Traditional Fudge
The Original Hershey’s Recipe
Ingredients:
| 3 | cups sugar |
| ⅔ | cup cocoa powder |
| ⅛ | teaspoon salt |
| 1½ | cups whole milk |
| ¼ | cup unsalted butter, plus more for pan |
| 1 | teaspoon vanilla extract |
Foil and grease an 8×8‑inch baking pan.
Combine sugar, cocoa, and salt in a large, heavy saucepan. Stir in the milk. Stirring constantly over medium heat, bring the mixture to a boil. Stop stirring, and insert a candy thermometer. Continue to let the mixture boil until it reaches 234° F, but do not stir.
Remove from the heat, but leave the thermometer in place. Add vanilla and butter, but do not stir it in yet. Allow the mixture to cool to 110° F.
Remove the thermometer, and beat the mixture with a spoon until it thickens and begins to lose its gloss. Pour into the prepared pan, and allow the fudge to cool completely. Use the foil to lift the fudge from the pan, and cut into squares.