Fudge Candy (Modified Hershey’s Recipe)

Fudge is an iconic part of any holiday celebration; I’ve been looking forward to sharing my first fudge recipe with you.  This sweet, melt-in-your-mouth recipe is a modification of the Hershey’s recipe.


3 cups sugar

2/3 cup cocoa powder

1/8 teaspoon salt

1 1/2 cup canned coconut milk (approximately one 14-15 ounce can)

1/4 cup Melt Organic butter

1 teaspoon Vanilla

1/2 cup chopped nuts (optional)


Butter 8-inch by 8-inch baking pan, then line with parchment paper; butter parchment.  In a medium pan with a wooden spoon, mix the sugar, cocoa, and salt; add coconut milk and stir.  Place over medium heat, stirring continuously, until mixture boils (a strong boil; eg: bubbling even though you are attempting to stir the bubbles away) – this will approximately be 15 minutes or so.

Lower heat to medium low, and cook, without stirring until candy thermometer registers 234°F/soft ball stage – this should take approximately 30-60 minutes (there should still be bubbling, just a gentle roll with small bubbles while it is cooking).

Remove from heat and the Melt and vanilla (don’t stir); if using nuts; add here as well.  Cool to 110°F (this should take approximately 30-60 minutes) then beat with the wooden spoon until it loses its sheen; about 5-7 minutes.

Spread in prepared pan (without scraping cooking pan sides) and cool completely.  Cut into squares.  Store in airtight container, about 7-14 days at room temperature; 2 weeks in refrigerator, or 3-4 weeks in the freezer.



To test your thermometer, boil water; when it comes to a rolling boil, check temperature.  Subtract the difference from 212, then subtract from 234.  This is soft ball for altitude and thermometer.

It’s best to use wooden or silicone utensils – no metal or whisks.

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