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hershey's old fashioned rich cocoa fudge

(48 ratings)
0124 avatar
Blue Ribbon Recipe by
Jewel Hall
@0124
Cullman, AL

As a teenager I spent many nights with my Cousin Jeanette. The house was small, heated by a little coal or wood burning fireplace in the living room. Of course, the fire was banked for the night (damper turned down so the chimney wouldn't draw). This made it possible, hopefully, that live coals would still be in the fireplace the next morning. The house would heat up much faster. Her parents in bed, we'd come slipping in around 10 P.M. Afraid to move for fear we'd wake them. However, Jeanette's craving for (from scratch) fudge was too strong. The little cook stove was a 3 burner. We got the ingredients together with a heavy pan and quietly got the Fudge cooking.As soon as it was done (and it took FOREVER !!) we'd snatch it up and head to her bed with it. Her parents always awakened and kind of scolded us for being out late but it was worth it....I guess the Fudge warmed us up before we hopped in bed between the cold sheets...This is a GOOD MEMORY RECIPE...Enjoy..Jewel

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
(48 ratings)
yield 10 serving(s)
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For hershey's old fashioned rich cocoa fudge

  • 3 c
    sugar
  • 2/3 c
    cocoa powder, unsweetened
  • 1/8 tsp
    salt
  • 1 1/2 c
    milk
  • 1/4 c
    butter, melted
  • 1 tsp
    vanilla extract

How To Make hershey's old fashioned rich cocoa fudge

  • 1
    1. Line an 8 or 9 inch square pan with foil; butter the foil.
  • 2
    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
    3. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
  • 4
    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
    5.Remove from heat, add butter and vanilla, DO NOT STIR.
  • 6
    6. Cool at room temperature,to 110 degrees or lukewarm, this could take 2 hours or more. (Sweet ANTICIPATION) Do Not Stir !!
  • 7
    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
    8. Quickly spread onto prepared pan; cool.
  • 9
    9. Cut into squares. Can use a warm knife that has been dipped in hot water and dried off to cut easier.
  • 10
    10. Wrap loosely in foil and place in refrigerator. Except the "one for you and one for me" pieces we headed to bed with.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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