Ingredients

• ¾ cup Hershey’s unsweetened cocoa
• 3 cups sugar
• ½ teaspoon salt
• 1½ cups milk
• ¼ cup unsalted butter, cut into pieces
• 1 teaspoon pure vanilla extract
• ½ cup chopped walnuts or pecans (optional)

How to Make Hershey’s Cocoa Fudge

1. Line an 8-inch square baking dish with foil, letting the edges hang over the sides for easy lifting. Lightly butter the foil.
2. In a medium heavy saucepan, combine cocoa, sugar, salt, and milk. Stir constantly over medium heat until the mixture comes to a boil (about 5 minutes).
3. Once boiling, stop stirring and continue cooking until the mixture reaches 234°F on a candy thermometer or forms a soft ball in cold water.
4. Remove the saucepan from heat and place it carefully into a sink filled with 2 inches of cold water. Add the butter and vanilla extract — do not stir. Let the mixture cool to room temperature naturally.
5. Remove the pan from the cold water. Stir vigorously with a wooden spoon until the fudge loses its glossy appearance and becomes thick and satiny. This step may take several minutes.
6. Fold in the chopped nuts if using, and immediately spread the fudge into the prepared baking dish.
7. Let the fudge sit at room temperature for at least 1 hour before cutting into squares.
8. Store the fudge in a candy tin or airtight container.

Notes

• Beating the fudge properly after it cools is crucial — it transforms the texture from gritty to creamy.
• If you prefer a nut-free fudge, simply omit the walnuts or pecans.
• Use a sturdy wooden spoon and a little patience during the beating process for best results!