🍫 HERSHEY’S Cocoa Fudge

Rich, smooth, and irresistibly creamy, this classic HERSHEY’S Cocoa Fudge is made with
simple pantry ingredients and delivers deep chocolate flavor with perfect texture every time.

Ingredients

• 3 cups granulated sugar
• 2/3 cup HERSHEY’S Cocoa
• 1/8 teaspoon salt
• 1 1/2 cups milk
• 1/4 cup (1/2 stick) butter or margarine
• 1 teaspoon vanilla extract

Equipment

• Medium heavy saucepan
• Wooden spoon or heatproof spatula
• Candy thermometer
• 8-inch square pan
• Parchment paper or butter (for greasing)

Instructions

1. Prepare the Pan:
   Line an 8-inch square pan with parchment paper or lightly butter it. Set aside.
2. Combine Dry Ingredients:
   In a heavy saucepan, stir together sugar, cocoa, and salt. Mix thoroughly to remove lumps.
3. Add Milk:
   Stir in milk until well blended.
4. Cook to Soft-Ball Stage:
   Cook over medium heat, stirring constantly until mixture reaches a full rolling boil.
   Continue boiling without stirring until it reaches 234–240°F (112–115°C) on a candy thermometer.
5. Add Butter:
   Remove from heat. Add butter without stirring. Let cool undisturbed to 110°F (43°C).
6. Beat the Fudge:
   Add vanilla extract. Beat vigorously until fudge thickens and loses its glossy shine.
7. Set the Fudge:
   Quickly spread into prepared pan and allow to cool completely at room temperature.
8. Cut and Serve:
   Once firm, cut into squares and serve.

Storage

Store in an airtight container at room temperature for up to 1 week.
For longer storage, refrigerate and bring to room temperature before serving.

Tips for Perfect Fudge

• Use a candy thermometer for accurate temperature control.
• Avoid stirring during boiling to prevent sugar crystallization.
• Work quickly once the fudge begins to thicken.