Hershey's Old Fashioned Rich Cocoa Fudge
This is a crumbly, sugary old-fashioned 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 didnt cook it long enough. I have learned (the hard way!) to not trust my candy thermometer and to use the soft ball stage water test to make sure it is the right temperature. Even under cooking it by 2-3 degrees will result in a soft, sticky mess. It still tastes good though. Some good suggestions from reviewers: dont try to bring up temp too quickly, a large shallow saucepan works better than a deeper one
This is a crumbly, sugary old-fashioned 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 didnt cook it long enough. I have learned (the hard way!) to not trust my candy thermometer and to use the soft ball stage water test to make sure it is the right temperature. Even under cooking it by 2-3 degrees will result in a soft, sticky mess. It still tastes good though. Some good suggestions from reviewers: dont try to bring up temp too quickly, a large shallow saucepan works better than a deeper one
- Carbohydrate 1.37576335758252 g
- Cholesterol 3.51930555555556 mg
- Fat 1.38333740746001 g
- Fiber 0.0576168989385495 g
- Protein 0.158182847309932 g
- Saturated Fat 0.871163421327554 g
- Serving Size 1 1 serving(s) (17g)
- Sodium 4668.40694855956 mg
- Sugar 1.31814645864397 g
- Trans Fat 0.097294518520938 g
- Calories 19 calories
Step-by-step
- 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.
Hershey's Old Fashioned Rich Cocoa Fudge: A Sweet Treat from the Heart of Home
The aroma of freshly made fudge is something truly special, isn't it? It evokes memories of cozy kitchens, family gatherings, and the simple pleasure of indulging in a decadent dessert. This recipe, an old-fashioned Hershey's cocoa fudge, is one of those recipes that always manages to hit the sweet spot. I remember the first time I made this recipe, it was a bit of a trial-and-error process. The original recipe didn't have much detail, and I learned pretty quickly that the key is in the timing and the temperature. It's a testament to the simplicity of the ingredients, that such a rich and satisfying treat can be created with just a handful of common kitchen staples.
Over the years, I've tweaked the method slightly, learning from my own mistakes and from the helpful tips and tricks shared by other fudge enthusiasts online. The beauty of this recipe is in its simplicity. It's not just a quick and easy dessert; it's a journey. A journey of watching the ingredients transform, from a simple mixture of sugar, cocoa, and milk into a glossy, rich confection. The waiting period can be a little nerve-wracking, but the final result is worth every minute. The moment you start beating the fudge, and it begins to thicken and lose its gloss, is pure magic. It’s the culinary equivalent of a slow-motion scene where you can see the transformation in real time. You're not just making fudge; you're witnessing a little alchemy in your own kitchen.
This recipe is more than just a recipe; it's a tradition. It's a recipe that I've passed down, and will continue to pass down, through generations. It's a recipe that's as much about the process as it is about the final product. The shared experience of making it, the anticipation of tasting it, and the pure joy of sharing it with loved ones—these are the things that make this old-fashioned Hershey's cocoa fudge so special. It's a testament to the timeless appeal of simple pleasures. It's a recipe that perfectly embodies the warmth and comfort of home, a reminder that sometimes the most treasured experiences are the ones shared in the kitchen, stirring a pot of pure happiness.
Whether you're an experienced baker or a novice in the kitchen, this recipe is sure to bring a smile to your face. And who knows, it may even become your new favorite family tradition.
Tips for Success:
- Use a candy thermometer: While the soft-ball test is reliable, a candy thermometer provides more precision.
- Patience is key: Don't rush the cooking or cooling process.
- Tag-team beating: This is a great activity to do with a friend or family member.
- Store properly: Wrap the fudge tightly in foil to maintain its freshness.
So, gather your ingredients, put on some music, and get ready to embark on a sweet adventure. Your taste buds (and those of your loved ones) will thank you.
