HERSHEY’S Rich Cocoa Fudge

From HERSHEY’S
Makes 1 3/4 pounds

Try your hand at a fun and popular HERSHEY’S Cocoa Fudge recipe to quickly test and advance your baking skills. If you’re like most bakers, you’ll love using HERSHEY’S cocoa or HERSHEY’S SPECIAL DARK cocoa to make old-fashioned fudge with that just-right fudgy texture. Hoping for a delicious spin on this rich, chocolaty confection? Stir in some nuts or marshmallows at the right moment for an unforgettable family treat. Once this delectable cocoa fudge dessert comes out just right, sit back, relax and enjoy a bite of bliss worth every second of effort.

INGREDIENTS
3 cups sugar
2/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter (1/2 stick)
1 teaspoon vanilla extract

DIRECTIONS
1 Line 8 or 9 inch square pan with foil, extending foil over edges of pan. Butter foil.

2.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 degrees on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan).

3.Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110 degrees (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss (about 7 minutes). Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.

Tip
For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.
Variations

Nutty Rich Cocoa Fudge

Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly in 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 degrees (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan).

HIGH ALTITUDE DIRECTIONS
Increase milk to 1-2/3 cups

Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract difference from 212 degrees. Then subtract that number from 234 degrees. This is the soft ball temperature for your altitude and thermometer.

Find this recipe and more holiday treats at HERSHEYLAND.COM