Best Hersheys Old Fashioned Rich Cocoa Fudge Recipes

VINTAGE HERSHEY'S RICH COCOA FUDGE RECIPE FROM THE '70S & '80S

Steps:

• Line 8- or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
• 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.)
• 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.

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.

CHOCOLATE FUDGE

Steps:

• 1. 1. Line an 8 or 9 inch square pan with foil; butter the foil.
• 2. 2.In a large heavy sauce pan stir in the sugar, cocoa powder and 1/8 tsp of salt. Mix well. Gently stir in milk with a big wooden spoon (make sure to use wooden spoon).
• 3. 3. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
• 4. 4.Boil with out stirring, to 234 degrees F. on Candy thermometer (or until a tad of Syrup, when dropped in a glass of very cold water forms a very soft ball which flattens when removed from water.) The bulb of Candy thermometer should NOT rest on bottom of pan. This process should take 20 - 30 minutes. Keep rechecking until a soft ball forms in the cold water.
• 5. 5.Remove from heat, add butter and vanilla, DO NOT STIR.
• 6. 6. Cool at room temperature,to 110 degrees or lukewarm, this could take 2 hours or more. (Sweet ANTICIPATION) Do Not Stir !!
• 7. 7.Beat fudge with a wooden spoon or until it thickens and looses some of it's gloss. It can take 15 - 20 minutes. This is why Jeanette waited for me to visit before cooking Fudge..a tag partner to beat the fudge. It looks more like frosting instead of a thick syrup when it's ready.
• 8. 8. Quickly spread onto prepared pan; cool.
• 9. 9. Cut into squares. Can use a warm knife that has been dipped in hot water and dried off to cut easier.
• 10. 10. Wrap loosely in foil and place in refrigerator. Except the "one for you and one for me" pieces we headed to bed with.