Hershey’s rich cocoa fudge recipe
This is the cocoa fudge recipe your grandmother used to make! It’s one of the most frequently requested recipes — in fact, dozens of vintage newspapers have featured reader letters asking food columnists for the directions. But though this recipe is popular, it is also very challenging.
The recipe first appeared on the Hershey’s Cocoa can label in the 1960s, then it was in the 1979 “Cocoa Cookbook,” the 1984 “Chocolate Treasury Cookbook,” and has since been used in many other cookbooks.
SEE SOME FUDGE VARIATIONS BELOW THIS RECIPE CARD
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.)
Peanut butter & Hershey’s cocoa fudge recipe (1975)
This is not an official Hershey’s recipe, but was submitted by Mrs. Frank Barton to the Cardunal Free Press in Carpentersville, Illinois, and published on June 10, 1975.
2/3 cup Hershey’s cocoa
3 cups sugar
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup peanut butter
1 teaspoon vanilla
1/4 cup crushed pecans (optional)
In large iron skillet or saucepan mix together, cocoa, sugar, salt; gradually add milk. Bring to a bubbly boil, on heat, stirring constantly. Continue to boil, without stirring to 234 degrees F or until a small amount dropped in cold water makes a soft ball.
Remove saucepan from heat, add peanut butter and vanilla slowly. Beat by hand until fudge starts to thicken and loses some of the gloss. Quickly spread fudge in buttered 8 or 9-inch pan to cool. Place pecan nuts on top if desired. Makes 3 dozen squares.