Rich Cocoa Fudge Recipe

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.