Cocoa powder is made from roasted cocoa beans that have been processed to remove most of their fat content, resulting in a fine powder. It is a key ingredient in many chocolate recipes, including cakes, cookies, and, of course, fudge. The rich, bittersweet flavor of cocoa powder makes it an excellent choice for creating decadent desserts.

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

Prepare Your Pan: Line an 8-inch square baking dish with foil, allowing the foil to hang over the edges. Lightly grease the foil with butter to prevent sticking.

Combine Ingredients: In a medium heavy-bottomed saucepan, combine the cocoa powder, sugar, salt, and milk. Stir the mixture over medium heat until it comes to a boil, which should take about 5 minutes.

Cook the Mixture: Once boiling, stop stirring and attach a candy thermometer to the side of the pan. Continue to cook without stirring until the mixture reaches 234°F (soft ball stage), which may take another 10 to 12 minutes.

Cool the Fudge: Remove the pan from heat and place it in a sink filled with cold water (you can add ice cubes for quicker cooling). Add the butter and vanilla extract, but do not stir. Allow the mixture to cool to room temperature.

Beat the Fudge: Once cooled, use a wooden spoon to beat the fudge. This step is crucial for achieving the right texture. Beat for about 30 seconds, then take a break for 30 seconds. Repeat this process until the mixture loses its glossy appearance and becomes thick and satiny.

Add Nuts (Optional): If you’re using nuts, fold them into the fudge mixture at this stage.

Spread and Set: Quickly spread the fudge into the prepared dish and let it sit for at least an hour before cutting it into squares.

Use a Candy Thermometer: This is essential for achieving the correct temperature. The fudge will appear thin when it reaches the soft ball stage, which can be misleading.
Choose the Right Pan: Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning.
Be Patient While Beating: The beating process is what gives the fudge its creamy texture. Don’t rush it!

While sweetened cocoa powder can be used, it may alter the sweetness of your fudge. It’s best to stick with unsweetened cocoa powder for the most authentic flavor.

Store your cocoa fudge in an airtight container at room temperature for up to a week. For longer storage, you can freeze it, placing wax paper between layers to prevent sticking.

Feel free to customize your fudge by adding ingredients like marshmallows, chocolate chips, or different nuts. You can also experiment with flavors by adding peppermint extract or espresso powder.

Cocoa powder is a fantastic ingredient for making rich, flavorful fudge at home. The classic recipe outlined above is a great starting point for anyone looking to indulge in this delightful treat. With a few simple ingredients and some patience, you can create a batch of cocoa fudge that rivals any store-bought version. So gather your ingredients, follow the steps, and enjoy the process of making this delicious dessert!