Hershey’s Cocoa Fudge

Hershey's Cocoa Fudge

Hershey’s Cocoa Fudge

Hershey's 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.
Print 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

Kitchen Helper 2

8 inch square pan 1
Candy Thermometer
9 inch square pan
Print Recipe Pin Recipe
Course Candy
Cuisine American
Keyword Chocolate, Fudge

25 Responses

  1. I’am now lactose intolerant, my mom made this when I was growing up. Can I substitute other milks, almond, coconut etc. will it work?

    1. Lactose. Free milk works just fine. It’s the same consistency of milk just without the lactose. I use lactose free whole milk for the fudge.

  2. 5 stars
    This is the recipe that my mother always made ever since I was a little girl brings back such beautiful memories

    1. The pan needs to be a thick aluminum or stainless steel pan with an alloy bottom. I haven’t had it symtick in 50 years of making it. But I have had plenty of instances when it would not harden up or get too flaky. Soft ball isn’t an exact science.

  3. 5 stars
    This is The One and only Original Great American Fudge. There are thousands of recipes since this time, but this is the one I always return to. Made by my grandmother and my mother for many years. I prefer the no marshmallow version. Still The Best after all these years!
    Thank you for this gem!

    1. This is exactly how my mother made it. It cuts down on the sweetness. People always tell me they love it and what is the secret ingredient.

  4. 5 stars
    I have made this fudge since I was a little girl and my Dad taught me how to make it. AND then somebody stole my Club Aluminum Dutch oven. That’s the only pan I have found where it will cook perfect with no sticking, setting up or mess. Not that I miss the beating but all the other pans I have cook it too fast. I’m still looking.

  5. 5 stars
    My favorite.
    I can still see my Mother sitting at the table beating it with a spoon till it lost its shine,
    She then buttered a meat platter and then spread the candy on it.

    It was always so good

    1. I’ve thought about trying it. If you do please let us know if it works!

      Stevia is so .much stronger than sugar. Use less for sure.

  6. Do you happen to know the recipe for old fashioned spoon dropped fudge? My mother use to make it and drop it by spoonfuls onto waxed paper. When it hardened she just popped it off the paper. I’ve tried and tried to make it her way but it never hardens and ends up being a sticky, gooey mess. But still tasty. If you could help me I would be so grateful. Thank you, Sandy

  7. 5 stars
    My Dad made this every Christmas, doing the ‘soft ball’ test in cold water. I decided to make it this year with 2 new candy thermometers. It reached 234°. I put in the butter & vanilla and let it sit for a bit. It turned into a rock! I thought the thermometer would be so much better, exact! Now I don’t know what to do…..

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