Hershey’s Old Fashioned Cocoa Fudge
Hershey’s Old Fashioned Cocoa Fudge is the only real chocolate fudge in my opinion. It’s made with pure unsweetened Hershey’s cocoa and with each creamy bite you experience nothing but that pure rich cocoa flavor. No corn syrup, chocolate chips, or marshmallow creme. Just pure cocoa goodness!!
Cocoa fudge is without a doubt my all-time favorite chocolate fudge. Why? Because cocoa fudge doesn’t contain any corn syrup, chocolate chips, or marshmallow creme. What you get is the pure taste of rich unsweetened cocoa. Just pure cocoa flavor!
Cocoa fudge is not your typical 5-minute fudge on the stove. It’s a little more involved. In fact, I’ve had friends, relatives, and followers tell me they’ve flopped this fudge too many times and finally gave up on trying to make it. But guess what? Most of them really didn’t flop this fudge. They just gave up too soon!
I’ve made this fudge for decades and when I first started making it, I too pitched a few batches. But after a few “so-called” flopped batches, I was determined to get it right!! After all, Hershey’s cocoa isn’t exactly cheap and neither is sugar. After I finally realized what I was doing wrong, I realized those “so-called” flopped batches didn’t flop after all.
With that said, I want to walk you through the steps of making this insanely delicious fudge today, and if you’ll follow along and read my tips, I promise that you can make perfect cocoa fudge!! After reading my tips and instructions, if you are still afraid of making this fudge, or if you’d rather have an extra sweet fudge made out of chocolate chips, feel free to make this Chocolate Fantasy Fudge recipe. However, I promise that if you follow my tips and try making this fudge just one time, you will be hooked for life. It’s that good!
Before we get started, allow me to elaborate on testing this candy. I test many different candy recipes in cold water, including some fudge recipes, but this is one candy recipe that does not test well in cold water. The candy should form a soft-ball when dropped into cold water but it doesn’t. It dissolves into the water, even when has reached a soft-ball stage. Therefore, I advise using a candy thermometer for this recipe.
TIPS TO GET STARTED:
- You need to make sure your candy thermometer is accurate. To make sure your candy thermometer is accurate see my post on how to Calibrate Candy Thermometers. An expensive candy thermometer doesn’t always ensure accuracy. A cheap $5.00 candy thermometer can sometimes be more accurate than a more expensive one.
- You need a heavy-bottomed pan.
- Don’t use an iron skillet. I don’t advise using an iron skillet. I know that back in the day, an iron skillet was used to make this fudge, but many home candy makers back in the day overcooked this fudge and it turned out hard, and grainy. An iron skillet gets very hot. Also back in the day, many people relied on the cold water test for this fudge which again, is not reliable.
I’m going to show you how to make perfectly creamy rich cocoa fudge, and the only hard part about this fudge is beating it until it gets thick after cooking and cooling it. I’ll admit that takes some elbow grease!
Are you ready? Let’s get started…
COOKING THE FUDGE
- Add 3/4 cup Hershey’s cocoa, 3 cups granulated sugar, 1/2 teaspoon salt, and 1 1/2 cups milk to a heavy saucepan.
- Stir the mixture constantly over medium heat until it comes to a bubbling boil. This could take up to 5 minutes.
- Once the candy comes to a boil, stop stirring and clip a candy thermometer onto the side of the pan. Continue to cook until the mixture reaches 234 degrees on a candy thermometer. This takes about 10 more minutes on my stove, but yours could be different. Note: This is where you might think it’s undercooked but trust me it’s not. The candy will be very thin!! This is normal!!
- Remove the candy from the heat.
COOLING THE FUDGE
- Once you remove the pan from the heat, place it in a sink of very cold water. I toss a few ice cubes in the water.
- Add 1/2 stick of butter, cut into pieces, and 1 teaspoon of vanilla. DO NOT STIR OR MIX IN THE BUTTER!
- Allow the candy to come to almost room temperature. The candy will still be rather thin, dark, and shiny at this point.
- Remove the pan from the water.
BEATING THE FUDGE
Now comes the hard part… beating…beating…and more beating. Yep…this is the only difficult step of the recipe. You need a good wooden spoon and a little elbow grease. Here are my tips for beating the fudge.
- I like to beat it for about 30 seconds and stop for 30 seconds. I keep doing this until it gradually starts to change from a shiny gloss to more of a less glossy but satiny look. The change is subtle and the fudge will start to lighten a little in color. There’s no need to constantly beat the fudge. Beat it and let it rest…beat it and let it rest. As soon as it starts to lose most of the glossy appearance and looks more like the picture on the right above, nuts should be added if using, and it should immediately be spread into a prepared dish.
- Allow the fudge to sit on a counter for at least 1 hour until it finishes setting up. You can also place it in the refrigerator.
WHAT SIZE DISH SHOULD I USE FOR THIS FUDGE? Great question!!
In the pictures above I used an 8 x 8 dish. The result is thicker pieces of fudge. Also, I’d like to note that I only cooked this batch of fudge to 232 degrees, 2 degrees less than a soft-ball stage, because I got interrupted by an important phone call and had to remove it from the heat. As you can see in the top picture it’s almost too creamy.
In the picture above, I used a 9 x 9 dish. This makes a thinner fudge. So it’s really up to you whether you want nice thick pieces or thinner pieces of fudge.
FREEZING FUDGE
This fudge freezes beautifully. Make sure it’s in a sealed container. I place wax paper between the layers to prevent them from sticking together. Thaw on a countertop a few hours before serving, or thaw in the refrigerator if you like to eat it cold.
If you love the old fashioned fudge recipes without the added marshmallow cream, check out my recipe for Old Fashioned Peanut Butter Fudge.
HAPPY CANDY MAKING!!
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Hershey’s Old Fashioned Cocoa Fudge
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 20 1x
Description
This rich and delicious fudge is made of pure unsweetened cocoa..no corn syrup, chocolate chips or marshmallow creme. Just pure goodness!
Ingredients
- 3/4 cup Hershey’s unsweetened cocoa
- 3 cups sugar
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1/2 stick unsalted butter, cut into pieces
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts or pecans, optional
Instructions
- Line an 8 inch square baking dish or pan with foil. Allow the foil to hang over the sides. Lightly grease the foil with butter.
- Add cocoa, sugar, salt and milk to a medium heavy saucepan. Bring to a boil over medium heat stirring constantly. This will take up to five minutes. Once mixture comes to a boil, continue cooking without stirring until mixture reaches 234 degrees on a candy thermometer or forms a soft ball in cold water.
- Remove from heat and transfer pan to a sink with at least two inches of cold water. Add the butter and vanilla but do not stir. Allow pan to set in cold water until mixture reaches room temperature.
- Remove pan from cold water. Using a wooden spoon mix to incorporate the melted butter and vanilla. Beat the mixture with a wooden spoon until the mixture begins to lose its shiny glossy appearance and starts to take on a satiny sheen appearance. This can take a while. See notes below the recipe.
- Add nuts if using, and immediately spread fudge into the prepared dish. Allow to sit for at least an hour before cutting into pieces.
- Store in a candy tin or airtight container.
Notes
- Parchment can be used in place of foil. There is no need to butter parchment paper.
- Yield depends on size of cut pieces.
- Here’s my tip for beating this fudge. Beat for about 30 seconds. Give yourself a break for 30 seconds and beat again. This is one fudge that will tire your arm. It will slowly change from a shiny gloss to a more satiny sheen. The change will be subtle. Be ready to add your nuts immediately, if using, and spread in dish.
My mother could make this, my husband could make this. I can’t. I either come out with rock hard or ice cream syrup!
Hi Juju,
Don’t feel discouraged with this fudge. It’s actually a tricky fudge to make. However, in response to your comment about “ice cream syrup”, lots of people think they’ve flopped the fudge when it’s runny like this when they actually have not. It’s rather runny when it comes off the heat. Once it’s placed in cold water for a few minutes it begins to somewhat thicken, then after a lot of elbow work, it finally starts to become the right thick, creamy consistency. So don’t give up! 🙂
I make this the same way, no cold water used though, I let it cool on it’s own on the counter, sets better…js
★★★★★
I’m so glad it turned out for you Mark. I think the cold water just moves things along quicker.
I am not a natural cook and make mistakes easily,
So I really appreciated how you walked me through
this recipe! My grandmother used to make it, and it was always grainy but still delicious! I’m 76 now, and it will be my first time! You have given me the confidence to try!
YAY! You have plenty of time to perfect it before Christmas too! 🙂
We used to have fudge parties, with several girls taking turns beating the fudge. Makes it more festive! But of course you all have to share the fudge then! Great for pajama parties.
That is a great idea, but as you said, you have to share the fudge. Lol. Cocoa fudge is a lot of work. I don’t know if I could share. Lol.
I understand! I used to use my portable electric mixer for the beating; that worked well. Just had to be careful to stop soon enough. It’s always been my favorite fudge, among many other kinds I’ve tried.
Mine too!
I tried this with dairy free products, it’s runny sad. Any ideas
Hi Kristi,
I’ve never used dairy-free products in this recipe. However…you might not have flopped the recipe. As mentioned in my recipe post, this candy is runny when it comes off the heat. You need to place the pan in cold water and let it cool to room temperature, then beat it by hand for several minutes. I’m sorry it didn’t turn out. If you make it again, don’t think you flopped it until you’ve cooled it and beat it for a while. Don’t give up! Happy Holidays!!
Cindy
This is got to be the best fudge in the whole world!
My grandma made it my mom made it and I’ve been making it for years! Sometimes you do blow it and it won’t ever harden you just eat it by spoon especially when I tried to double the recipe and patience runs out I cut the Recipe in half because I will eat it all it’s cooking now and this is all your fault♥️♥️♥️
I didn’t know you could freeze this!
That is too funny!! I could never double it…too much muscle work. 🙂 Yes, it freezes nicely, and I always want to eat the entire batch!
Believe it or not, this was my grandmothers and was delicious. I made this fudge while visiting her in Tennessee at the age of 14 and it turned out great. Made it a few more times and it was always good. Haven’t been able to get it to turn out right for the last few decades now.
Just made a double batch of this fudge., pour into two 8×8 pans and realize I probably needed to beat longer. Probably is Not thickened enough. Do you think it will set up? Should I try to pour back into pot and stir longer. That’s the problem, I stirred and did not beat. Need some opinions please.
Hi Elaine,
You probably cooked long enough, but you really have to beat this fudge. Beat it for a minute, stop for a 1/2 minute, beat some more… You can just stir it. Try beating it and see what happens. Let me know if it turns out. Good luck!
Am I not remembering correctly, but wasn’t the measurement for the cocoa 2/3 cup rather than 3/4 ? Have always loved this fudge. Hate Hershey took it off the label. Thanks for the play by play. It is tricky.
Hi Linda,
Hmmm…My recipe has always called for 3/4 cup. As you said, it’s no longer on the can, so I can’t double verify this, but this is the recipe I’ve had for over 40 years.
Can you please give me a rough estimate of how long to beat the fudge ( I understand the stopping in between part) would you continue this method for 5, 10, 15, 20 or more minutes?
Hi Beth,
It usually takes about 5 minutes for me, and that’s stopping and beating it. I hope this helps!
Cindy
My mom made this every year when we grew up. It was my favorite because it was so much better than all the other fudges. It’s worth learning how to do.
★★★★★
Hi Lori,
I totally agree. I love the pure bittersweet flavor and no added marshmallow cream.
Cindy
My paternal Granny cooked a special fudge she hoarded and only gave to her favorites., Daddy and my brother, There were my 3 sisters, Mama, and me, too! Did we get it? Half a piece. I asked that woman repetitively please give me her *real* recipe. The sneak always said, “The one on the Hershey’s can”. I *knew* that Daddy being her 1st born, in 1926, that she meant one on a can going back to way before the modern one. Nobody knew it. I asked *all* her favorites. She wanted to be the *star* .fudge queen. She lived to be 98. And she took her secret to the grave! I’ve made every veriation of Caro corn syrup fudge like on the can from half and half, to cream, to heavy milk..WHAT DID THAT SNEAKY WOMAN *DO* (major hair pull). I’m an expert candy and dessert maker. After Granny died the family has begged me, “Make it like Granny did, *please*!?! I’m making this now. And if I *finally* get it right, thanks to you, and I’m now 60? I will most likely be maniacally cackling, just like I’m sure Granny did every time she stirred her pot! And I shall be forever grateful to you! Thank you!
Hi Sandra,
That is too funny! This is the original recipe. However, I will tell you that I believe Hershey’s cocoa has changed over the past few years. I’ve made this fudge for 40 years, and I’ve noticed lately that when I use the original Hershey’s cocoa, it’s not as dark and bittersweet as it used to be. Therefore, I’ve decided I’m going to add a tiny bit of the dark cocoa in with the regular, or even increase the regular by a couple of tablespoons if I want that bittersweet taste that I love so much. I hope it turns out perfect for you!
Cindy
Thank you for posting this. Throughout my childhood, my Dad would disappear into the kitchen once or twice a year. No one was allowed in there until he came out. He would emerge a few hours later with a plate of this exact type of fudge. It was a super special treat for my brothers and me, as Dad and Mom probably got most of it. When I was 12 years old, I asked him to teach me and he did. I’m 61 now and my parents are both gone; that memory of being let in on the “secret recipe” for fudge is one of my favorites.
★★★★★
Hi Stacie
That is the sweetest memory! I have similar memories. My dad and I would crack open black walnuts and hickory nuts, and we couldn’t wait until my mom made old-fashioned peanut butter and cocoa fudge. There’s just something about that bittersweet cocoa. Such great memories! Have a great Thanksgiving!!
Cindy
Once this comes to a boil while stirring constantly. Do I turn down to simmer without stirring until recommended temperature? Or do I keep it on meduim heat whole time until desire temperature is reached?
Good Afternoon,
Yes leave it on medium, and once it boils you don’t have to stir but occasionally, and when it reaches soft-ball stage, it will still be runny. Don’t think that you’ve flopped it. Cindy
I should have read your instructions online instead of printing out the recipe. It looks like 254 on my printed copy, not 234! I’ve got something that looks a lot more like caramel than fudge. Tastes great, but not fudge. LOL!
★★★
Hi Edith,
I’m sorry it didn’t turn out. Yes, it’s 234, a soft-ball stage. It will be runny when you first take it off the heat. This is normal. Once you place the pan in cold water and cool it, then start beating it, it will begin to thicken. Some people think they’ve flopped it because it’s so runny at first, but it’s supposed to be that way. I’m sure it will turn out next time! Happy Holidays!! 🙂
It comes out perfect every time. Just takes patience. I also make the cocoa Fudge icing for my cakes. I find that takes more perfection to get it to the right consistency to ice cake before it gets too hard. But it’s worth it.
Hi Mary,
I don’t know about you, but this is my favorite fudge. I love the bittersweet flavor. Happy Holidays! Cindy
I’ve been looking for this recipe for some time. My mother taught me to make it and we made it pretty often for our big family! Sometimes it came out well and sometimes we just ate it with a spoon, but the best was in the winter when we could put it outside on an icy spot to cool. I can’t wait to try it again.
Hi Maryanne,
If you’re like me, it’s your favorite fudge. I love the bittersweet cocoa. Just make sure you don’t overcook it, (see my notes on the recipe). Many people overcook this fudge because it’s rather runny when it’s finished cooking. Good luck, and Happy Holidays!
This is my Mom’s recipe that she always used and I now do. Have you ever tried it with the dark chocolate cocoa? I did but it didn’t work. I think it has something to do with the fat content? Would love to know how to adjust the receipt for the dark.
Hi Ellen,
Funny that you ask! I recently made a batch of Cocoa Fudge and I’ve noticed that Hershey’s regular cocoa has somewhat changed. My batch of fudge was not as dark and bittersweet in flavor as usual. Therefore, I’m going to increase the amount of cocoa to 3/4 cup on the next batch. If that doesn’t produce the bittersweet flavor I’m used to, I will try using about 1/3 cup of dark and 1/3 of regular. If you try it first, let me know how it turns out. Happy Baking! Cindy
My grandma made this fudge (yo the softball stage) and then used it as an icing on dark chocolate cake.?
★★★★★
Thanks! Great recipe! I’m 68 yo and made this fudge with my mother as a child. Today, hardly any fudge recipes require the hand beating after cooking, and many are not at all familiar with it.
I also have a white “fudge” (contains no chocolate at all) recipe that requires the hand beating after cooking and cooling, called Opera Fudge (MY personal favorite!), from a cookbook nearly as old as I am, that I have now.
Thanks again, for this recipe! Good memories!
Hi Joanne,
You’re welcome! Although it takes a little elbow work, it’s my all-time favorite fudge. The Opera Fudge sounds wonderful. Anytime you want to share that recipe, I’d be love to have it. I love all the old-fashioned candy recipes. Have a great Christmas holiday!! 🙂
Our family makes this , however we only use 1 teaspoon cocoa it makes a blonde fudge. Still a family favorite.
What is room temperature for this fudge
Hi Tammy,
Room temperature is around 68 to 70 degrees, or when it feels just barely warn, not cool…not really warm when you touch it. The cooler it is, the less time you spend beating it. However, you don’t want to let it sit too long in the cold water. I hope this helps! Happy Holidays!!
Cindy
What SIZE saucepan should I use? I have a 2 1/2 Qt. Saucepan, is that large enough?
Hi Sandy,
No, unfortunately, it’s not. I recommended using a 4-quart saucepan. There’s quite a lot of milk and sugar in this recipe and it will bubble up. Happy holidays!
Cindy
Is the milk just regular homogenized milk or evaporated milk? Thank you
Hi Gayle,
It’s regular milk. Happy Holidays!
Cindy
Maybe I need a video tutorial.. what I have is a thick gummy, stringy mess that is so thick I can’t beat it, but it won’t set up. Followed the directions exactly. It took forever and a day to get the temp to 234 and then quite awhile for the temperature to come down. I have spent like 2 hours on this.
★★★
Hi Destiny,
So sorry the recipe didn’t turn out for you. The candy will be thin when it comes off the heat. It needs to sit in cold water until it comes to room temperature. At that point, it needs quite a bit of beating. When it starts to lose the shiny glossy look and starts to have more of a sheen, it’s ready to immediately be transferred to a pan. Have you checked your candy thermometer for accuracy? It almost sounds like it was overcooked. Don’t give up yet. I suggest checking your candy thermometer. See my post on “how to calibrate candy thermometers.” Best of luck!!
Cindy
After reaching 234, there is a ring of foam around the pan. After it cools to 130, the ring of foam is still there. What do I do with it – stir it in, remove it, or what?
Hi Leon,
Simply stir it into the candy. Happy holidays!
Cindy
After 3 trys I finally got it right I’m so happy getting ready to make another batch for Christmas ❤️❤️
Hi Alberta,
Yay!! So glad it turned out! Merry Christmas!!
This is the same recipe we use to make fudge. My granny used to make it and it has been a family favorite for years. We however cook it a little longer. We know it is ready to come off when you can put a drop in a bowl of ice water and it turns instantly into a small ball. We love our fudge to have that grainy melt in your mouth texture. I have made it both ways and family inside and others prefer the grainy. We don’t use a candy thermometer but sure wish I could figure out the temperature as it seems like it would be soooooo much easier. Love to know so many families love some granny’s fudge. ;0)
Hi Elenor,
The temperature needs to be 234 degrees, a soft-ball. I test all my candies in cold water except for this recipe. It doesn’t form a soft-ball when it should, causing it to be overcooked or grainy. However, if you like it grainy, you should probably keep doing it the way you are in the cold water. Happy Holidays!
Ade my second batch and it turned out awesome thank you for the recipe and Merry Christmas to you too ☃️
Followed the recipe exactly. Did not stir when told, and guess what? Half of my fudge stuck / burned to the bottom of the pan. It was horrible to clean up, eve with my Ninja non stick pan. Had a great flavor, but I probably won’t make again.
★
My mom’s favorite recipe. She always added a big glob of peanut butter to it with the butter and vanilla. We would sit around on the floor while she cut us small pieces. Such great memories.
My mother in law. Makes hers that way too.the best fudge ever.
My mother, who passed away in Jan of 2020 always made this fudge every year at Christmas. She would always add 2 heaping tablespoons of creamy or crunchy peanut butter to it with the butter and vanilla at the end. That is the way I prefer it.
I recently watched a video where the butter was added at the beginning. Does it really make a difference? It seems like it would avoid the problem of sugar crystals forming on the sides of the pan.
I have also added 2 tsps of corn syrup before it boils as a precaution to prevent it from being grainy. Seems to work great and I don’t notice any difference in taste. I do however, only use 2 1/2 cups of sugar and 2/3 cup of cocoa.
Hi Shelby,
I do make a Cocoa Peanut Butter Fudge recipe. The corn syrup…yes some people add this if they’re afraid of overcooking it. I don’t think it alters the taste in any way. With most old-fashioned fudges, the butter or peanut butter usually gets added in at the end. Although, I see people today adding peanut butter in at the beginning of some recipes, so I don’t know if it really matters. As far as the cocoa itself, I use the 3/4 cup. I’ve noticed the past year or so, it seems like Hershey’s has changed their regular cocoa. When I use it, the fudge seems more like milk chocolate rather than bittersweet. Merry Christmas!
I’ve made this fudge for over 60 years,I still use the original recipe off an old metal one pound Hershey’s Cocoa can. I believe you are correct about the newer cocoa recipe being different, I’ll use 3/4 cup cocoa instead of the 2/3 cup called for in the original recipe . A candy thermometer is a must and my failsafe is when the temperature is 232 I put a metal spoonful in my wooden spoon and stir very fast, when it’s ready it will set up in the wooden spoon also I’ve usually use black walnuts which are quite strong, but work great in this recipe.
Hi Bill,
I love black walnuts in fudge. I grew up eating black walnuts and hickory nuts in fudge, as those were the nut trees on our farm. Unfortunately, many people don’t care for them. There’s nothing like a good batch of cocoa fudge with black walnuts! 🙂
This is the recipe my mother used for many many years one Christmas she made 300 pounds of fudge for the church and friends of the church it’s the only recipe my family calls real fudge
My fudge does not starting boil in 5 minutes on medium heat why, it seems like it takes forever, I tried three times
Hi Vicky, That is rather puzzling. I’m assuming you have an electric stove stop? It might take a little longer, depending on whether you’re using gas or electric, but regardless of how long it takes to come to a boil, the important thing is cooking it to a softball stage, 234 degrees.
I used a candy thermometer….. followed the directions exactly……….TWICE!
Came out ROCK SOLID both times!
Wasted 6 cups sugar and 1 1/2 cups cocoa!
Hi Cheryl, I’m sorry to hear that your fudge didn’t turn out. If the candy is hard, that means it has been overcooked. When it first comes off the heat it should be very runny. That’s why some people think they haven’t cooked it long enough. It’s not like other fudge recipes. You might want to check your candy thermometer. I always calibrate my new thermometers because most of the time they are off, especially the non-digital ones you buy at the store. It really sounds like a candy thermometer issue to me, that it’s reading under what it should, causing you to overcook the candy. Here’s how to calibrate them…https://mycountrytable.com/calibrate-candy-thermometer/