Hershey's Onetime Fashioned Cocoa Fudge is the only existent chocolate fudge in my opinion.  Information technology's fabricated with pure unsweetened Hershey's cocoa and with each flossy seize with teeth you experience aught simply that pure rich cocoa flavour.  No corn syrup, chocolate chips, or marshmallow creme. Simply pure cocoa goodness!!

Cocoa fudge is without a doubt my all-time favorite chocolate fudge.  Why?  Because cocoa fudge doesn't contain whatsoever corn syrup, chocolate chips, or marshmallow creme. What you go is the pure gustation of rich unsweetened cocoa.  Only pure cocoa season!

Cocoa fudge is not your typical 5-minute fudge on the stove.  It's a little more than involved.  In fact, I've had friends, relatives, and followers tell me they've flopped this fudge besides many times and finally gave up on trying to make information technology.  But estimate what?  Nigh of them actually didn't flop this fudge.  They but gave up too presently!

I've made this fudge for decades and when I first started making it, I too pitched a few batches.  But later a few "and then-chosen" flopped batches, I was adamant to get it right!!  Afterward all, Hershey'southward cocoa isn't exactly cheap and neither is sugar.  After I finally realized what I was doing wrong, I realized those "so-called" flopped batches didn't flop after all.

With that said, I want to walk yous through the steps of making this insanely delicious fudge today, and if you'll follow forth and read my tips, I promise that yous can make perfect cocoa fudge!!After reading my tips and instructions, if you are still agape of making this fudge, or if you lot'd rather take an actress sweetness fudge made out of chocolate chips, feel free to make this Chocolate Fantasy Fudge recipe.  Still, I promise that if y'all follow my tips and endeavor making this fudge just one fourth dimension, yous will be hooked for life.  It's that proficient!

Before nosotros get started, allow me to elaborate on testing this processed.  I test many dissimilar candy recipes in common cold water, including some fudge recipes, but this is one candy recipe that does not examination well in common cold water.  The candy should class a soft-brawl when dropped into cold water simply it doesn't.  It dissolves into the water, fifty-fifty when has reached a soft-brawl stage.  Therefore, I advise using a processed thermometer for this recipe.

TIPS TO Get STARTED:

  • Yous need to make sure your candy thermometer is accurate.  To brand sure your processed thermometer is authentic see my post on how to Calibrate Candy Thermometers .  An expensive candy thermometer doesn't always ensure accuracy.  A cheap $5.00 candy thermometer tin sometimes be more accurate than a more expensive one.
  • Y'all demand a heavy-bottomed pan.
  • Don't apply an iron skillet.  I don't advise using an iron skillet.  I know that dorsum in the day, an iron skillet was used to make this fudge, but many habitation processed makers back in the day overcooked this fudge and it turned out difficult, and grainy.  An iron skillet gets very hot.  Too back in the day, many people relied on the common cold water test for this fudge which again, is not reliable.

I'yard going to show you how to make perfectly creamy rich cocoa fudge, and the only hard part about this fudge is beating it until it gets thick after cooking and cooling it.  I'll admit that takes some elbow grease!

Are you lot ready?  Permit's get started…

COOKING THE FUDGE

  1. Add together 3/4 loving cup Hershey'south cocoa, 3 cups granulated saccharide, 1/2 teaspoon salt, and 1 1/2 cups milk to a heavy saucepan.
  2. Stir the mixture constantly over medium heat until information technology comes to a bubbles boil.  This could take upwards to 5 minutes.
  3. Once the candy comes to a boil, stop stirring and clip a candy thermometer onto the side of the pan.  Keep to melt until the mixture reaches 234 degrees on a candy thermometer.  This takes virtually 10 more minutes on my stove, just yours could be dissimilar. Note: This is where you might think it's undercooked but trust me information technology'south not. The processed will be very thin!!  This is normal!!
  4. Remove the candy from the heat.

COOLING THE FUDGE

  1. Once y'all remove the pan from the heat, identify it in a sink of very common cold water.  I toss a few water ice cubes in the h2o.
  2. Add ane/2 stick of butter, cut into pieces, and 1 teaspoon of vanilla.  Do NOT STIR OR MIX IN THE BUTTER!
  3. Allow the candy to come up to about room temperature.  The candy volition even so be rather sparse, nighttime, and shiny at this point.
  4. Remove the pan from the water.

BEATING THE FUDGE

At present comes the difficult part… beating…beating…and more than chirapsia.  Yep…this is the only difficult pace of the recipe.  You need a good wooden spoon and a little elbow grease.  Hither are my tips for beating the fudge.

  1. I like to beat information technology for near 30 seconds and stop for 30 seconds.  I keep doing this until it gradually starts to change from a shiny gloss to more of a less glossy but satiny look.  The change is subtle and the fudge volition start to lighten a little in colour.  There's no need to constantly beat the fudge.  Beat out it and let it rest…beat it and let it balance.  Every bit soon as it starts to lose most of the glossy appearance and looks more like the picture on the right higher up, basics should exist added if using, and information technology should immediately be spread into a prepared dish.
  2. Allow the fudge to sit on a counter for at to the lowest degree 1 hour until it finishes setting upwardly.  You lot tin also place it in the refrigerator.

WHAT SIZE DISH SHOULD I Apply FOR THIS FUDGE?  Great question!!

In the pictures higher up I used an 8 x 8 dish.  The result is thicker pieces of fudge.  Also, I'd like to note that I only cooked this batch of fudge to 232 degrees, ii degrees less than a soft-ball stage, because I got interrupted by an of import call and had to remove it from the heat.  As you tin encounter in the height movie information technology's almost too flossy.

In the picture to a higher place, I used a nine x 9 dish.  This makes a thinner fudge.  So information technology'southward really up to you lot whether you want nice thick pieces or thinner pieces of fudge.

FREEZING FUDGE

This fudge freezes beautifully.  Make sure it's in a sealed container.  I place wax paper between the layers to forestall them from sticking together.  Thaw on a countertop a few hours before serving, or thaw in the refrigerator if you like to eat it common cold.

If you love the old fashioned fudge recipes without the added marshmallow cream, check out my recipe for Old Fashioned Peanut Butter Fudge .

HAPPY CANDY MAKING!!

Print

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Description

This rich and delicious fudge is fabricated of pure unsweetened cocoa..no corn syrup, chocolate chips or marshmallow creme. Merely pure goodness!

  • iii/iv cup Hershey'south unsweetened cocoa
  • 3 cups saccharide
  • one/ii teaspoon common salt
  • ane one/2 cups milk
  • ane/ii stick unsalted butter, cutting into pieces
  • 1 teaspoon pure vanilla excerpt
  • 1/two cup chopped walnuts or pecans, optional
  1. Line an 8 inch square baking dish or pan with foil. Allow the foil to hang over the sides. Lightly grease the foil with butter.
  2. Add cocoa, sugar, salt and milk to a medium heavy bucket. Bring to a boil over medium heat stirring constantly. This will take up to v minutes. In one case mixture comes to a boil, go on cooking without stirring until mixture reaches 234 degrees on a candy thermometer or forms a soft brawl in common cold water.
  3. Remove from rut and transfer pan to a sink with at to the lowest degree two inches of cold water. Add the butter and vanilla but do non stir. Allow pan to set in cold water until mixture reaches room temperature.
  4. Remove pan from cold water. Using a wooden spoon mix to incorporate the melted butter and vanilla. Beat the mixture with a wooden spoon until the mixture begins to lose its shiny glossy appearance and starts to take on a satiny sheen advent. This can have a while. See notes beneath the recipe.
  5. Add nuts if using, and immediately spread fudge into the prepared dish. Permit to sit for at least an hr earlier cutting into pieces.
  6. Store in a processed tin or airtight container.

Notes

  • Parchment tin can be used in place of foil. There is no need to butter parchment paper.
  • Yield depends on size of cut pieces.
  • Here's my tip for chirapsia this fudge. Beat out for virtually 30 seconds. Give yourself a break for 30 seconds and beat once more. This is one fudge that will tire your arm. Information technology will slowly change from a shiny gloss to a more satiny sheen. The change volition be subtle. Be set up to add your nuts immediately, if using, and spread in dish.