Hershey’s Cocoa Fudge

Indulge in the timeless delight of homemade fudge with this classic Hershey’s Cocoa Fudge recipe. This cherished recipe, a staple in many kitchens, brings together the rich flavor of Hershey’s cocoa with a few simple ingredients to create a delectable treat that’s both comforting and irresistibly sweet. Perfect for chocolate enthusiasts, this fudge offers a velvety texture and a deep, chocolatey taste that’s sure to satisfy your cravings.

Whether you’re making it for a special occasion, as a festive treat, or simply to enjoy a sweet moment, this fudge is surprisingly easy to prepare. With detailed instructions and a few kitchen staples, you’ll be on your way to crafting a batch of smooth, melt-in-your-mouth fudge. Optional additions like walnuts or pecans add a delightful crunch, but the fudge is equally exquisite without them.

So gather your ingredients, and let’s embark on a journey to create a batch of Hershey’s Cocoa Fudge that promises to be a hit among friends and family alike!


  • 3/4 cup Hershey’s unsweetened cocoa
  • 3 cups sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 1/4 cup unsalted butter, cut into pieces
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)


  1. Prepare the Baking Dish:
    • Line an 8-inch square baking dish or pan with aluminum foil, ensuring that the foil extends over the sides. This aids in easy removal of the fudge once set.
    • Lightly grease the foil with butter to prevent sticking.
  2. Cooking the Fudge Mixture:
    • Combine the cocoa, sugar, salt, and milk in a medium-sized, heavy saucepan.
    • Heat the mixture over medium flame. Stir continuously to prevent sticking and ensure even mixing of ingredients. This process may take up to five minutes.
    • Once the mixture reaches a boil, stop stirring. Continue cooking until the temperature hits 234°F on a candy thermometer, indicating the soft-ball stage. Alternatively, test by dropping a small amount of the mixture into cold water; it should form a soft ball.
  3. Cooling the Mixture:
    • After reaching the desired temperature, remove the saucepan from heat.
    • Place the pan in a sink containing about two inches of cold water. This helps cool the mixture evenly and quickly.
    • Add the butter and vanilla extract to the fudge mixture but refrain from stirring. Let the mixture cool to room temperature in the water bath.
  4. Finishing the Fudge:
    • Once cooled, remove the pan from the water. Begin to stir the mixture with a wooden spoon to incorporate the melted butter and vanilla.
    • Continue to beat the mixture until it loses its glossy sheen and adopts a more matte, satiny appearance. This step requires patience and can take some time.
  5. Adding Nuts and Setting:
    • If you choose to add nuts, stir them in now.
    • Immediately transfer the fudge mixture into the prepared baking dish.
    • Spread evenly and allow the fudge to set at room temperature for at least one hour before cutting it into pieces.
  6. Storing the Fudge:
    • Once set and cut, store the fudge in a candy tin or an airtight container to maintain its freshness.


  • Beating the fudge at the final stage is crucial for achieving the right texture. It might take a while, so be patient.
  • The use of a candy thermometer is recommended for accuracy in reaching the soft-ball stage.
  • The addition of nuts is optional and can be adjusted based on preference.

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