Rich Cocoa Fudge

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Equipment

Ingredients

  • 3 cups sugar
  • ⅔ cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • ⅛ teaspoon salt
  • 1½ cups milk
  • ¼ cup butter
  • 1 teaspoon vanilla extract

Instructions

  • 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.

Notes / Tips / Wine Advice:

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 ¾ 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 1⅔ 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.
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Course Candy / Chocolate