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Remove the saucepan from heat.
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Add butter and vanilla on top of the hot mixture, but do not stir yet.
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Let the fudge cool undisturbed to about 110°F, or until the bottom of the pan feels just warm to the touch (this usually takes 20–30 minutes).
Letting it cool before beating is key to getting that classic creamy texture.
Step 5: Beat Until Thick and Matte
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Once cooled, beat the fudge with a wooden spoon or sturdy spatula.
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Continue beating 5–10 minutes until the mixture thickens, loses its glossy shine, and starts to hold its shape.
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When it becomes difficult to stir and looks more matte than shiny, it is ready.
Over‑beating can make it set in the pan before you spread it, so pour as soon as it noticeably thickens.
Step 6: Pour, Set, and Slice
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Quickly scrape the fudge into the prepared pan and smooth the top.
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Let it cool at room temperature until firmly set, 2–4 hours.
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Lift the fudge out using the parchment overhang and place on a cutting board.
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Use a sharp knife to cut into small squares, wiping the blade between cuts for clean edges.
Serving & Storage
Old fashioned Hershey cocoa fudge is very rich, so small pieces are ideal. Store in an airtight container at cool room temperature for up to 1 week, or refrigerate for slightly longer; bring to room temp before serving for the best texture. For freezing, wrap tightly and store up to 3 months.
