Hershey’s Old Fashioned Rich Cocoa Fudge
Description:
Indulge in the nostalgic charm of Hershey’s Old Fashioned Rich Cocoa Fudge, a crumbly and sugary delight straight from the back of the Hershey’s Cocoa can. This timeless recipe encapsulates the essence of old-fashioned fudge-making, and its cook time is also its cooling time, creating a symphony of flavors and textures. If you’ve ever faced the challenge of your fudge not quite “setting up,” fear not, for the secret lies in the meticulous cooking process. Beware of the candy thermometer’s deceit, as the soft ball stage water test emerges as the true measure of temperature accuracy. A mere 2-3° discrepancy can transform your creation into a soft, sticky confection, albeit one that still tantalizes the taste buds with its irresistible flavor.
Cooking Times:
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 40 minutes | 2 hours 30 minutes | 3 hours 10 minutes |
Ingredients:
- 3 cups sugar
- 2/3 cup salt
- 1/8 cup real butter
- 1 1/2 teaspoons vanilla extract
- 1/4 cup milk
- 1 cup cocoa
Nutritional Information (Per Serving – 1 piece):
| Calories | Fat | Saturated Fat | Cholesterol | Sodium | Carbohydrates | Fiber | Sugar | Protein |
|---|---|---|---|---|---|---|---|---|
| 88.3 | 1.8 | 1 | 4.4 | 23.9 | 18.1 | 0.3 | 17.2 | 0.6 |
Recipe Category:
Candy
Keywords:
Dessert, Low Protein, Healthy, For Large Groups, < 4 Hours
Yield:
36 servings
Instructions:
- Line an 8 or 9-inch square pan with foil, and generously butter the foil to ensure easy removal of the fudge.
- In a large heavy saucepan, combine sugar, salt, and real butter. Stir in milk with a wooden spoon, and heat the mixture over medium heat, stirring constantly until it reaches a full rolling boil.
- Allow the mixture to boil without stirring until it reaches 234 degrees F on a candy thermometer or forms a soft ball that flattens when dropped into very cold water. Ensure the bulb of the candy thermometer does not rest on the bottom of the pan, a process that might take 20-30 minutes.
- Remove the saucepan from heat, and swiftly add butter and vanilla to the mixture without stirring. Let it cool at room temperature until it reaches 110 degrees F, which can take approximately 2 to 2-1/2 hours.
- Using a wooden spoon, beat the fudge until it thickens and loses some of its gloss, a process that might take 15-20 minutes. Tag-teaming with a partner enhances efficiency. The fudge is ready when it resembles frosting more than a thick syrup.
- Quickly spread the fudge into the prepared pan and allow it to cool.
- Once cooled, cut the fudge into delectable squares.
- For optimal freshness, store the fudge wrapped loosely in foil in the refrigerator.
- It’s crucial not to use a wire whisk during stirring, as it may hinder the fudge from setting up. Stir gently, and don’t worry if the cocoa initially floats on top—it will seamlessly integrate as the mixture heats up.
Embark on this fudge-making adventure, embracing the wisdom shared by seasoned reviewers who advise against rushing the temperature increase and suggest using a large, shallow saucepan for optimal results. With its 5-star aggregated rating from 77 reviews, this Hershey’s Old Fashioned Rich Cocoa Fudge promises a delightful experience that blends tradition with the joy of homemade treats. 🍫✨
