My mother always made the Hershey’s fudge from the recipe on the can. Over the years I have played with that recipe and this is my version. You may use any kind of nut you like (or none at all). Every Christmas my parents and children request this fudge and I am happy to make it for them. I’m sure you and your family will love it, too !
TOP Reviews:
This is a delicious and easy recipe to follow. Thanks for sharing. My family loved this classic chocolate fudge recipe.
So glad to find this recipe again. Remember making it with my mom and grandma. Haven’t found any to really take it’s place. 🙂
This brings back memories of high school sleep overs. After supper, my friends and I would send Mom out of the kitchen and we’d clean up. Then…we’d giggle and make fudge using the recipe on the side of the Hershey’s cocoa can. Of course, then…we’d have to clean up the kitchen again. Sometimes we couldn’t wait for the ‘soft ball stage,’ and we’d just eat it with spoons. Such fun times. 🙂
This is a wonderful recipe which I have made several times!! Really easy and very creamy fudge. I think I will make another pan today!
I have never made fudge this way but I was very happy with the end result. Also used pecans and sprayed the dish with non stick cooking spray. I did cook the mixture until it reached 240 degrees on the candy thermometer. Great flavor and it is nice to now have two favorite fudge recipes. Thank you Nana Lee for posting Paula Deen’s recipe. Made and reviewed for the December Secret Ingredient game
Ingredients:
5 csugar
2/3 ccocoa powder (i use hershey’s)
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Ingredients:
5 csugar
2/3 ccocoa powder (i use hershey’s)
1 can(s)(12oz.) evaporated milk
1 cmilk
1 stickreal butter
1 Tbsppure vanilla extract
1/4 tspsalt
1/2 cpecans, in pieces
Directions:
1 Set up a work area for tempering the fudge. I run about 3 inches of cold water in the sink and lay out a dish towel next to it. The water will be to quick cool the chocolate and then you set the pot on the towel and stir. ( the towel also keeps you from dripping water when you pour the chocolate.)
2 Coat a 8×12 pan (9×13 will be ok, too.) with butter and set next to towel.
3 Cut remaining butter and set aside.
4 In a 6 quart pot add sugar, cocoa powder and salt. DO NOT TURN ON THE HEAT YET !
5 Using the flat side of a spatula mix well. You do not want clumps.
6 Add both milks and stir til well mixed and there are no lumps.
Turn heat on to medium high and bring to boil. Notice how it looks like there is not much in pot. Stir CONSTANTLY.
7 As the mixture heats up it will bubble up.
8 When it reaches a certain tempature it will start to go back down.
It will start to really shine.
9 Every now and then do a water test. To do this, fill a glass with cold water and drop some fudge mixture into it.
10 When it reaches the softball stage remove from heat. Softball stage is when you can roll the drop into a soft ball.
11 Add vanilla extract and stir..it will bubble up some as it burns off the alcohol. Add butter and stir.
12 Now dip pot into water in sink for 4-5 seconds then place on towel and stir. Repeat several times.
13 Mixture will begin to thicken. Add nuts and stir.
14 Mixture will start to look a little dull..Hurry and pour into buttered pan. Sprinkle a little nuts on top if you want.
15 Let set up for 20 minutes then cut with a smooth bladed knife
16 Let cool completely before putting in a bag or tin. Otherwise it will sweat and not look so pretty… Enjoy !
From: food.com