Classic Hershey's Rich Chocolate Fudge
Indulge in the nostalgia of homemade goodness with this Classic Hershey's Rich Chocolate Fudge. This recipe, treasured from the back of the Hershey's Cocoa can, delivers a delightful blend of rich cocoa flavor and crumbly texture that evokes memories of family gatherings and holiday celebrations. Perfectly sweetened and made with simple ingredients, it requires patience and the right temperature for the best results. With a meticulous cooking process, this fudge sets to perfection, creating a luscious treat that melts in your mouth. Remember, this fudge is just as delicious if it doesn't set perfectly; it just means you'll have a different texture to enjoy! Ideal for sharing, gifting, or just treating yourself, this classic creation will leave you longing for more.
N/A
Servings
111
Calories
6
Ingredients
Ingredients
Sugar
3 cups (Granulated, measured.)
Cocoa Powder
2/3 cup (Unsweetened, measured.)
Salt
1/8 teaspoon (Granulated, measured.)
Whole Milk
1 1/2 cups (Measured, no substitutes.)
Real Butter
1/4 cup (Softened, no substitutes.)
Vanilla Extract
1 teaspoon (Measured, pure extract.)
Instructions
1
Begin by lining an 8 or 9-inch square pan with aluminum foil and generously butter the foil to prevent sticking.
2
In a large heavy-bottomed saucepan, combine sugar, cocoa powder, and salt. Mix well to ensure there are no lumps.
3
Gradually stir in the whole milk, using a wooden spoon to combine all the ingredients thoroughly.
4
Place the saucepan over medium heat, continuously stirring until the mixture reaches a full rolling boil.
5
Once boiling, cease stirring and monitor the temperature with a candy thermometer. Cook the mixture until it reaches 234°F (soft ball stage). Alternatively, you can test by dropping a small amount of syrup into very cold water; it should form a soft ball that flattens when removed.
6
Remove the saucepan from heat, and carefully add the butter and vanilla extract without stirring the mixture.
7
Allow the mixture to cool at room temperature until it reaches 110°F (lukewarm), which may take approximately 2 to 2.5 hours.
8
After cooling, using a wooden spoon, beat the fudge mixture until it thickens and begins to lose its glossy appearance; this process usually takes about 15 to 20 minutes. The texture should resemble thick frosting.
9
Quickly spread the thickened fudge into the prepared pan, ensuring even distribution.
10
Let the fudge cool completely before cutting it into squares for serving.
11
Store the cut fudge wrapped loosely in aluminum foil in the refrigerator to maintain its freshness.
Nutrition Information
6.4g
Fat
13.8g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of Classic Hershey's Rich Chocolate Fudge?
The fudge offers a delightful blend of rich cocoa flavor and a traditional crumbly texture characteristic of old-fashioned homemade candy.
What type of cocoa powder is required for this recipe?
You should use 2/3 cup of unsweetened cocoa powder, specifically measured for the best chocolate intensity.
Can I use a milk substitute like almond or soy milk?
The recipe specifies 1 1/2 cups of whole milk with a note of 'no substitutes' to ensure the proper fat content and chemical reaction for setting.
What is the exact temperature needed for the soft ball stage?
The mixture must reach exactly 234°F on a candy thermometer to achieve the soft ball stage.
How do I test for the soft ball stage without a thermometer?
Drop a small amount of the hot syrup into very cold water; it should form a soft ball that flattens when you remove it from the water.
Why is it important not to stir the mixture while it boils?
Stirring during the boiling process can cause unwanted sugar crystals to form, resulting in a grainy rather than smooth or crumbly texture.
At what point do I add the butter and vanilla?
Add the butter and vanilla immediately after removing the saucepan from the heat, but do not stir them in yet.
Can I use margarine instead of real butter?
The recipe specifies using real softened butter with 'no substitutes' to ensure the fudge sets and tastes as intended.
How long does the fudge need to cool before I start beating it?
The mixture needs to cool at room temperature until it reaches 110°F (lukewarm), which typically takes between 2 to 2.5 hours.
What is the purpose of beating the fudge?
Beating the mixture causes the sugar crystals to stay small, which thickens the fudge and gives it its final structure.
How long should I beat the fudge with a wooden spoon?
You should beat the mixture for approximately 15 to 20 minutes until it thickens and loses its glossy appearance.
What should the fudge look like when it is ready to be poured into the pan?
The fudge should resemble thick frosting and look matte or dull rather than shiny.
How should I prepare the baking pan?
Line an 8 or 9-inch square pan with aluminum foil and generously butter the foil to prevent the fudge from sticking.
What happens if my fudge doesn't set perfectly?
It is still delicious! If it doesn't set, it simply means you will have a different, softer texture to enjoy, often similar to a thick ganache.
How many calories are in a serving of this fudge?
Each serving contains approximately 111 calories.
What are the total fat and carbohydrate counts?
One serving contains about 6.4g of fat and 13.8g of total carbohydrates.
Is there any salt in this recipe?
Yes, 1/8 teaspoon of salt is included to balance the sweetness and enhance the chocolate flavor.
What kind of vanilla extract should I use?
The recipe calls for 1 teaspoon of pure vanilla extract for the best flavor profile.
How should the finished fudge be stored?
Store the cut fudge squares wrapped loosely in aluminum foil in the refrigerator to maintain freshness.
What type of saucepan is recommended?
A large heavy-bottomed saucepan is recommended to ensure even heat distribution and prevent the sugar from burning.
How many main ingredients are required?
There are 6 main ingredients: sugar, cocoa powder, salt, whole milk, butter, and vanilla extract.
Is this a quick recipe to make?
No, it requires patience, particularly during the 2 to 2.5-hour cooling phase and the 15-20 minute beating phase.
Can I use granulated sugar?
Yes, the recipe calls for 3 cups of measured granulated sugar.
Why do I need to use a wooden spoon?
A wooden spoon is traditional for fudge making as it is sturdy enough for the thick mixture and doesn't conduct heat like metal.
What are the common tags for this recipe?
Common tags include fudge, chocolate, Hershey's, candy, dessert, homemade, sweet, and old-fashioned.
Is there protein in this dessert?
Yes, each serving provides approximately 1 gram of protein.
What pan size yields the best results?
An 8-inch or 9-inch square pan is ideal for the thickness described in this recipe.
Should the butter be melted or softened?
The butter should be softened before being added to the hot chocolate mixture.
Does this recipe contain fiber?
The provided nutritional information indicates that the fiber content is negligible or null.
Why is it called 'Classic Hershey's Rich Chocolate Fudge'?
It is a nostalgic recipe famously found on the back of Hershey's Cocoa cans, known for its traditional ingredients and method.