Old Fashioned Cocoa Fudge Recipes

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OLD FASHIONED CHOCOLATE FUDGE



Old Fashioned Chocolate Fudge image

Make and share this Old Fashioned Chocolate Fudge recipe from Food.com.

Provided by Kathy Sterling

Categories     < 60 Mins

Time 45m

Yield 36 Pieces, 36 serving(s)

Number Of Ingredients 7

3 cups sugar
2/3 dark unsweetened cocoa, I like Hershey's Cocoa Powder
1/8 teaspoon salt
1 1/2 cups whole milk
1/4 cup butter
1/2 cup pecans, finely chopped (optional)
1 teaspoon vanilla extract

Steps:

  • Line 8 or 9 inch square pan with foil.
  • Mix sugar, cocoa and salt in a heavy 4-quart saucepan.
  • Stir in whole milk.
  • Cook over medium heat, stirring constantly until mixture comes to a full rolling boil.
  • Boil without stirring until mixture reaches 234 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball.
  • Remove from heat and add butter and vanilla. Do Not Stir. Cool at room temperature to 110 degrees.
  • Stir in pecans.
  • Beat with a wooden spoon until fudge thickens and just begins to loose some of its gloss.
  • Quickly spread into prepared pan.
  • Cool completely.
  • Cut into square.
  • Store in a tightly covered container at room temperature.

OLD FASHIONED FUDGE



Old Fashioned Fudge image

This recipe is for the good fudge. The one without nuts or creams. This fudge doesn't use any shortcuts either, so use a candy thermometer for best results.

Provided by JAYJOSE

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Time 45m

Yield 50

Number Of Ingredients 7

½ cup unsweetened cocoa powder
2 cups white sugar
¼ teaspoon salt
1 tablespoon light corn syrup
1 cup milk
1 tablespoon vanilla extract
2 tablespoons butter

Steps:

  • In a medium saucepan, stir together the cocoa powder, sugar and salt. Mix in corn syrup, and milk until well blended. Add butter, and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir occasionally.
  • Remove from heat, and beat with a wooden spoon until the mixture is thick and loses its gloss. Stir in vanilla, and pour into a buttered 9x9 inch baking dish. Let cool until set. Cut into small squares to serve.

Nutrition Facts : Calories 41.4 calories, Carbohydrate 9 g, Cholesterol 1.6 mg, Fat 0.7 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0.4 g, Sodium 17.4 mg, Sugar 8.4 g

OLD FASHIONED CREAMY COCOA FUDGE



Old Fashioned Creamy Cocoa Fudge image

This old fashioned fudge recipe will make you very happy, but only if you make it correctly. Pay close attention to the instructions, because they are universal to pretty much all fudge making.

Provided by onlinepastrychef

Categories     Candy Recipes

Time 1h5m

Number Of Ingredients 8

2 cups sugar, (14 oz)
1 heaping Tablespoon cocoa*, (See Notes)
1 Tablespoon corn syrup, (light or dark. Any liquid sugar will work here such as maple syrup, honey or molasses)
1/2 teaspoon salt, (my addition. Rounds out the flavors and keeps the fudge from seeming too sweet)
1 cup whole milk, (8 oz)
1 Tablespoon butter
1 teaspoon vanilla
1 cup toasted pecan halves or pieces, (use whatever nut you prefer or leave them out altogether)

Steps:

  • Line an 8"x8" pan** (See Notes) with parchment or non-stick foil with a piece that is long enough to line the bottom and come up and over two opposite sides of the pan. (use these as "handles" to get the cooled fudge out of the pan). Spray with pan spray. You can also spray or butter the pan well, but using parchment or non-stick foil will make it easier to get the fudge out of the pan.
  • Place the sugar, cocoa powder, corn syrup, salt and milk in a heavy-bottomed saucepan that is much larger than you think you need. 3 quart size will work just fine.
  • Stir well, and cook over medium heat until the mixture comes to a boil. You can stir it and scrape the sides of the pan until it starts to boil.
  • Allow the mixture to boil until it reaches 234F. This is just under the soft ball stage, but this is the correct temperature for making cocoa fudge. (If you're making chocolate fudge, cook to 238F, which is the soft ball stage.)
  • Move the pan off the burner and drop in the butter and the vanilla. Don't stir them in (if you stir too soon, you'll end up with grainy fudge).
  • Let the mixture cool to 110F. The pan will feel warm but by no means hot. If you're using a "leave-in" candy thermometer, there will be no question. If you don't have one, occasionally check the temperature with your instant read thermometer (that's what I do).
  • Once the candy has cooled to the correct temperature, begin stirring vigorously with a wooden spoon. You can also scoop up a bunch of the warm candy and let it pour back into the pot. This will make you feel fancy, and it will help to bring the temperature of the candy down more quickly. Keep stirring and stirring until the candy is just starting to lose its gloss and thicken up.
  • Dump in the pecans if using, and stir them in quickly.
  • Scrape the now-quite-thick fudge into the pan and moosh it into the corners with a spatula. I sprinkled some flaky sea salt on top of mine. You can too if you want. Or not.
  • Allow the candy to set up for at least an hour before slicing with a sharp knife.
  • Store at room temperature in a tightly-sealed container for 3-4 days. But it will be gone before then.

Nutrition Facts : Calories 64 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Sodium 34 grams sodium, Sugar 10 grams sugar

VINTAGE HERSHEY'S RICH COCOA FUDGE RECIPE FROM THE '70S & '80S



Vintage Hershey's rich cocoa fudge recipe from the '70s & '80s image

This is the fudge recipe your grandmother used to make! It's one of Hershey's most frequently requested recipes, but also is very challenging.

Provided by Hershey's

Categories     Vintage dessert recipes

Number Of Ingredients 7

3 cups sugar
2/3 cup Hershey's Cocoa or Hershey's Special Dark Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
* Requires candy thermometer

Steps:

  • Line 8- or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
  • Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil.
  • Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
  • Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely.
  • Cut into squares. Store in tightly-covered container at room temperature.

Nutrition Facts : Calories 186 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 pieces, Sodium 46 milligrams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

OLD FASHIONED HARD FUDGE



Old Fashioned Hard Fudge image

Sink your teeth into this decadent fudgy treat and let yourself be transported back to Grandma's house with this mouth-watering confection. Quick and easy-to-make, this rich and irresistible fudge will be a favorite for you and your family to savor.

Time 50m

Yield 2 lbs

Number Of Ingredients 6

3 cups sugar
2/3 cup cocoa powder
1/8 teaspoon salt
1 1/2 cup milk
1/4 cup butter
1 teaspoon vanilla extract

Steps:

  • Line a 8 or 9-inch square pan with foil. Generously grease the foil with butter. Combine the sugar, cocoa powder, and salt in a large, heavy saucepan over medium heat. Mix well. Using a wooden spoon (do not use a whisk), stir in the milk. Cook, stirring constantly, until the milk comes to a full, rolling boil. Let it boil without stirring until it reaches 234 degrees F on a candy thermometer (soft ball stage, drop a small amount in very cold water to test it - it should form a soft ball that flattens when removed from the water). Remove the pan from the heat. Add the butter and vanilla to the saucepan but DO NOT STIR. Just let the mixture sit until it has reached 110-120 degrees F. Once cooled, beat the fudge with the wooden spoon until it thickens and has lost some of its glossiness. Quickly spread the fudge in the greased pan. Let cool slowly (do not rush the cooling process or it may not set up) then cut into squares when completely cooled. Store the fudge wrapped loosely in foil in the refrigerator. cook's notes You can use other flavor extracts in place of vanilla (peppermint, caramel, strawberry, coffee, etc). Add-ins such as dried fruit or nuts can be added as it sets. Do not use margarine as it has a higher water content that can keep the fudge from setting up properly.

Nutrition Facts :

HERSHEY'S OLD FASHIONED RICH COCOA FUDGE



Hershey's Old Fashioned Rich Cocoa Fudge image

Hershey's Old Fashioned Rich Cocoa Fudge With Salt, Milk, Sugar, Cocoa, Butter, Vanilla Extract

Provided by Easy Dessert Recipes

Categories     Desserts

Time 1h

Number Of Ingredients 6

1/8 teaspoon salt
1 1/2 cups milk
3 cups sugar
2/3 cup cocoa
1/4 cup butter
1 teaspoon vanilla extract

Steps:

  • Line 8 or 9 inch square pan with foil; butter foil. In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes). Remove from heat. Add butter & vanilla. DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2-1/2 hours). Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready. Quickly spread into prepared pan; cool. Cut into squares. Store wrapped loosely in foil in the refrigerator.
  • *It is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.

Nutrition Facts : Calories 780 calories, Carbohydrate 164 grams, Cholesterol 40 milligrams, Fat 16 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 230 milligrams, Sugar 156 grams

DAD'S OLD FASHIONED FUDGE



Dad's Old Fashioned Fudge image

Dad's Old Fashioned Fudge recipe has been in my family since about 1975 and is an absolute must-make every Christmas and Easter. With just 5 ingredients, it turns out rich, creamy and a complete crowd pleaser! We served this homemade fudge at my Dad's funeral reception and the plate was wiped clean in minutes.

Provided by Heather

Categories     Dessert

Time 16m

Number Of Ingredients 7

4 cups granulated sugar
12 oz can evaporated milk
1 tbsp half & half (or whole milk )
2 tbsp + 2 tsp pure vanilla
7 oz unsalted butter (1 cube + 3/4 cube)
16 oz semi sweet chocolate chips (16 oz = 2 & 2/3 cups )
2-3 cups walnut halves

Steps:

  • Lightly grease a 8 x 10 baking pan and line with parchment paper making sure parchment overlaps sides for easy removal later. Set aside.
  • In a 8 quart pot combine sugar, evaporated milk, half & half and vanilla. Place pan over medium heat stirring constantly for 6 1/2 mins. Mixture should come to a rapid boil for a full 2 mins. (IMPORTANT See Note #1 below) Take off heat. Add butter and continue stirring while adding in chocolate chips. Stir until chocolate is melted and mixture is completely smooth. Stir in walnuts.
  • Pour chocolate mixture evenly into lined pan. Chill for at least 2 hours.
  • Once chilled gently run butter knife along sides of pan to loosen. Carefully remove fudge and loosen parchment from sides. With a large sharp knife carefully cut into small pieces. Keep refrigerated for a longer shelf life of up to 1 month.

Nutrition Facts : Calories 163 kcal, Carbohydrate 17 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 53 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

HERSHEY'S OLD FASHIONED RICH COCOA FUDGE



Hershey's Old Fashioned Rich Cocoa Fudge image

This is a crumbly, sugary old fashion fudge....from the back of the Hershey's Cocoa can. Cook time is cooling time. If you are having trouble with it "setting up", you probably didn't cook it long enough. I have learned (the hard way!) to not trust my candy thermometer and to use to soft ball stage water test to make sure it is the right temperature. Even under cooking it by 2-3° will result in a soft, sticky mess. It still taste good though. :) Some good suggestions from reviewers: (I highly recommend reading through all the reviews before making this fudge!) - don't try to bring up temp too quickly - a large shallow saucepan works better than a deeper one

Provided by Marg CaymanDesigns

Categories     Candy

Time 3h10m

Yield 36 serving(s)

Number Of Ingredients 6

3 cups sugar
2/3 cup cocoa
1/8 teaspoon salt
1 1/2 cups whole milk, no substitute
1/4 cup real butter, no substitute
1 teaspoon vanilla extract

Steps:

  • Line 8 or 9 inch square pan with foil; butter foil.
  • In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*.
  • Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
  • Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes).
  • Remove from heat. Add butter & vanilla.
  • DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2-1/2 hours).
  • Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready.
  • Quickly spread into prepared pan; cool.
  • Cut into squares.
  • Store wrapped loosely in foil in the refrigerator.
  • *it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.

OLD-FASHIONED COCOA FUDGE



Old-Fashioned Cocoa Fudge image

This is the only chocolate fudge that really tastes like fudge to me. The recipe was printed for years on the can of Hershey's Cocoa powder. I'm so glad my mother had the foresight to write it down because it's no longer on the can. I wanted to pass it along. This fudge has a different texture than most of today's fudge. it's...

Provided by Janice Bartholome

Categories     Candies

Time 1h

Number Of Ingredients 6

2/3 c cocoa powder, unsweetened
3 c sugar
1/8 tsp salt
1 1/2 c milk
1/4 c butter
1 tsp vanilla

Steps:

  • 1. Combine cocoa, sugar, and salt in a 3 quart saucepan.
  • 2. Gradually add milk and bring to a bubbly boil on high heat, stirring constantly.
  • 3. Reduce to medium heat and simmer, without stirring, until mixture reaches 234 degrees or a soft-ball stage.
  • 4. Remove from heat, and add butter and vanilla, but do not stir. Set pan in cold water to cool to 110 degrees. This might take 45 minutes or more. Beat until it thickens and the gloss is about gone.
  • 5. Add 1 cup of chopped nuts, if desired. Pour into buttered pan. (I use an 8x8 glass cake dish).
  • 6. Allow to harden in refrigerator before cutting into squares.

OLD-FASHIONED CHOCOLATE FUDGE



Old-Fashioned Chocolate Fudge image

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.

Provided by BOOK_WORM

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Yield 60

Number Of Ingredients 5

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

Steps:

  • Grease an 8x8 inch square baking pan. Set aside.
  • 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.
  • 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.
  • 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.
  • Pour into prepared pan and let cool. Cut into about 60 squares.

Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g

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