🍫 Old-Fashioned Hershey’s Cocoa Fudge

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🍫 Old-Fashioned Hershey’s Cocoa Fudge

Cherish the rich, nostalgic sweetness of Old-Fashioned Fudge! Made with Hershey’s cocoa, butter, and Carnation evaporated milk, this classic homemade fudge is creamy, chocolatey, and wonderfully indulgent.

🥣 Ingredients

  • 2 cups granulated sugar
  • ½ cup Hershey’s unsweetened cocoa powder
  • 1 cup Carnation evaporated milk
  • ½ cup butter
  • 1 tsp vanilla extract
  • ÂĽ tsp salt
  • 1½ cups chopped walnuts or pecans (optional)

👩‍🍳 Instructions

  1. Prepare the pan: Line an 8-inch square baking pan with parchment paper and lightly butter it.
  2. Mix dry ingredients: In a heavy-bottomed saucepan, combine the sugar, cocoa powder, and salt.
  3. Add milk: Pour in the evaporated milk and stir until everything is well combined.
  4. Add butter: Add the butter and place the saucepan over medium heat.
  5. Bring to a boil: Stir continuously until the mixture reaches a full rolling boil.
  6. Cook: Once boiling, reduce stirring and cook until the mixture reaches 234°F (112°C) on a candy thermometer—the soft-ball stage. This usually takes about 5–7 minutes.
  7. Remove from heat: Take the saucepan off the heat and let it sit undisturbed for about 5 minutes.
  8. Add vanilla: Stir in the vanilla extract and nuts, if using.
  9. Beat the fudge: Beat vigorously with a wooden spoon for about 3–5 minutes, until the mixture thickens and loses some of its glossy appearance.
  10. Pour: Quickly spread the fudge into the prepared pan.
  11. Cool completely: Let it cool at room temperature for 2–3 hours, or until firm.
  12. Slice: Lift the fudge out using the parchment paper and cut into small squares.

🍫 Tips for Perfect Fudge

  • Use a candy thermometer for the most reliable results.
  • Don’t vigorously stir while the mixture is boiling, as this can encourage unwanted sugar crystallization.
  • Let the fudge cool before cutting for clean, neat squares.
  • Store in an airtight container at room temperature for about 1 week, or refrigerate for longer storage.

Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time: 2–3 hours
Makes: 25–36 pieces