• Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine

    • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in:
    Lost? Site Map

    The recipe you requested is a duplicate of recipe #4573.

    During regular maintenance of our database, we identify duplicate recipes. In order to improve the efficiency of our database and search features, duplicate recipes are removed. This benefits everyone using Food.com.

    Please see recipe #4573.

    The recipe you requested:

    Hershey's Classic Rich Cocoa Fudge. #193742

    by EmmyDuckie

    posted on November 04, 2006

    This is simply my favorite fudge recipe ever. It used to be printed on the back of the Hershey's Cocoa boxes, but it's been replaced in recent years. So, I've had a ten-year-old cocoa label clipped into the front of my recipe book for what seems like forever. If you've been searching for it, too, here it is. A couple of notes from troubles people have had in reviews, the recipe is printed just as it is on the Hershey's box, but I have always had better luck using a big stock pot rather than a 4 qt saucepan. The size called for may work sometimes, but it certainly will not hurt the fudge to use a bigger pot. Also, be sure to check the weather outside before making fudge. You need a cool, dry day, on a rainy or humid day, it will not set up properly. If you're new at candy making, you may want to add a tablespoon of corn syrup to prevent overcrystalization of the sugar, just as a little insurance policy.

    Over 400,000 Recipes

    Food.com Network of Sites