Old-Fashioned Hershey's Cocoa Fudge
Adapted from the original Hershey's Hershey's Cocoa packaging. Back of the Bag is not affiliated with Hershey's.
"The classic, creamy stovetop fudge that defined generations."
The Story
This recipe has been a mainstay on the back of the Hershey's Cocoa tin for nearly a century. Known for being technically challenging but rewarding, it became a staple of American home kitchens during the Great Depression as a way to make high-quality candy at home. It is often cited as the definitive 'back-of-the-box' fudge recipe.
Ingredients
- 3 cups sugar
- 2/3 cup Hershey's Cocoa
- 1/8 teaspoon salt
- 1 1/2 cups milk
- 1/4 cup butter
- 1 teaspoon vanilla extract
Directions
- 1
Line an 8-inch square pan with foil and butter the foil.
- 2
In a heavy 3-quart saucepan, stir together sugar, cocoa, and salt.
- 3
Stir in milk and cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
- 4
Stop stirring and attach a candy thermometer. Boil until the mixture reaches 234°F (soft-ball stage).
- 5
Remove from heat and add butter and vanilla. Do not stir.
- 6
Cool at room temperature to 110°F (lukewarm).
- 7
Beat with a wooden spoon until fudge thickens and just begins to lose its gloss.
- 8
Quickly spread into the prepared pan and let sit at room temperature until firm.
- 9
Cut into squares.