Back of the Box Recipes

Hershey's Fudge

This recipe was on the Hershey's cocoa container many years ago.

Hershey's Fudge


  • 3 cups granulated sugar
  • 2/3 cup Hershey's cocoa
  • 1/8 teapoon salt
  • 1 1/2 cups milk
  • 1/2 stick butter (1/4 cup)
  • 1 teaspoon vanilla extract


  1. Line an 8 or 9 inch square pan with aluminum foil, then butter the foil well.
  2. Add the sugar, cocoa powder and salt to a large saucepan and mix the ingredients with a wooden spoon until they are combined.
  3. Add the milk to the saucepan and stir. Turn the heat on medium-high and continue stirring until the mixture begins to boil.
  4. Once the mixture begins to boil, stop stirring and add a candy thermometer to the side of the saucepan.
  5. Cook until the mixture reaches 234 degrees F or forms a soft ball in cold water.
  6. Remove from heat and add the butter and vanilla extract. DON'T STIR!
  7. Cool to about 110 degrees F and beat until some of the sheen from the fudge dulls. This may take a few minutes.
  8. Pour into a buttered dish.
  9. Run a knife gently through the fudge to get rid of some of the air bubbles and allow to set up for several hours.
  10. Refrigerate and enjoy!


Photo credit: (c) Can Stock Photo / lisafx

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