Recipe By BOOK_WORM
Rating
Published Apr 12th
Prep - Cook - Additional - Ready In -
Servings 60 squares Calories 36.5

This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.

Recipe Ingredients

  • 2 cups white sugar
  • ½ cup cocoa
  • 1 cup milk
  • 4 tablespoons butter
  • 1 teaspoon vanilla extract

Cooking Directions

  1. 1 Grease an 8x8 inch square baking pan. Set aside.
  2. 2 Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
  3. 3 Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
  4. 4 Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
  5. 5 Pour into prepared pan and let cool. Cut into about 60 squares.

Nutrition Facts

  • Calories 36.5
  • Carbohydrate 7.3 g
  • Cholesterol 2.4 mg
  • Fat 0.9 g
  • Fiber 0.2 g
  • Protein 0.3 g
  • Saturated Fat 0.6 g
  • Sodium 7.3 mg
  • Sugar 6.9 g

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Reviews

  1. Very difficult to make properly. I butter sides of pot after sugar is poured in so it lessens the chance of crystallization. I recommend reading further (top) reviews to ensure you follows steps properly
  2. I've been making almost exactly this recipe for 25 years using 3 cups of sugar instead of two and 1/2 cup of butter divided. It always turns out perfectly. I always add 1/4 cup of butter to the pot in the beginning and a TBSP of corn syrup once it reaches a boil. Sifting the - Read more ...
  3. Excellent recipe. At the end, I was left with a lot of very hard, crusty remains in the pot. I was going to soak it and hope for the best but then I came up with a better idea. To clean the pot, add some milk and reheat it, while swirling it around and scraping - Read more ...
  4. I've made it twice-loved it both times! I used to watch my grandmother make fudge when I was little. I've ruined a few batches on my own. There is nothing wrong with this recipe. You just have to be careful. Fudge can be frustrating to make. Thanks for all of your helpful tips. 1st batch - Read more ...
  5. I have the original Hershey tin can the recipe is on and it is a little different from this one. 2/3 Cup Hershey's Cocoa 3 Cups sugar 1/8 teas. Salt 1 1/2 Cups milk 1/4 Cup Butter (1/2 stick) 1 teaspoon Vanilla And follow her recipe when cooking it. I have made this fudge for - Read more ...
  6. This is a great recipe but I think that people that aren't familiar with sugar cooking need to know that it is very difficult to make a recipe like this on an electric stove and they need to understand more about sugar crystalization. One sugar crystal in the pot after it is cooked will ruin - Read more ...
  7. Best fudge ever…hands down. Every time I make this, people say it's better than in the specialty fudge shops. I use Ghirardelli cocoa and I add a couple dashes of salt to cut the sweetness a bit. I never use a candy thermometer. Depending on the quality, they can be unreliable. I keep a shallow - Read more ...
  8. This recipe was on the Herschey's cocoa can for many years and I made it back in the 50's when I was a young girl. The marshmallow, chocolate chip recipe came out in the early 60's. I like it too, but to me it's not true chocolate fudge.As others have stated, you must leave it - Read more ...
  9. This is the same as the old world french fudge recipe that's been in my family for generations. It does take precise timing, strong arms for the beating stage, and even a little practice. But even the failures are delicious, testing the gooey soft-balls is fun in itself, and scraping out the pan is one - Read more ...
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