Old Fashioned Hershey Cocoa Fudge Just Like Grandma Used to Make
Old Fashioned Hershey Cocoa Fudge Just Like Grandma Used to Make
Some desserts don’t need trends, decorations, or reinvention. They survive purely on memory. Old Fashioned Hershey Cocoa Fudge is one of those recipes. It’s the kind of candy that instantly transports you to a simpler time, when dessert meant a saucepan on the stove, a wooden spoon, and patience. No shortcuts, no fancy add-ins, just rich chocolate flavor and that unmistakable homemade texture.
This fudge is deeply rooted in tradition. It’s the recipe that showed up at church gatherings, holiday tables, and family reunions. Someone’s aunt or grandmother always brought a pan of it, cut into neat little squares, usually wrapped in wax paper or stacked carefully on a plate. It didn’t need frosting or sprinkles to be impressive. One bite was enough to understand why it had earned a permanent place in family recipe boxes.
What makes this fudge special is its honesty. Cocoa powder instead of melted chocolate gives it that bold, slightly bitter edge that balances perfectly with the sugar and butter. The process itself feels comforting. Stirring, waiting, beating until the shine disappears. It’s not rushed, and it rewards patience with a dense, creamy fudge that melts slowly in your mouth.
This is the kind of recipe that teaches you something. You learn how texture changes, how timing matters, and how a few basic ingredients can become something truly special. Whether you’re making it for the first time or recreating a childhood favorite, this Old Fashioned Hershey Cocoa Fudge delivers the kind of satisfaction only classic recipes can.
Old Fashioned Hershey Cocoa Fudge
Ingredients:
2 cups granulated sugar
3/4 cup Hershey’s cocoa powder
1/2 cup milk
1/2 cup (1 stick) unsalted butter
1 tsp vanilla extract
Pinch of salt
Instructions:
Line an 8-inch square baking dish with parchment paper and set aside.
In a medium saucepan, combine the sugar, cocoa powder, and salt.
Gradually add the milk while stirring constantly until the mixture is smooth.
Add the butter and stir until it melts and blends in.
Bring the mixture to a boil over medium heat, stirring constantly. Once it reaches a boil, stop stirring and let it boil for 2-3 minutes.
Remove the pan from the heat and stir in the vanilla extract.
Beat the mixture vigorously with a wooden spoon or hand mixer until it thickens and loses its shine.
Quickly pour the fudge into the prepared baking dish and smooth the top.
Let it cool at room temperature for at least 2 hours or until it’s firm to the touch.
Lift the fudge out of the pan using the parchment paper, cut it into small squares, and enjoy!
Helpful Tips for Perfect Old-Fashioned Fudge
This recipe is simple, but timing is everything. Once the mixture reaches a full boil, resist the urge to stir. Stirring during the boiling stage can cause sugar crystals to form, which affects the final texture.
When beating the fudge after removing it from heat, pay attention to the visual cues. You’re looking for the moment when the mixture thickens and loses its glossy shine. If you stop too soon, the fudge may not set properly. If you beat it too long, it can become crumbly.
Use a heavy-bottomed saucepan if possible. It helps distribute heat evenly and prevents scorching, which is especially important when working with cocoa powder.
Variations You Can Try Without Losing the Classic Feel
While this fudge is perfect as written, you can make small additions while keeping its old-fashioned soul intact. Chopped walnuts or pecans can be folded in right before pouring the fudge into the pan for added texture.
If you want a slightly creamier finish, you can replace a small portion of the milk with heavy cream. Keep the measurements balanced to avoid changing the set.
For a holiday twist, a pinch of cinnamon added with the cocoa powder brings warmth without overpowering the chocolate flavor.
When to Serve This Fudge
This fudge belongs anywhere comfort food is welcome. It’s perfect for holidays, especially Christmas and Thanksgiving, when classic recipes shine. It also works beautifully for bake sales, potlucks, or as a homemade gift wrapped in parchment and tied with twine.
Serve it alongside coffee or tea, or add it to a dessert tray with cookies and bars. Because it’s rich, small squares go a long way, making it ideal for sharing.
Storage and Freezing Tips
Store the fudge in an airtight container at room temperature for up to one week. Keep it in a cool, dry place away from direct heat.
For longer storage, this fudge freezes well. Wrap individual squares in parchment paper and store them in a freezer-safe container for up to 2 months. Thaw at room temperature before serving. The texture holds up beautifully, making it a great make-ahead treat.
FAQ
Why does my fudge turn grainy?
This usually happens if the sugar crystallizes or the mixture is overbeaten. Follow the timing closely and stop beating once the shine disappears.
Can I use a hand mixer instead of a wooden spoon?
Yes. A hand mixer can make beating easier, just use it on low to medium speed.
Do I need a candy thermometer for this recipe?
No. This is a true old-fashioned recipe that relies on visual and texture cues instead of temperature.
Can I double the recipe?
Yes, but work carefully and use a larger pan to ensure even boiling.
