Hershey’s Cocoa Fudge Recipe — Rich Chocolate Fudge Tutorial

In a heavy 4-quart saucepan, thoroughly combine the cocoa, sugar, and salt. Stir in the milk until the mixture is smooth.

Heat over medium, stirring constantly, until the mixture comes to a full, bubbly boil.

Allow to boil without stirring until the temperature reaches 234°F (the soft-ball stage). Make sure the bulb of the candy thermometer does not rest on the bottom of the pan.

Remove the pan from heat and add the butter or margarine and the vanilla. Do not stir after adding.

Let the mixture cool at room temperature to 110°F. Then beat it until the fudge thickens and loses some of its gloss.

Quickly spread the fudge into a lightly buttered 8- or 9-inch square pan and allow it to cool completely.

Variation — Marshmallow-Nut: Increase the cocoa to 3/4 cup and cook as directed. After removing from heat, add 1 cup marshmallow creme along with the butter or margarine and vanilla (do not stir). Cool to 110°F, beat about 10 minutes, then fold in 1 cup broken nuts and pour into the prepared pan. Note that the fudge sets only after being poured into the pan.

This recipe yields about 3 dozen squares.