Cocoa fudge is a traditional dessert that has delighted generations with its intense flavor and creamy texture. Originating in the United States, this sweet treat became popular thanks to the renowned brand Hershey's, which since the late 19th century began producing chocolates and derivatives that conquered the world. In Latin America, this type of sweet goes by different names depending on the country. For example, in Mexico it is commonly known as "chocolate cajeta," while in Colombia and Venezuela it is called "cocoa fudge" or "cocoa bocadillo." Although the preparation may vary slightly, the essence of this recipe remains, highlighting the intense flavor of cocoa and traditional sweetness.
The old-fashioned Hershey's style recipe preserves the classic technique that ensures a smooth texture and authentic flavor. It uses simple ingredients like sugar, cocoa, milk, butter, and vanilla extract to create a sweet that is not only a pleasure to the palate but also a true homage to artisanal chocolate. Perfect for sharing at celebrations or to enjoy at any time of the day, this cocoa fudge is a classic that never goes out of style.
How to Make Delicious Old-Fashioned Hershey's Style Cocoa Fudge
Ingredients: Sugar, Cocoa, Salt, Whole Milk, Real Butter, Vanilla Extract.
Steps:
Line an 8 or 9-inch square pan with aluminum foil.
Grease the aluminum foil with butter.
In a large, heavy saucepan, mix the first three ingredients.
Incorporate the milk with a wooden spoon.
Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil.
Boil without stirring until it reaches 234 degrees F on a candy thermometer.
The tip of the candy thermometer should not touch the bottom of the pan.
Remove from heat.
Add the butter and vanilla.
Do not stir! Cool to room temperature until it reaches 110 degrees F.
Beat with a wooden spoon until the fudge thickens and loses some of its gloss.
It will start to look more like frosting than a thick syrup when it's ready.
Quickly spread into the prepared pan.
Let it cool.
Cut into squares.
Store wrapped loosely in aluminum foil in the refrigerator.
It is very important not to use a wire whisk or the fudge will not set.
Also, stir gently, even though the cocoa will still float on the surface; it will mix in as the mixture heats up.
