HERSHEY'S Rich Cocoa Fudge

Name: HERSHEY'S Rich Cocoa Fudge
Prep time: 5 min
Cook time: 1 h 55 min
Total time: 2 h
Yield: 1 pound
Ingredients: 3 cups sugar; 2/3 cup HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa; 1/8 tsp salt; 1 1/2 cups milk; 1/4 cup butter (1/2 stick); 1 tsp vanilla extract

1 pound

servings

5 minutes

active time

2 hours

total time

Start Cooking

Ingredients

3 cups sugar

2/3 cup HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa

1/8 tsp salt

1 1/2 cups milk

1/4 cup butter (1/2 stick)

1 tsp vanilla extract

Directions

Step 1

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

Step 2

Mix 3 cups of sugar, 2/3 cup of HERSHEY’S Cocoa and 1/8 tsp salt in a heavy 4-quart saucepan; stir in 1 1/2 cups of milk.

Step 3

Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

Step 4

Remove from heat. Add 1/4 cup of butter and 1 tsp vanilla. Do not stir. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss (about 7 minutes).

Step 5

Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.

Nutrition

Serving Size

1 square (14g)

Calories

Total Fat

1 g

Saturated Fat

0.5 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

0 mg

Sodium

15 mg

Total Carbohydrate

8 g

Dietary Fiber

0 g

Total Sugars

7 g

Protein

0 g