Ingredients
- ⅔ cup unsweetened cocoa powder
- 3 cups granulated sugar
- ⅛ teaspoon salt
- 1 ½ cups whole milk
- ¼ cup unsalted butter half a stick
- 1 teaspoon pure vanilla extract
How To Make Hershey’s Cocoa Fudge
- Prepare the pan: Lightly butter or line an 8-inch square baking pan with parchment paper. Set aside.
- Mix the base: In a medium, heavy-bottom saucepan, stir together the cocoa, sugar, and salt until well blended. Gradually add the milk, stirring constantly, to make a smooth mixture.
- Cook the fudge: Place the saucepan over medium heat and bring to a boil, stirring constantly until the sugar dissolves. Once it reaches a boil, stop stirring. Insert a candy thermometer and continue cooking until the mixture reaches 234°F (soft-ball stage).
- Add butter & cool: Remove from heat immediately. Add the butter and vanilla on top but do not stir. Let the mixture cool undisturbed until it reaches about 110°F (lukewarm).
- Beat until thickened: Beat the mixture with a wooden spoon until it thickens, loses its shine, and begins to hold shape (this can take 8–10 minutes).
- Set the fudge: Quickly spread the fudge evenly into the prepared pan. Smooth the top. Let it set at room temperature until firm.
- Cut and serve: Once firm, cut into squares. Store in an airtight container at room temperature.