Published: by Kadee
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This homemade Hershey's fudge recipe is a holiday favorite. Rich sugar, butter and milk and combined with marshmallow creme, semi-sweet chocolate, and sweet chocolate Hershey's bar for a smooth decadent dessert. This old fashioned fudge recipe comes together like a dream, and is the ultimate crowd pleaser.
My grandpa makes the best fudge. Each Christmas he would make several batches, some with nuts and some without. This fudge style is sometimes called Million Dollar Fudge. I believe he got the recipe from an old magazine, but it is an absolute family favorite. The original recipe used German sweet chocolate squares, but this has been altered to use Hersheys chocolate squares instead.
I always selected the variety without the nuts because I'm a purist when it comes to treats - I like my banana bread with no chocolate chips, and my old fashioned fudge free from nuts.
If you love fudge, you might always enjoy this white peppermint fudge! For more holiday treats, enjoy chocolate peppermint cupcakes, soft molasses cookies, and gingerbread men.
Why This Recipe Works
- This Hershey's fudge recipe comes together easily.
- Million Dollar Fudge can be a bit tricky but this recipe for old fashioned and has a fool-proof method that any level cook can master.
- This fudge delivers rich, chocolate flavor and creamy texture
About The Ingredients to Make Fudge
Let me tell you a few details about some of the ingredients that you'll need to add to your shopping list:
- Butter: Use salted butter for a more full-bodied flavor.
- Evaporated milk: This recipe uses EVAPORATED MILK so make sure you are not using sweet and condensed milk.
- Hershey's bars: Gives this fudge its distinct flavor. For BEST results use the name brand Hershey's bar.
- Marshmallow cream: Helps make the fudge deliciously creamy.
- Semi-sweet chocolate chips: Balances out the sweetness of the milk chocolate Hershey's bar by using half semisweet chocolate chips.
Be sure to check the ingredient list for this chocolate fudge recipe in the recipe card for the quantities and full list of ingredients.
How to Make the Best Old Fashioned Fudge Recipe
Are you ready to get started? Gather everything up and let's see what goes into making this the best old fashioned fudge recipe!
Prep: Line a 9x13 cake pan with parchment paper. Set aside.
- In a heat-proof mixing bowl, Add 12 ounces semisweet chocolate chips the Hershey's bar broken up into pieces. I like to use my KitchenAid stand mixer.
- Add marshmallow cream. Set bowl aside.
- Add butter, 4 ½ cups sugar, and evaporated milk to alarge saucepan. Make sure you use at least a 4 quart heavy bottomed pan. This will prevent boiling syrup over the sides of the pan.
- Over medium heat, constantly stir until the mixture boils.
- Once boiling, let boil until temperature reaches 235-236 F, stirring constantly. DO NOT SCRAPE THE SIDES OF THE POT WHILE STIRRING.
Pro Tip: Subtract 2 degrees Fahrenheit from a stated temperature for every 1,000 feet you are above sea level.
- Once it has reached your set temperature, pour boiling sugar mixture on top of marshmallow creme, chocolate chips, and Hershey's bars in your large heat-proof mixing bowl.
- Mix until smooth and completely incorporated.
- Pour into a 9x13 pan that has been prepped by either greasing, or lining with parchment paper.
- Smooth the top with a spatula. Cool completely.
- Slice.
Pro Tip: To ensure you sugar is cooked to the perfect temp, use a thermometer. We recommend thermoworks because they take only a few seconds to read, and they are extremely accurate. Your sugar should be 236 degrees F before you pour it into the chocolate mixture.
Variations
- Peanut Butter Chocolate Fudge - add ½ cup of peanut butter to your marshmallow cream for a nutty, chocolatey peanut butter fudge.
- Add Nuts - you can add a handful chopped walnuts to your fudge if you prefer.
- Peppermint - mint and chocolate are a wonderful combination. Try adding crushed candy canes to the top of the fudge after you pour it into the pan to set.
- Swap out the chocolate - if you don't like Hershey bars - use the chocolate of your choice. Sub with an equal amount of chocolate chips, or another variety of chocolate candy bat.
How to Store
The best way to store fudge is at room temperature in an air-tight container. If you live in a location that's warm, you can refrigerate but it's not the best option as the fudge gets overly hard so you might want to let it sit out for a bit before eating.
Can you freeze fudge? Yes! Fudge freezes great! Be sure to wrap tightly or place in an airtight container and it will keep for up to three months. Let it thaw out on the counter at room temperature before serving.
Hershey's Fudge Recipe Pro Kitchen Tips & Tricks
- Cook on medium heat. Do not turn you heat up higher than medium.
- Use a thermometer. Your boiling sugar should be 236 degrees Fahrenheit when you remove it from cooking. If you do not have a thermometer you want to boil for 9 minutes, but I can not stress enough that a thermometer will give you the best results.
- Adjust for altitude. Subtract 2 degrees Fahrenheit from a stated temperature for every 1,000 feet you are above sea level.
- DO NOT scrape the sides of the pot while cooking your sugar. The crystals that form on the sides will be crunchy in your fudge.
- When you pour the boiling sugar onto the chocolate and marshmallow creme do not scrape the bowl. Just pour it in. If some remains stuck to the pot, leave it.
- If adding nuts, add them after you have mixed the hot sugar and chocolate. Stir in the nuts and then pour into your 9x13 pan to cool.
- Do not make your fudge on a rainy or snowy day.
- Let cool at room temp. It takes about 3 hours, but it's best if left overnight. Once it has cooled to room temp you can place in the fridge if you are in a hurry, but this is not preferred.
FAQ
How long does fudge last?
Well, at my house, it doesn't last long enough to go bad. But,there is no set shelf life forfudge. In general,fudgethat is kept in an airtight container at room temperaturewill lastfor one to two weeks. Refrigeratingfudge canextend its shelf life to two to three weeks. Freezing your fudge can extend to shelf life to 3 months. If your family is like mine, fudge is a main food group around the holidays.
Why is my fudge not set?
The simple answer is that it isn't cooked enough. You want to boil your sugar until the temperature reaches 236 degrees F.
Why is my fudge hard?
You cooked your sugar too long. Sugar should be cooked until it reaches 236 degrees, and no more than that.
How can I make my fudge pieces thicker?
Use an 8 x 8 dish instead to make thicker old fashioned fudge squares!
Other Chocolate and Candy Recipes & Desserts You May Enjoy
- The BEST Peppermint Fudge
- How to make Peanut Brittle
- Fudge Truffles
- English Toffee Recipe
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Old Fashioned Hershey's Fudge Recipe
Homemade Hershey's fudge is a holiday favorite. Rich sugar, butter and milk and combined with marshmallow creme, semi-sweet chocolate, and Hershey's bar for a smooth decadent dessert. This old fashioned fudge recipe comes together like a dream, and is the ultimate crowd pleaser.
4.83 from 17 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 11 minutes minutes
Cook Time: 9 minutes minutes
Time bringing mixture to boil: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 15 servings
Calories: 564kcal
Author:
Equipment
Heavy Bottomed Pan
Candy Thermometer
9x13 baking pan
Wooden Spoon or Silicone Spatula
Ingredients
- 4 ½ cups sugar
- 1- 12 ounces can of evaporated milk NOT sweet and condensed
- ⅓ cup butter
- 12 ounces Hershey candy bars chopped
- 12 ounces semi-sweet chocolate chips
- 7 ounces jar of marshmallow creme
Instructions
Prepare a 9x13 pan by lining it with parchmanet paper, letting the ends hang out. Set aside.
In your stand mixer combine Hershey bar pieces, chocolate chips, and marshmallow creme. Set aside.
In a large pot combine sugar, evaporated milk, and butter. Cook over medium heat, stirring constantly until mixture reaches a rolling boil. Boil until temperature reaches 236 degrees F, stirring constantly.
Adjust for altitude.Subtract 2 degrees Fahrenheit from a stated temperature for every 1,000 feet you are above sea level.
Pour hot mixture over chocolate/marshmallow creme in your mixer and mix using the paddle attachment until well combined. If you do not have a stand mixer you can mix by hand, making sure everything is well combined.
Pour into prepared pan and cool completely. (4-6 hours)
Remove from pan by using the parchment as handles. Cut into bite sized pieces.
Video
[adthrive-in-post-video-player video-id="PDB8EW1n" upload-date="2019-12-08T03:28:00.000Z" name="FUDGE" description="Homemade Hershey's Bar Old Fashioned Fudge is a holiday favorite. Rich sugar, butter and milk and combined with marshmallow creme, semi-sweet chocolate, and Hershey's bar for a smooth decadent dessert. This recipe comes together like a dream, and is the ultimate crowd pleaser." ]
Notes
- Cook on medium heat. Do not turn you heat up higher than medium.
- Adjust for altitude. Subtract 2 degrees Fahrenheit from a stated temperature for every 1,000 feet you are above sea level.
- Use a thermometer. Your boiling sugar should be 238 degrees Fahrenheit when you remove it from cooking. If you do not have a thermometer you want to boil for 9 minutes, but I can not stress enough that a thermometer will give you the best results.
- DO NOT scrape the sides of the pot while cooking your sugar. The crystals that form on the sides will be crunchy in your fudge.
- When you pour the boiling sugar onto the chocolate and marshmallow creme do not scrape the bowl. Just pour it in. If some remains stuck to the pot, leave it.
- If adding nuts, add them after you have mixed the hot sugar and chocolate. Stir in the nuts and then pour into your 9x13 pan to cool.
- Do not make your fudge on a rainy or snowy day.
- Let cool at room temp. It takes about 3 hours, but it's best if left overnight. Once it has cooled to room temp you can place in the fridge if you are in a hurry, but this is not preferred.
Nutrition
Serving: 2pieces | Calories: 564kcal | Carbohydrates: 97g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 23mg | Sodium: 79mg | Potassium: 203mg | Fiber: 2g | Sugar: 89g | Vitamin A: 195IU | Vitamin C: 0.5mg | Calcium: 114mg | Iron: 1.7mg
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This post was originally published in December 2021. It has been updated with some images and content.
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Reader Interactions
Comments
Sandy says
I have been searching and searching for the weight of the big bars from years ago. My recipe is very old and calls for 3 large bars. Packaging has changed so much. I hope 12 ounces is what I need. This candy recipe makes the creamiest candy ever! Not really fudge like. I haven’t made it for years but my childhood holidays were even more delicious because of it.
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Ila Corson says
I have made this fudge every year and I have gotten compliments on it. I lost my recipe card so was happy to get it back. You said to not make it when it's raining or snowing I am curious to know why?
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Kadee says
The humidity effects how the fudge set up.
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Anne C Hauser says
I have been enjoying this fudge for over 50 years! While I make other fancier fudges, this is my go-to recipe. I add chopped pecans to make it even better!Reply
Jennifer says
This is my mother's fudge recipe. It's the only fudge I will eat! I've never made it because I'm afraid of messing it up. She died several years ago so I haven't had it in a while. It would break my heart if I screwed it up.
Reply
Nicole Capizzi says
Just made this morning to add to cookie trays for all the teacher gifts. Luckily had some scrap pieces left to try. It was delicious. Can’t go wrong with Hershey’s chocolate. Will be making this again for sure.Reply
Karole says
This came together beautifully! The family loved it so much!Reply
Trent says
I’m sorry to say I’m not a fan of this fudge at all. I think it’s the Hershey chocolate that makes it bad. Really it’s just the flavor is not good so must be the Hershey. I use the recipe on the back of the marshmallow fluff recipe and have tried different chocolate with it (Hershey is such low quality so I’d never use that) but even Costco chocolate chips taste great. This recipe would probably be great if you use another brand chocolate.Reply
Kadee says
You can definitely substitute an equivalent amount of semi-sweet chocolate chips for the Hershey bars. It is the Hershey bars that do give it the district Hershey bar flavor, and that's why we love it. Everyone has different tastes when it comes to chocolate though.
Reply
Michelle says
This recipe is just like the one my mother handed down to
Me. My siblings and I always looked forward to her fudge every Christmas. I now make this for my own
family. The only difference is mine calls two for 2 cubes of butter.Reply
Bethany M says
I've tried and failed to make my grandma's version of this fudge for the last three years, so here I am. My question is, once the sugar mixture is boiling, do you keep stirring? Or do you just let it boil?
Reply
Kadee says
Once it is boiling you should stir occasionally, but do not scrape the sides of the pot.
Reply
Michelle says
Your Temperature should be on medium. Once it starts to boil you need
To stir until candy thermometer reaches 238.Reply
MaElani says
This fudge was so good! After I spread it into a 9x13” pan I added mac nuts and marshmallows on top and pressed them in to make rocky road. It was a huge hit at the office party! ❤️Reply
Carl says
Recipe calls for 12 oz. Hershey's candy bars…how many bars do I use?
Reply
Carl says
Nevermind…sorry…not sure what I was thinking. I realized when I went to the store and bought enough for 12 oz!
Reply
Tracy says
How many squares of Hershey bar make 12 oz?
Kadee says
You’ll need about 3 of the XL bars. They are 4.4 oz per bar and have 16 piece on each bar. So it equate out to about 45 squares of Hershey bar that you need.
Carrie says
Just letting mine set now! But now I’m wondering if I should have used salted butter! I used unsalted. ????
Reply
Kadee says
I use salted, but unsalted should work just fine.
Reply
Erin V says
Fudgy goodness!Reply
Emily Kemp says
This fudge is on a my foodie gift list this year!Reply
betty says
I noticed that you say in the post "you start byboiling condensed milk...."
but then in the actual recipe, you say "not sweet and condensed milk". Just want to clarify.Reply
Kadee says
Whoops! I'll fix that up. Thanks for pointing that out.
Reply
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