Hershey’s Cocoa Fudge

Ingredients:

• 3/4 cup unsweetened Hershey’s cocoa powder
• 3 cups granulated sugar
• 1/2 teaspoon salt
• 1 1/2 cups whole milk
• 1/4 cup unsalted butter, cut into small pieces
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Prepare the Pan: Line an 8-inch square baking dish or pan with foil, leaving some overhang on the sides. Lightly grease the foil with butter.
2. Cook the Mixture: In a medium saucepan, combine the cocoa powder, sugar, salt, and milk. Stir to mix well. Place the saucepan over medium heat and bring the mixture to a boil while stirring constantly, which will take about 5 minutes.
3. Boil Without Stirring: Once the mixture starts boiling, stop stirring. Let it cook until it reaches 234°F on a candy thermometer, or forms a soft ball when dropped into cold water.
4. Cool the Mixture: Remove the saucepan from the heat and carefully place it in a sink with at least 2 inches of cold water. Add the butter and vanilla extract but avoid stirring. Let the pan sit in the cold water until the fudge mixture reaches room temperature.
5. Beat the Fudge: Remove the pan from the cold water and use a wooden spoon to stir in the melted butter and vanilla. Continue stirring and beating the mixture until it loses its shiny appearance and begins to develop a smooth, satiny sheen. This step may take some time.
6. Add Nuts (Optional): If using, stir in the chopped nuts. Immediately spread the fudge mixture into the prepared pan.
7. Set the Fudge: Let the fudge sit at room temperature for at least 1 hour to firm up before cutting it into squares.
8. Storage: Store the fudge in a candy tin or airtight container to keep it fresh.

Enjoy your homemade Hershey’s cocoa fudge!