can anybody give me a good recipe for homemade fudge? made with hershey's cocoa?

Answer 1

RICH COCOA FUDGE
3 cups sugar
2/3 cup unsweetened cocoa (Hershey's)
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter (half stick)
1 teaspoon vanilla extract
Line an 8 or 9 inch square pan with aluminum foil, butter the foil. Mix sugar, cocoa, and salt in a 4 quart saucepan, add milk. Cook over medium heat, stirring constantly until mixture comes to a full boil. Boil without stirring until mixture reaches 234 degrees F on a candy thermometer (soft ball stage).
Remove from heat, add butter and vanilla, do not stir.
Cool at room temperature to 110 degrees. Beat with a wooden spoon until fudge begins to thicken and loses its gloss. Spread quickly into pan, let cool to room temperature, cut into squares.

Hope you enjoy this recipe!

nfd♥

Answer 2

Amish Chocolate Fudge Recipe

1 1/4 cups margarine or butter
3 ounce hershey's cocoa
1/2 cup Karo light or dark corn syrup 1 tablespoon water
1 teaspoon vanilla extract
1 pound confectioners' sugar
1 cup chopped nuts


Melt margarine or butter and chocolate over low heat. Stir in corn syrup, water and vanilla extract. Remove from heat. Stir in remaining ingredients until smooth. Turn into pan. Cool and cut into squares. Makes 1 3/4 pounds.

Answer 3

Here's a bunch using Hershey's.
The Dark Chocolate Fudge looks really good.
http://www.hersheys.com/recipes/recipes/search-results.asp?category_id=17&keyword=fudge&CategoryPage=true

Answer 4

http://www.hersheys.com/recipes/recipes/detail.asp?id=5303

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.

VARIATIONS:
NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.

MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)

HIGH ALTITUDE DIRECTIONS:
-- Increase milk to 1-2/3 cups
-- Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract difference from 212°F. Then subtract that number from 234°F. This is the soft ball temperature for your altitude and thermometer.

Answer 5

Here it is right from the source:

Answer 6

sorry I have never made fudge.