Just Be There Blog

Original Hershey's Cocoa Fudge

Original Hershey's Cocoa Fudge
1/2 cup unsweetened cocoa powder (Hershey's)
2 cups white sugar (next time I will use even less)
1/4 teaspoon salt
1 tablespoon light corn syrup (I used Maple Syrup)
1 cup milk
1 tablespoon vanilla extract
2 tablespoons butter
Directions:
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) on candy thermometer, 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.


Notes to self:
Next time decrease the sugar to 1-3/4 cups or maybe 1-1/2 cups. Didn't have any light corn syrup so I substituted real Organic Maple syrup. Was also out of milk, so I substituted condensed milk to make 1 cup.


The Fudge came out fine...but then ask my brother how that works, since I have a very poor sense of taste; what tastes good to me is inedible for others who have normal tasting abilities. I lost about 90% of the ability to taste when I had the double bout of Bells Palsy in the winter of 2013.