Hershey's Cocoa Fudge

Hershey's Cocoa Fudge

A newspaper clipping for Hershey's Cocoa Fudge recipe


2/3 cup cocoa
3 cups sugar
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter or margarine
1 teaspoon vanilla


  • Thoroughly combine cocoa, sugar, and salt in a heavy  4-quart saucepan; stir in milk.
  • Bring to a bubbly boil on medium heat, stirring constantly. 
  • Boil without stirring to 234 degrees or the soft ball stage. Bulb of candy thermometer should not rest on the bottom of the saucepan. 
  • Remove from heat; add butter or margarine and vanilla. DO NOT STIR.
  • Cool, at room temperature, to 110 degrees; beat until fudge thickens and loses some of its gloss. 
  • Quickly spread in a lightly buttered 8- or 9- inch square pan; cool.

Note: For Marshmallow-Nut variation, increase cocoa to 3/4 cup and cook fudge as fudge. Add 1 cup marshmallow creme with butter or margarine and vanilla. DO NOT STIR, cool to 110 degrees, and beat 10 minutes. Stir in 1 cup broken nuts and pour into pan. (Fudge does not set until it is poured into the pan.)

Make 3 dozen squares

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