Hershey's Cocoa Fudge

This Hershey’s cocoa fudge combines whole milk, sugar, butter, and natural unsweetened cocoa. It needs no condensed milk or candy thermometer and chills until firm enough to slice.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 30

4 30

Total Time 5 5

Ingredients

▢ 600 ml whole milk
▢ 160 g granulated sugar
▢ 15 g salted butter
▢ 130 g Hershey’s natural unsweetened cocoa
▢ Additional Hershey’s natural unsweetened cocoa for dusting and coating

Instructions

Combine 600 ml whole milk and 160 g granulated sugar in a saucepan. Bring the mixture to a gentle boil over low-medium heat, stirring constantly.
Add 15 g salted butter and stir until completely melted. Reduce the heat and simmer gently for 15–20 minutes, stirring often as the mixture thickens.
Immediately pour the hot mixture into a mixing bowl. Sift in 130 g Hershey’s natural unsweetened cocoa in batches, beating thoroughly after each addition until evenly combined and free from dry
Pour the fudge mixture onto a plate lined generously with cling film. Shape it into a neat rectangle and wrap it tightly. Let it cool completely at room temperature, then refrigerate for at least 4 hours, or until firm.
Dust a cutting board with additional cocoa powder. Unwrap the chilled fudge, place it on the prepared board, and dust the top with more cocoa. Cut it into 24 pieces, then roll each piece in cocoa powder to coat every side.

Notes

Keep the Heat Gentle: I use low-medium heat to bring the mixture to a boil, then reduce it for the simmer so the milk does not catch on the saucepan.
Complete the Simmering Time: I rely on the full 15–20-minute gentle simmer to reduce and thicken the milk mixture before adding the cocoa.
Have the Cocoa Ready: I measure the cocoa before starting because it needs to be sifted into the mixture immediately after it leaves the heat.
Use Additional Cocoa for Coating: The 130 g goes into the fudge mixture; I use extra cocoa for the cutting board and coating to prevent the pieces from sticking.

Nutrition