Best 4 Hersheys Old Fashioned Rich Cocoa Fudge Recipes
Calling all chocolate lovers! Here we present you with a culinary expedition into the realm of Hershey’s Old Fashioned Rich Cocoa Fudge, a delectable treat that exudes nostalgia, richness, and pure bliss. Chocolate enthusiasts will find themselves captivated by this melting pot of flavors, textures, and simplicity. From the delightfully smooth texture to the heavenly chocolate aroma that permeates the air, this handcrafted fudge promises an extraordinary gustatory experience. Prepare to embark on a journey of sweet indulgence as we unveil the secrets behind creating this treasured confection, ensuring every bite leaves an unforgettable impression.
Check out the recipes below so you can choose the best recipe for yourself!
VINTAGE HERSHEY'S RICH COCOA FUDGE RECIPE FROM THE '70S & '80S
This is the fudge recipe your grandmother used to make! It's one of Hershey's most frequently requested recipes, but also is very challenging.
Provided by Hershey's
Categories Vintage dessert recipes
Number Of Ingredients 7
Steps:
- Line 8- or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
- 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.)
- 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.
Nutrition Facts : Calories 186 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 pieces, Sodium 46 milligrams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
HERSHEY'S OLD FASHIONED RICH COCOA FUDGE
Hershey's Old Fashioned Rich Cocoa Fudge With Salt, Milk, Sugar, Cocoa, Butter, Vanilla Extract
Provided by Easy Dessert Recipes
Categories Desserts
Time 1h
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.
Nutrition Facts : Calories 780 calories, Carbohydrate 164 grams, Cholesterol 40 milligrams, Fat 16 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 230 milligrams, Sugar 156 grams
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.
Nutrition Facts : Calories 88.3, Fat 1.8, SaturatedFat 1, Cholesterol 4.4, Sodium 23.9, Carbohydrate 18.1, Fiber 0.3, Sugar 17.2, Protein 0.6
CHOCOLATE FUDGE
This fudge recipe is well worth the added effort! Don't let the few extra steps deter you - This is some of the creamiest, most delicious fudge you'll ever taste. Oh boy!
Provided by Jewel Hall @0124
Categories Candies
Number Of Ingredients 6
Steps:
- 1. Line an 8 or 9 inch square pan with foil; butter the foil.
- 2.In a large heavy sauce pan stir in the sugar, cocoa powder and 1/8 tsp of salt. Mix well. Gently stir in milk with a big wooden spoon (make sure to use wooden spoon).
- 3. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
- 4.Boil with out stirring, to 234 degrees F. on Candy thermometer (or until a tad of Syrup, when dropped in a glass of very cold water forms a very soft ball which flattens when removed from water.) The bulb of Candy thermometer should NOT rest on bottom of pan. This process should take 20 - 30 minutes. Keep rechecking until a soft ball forms in the cold water.
- 5.Remove from heat, add butter and vanilla, DO NOT STIR.
- 6. Cool at room temperature,to 110 degrees or lukewarm, this could take 2 hours or more. (Sweet ANTICIPATION) Do Not Stir !!
- 7.Beat fudge with a wooden spoon or until it thickens and looses some of it's gloss. It can take 15 - 20 minutes. This is why Jeanette waited for me to visit before cooking Fudge..a tag partner to beat the fudge. It looks more like frosting instead of a thick syrup when it's ready.
- 8. Quickly spread onto prepared pan; cool.
- 9. Cut into squares. Can use a warm knife that has been dipped in hot water and dried off to cut easier.
- 10. Wrap loosely in foil and place in refrigerator. Except the "one for you and one for me" pieces we headed to bed with.
Tips:
- Use high-quality ingredients. The better the quality of the ingredients you use, the better the fudge will taste. This means using real butter, heavy cream, and unsweetened chocolate.
- Cook the fudge to the right temperature. If you don't cook the fudge to the right temperature, it will be either too soft or too hard. The ideal temperature for fudge is 234°F (112°C).
- Let the fudge cool completely before cutting it. If you cut the fudge while it's still warm, it will be too soft and sticky. Let it cool completely at room temperature or in the refrigerator before cutting.
- Store the fudge properly. Fudge can be stored in an airtight container at room temperature for up to two weeks. It can also be stored in the refrigerator for up to a month or in the freezer for up to six months.
Conclusion:
Hershey's Old-Fashioned Rich Cocoa Fudge is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich, chocolatey flavor and creamy texture, this fudge is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this recipe a try.
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