Hershey’s rich cocoa fudge recipe
This is the fudge recipe your grandmother used to make! It’s one of the most frequently requested recipes, but also is very challenging. The recipe first appeared on the Hershey’s Cocoa can label in the 1960s, in the 1979 “Cocoa Cookbook,” the 1984 “Chocolate Treasury Cookbook,” and has since been used in many other cookbooks.
Fudge recipe variations
Nutty rich cocoa fudge: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.
Marshmallow nut cocoa fudge: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)