Herseys Cocoa Fudge - HELP!!!!?

Question

I spent a couple of hours on this chocolate goo. What is the secret to making this stuff turn out right- I used a candy thermometer- it looked like a soft ball in the cold water, but I stirred and stirred it didn't lose its gloss. Can I do something to it NOW to make it set up? What should i do next time, maybe cook it to a higher temp? . Arrrrggghhhh ! sz

Thanks but I have a recipe, the Hersey one. And I did let it cool.

Answer 1

Some of these fudge recipes just have too much milk in them and the fudge will never set unless you cook it forever and then it will be hard instead of creamy. With 3C of sugar you only need 1C of milk not 1 1/2 C. And for some reason those candy thermometers aren't very good either. I've made this fudge for 40 years from the Hersheys tin recipe and it's just plain tricky to make. That's why everyone likes it so much when it's made right. Just keep practicing during the year, and not try to make something like that once on Christmas.

Answer 2

Perhaps you were still stirring when you should have left it to cool a bit? Now you have some yummy ice cream topping? hehe


Rich Cocoa Fudge
Ingredients:
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
Directions:
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. 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.)

3. 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. About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe.

Answer 3

2/3 cup hersheys cocoa 3 cups sugar 1/8 tsp salt 1-1/2 cups milk 1/4 cup butter 1 tsp vanilla lightly grease 8 or 9 in square pan thorughly combine dry ingredients in a heavy 4 quart sauce pan stir in milk bring to a bubbly boil over medium heat stirring constantly - boil without stirring to 234 f ( soft ball stage) or until small amount of syrup forms a soft ball bulb of candy thermometer should not rest on bottem of sauce pan remove from heat add butter & vanilla do not stir cool at room tempature to 110 f (pan is barely warm to touch) beat with wooden spoon until fudge thickens and loses its gloss quickly spread in prepared pan cool completely cut into 1-inch squares **** the only thing i can think of is ad a jar of marshmallow creme? or start over try this !

Answer 4

FUDGE
1 lb. confectioners sugar.
1/2 cup Hershey's cocoa.
1/2 cup milk.
1/4 lb. butter.
1/2 cup chopped nuts(optional).
1 tbsp vanilla.

Put first 4 ingredients in glass bowl.
Microwave on high for 3 minutes.
Remove and stir. Add vanilla and nuts and mix it up.
Pour onto greased platter or cookie sheet.
(I like to line a cookie sheet with waxpaper.)
Cool in refrigerator, cut into squares, and enjoy.

This is the easiest recipe for fudge. You can double or triple the ingredients/cooking time with the same results. There is no glossy crap to keep track of and no water testing and no stupid thermometers to use. It has been in my family for years.