Ingredients
•3 cups sugar
•2/3 cup Hershey’s Cocoa
•1/8 teaspoon salt
•1 1/2 cups milk
•1/4 cup (1/2 stick) butter
•1 teaspoon vanilla extract
Instructions
1.Prepare Your Pan
•Line an 8- or 9-inch square pan with foil or butter it lightly.
2.Mix Ingredients
•In a heavy 3-quart saucepan, combine sugar, cocoa, and salt.
•Stir in the milk gradually.
•Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil.
3.Cook the Mixture
•Once boiling, stop stirring and let the mixture cook until it reaches 234°F on a candy thermometer (soft ball stage).
•This usually takes about 20-25 minutes.
•Remove from heat and add the butter and vanilla (do not stir).
4.Cool and Beat
•Let the mixture cool to 110°F (lukewarm), about 20-30 minutes.
•Once cooled, beat the mixture with a wooden spoon until it thickens and loses some of its gloss. This step is critical for achieving the smooth, creamy texture.
5.Set the Fudge
•Pour the fudge quickly into the prepared pan and spread it evenly.
•Allow it to cool at room temperature until firm.
6.Cut and Serve
•Lift the fudge out of the pan using the foil, then cut into squares.
•Store in an airtight container.
Tips for Success
•Use a candy thermometer to ensure accuracy when reaching 234°F (soft ball stage).
•Stir only at the beginning to avoid crystallization, which can lead to grainy fudge.
•Be patient when beating; the mixture will thicken and lose its sheen as it sets.
Enjoy this rich, chocolatey fudge—it’s perfect for gifting or indulging!