Hershey’s Cocoa Fudge

Hershey’s Cocoa Fudge is a classic and delicious treat that’s easy to make. Here’s a simple recipe for you to follow:

Ingredients:

• 3 cups of granulated sugar
• 2/3 cup of Hershey’s Cocoa
• 1/8 teaspoon of salt
• 1 1/2 cups of whole milk
• 1/4 cup (1/2 stick) of unsalted butter
• 1 teaspoon of vanilla extract

Instructions:

1. Prepare the Pan: Start by lining an 8-inch or 9-inch square baking pan with aluminum foil, leaving some overhang on the sides. This will make it easier to lift the fudge out of the pan later. Grease the foil with butter or cooking spray to prevent sticking.
2. Combine Dry Ingredients: In a large saucepan, combine the granulated sugar, Hershey’s Cocoa, and salt.
3. Add Milk: Gradually stir in the whole milk until the mixture is well combined.
4. Cook Over Medium Heat: Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil. This can take about 10-15 minutes.
5. Cook to Soft-Ball Stage: Once it’s boiling, continue cooking and stirring until the mixture reaches the soft-ball stage on a candy thermometer. This temperature is around 234-240°F (112-115°C). If you don’t have a candy thermometer, you can perform a soft-ball test: Drop a small amount of the mixture into a cup of cold water. If it forms a soft ball that you can shape with your fingers, it’s ready.
6. Remove from Heat: Once you reach the soft-ball stage, remove the saucepan from the heat immediately.

1. Add Butter and Vanilla: Add the unsalted butter and vanilla extract to the mixture. Do not stir. Let it sit undisturbed for a few minutes to cool slightly.
2. Beat the Fudge: After a few minutes, use a wooden spoon or a handheld electric mixer to beat the fudge until it thickens and loses its gloss. This can take anywhere from 5 to 10 minutes. Be sure to work quickly, as the fudge will start to set.
3. Pour into Pan: Once the fudge has thickened and is no longer glossy, quickly pour it into the prepared baking pan. Smooth the top with a spatula.
4. Cool and Set: Allow the fudge to cool at room temperature for several hours or until it’s completely set. You can also refrigerate it to speed up the process.
5. Cut into Squares: Once the fudge has set, use the overhanging foil to lift it out of the pan. Place it on a cutting board and peel away the foil. Cut the fudge into squares or rectangles.
6. Enjoy: Your Hershey’s Cocoa Fudge is ready to enjoy! Store it in an airtight container at room temperature or in the refrigerator for longer shelf life.

This recipe makes approximately 36 pieces of fudge, but you can adjust the size of the squares to your preference. Enjoy your homemade Hershey’s Cocoa Fudge!