Best Cocoa Fudge Recipes

COCOA FUDGE SAUCE

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add cocoa and whisk until smooth. Gradually add cream. Stir in sugars and salt. Simmer until mixture is smooth and sugars dissolve, about 3 minutes. (Can be prepared 1 week ahead. Refrigerate. Rewarm by stirring over medium-low heat.)

EASY COCOA FUDGE

Steps:

• In a small saucepan heat together butter and water just until boiling, stirring to melt butter.
• Sift together powdered sugar, dry milk powder, coco powder and salt into a large bowl.
• Add melted butter mixture.
• Stir until well blended.
• Stir in chopped nuts.
• Turn into a buttered 8x8x2 inch pan.
• Chill several hours.
• Cut into squares.

PEANUT BUTTER COCOA FUDGE

Steps:

• In a saucepan, combine peanut butter and butter. Cook and stir over medium heat until blended. Remove from the heat; stir in confectioners' sugar, cocoa and vanilla. Spread into buttered 8-in. square pan. Freeze for 30 minutes or just until firm before cutting into squares. Store at room temperature.

HERSHEY'S OLD FASHIONED RICH COCOA FUDGE

Steps:

• Line 8 or 9 inch square pan with foil; butter foil.
• In large heavy saucepan stir together 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 bottom of 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 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.
• Store wrapped loosely in foil in the refrigerator.
• *it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.

CHEYENNE'S FUDGY DUTCH COCOA BROWNIES & FUDGE ICING

Steps:

• Preheat oven to 350 degrees. Grease an 8x8x2-inch glass pan.
• In a medium saucepan, melt butter or margarine.
• Remove melted butter or margarine from heat, add cocoa, and stir until well blended.
• Add sugar and mix well.
• Add eggs, one at a time, and beat well.
• Stir in vanilla, flour and salt. DO NOT OVERBEAT.
• Fold in nuts, if desired.
• Spread in prepared glass pan and bake 25 to 30 minutes, or until toothpick inserted in center comes out clean, but sides are not yet hard and crusty.
• Cool completely before topping with icing.
• FUDGE ICING:.
• In a small bowl, beat melted butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and water, and beat (by hand with a wisk) until spreading consistency.
• After spreading icing onto cooled brownies, cool in fridge for at least 45 minutes.

HERSHEY'S OLD FASHIONED RICH COCOA FUDGE

Steps:

• 1. Line a 8-9" square pan with foil. Or a plate that has been buttered.
• 2. In a large heavy sauce pan stir in sugar, cocoa powder and 1/8 tsp of salt. Mix well. Gently stir in milk with a wooden spoon (make sure it is a wooden spoon).
• 3. Cook over medium heat stirring constantly, until mixture comes to a full rolling boil.
• 4. Boil without stirring until balls of candy can be dropped in cold water forming a ball that can be picked up by fingers.
• 5. Remove from heat, add butter and vanilla. Do not stir.
• 6. Cool at room temperature, this could take up to 2 hours or more. Do not stir.
• 7. Beat in Walnuts if preferred. Beat fudge with wooden spoon until candy thickens and looses some of it's gloss. This can take up to 15-20 minutes.
• 8. Quickly spread into prepared pan or plate. Cool.
• 9. Cut into squares. Can use a warm knife that has been dipped into hot water and dried off to cut easier.
• 10. Wrap loosley in foil and place in fridge. I did not place my candy in the fridge, just sat it on the counter and it was fine.

COCOA FUDGE CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour baking pan.
• 13x9x2 or 2 round layer pans, 8 or 9x1 1/2 inches.
• Measure all ingredients into mixing bowl.
• Blend 1/2 minute on low speed blending constantly.
• Beat 3 minutes on high speed, scraping bowl occasionally.
• Pour into pan(s).
• Bake oblong 35 to 40 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean.
• Can frost with your favorite frosting if desired.

OLD-FASHIONED COCOA FUDGE

Steps:

• 1. Combine cocoa, sugar, and salt in a 3 quart saucepan.
• 2. Gradually add milk and bring to a bubbly boil on high heat, stirring constantly.
• 3. Reduce to medium heat and simmer, without stirring, until mixture reaches 234 degrees or a soft-ball stage.
• 4. Remove from heat, and add butter and vanilla, but do not stir. Set pan in cold water to cool to 110 degrees. This might take 45 minutes or more. Beat until it thickens and the gloss is about gone.
• 5. Add 1 cup of chopped nuts, if desired. Pour into buttered pan. (I use an 8x8 glass cake dish).
• 6. Allow to harden in refrigerator before cutting into squares.

WALNUT BROWNIE LOAF W/COCOA FUDGE FROSTING

Steps:

• BROWNIE LOAF DIRECTIONS:.
• Preheat oven to 325 degrees (glass) or 350 degrees (metal).
• Cream butter, sugars and vanilla.
• Add eggs one at a time, beating until mixture is light and fluffy.
• Combine dry ingredients; add to creamed mixture in thirds, alternating with yogurt.
• Stir in chopped walnuts.
• Pour into greased and floured 9 x 5 x 3 loaf pan. Bake at 325 degrees (glass) or at 350 degrees (metal) for 65-75 minutes, or until cake springs back when lightly touched ~ top may be cracked.
• Cool in pan 10 minutes. Invert onto wire rack and cool completely. Frost with cocoa fudge frosting.
• COCOA FUDGE FROSTING DIRECTIONS:.
• Melt butter. Combine butter with cocoa, sugar, milk and vanilla; beat until smooth and creamy, adding additional powdered sugar if necessary for spreading consistency.
• Frost cooled brownie loaf and garnish top with coarsely chopped walnuts.

COCOA FUDGE CAKE

Steps:

• preheat over to 350 degrees.
• grease and flour 9 x 13 inch pan.
• combine sugar and flour.
• put butter, water and cocoa powder in a sauce pan, bring to boil, then combine with sugar and flour mixture.
• whisk milk, vanilla, baking soda and eggs together, then add to the rest of the mixed ingredients.
• bake for 20-25 minutes, when the cake starts to shrink away from the sides of the pan it is done.
• make frosting 5 minutes before the cake is supposed to come out of the over so it will be ready to frost at the right time.
• for frosting:.
• place butter, cocoa and milk in a saucepan, bring to a boil.
• remove from heat and stir in the vanilla.
• stir in the powdered sugar, 1/2 a cup at a time until the frostign is thickened but pourable.
• Pour over the hot cake.
• alternative frosting if you want to frost when the cake is cooled:.
• 1/2 cup butter, salted.
• 1 cup white sugar.
• 1/3 cup cream.
• 1/2 cup chocolate chips.
• 1 tsp vanilla.
• bring butter, sugar and cream to boil in a saucepan. Lower heat to medium and cook for 2 minutes.
• add in chocolate chips and stir until chips are melted.
• remove from heat and add vanilla.
• pour over cake.

GLUTEN-FREE BON APPETIT COCOA FUDGE BROWNIES

Steps:

• Preheat oven to 325 degrees.
• Melt butter over low heat. Remove from heat and allow to cool slightly (5 minutes).
• Stir in sugar, cocoa powder, and salt.
• Whisk in eggs and vanilla.
• Add rice flour, tapioca flour, and corn starch one at a time, whisking well after each addition.
• Add walnuts or pecans if desired.
• Spread into greased 8x8" square baking pan.
• Bake for 25 to 30 minutes or until toothpick inserted near center comes out with just a few sticky crumbs on it.
• *Although these brownies are great warm, I prefer them cooled down, chilled, and then cut into small squares. Seems like the flavors come out better that way.
• ***These are rich enough that you really can cut them into 16 pieces, but let's be realistic - I cut 8.

WATKINS COCOA FUDGE

Steps:

• Blend the sugar, milk and syrup and boil to a soft ball.
• Remove from fire, add the cocoa disolved in the boiling water; add the butter and vanilla.
• Cool.
• Add 1/8 tsp of cream of tartar.
• Beat until the mixture is of a creamy consistancy.
• Pour into a buttered pan, mark in squares while warm.
• Cut when cold.
• 1/2 cup Watkins shredded coconut may be added when adding cocoa.

COCO-COCOA FANTASY FUDGE (CLEAN EATING)

Steps:

• Using a spoon, blend the coconut butter with the honey or syrup ad mix well. (If the coconut butter is too hard, place it in an ovenproof container and set it in a 250 degree oven for a few minutes until softened).
• Add the vanilla extract, if desired.
• Stir in the cacao or cocoa powder. Mix until smooth.
• Pour into an 8x8 inch pan and refrigerate until firm.
• Cut into 16 pieces and keep cool (living in Vegas, I found that it will melt if left out too long).
• NOTE: You can also use this mixture as FROSTING! Simply use it before refrigeration and it will spread easily!

FUDGE AND MARSHMALLOW-TOPPED COCOA COOKIES (COOKIE MIX)

Steps:

• Make cookie dough as directed on package, adding cocoa.
• Drop dough with by tablespoonfuls about 2 inches apart on ungreased cookie sheet. Flatten each cookie to 1/4-inch with a greased bottomed glass, dipped in 2 tablespoons sugar.
• Bake at 375°F 7 to 9 minutes. Immediately top each cookie with 1 marshmallow. Return to oven; bake 2 minutes longer until marshmallow is soft. Lightly press each marshmallow to flatten. Cool; place cookies on cooling racks. Cool completely.
• Heat in saucepan,1 cup sugar sugar, 1/4 cup butter and milk over medium-high heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove from heat; cool 5 minutes. Stir in chocolate chips until melted. Sstir in water until frosting is smooth and spreadable. (Frosting sets up quickly, so thin as necessary with additional water).
• Swirl 1 tablespoon frosting on top of each cookie. Top with candy sprinkles. Let stand until frosting is set.

COCOA FUDGE COOKIES

Steps:

• Preheat oven to 350°F.
• Whisk together flour, baking soda and salt in a small bowl.
• Melt butter in microwave at low temperature.
• Stir in cocoa powder sugar, and brown sugar.
• Add the yogurt and vanilla extract, stirring gently until mixed.
• Sift together the flour, baking soda, and salt. Add to chocolate mixture until just combined.
• Fold in the cherries or chocolate chips at this time.
• Drop tablespoonfuls of batter onto a parchment or silicone mat lined baking sheet.
• Press cookies down slightly to flatten (they do not spread much).
• Bake at 350F for 9-12 minutes or until set and slightly firm at the edges.
• Cool on the pan for a few minutes to set the bottom then finish cooling them on wire cookie racks.

COCOA FUDGE GLAZE

Steps:

• Melt butter in a medium sized saucepan over low heat.
• In same saucepan, stir in cocoa, salt, powdered sugar, optional instant coffee granules, and milk. Whisk constantly over lowest heat for about a minute.
• Remove from heat and add extract; whisk well.
• Whisk until smooth and creamy, only adding additional powdered sugar if more of a frosting-like consistency is desired. Glaze will set up as it cools!
• Thinly frost cooled brownies, loaf sized cake, or cupcakes while glaze is hot, and garnish with coarsely chopped nuts, if desired.

HERSHEY'S RICH COCOA FUDGE

Steps:

• 1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil. 2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) 3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds. NOTE: For best results, do not double this recipe. VARIATIONS: NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan. MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.) HIGH ALTITUDE DIRECTIONS: -- Increase milk to 1-2/3 cups -- Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract difference from 212°F. Then subtract that number from 234°F. This is the soft ball temperature for your altitude and thermometer.

PEANUT BUTTER COCOA FUDGE

Steps:

• In a sauce pan, combine peanut butter and butter. Cook and stir over medium heat until blended. Remove from heat iand stir in confectioner's sugar, cocoa, and vanilla

HERSHEYS COCOA FUDGE

Steps:

• Line 8 or 9 in sq.pan with foil. Butter foil. In heavy 4 qt. saucepan, stir together sugar, cocoa and salt; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Boil without stirring to 234 degrees, or until syrup, when dropped in cold water, forms a soft ball which flattens when removed from water. Remove from heat. Add butter and vanilla; DO NOT STIR. Cool at room temperature t0 110 degrees, (lukewarm). Beat with wooden spoon until fudge thickens and loses some of its gloss. Spread quickly into preared pan; cool. Cut into squares. About 36 pieces.

COCOA FUDGE

Steps:

• Mix together Dry Ingredients. Add in wet ingredients. Bring to boil while stirring until you put a few drops of the mix in cold water and it forms a soft ball. Remove from heat, add 1/2 teaspoon vanilla extract. Place pan in cold water & let stand 4 minutes without stirring. Remove from cold water & beat mixture until it thickens and loses it's glossy appearance (approx. 5 minutes). Spread in buttered pan and let cool.