Old-Fashioned Hershey Cocoa Fudge

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Old-Fashioned Hershey Cocoa Fudge – A Timeless Chocolate Treat

There’s something deeply comforting about a recipe that’s stood the test of time. This Old-Fashioned Hershey Cocoa Fudge is one of those treasured classics—rich, velvety, and full of deep chocolate flavor. Made with simple pantry staples and a bit of patience, this fudge delivers that unmistakable old-school texture: firm yet creamy, with a melt-in-your-mouth finish.

Whether you’re making it for the holidays, a special occasion, or just because, this fudge is a sweet reminder that sometimes the simplest recipes are the most satisfying.

Why You’ll Love This Recipe

  • Classic flavor – Deep cocoa richness with a hint of vanilla and just the right amount of sweetness.
  • Simple ingredients – No corn syrup or marshmallow fluff—just the basics.
  • Perfect texture – Smooth, firm, and sliceable with a nostalgic grainy finish.
  • Great for gifting – Wrap in parchment or tuck into tins for a heartfelt homemade treat.
  • Timeless tradition – A recipe passed down through generations, perfect for making memories.

Ingredients

Here’s what you’ll need to make this old-fashioned fudge:

  • 2 cups granulated sugar
    The base of the fudge, providing sweetness and structure.
  • ¾ cup Hershey’s cocoa powder
    Use the classic unsweetened cocoa for that deep, rich chocolate flavor.
  • ½ cup milk
    Whole milk is ideal, but 2% works too.
  • ½ cup (1 stick) unsalted butter
    Adds richness and helps create a smooth texture.
  • 1 teaspoon vanilla extract
    Enhances the chocolate flavor with a warm, aromatic finish.
  • Pinch of salt
    Balances the sweetness and deepens the cocoa flavor.

Optional: Add chopped nuts (like walnuts or pecans) for a crunchy twist.

Equipment You’ll Need

  • 8-inch square baking dish
  • Parchment paper
  • Medium saucepan
  • Wooden spoon or hand mixer
  • Measuring cups and spoons
  • Candy thermometer (optional but helpful)
  • Spatula

Step-by-Step Instructions

Step 1: Prepare the Pan

Line an 8-inch square baking dish with parchment paper, leaving a bit of overhang on the sides for easy removal. Set aside.

Tip: Lightly butter the parchment to prevent sticking.

Step 2: Combine Dry Ingredients

In a medium saucepan, whisk together:

  • 2 cups granulated sugar
  • ¾ cup Hershey’s cocoa powder
  • Pinch of salt

Mix until well combined and no lumps remain.

Step 3: Add Milk and Butter

Gradually pour in:

  • ½ cup milk

Stir constantly until the mixture is smooth and fully incorporated.

Add:

  • ½ cup unsalted butter

Stir until the butter melts and blends into the mixture.

Step 4: Boil Without Stirring

Place the saucepan over medium heat and bring the mixture to a rolling boil, stirring constantly.

Once it reaches a boil, stop stirring and let it boil undisturbed for 2–3 minutes.

Tip: For more precision, use a candy thermometer and boil until the mixture reaches 234°F (soft-ball stage).

Step 5: Add Vanilla and Beat

Remove the pan from the heat and stir in:

  • 1 teaspoon vanilla extract

Now comes the most important step: beating the fudge.

Using a wooden spoon or hand mixer, beat the mixture vigorously until it thickens and loses its glossy shine. This can take 5–10 minutes by hand.

Tip: The fudge is ready when it starts to hold its shape and becomes matte rather than shiny.

Step 6: Pour and Set

Quickly pour the fudge into the prepared baking dish and smooth the top with a spatula.

Let it cool at room temperature for at least 2 hours, or until firm to the touch.

Do not refrigerate—the texture sets best at room temperature.

Step 7: Slice and Serve

Once the fudge is fully set, lift it out of the pan using the parchment paper.

Cut into small squares using a sharp knife.

Store in an airtight container at room temperature for up to 1 week.

Serving Suggestions

Perfect for:

  • Holiday dessert trays
  • Homemade gift boxes
  • Potlucks and bake sales
  • Afternoon tea or coffee breaks
  • A nostalgic treat just for you

Pair with:

  • A glass of cold milk
  • A cup of hot cocoa or coffee
  • A scoop of vanilla ice cream

Variations to Try

  • Nutty Fudge: Stir in ½ cup chopped walnuts or pecans before pouring into the pan.
  • Mocha Fudge: Add 1 teaspoon instant espresso powder with the cocoa.
  • Spiced Fudge: Add a pinch of cinnamon or cayenne for a warm kick.
  • Mint Chocolate: Add ½ teaspoon peppermint extract instead of vanilla.
  • Swirled Fudge: Swirl in a few tablespoons of peanut butter or caramel before setting.

Troubleshooting Tips

  • Grainy texture: This is normal for old-fashioned fudge and part of its charm. Beating the mixture well helps control the texture.
  • Too soft: The fudge may not have boiled long enough. Try using a candy thermometer next time.
  • Too hard: It may have boiled too long. Reduce the boiling time slightly on your next batch.
  • Won’t set: Let it cool longer at room temperature. If still soft, refrigerate briefly to firm up.

Nutrition (Per Piece, Approximate – 1 of 36)

  • Calories: 110
  • Fat: 5 g
  • Carbohydrates: 16 g
  • Sugar: 15 g
  • Protein: 1 g
  • Sodium: 15 mg

Note: Nutritional values are estimates and may vary based on specific ingredients used.

Final Thoughts

This Old-Fashioned Hershey Cocoa Fudge is more than just a sweet treat—it’s a piece of culinary history. With its simple ingredients and timeless technique, it’s a recipe that invites you to slow down, stir with care, and savor the results. Whether you’re sharing it with loved ones or enjoying a quiet moment with a square (or two), this fudge is sure to bring a little extra joy to your day.

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