How To Make Hershey’s Cocoa Fudge
Add the sugar, cocoa greasepaint, and swab to a large saucepan and mix the constituents until they’re combined.
Add the milk to the saucepan and stir. Turn the heat on medium–high and continue stirring until the admixture begins to boil.
Once the admixture begins to boil, stop stirring and add your thermometer to the side of the saucepan.
Cook until the admixture reaches 234- degrees or forms a soft ball in cold water.
Remove from heat and add the adulation and vanilla. DO N’T STIR!
Cool to about 130- degrees and stir until some of the luster from the fudge dulls. This may take a many twinkles.
Pour into a buttered dish.
Run a cutter gently through the fudge to get relieve of some of the air bubbles and allow to set up for several hours.
Refrigerate and enjoy!