Ingredients:
2/3 cup cocoa
1/8 teaspoon salt
1 1/2 cups whole milk, no substitute
1/4 cup real butter, no substitute
1 teaspoon vanilla extract
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Home / Dessert / Old Fashioned Hershey Cocoa Fudge Old fashioned cocoa fudgeHershey’s cocoa
Old Fashioned Hershey Cocoa Fudge
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Cocoa solids
20, May 2024
Old Fashioned Hershey Cocoa Fudge
A vintate clipped newspaper recipe for Hershey’s Cocoa Fudge, this classic fudge is made with cocoa, sugar, salt, milk, butter or margarine, and vanilla.
Ingredients:
2/3 cup cocoa
1/8 teaspoon salt
1 1/2 cups whole milk, no substitute
1/4 cup real butter, no substitute
Line 8 or 9-inch square pan with foil; butter foil.
In a large heavy saucepan stir together the first three ingredients; stir in milk, with a wooden spoon.
Cook over medium heat, stirring constantly until mixture comes to a full rolling boil.
Major Foods
Home / Dessert / Old Fashioned Hershey Cocoa Fudge Old fashioned cocoa fudgeHershey’s cocoa
Old Fashioned Hershey Cocoa Fudge
This site uses Google AdSense ad intent links. AdSense automatically generates these links and they may help creators earn money.
Cocoa solids
20, May 2024
Old Fashioned Hershey Cocoa Fudge
A vintate clipped newspaper recipe for Hershey’s Cocoa Fudge, this classic fudge is made with cocoa, sugar, salt, milk, butter or margarine, and vanilla.
Ingredients:
2/3 cup cocoa
1/8 teaspoon salt
1 1/2 cups whole milk, no substitute
1/4 cup real butter, no substitute
1 teaspoon vanilla extract
Instructions:
Line 8 or 9-inch square pan with foil; butter foil.
In a large heavy saucepan stir together the 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 the bottom of the 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 a 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.
Enjoy