The F.U.N. Place Recipe Box Archives

Hershey's Fudge

This is a doubled recipe from Hershey's, with just a dab of difference. They say don't double theirs, but I've never had any problems. Just make sure the saucepan is large!! 1. Butter a sheet cake pan. Fill sink about 3" with ice water.

2. In heavy, large (8 qt? I use a big pressure cooker without the lid) saucepan, stir together sugar, cocoa and salt; stir in milk. Cook on medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil now without stirring until mixture balloons up like Mauna Loa, collapses and reaches 234 degrees on candy thermometer or soft ball stage (testing without a thermometer in cold water can be quite tasty!). Make sure your thermometer isn't resting on the bottom of the pan or you'll get a false reading.

3. Remove from heat and rest pan in the sink in the ice water to cool it down. Add butter and vanilla, but DO NOT STIR. Cool to 110 degrees (lukewarm) -- don't refrigerate it to get the temp down!

4. Beat the fudge with a wooden spoon until it thickens and just begins to lose some of its gloss. Don't skimp on this part!!! Add your nuts now. Quickly spread into pan. Let sit overnite for flavor to develop. (Okay, a semi-liquid spoonful right now can be forgiven.)

5. Cut fudge into squares. Makes about 2 1/2 lbs of the best fudge you've ever eaten. Some people store this in a tightly-covered container, but I've never had it go bad just sitting out.

Posted by Lina on September 16, 1998

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