Recipe by HersheysKitchens.com
"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.)"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
HERSHEY®'S Cocoa Powder
1 1/2 cups
This is the only recipe I use. Used it for 30 years, Mom used it before that! That marshmallow stuff is just chocolate candy - this is real fudge. Hints to newcomers: Only stir until it comes to a rolling boil. Make sure you do the "soft ball" test with cold water - change the water each time. Drop butter and vanilla in, do not stir until pot is lukewarm to touch. The grainy texture some talked about comes from either stirring butter in too soon or not beating enough. I make it thin because my family likes the "crusty" outside. Just use a larger pan to pour it out in. If you stop boiling too soon, you will get the chewy candy one lady writes about. If you cook too long, it will harden in the pot before you can get it beaten and poured. (I have saved this and used it as an ice-cream sprinkle - mmmm!) Don't make it in a rush - and I don't have as good results if the weather is rainy. Once I even took some that hardened too quickly, let it melt slowly in a double boiler and re-poured. Came out okay, but didn't have that pretty sheen.
I have tried this recipe twice and both times ended up with fudge resembling a sandy hockey puck. Initially, it boils high almost to the top of the pot then drops as it reaches 234F. No problems with stirring in the butter or transferring to a pan. Am I boiling to hard, it takes forever to reach 234F? I was hoping to make this as a favor for our wedding. O, well - maybe third time is a charm.
This recipe truly does bring me back! My mother would make this for us kids....when we were good that is! I know that some people have a difficult time getting it to set, but it is really not that hard if you do 2 things. Firstly, do the soft ball test by dropping a half teaspoon of the the mixture into cold water. If you can form a ball in the water with your fingers its time to remove the fudge mixture from the heat and add the butter and vanilla. Just drop it in. Do not stir until the mixture drops to 110 degrees Fahrenheit. I hope those of you who maybe tried this recipe and failed the first time will give it a go again. It really does produce some of the best tasting fudge out there!
Oh So Yummy! Wasn't hard and doesn't take a pro to make this. Just follow the directions and you'll be fine. Mello 57 who rated this low said hers didn't come out..well she stirred and stirred. I strongly suggest she reread the directions...especially the part where it says DO NOT STIR!!!!!!!! Good luck to the rest of you.
GREAT RECIPE!!!!!!!!!!!! This fudge is excellent!
It came out perfect the first time I made it. I'll be sure to make this many times, everyone loved it. After the fudge cooled, I made a mint cream topping and it tasted even better.
Well good luck and I hope you like this recipe as much as I do!
I had never made fudge before and it seemed very scary, but it turned out excellent! It was very easy and didn't take long at all. I didn't even buy the candy thermometer. I just used the cold water technique. Don't let this recipe scare you. I am no chef and loved it and so did my crash test dummies!!
Melt in your mouth fudge!!! I would not recommend a begining fudge maker try this recipe for a crowd until they make it a few times. It is sensitive but if you follow the directions exactly it produces the BEST fudge I have ever had the pleasure of eating!
Old family favorite that never lasts long. For those of you who can't get it to set..you must follow the directions to a "T". I always use a candy thermometer, and make sure when you remove it from the heat to cool before beating it to quickly wash your thermometer off, then put it back in the candy.
This is a practice makes perfect recipe, but well worth the effort.
* Percent Daily Values are based on a 2,000 calorie diet.
Rich Cocoa Fudge
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 15
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!