The easy fudge recipe has been around for generations and used to be on the side of the Hershey’s cocoa container. It’s your grandma’s old fashioned fudge recipe that you know and love.
There’s nothing better than bringing back those old memories with some fun recipes that we all know and love.
Hershey’s chocolate fudge is one of the best fudge recipes and I am sure it brings back a lot of great memories.
Fudge is one of my all-time favorite desserts and I make a ton of it around the holidays. It’s a great treat to make and give away as gifts, and it won’t break the bank.
The recipe uses cocoa powder as one of the ingredients. It’s made without sweetened condensed milk and without marshmallow creme and it turns out soft, creamy, and chocolatey.
The rich cocoa fudge is a delicious dessert any time of year.
I made this several times and goofed up on a couple of things, so I will share that with you in this post so you don’t make the same mistakes. Keep on reading and you’ll see what I did wrong.
What Do I Need To Make The Old Fashioned Fudge.
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Hershey’s cocoa
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Sugar
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Salt
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Butter
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Milk
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Vanilla extract
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Saucepan
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Whisk
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Spatula
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Thermometer
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Stovetop
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9″ x 9″ casserole dish
Hershey’s Chocolate Fudge Recipe
Hershey’s Chocolate Fudge is a wonderful treat that only requires a few ingredients and tastes pretty amazing. The easy fudge recipe has been around for generations and used to be on the side of the Hershey’s coca container. It’s the fudge recipe that you probably grew up with and love.
PREP TIME: 5 min
COOK TIME: 15 min
ADDITIONAL TIME: 3 hrs
TOTAL TIME: 3 hrs 20 min
Ingredients:
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2/3 cup Hershey’s cocoa
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3 cups granulated sugar
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1/8 tsp. salt
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1-1/2 cups milk
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1/2 stick butter (1/4 cup)
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1 tsp. vanilla extract
Instructions:
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Add the sugar, cocoa powder, and salt to a large saucepan and mix the ingredients until they are combined.
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Add the milk to the saucepan and stir. Turn the heat on medium-high and continue stirring until the mixture begins to boil.
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Once the mixture begins to boil, stop stirring and add your candy thermometer to the side of the saucepan.
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Cook until the mixture reaches 234-degrees or forms a soft ball in cold water.
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Remove from heat and add the butter and vanilla. DON’T STIR!
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Cool to about 130-degrees and stir until some of the sheen from the fudge dulls. This may take a few minutes.
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Pour into a buttered dish.
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Run a knife gently through the fudge to get rid of some of the air bubbles and allow to set up for several hours.
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Refrigerate and enjoy!
Nutritional Info:
YIELD: 36 SERVING SIZE: 1
Amount Per Serving: CALORIES: 89TOTAL FAT: 2gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 0gCHOLESTEROL: 4mgSODIUM: 25mgCARBOHYDRATES: 18gFIBER: 0gSUGAR: 17gPROTEIN: 1g