How to Make Hershey's Chocolate Fudge

Stir in marshmallows or nuts to add additional texture to the fudge.

Hershey's chocolate fudge is one of Hershey's most requested recipes, according to the Hershey company. It can be made with Hershey's special dark cocoa to make dark Hershey's chocolate fudge if you prefer, or make classic chocolate fudge with Hershey's cocoa. The most important step in making Hershey's chocolate fudge is the final stirring process. This determines the final texture of the fudge. If it is stirred too little it will be runny and will not set; stirring it too much will make it grainy. Stir the fudge just until the sheen disappears for a smooth, creamy finished texture.

Things You'll Need

• 9-inch square pan
• Aluminum foil
• 1 tablespoon butter
• Small saucepan
• 3 cups sugar
• 2/3 cup Hershey's cocoa
• 1/8 teaspoon salt
• Wooden spoon
• Digital food thermometer
• 1 1/2 cups milk
• 1/4 cup butter
• 1 teaspoon vanilla

Instructions

1. Line the 9-inch baking pan with aluminum foil and spread the butter over the foil in a thin layer with your fingers. Cover all sides and bottom of the foil.

2. Pour the measured sugar, cocoa and salt in the saucepan and stir in the milk with the wooden spoon. Place the saucepan on the stove over medium heat and continue to stir until it becomes a homogeneous mixture and no cocoa is floating on the top.

3. Rest the thermometer in the saucepan as the mixture heats. To get an accurate reading, do not allow the bottom of the thermometer probe to touch the bottom of the pan. Heat the mixture until it reaches 234 degrees Fahrenheit, then remove it from the heat.

4. Add the 1/4 cup of butter and the vanilla to the saucepan and do not stir the mixture. Cool the mixture in the saucepan until it reaches 110 degrees Fahrenheit.

5. Stir in and gently fold the mixture together just until it loses it's sheen and becomes thick. Immediately pour the fudge into the buttered, foiled pan and spread it out evenly.

6. Allow the fudge to cool and set for about one hour at room temperature, or until firm. Cut it into cubes and keep at room temperature for up to one week before eating.

Tips & Warnings

• Do not over mix the fudge after it cool to avoid the texture from becoming grainy.

References

• Hershey's Kitchens: Rich Cocoa Fudge