hot, and garnish with coarsely chopped nuts, if desired.

COCOA FUDGE COOKIES

Steps:

• Preheat oven to 350°F.
• Whisk together flour, baking soda and salt in a small bowl.
• Melt butter in microwave at low temperature.
• Stir in cocoa powder sugar, and brown sugar.
• Add the yogurt and vanilla extract, stirring gently until mixed.
• Sift together the flour, baking soda, and salt. Add to chocolate mixture until just combined.
• Fold in the cherries or chocolate chips at this time.
• Drop tablespoonfuls of batter onto a parchment or silicone mat lined baking sheet.
• Press cookies down slightly to flatten (they do not spread much).
• Bake at 350F for 9-12 minutes or until set and slightly firm at the edges.
• Cool on the pan for a few minutes to set the bottom then finish cooling them on wire cookie racks.

COCO-COCOA FANTASY FUDGE (CLEAN EATING)

Steps:

• Using a spoon, blend the coconut butter with the honey or syrup ad mix well. (If the coconut butter is too hard, place it in an ovenproof container and set it in a 250 degree oven for a few minutes until softened).
• Add the vanilla extract, if desired.
• Stir in the cacao or cocoa powder. Mix until smooth.
• Pour into an 8x8 inch pan and refrigerate until firm.
• Cut into 16 pieces and keep cool (living in Vegas, I found that it will melt if left out too long).
• NOTE: You can also use this mixture as FROSTING! Simply use it before refrigeration and it will spread easily!

HERSHEY'S RICH COCOA FUDGE

Steps:

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

COCOA FUDGE

Steps:

• 1. Combine all ingredients in medium size pan.
• 2. Bring to boil continue cooking till soft ball stage. 234 degree soft ball stage.
• 3. Stirring ocassionaly to keep from burning.
• 4. Remove from heat add butter,vanilla and pecans.
• 5. Do not stir for 3-5 minutes
• 6. Stir and pour in buttered pan
• 7. cool then cut in squares