Hershey’s Cocoa Fudge — The Ultimate Homemade Fudge Recipe
There’s something magical about a rich, creamy, melt-in-your-mouth fudge that brings back memories of holidays, family gatherings, and sweet indulgences. Hershey’s Cocoa Fudge is a classic recipe that captures all those feelings in a simple, approachable way using accessible ingredients.
This guide will walk you through every step to make perfect Hershey’s Cocoa Fudge from scratch, with pro tips, troubleshooting advice, ingredient deep-dives, and fun variations to customize your fudge.
What is Hershey’s Cocoa Fudge?
Hershey’s Cocoa Fudge is a homemade fudge recipe centered around Hershey’s Cocoa powder, sugar, milk, butter, and vanilla. Unlike fudge recipes that rely on chocolate chips or blocks, this one uses cocoa powder, which gives a deep chocolate flavor and smooth texture.
The result is a classic, crowd-pleasing fudge with a shiny surface, creamy interior, and rich chocolate taste—perfect for gift-giving or satisfying your chocolate cravings.
History & Background
Fudge originated in the late 19th century in America and quickly became a beloved confection. Early fudge recipes were made with sugar, butter, milk, and flavorings cooked to the soft-ball stage and beaten until creamy.
Hershey’s Cocoa has been a pantry staple for generations, and using it in fudge is an easy way to capture that classic chocolate flavor without the need for expensive or hard-to-find ingredients.
Ingredients Breakdown
Basic Ingredients for Hershey’s Cocoa Fudge:
2 cups granulated sugar — provides sweetness and structure
2/3 cup milk — moisture and liquid base; whole milk is best for creaminess
3/4 cup Hershey’s Cocoa powder (unsweetened) — rich chocolate flavor
1/2 cup unsalted butter (1 stick) — richness, texture, and smoothness
1 teaspoon vanilla extract — flavor enhancer
Optional: 1 cup chopped nuts (walnuts, pecans) — texture and contrast
Tools You’ll Need:
Heavy-bottomed saucepan (to prevent burning)
Candy thermometer (for precision)
Large heatproof mixing bowl
Wooden spoon or heatproof spatula
8x8 or 9x9 inch square baking pan
Parchment paper or aluminum foil
Measuring cups and spoons
Sharp knife for cutting fudge
Step-By-Step Instructions
Step 1: Prepare Your Pan
Line your baking pan with parchment paper or foil, leaving an overhang on the sides.
This makes removing the fudge easier once set.
Step 2: Combine Cocoa, Sugar, and Milk
In a heavy-bottomed saucepan, whisk together granulated sugar, Hershey’s Cocoa powder, and milk until smooth.
Place the saucepan over medium heat.
Step 3: Bring Mixture to a Boil
Stir constantly as the mixture heats to prevent burning.
Once it starts boiling, clip on your candy thermometer.
Do not stir from this point on; just allow it to boil until it reaches 234°F to 240°F (soft-ball stage). This can take 5–10 minutes depending on your stove.
Pro tip: Soft-ball stage means when a small amount dropped into cold water forms a soft, pliable ball.
Step 4: Remove from Heat and Add Butter and Vanilla
Remove the saucepan from heat immediately when the temperature reaches 234-240°F.
Add the butter all at once and stir vigorously until melted and incorporated.
Stir in vanilla extract.
Step 5: Beat the Fudge
Transfer the hot fudge mixture to a large heatproof bowl.
Beat with a wooden spoon or hand mixer until the fudge thickens, loses its gloss, and begins to hold its shape—this usually takes 5-10 minutes.
If using nuts, fold them in once the fudge thickens but before it sets completely.
Step 6: Pour and Set
Quickly pour the fudge into your prepared pan, spreading evenly with a spatula.
Let cool at room temperature until firm, about 2 hours.
For faster setting, place it in the refrigerator after an hour.
Step 7: Cut and Serve
Once fully set, lift the fudge from the pan using the parchment edges.
Cut into squares with a sharp knife.
Store in an airtight container.
Tips for Perfect Hershey’s Cocoa Fudge Every Time
Use a candy thermometer: Accuracy in temperature is key for proper texture.
Do not stir while boiling: Stirring can cause crystallization leading to grainy fudge.
Beat after cooking: Proper beating helps develop the creamy texture.
Room temperature ingredients: Butter should be softened but not melted.
Work quickly: Fudge begins to set as it cools; pour and spread immediately.
Clean utensils: Make sure all tools are clean to prevent sugar crystals from forming.
Variations to Try
1. Nutty Cocoa Fudge
Add 1 cup chopped walnuts or pecans after beating the fudge.
2. Mint Chocolate Fudge
Add 1 teaspoon peppermint extract instead of vanilla.
Garnish with crushed candy canes for a festive touch.
3. Peanut Butter Swirl Fudge
Drop spoonfuls of creamy peanut butter on the poured fudge and swirl with a knife before it sets.
4. Spicy Cocoa Fudge
Add 1/4 teaspoon cayenne pepper and 1 teaspoon cinnamon for a Mexican hot chocolate flavor.
5. Marshmallow Cocoa Fudge
Fold in 1 cup mini marshmallows before the fudge sets for a gooey surprise.
Storage Instructions
Store fudge in an airtight container at room temperature for up to 2 weeks.
For longer storage, keep refrigerated up to 1 month.
Fudge freezes well: wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
Thaw overnight in the refrigerator before serving.
Troubleshooting Common Issues
Problem Cause Solution
Fudge too grainy Stirring during boil or not reaching soft-ball stage Avoid stirring when boiling; use candy thermometer
Fudge too soft Not cooked long enough or too warm Cook to 234-240°F; cool completely before cutting
Fudge too hard Cooked too long or too dry Reduce cooking time; add a bit more butter next time
Fudge doesn’t set Undercooked or too much liquid Ensure correct temperature and ingredient ratios
Nutritional Information (Approximate per square, recipe makes ~36 squares)
Calories: 90-110
Fat: 4-6g
Carbohydrates: 14-16g
Sugar: 13-15g
Protein: 0.5g
Fun Facts About Fudge and Cocoa
Fudge is thought to have originated in the late 1800s in America, possibly as an accidental confection.
Hershey’s Cocoa powder was first sold in 1894, becoming a household staple for baking and hot cocoa.
Cocoa powder provides a deep chocolate flavor without the extra fat found in chocolate bars or chips.
Soft-ball stage is a critical candy making step; it means the sugar syrup is at the right temperature to set properly but remain soft.
Pairing Ideas
Enjoy fudge with a cup of strong coffee or espresso to balance the sweetness.
Serve with a glass of cold milk or hot chocolate.
Pair with fresh fruit or nuts for texture contrast.
Gift fudge in decorative boxes or tins for holidays or special occasions.
Recap of Recipe Ingredients
2 cups granulated sugar
2/3 cup milk (whole preferred)
3/4 cup Hershey’s Cocoa powder (unsweetened)
1/2 cup unsalted butter (1 stick)
1 teaspoon vanilla extract
Optional: 1 cup chopped nuts (walnuts, pecans)
Full Recipe Summary
Line a pan with parchment or foil.
Whisk sugar, cocoa, and milk in saucepan; bring to boil over medium heat.
Attach candy thermometer; boil without stirring until 234-240°F.
Remove from heat, stir in butter and vanilla.
Beat in a large bowl until thick and losing shine (5-10 min). Add nuts if desired.
Pour into pan and spread evenly.
Let cool at room temp until firm (2 hours).
Cut into squares and enjoy!
Final Thoughts
Hershey’s Cocoa Fudge is a timeless, simple, and rewarding treat that anyone can make. Its rich chocolate flavor, creamy texture, and nostalgic appeal make it perfect for sharing or savoring on your own.
Once you master this recipe, you’ll have the base for countless fudge variations and creative confections that will impress friends and family alike.
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