Best 2 Hershey Cocoa Fudge Recipes
Are you craving a delectable treat that is simple to make and bursting with chocolatey goodness? Look no further than Hershey's cocoa fudge! This classic confection has been a beloved favorite for generations, and with just a few ingredients and easy steps, you can create a batch of rich, creamy, and fudgy treats that will satisfy your sweet tooth and impress your family and friends. Whether you're a novice baker or an experienced chef, this versatile recipe can be tailored to your preferences, from decadent dark chocolate to a delightful blend of milk and bittersweet. So, gather your ingredients, prepare your kitchen, and get ready to embark on a culinary journey that will leave you craving more!
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HERSHEY'S OLD FASHIONED RICH COCOA FUDGE
This is a crumbly, sugary old fashion fudge....from the back of the Hershey's Cocoa can. Cook time is cooling time. If you are having trouble with it "setting up", you probably didn't cook it long enough. I have learned (the hard way!) to not trust my candy thermometer and to use to soft ball stage water test to make sure it is the right temperature. Even under cooking it by 2-3° will result in a soft, sticky mess. It still taste good though. :) Some good suggestions from reviewers: (I highly recommend reading through all the reviews before making this fudge!) - don't try to bring up temp too quickly - a large shallow saucepan works better than a deeper one
Provided by Marg CaymanDesigns
Categories Candy
Time 3h10m
Yield 36 serving(s)
Number Of Ingredients 6
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.
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.
Tips:
- Use high-quality chocolate: The quality of the chocolate you use will greatly impact the taste of your fudge. Look for a chocolate that is at least 60% cacao solids.
- Don't overcook the fudge: Fudge is a delicate confection, and it's easy to overcook it. Keep a close eye on the fudge while it's cooking, and remove it from the heat as soon as it reaches the desired consistency.
- Let the fudge cool completely before cutting it: Fudge needs time to set properly before it can be cut. Allow the fudge to cool completely at room temperature, or even better, in the refrigerator, before cutting it into pieces.
- Store the fudge properly: Fudge is best stored in an airtight container in a cool, dry place. Fudge can be stored at room temperature for up to 2 weeks, or in the refrigerator for up to 6 weeks.
Conclusion:
Hershey's cocoa fudge is a classic and delicious treat that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can make your own Hershey's cocoa fudge at home. So next time you're looking for a sweet and satisfying snack, give this recipe a try!
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