Rich Cocoa Fudge Recipe

November 5, 2018

Written by Anna White

Now that fall is here and winter is approaching it’s the time to start thinking about making fudge. 

Rich Cocoa Fudge

Course: Dessert
Cuisine: American
Keyword: chocolate, fudge
Servings: 36 pieces


  • 3 cup sugar
  • cup Hershey's Cocoa or Hershey's Special Dark Cocoa
  • tsp salt
  • cups milk
  • ¼ (½ stick) butter
  • 1 tsp vanilla flavoring


  • Line 8- or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
  • Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk.
  • Cook over medium heat, stirring constantly, until mixture comes to full rolling boil.
  • Boil, without stirring, until mixture reaches 234° on candy thermometer or until small amount of mixture dropped in very cold water, forms a soft ball which flattens when removed from water.
  • Remove from heat. Add butter and vanilla. DO NOT STIR.
  • Cool at room temperature to 110°.
  • Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss.
  • Quickly spread into prepared pan; cool completely.
  • Cut into squares. Store in tightly covered contained at room temperature.

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