Curious as to how your grandma made fudge back in the day? This Hershey’s fudge recipe is as vintage as it can be, and it’s perfection in every way.

I’m not gonna lie, this isn’t the easiest fudge recipe I’ve featured. It’s challenging for sure, but the result is worth the effort.

Trust me, though, as long as you follow the recipe to a tee, you’re good to go! And it will definitely make your grandma proud.

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Hershey’s Fudge Recipe

Nothing beats this classic Hershey’s fudge recipe. Sure, it requires some effort, but that also means it’s rewarding!

Seeing those irresistible fudge squares will leave you with such a satisfying sense of accomplishment.

This fudge is such a treat! It’s wonderfully chocolatey, ooey-gooey, and of course, fudgy. It’s a must-try, for sure.

What Ingredients Are In Fudge?

Cocoa Powder – It’s responsible for the fudge’s deep, chocolatey flavor.
Granulated Sugar – For sweetness.
Salt – To balance out the sweetness.
Milk – For saturating the dry ingredients.
Butter or Margarine – For maximum richness and decadence!
Vanilla – It amplifies the chocolatey goodness.

How Do You Make Old Fashioned Fudge From Scratch?

First things first – get your ingredients and equipment ready. Fudge is time-sensitive, so you’ll want everything to be within reach once you start cooking.

From there:

1. LINE: Grease and line the baking pan with parchment paper for easy fudge removal.

2. SIFT: Sift the cocoa, sugar, and salt into a saucepan. Then add milk and stir.

3. HEAT: Bring mixture to boil on medium heat, stirring constantly. Secure a candy thermometer to the side.

4. BOIL: Let the fudge boil without stirring until it reaches 234°F (soft-ball stage).

5. COOL: Take the pot off the heat, add the butter and vanilla (don’t stir), and let it cool to 110°F at room temperature.

6. BEAT: Beat the cooled fudge until thick and matte.

7. SET: Spread the fudge in the pan, cool for 4 hours, then slice and enjoy!

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Tips for the Best Fudge

Use a candy thermometer. It’s the best way to ensure accuracy and the best, smoothest texture.
Keep it simple. If you’re thinking of doubling the recipe, don’t. This fudge recipe is a tad finicky, so you’ll want to follow it to a tee.
Stir constantly while cooking the fudge to be sure the sugar dissolves completely. No one wants gritty fudge! Also, don’t forget to scrape the sides and bottom of the pan to avoid clumping or scorching.
Let your fudge set for at least 4 hours at room temperature before cutting. Don’t tilt or move the pan, or your fudge will become grainy.
Use a sharp knife when cutting up the fudge. Wipe it with a damp cloth in between slices to make clean cuts.
Storage Instructions:
- Wrap the fudge squares in parchment paper and store them in an air-tight container at room temperature for up to 2 weeks, or in the fridge for up to 3 weeks.
- You can also freeze fudge to keep them around much longer. Wrap them up and place them in an air-tight, freezer-safe container. Frozen fudge keeps well for up to 3 months. Thaw at room temperature before serving.

Can Weather Affect Fudge?

Yes, it can:

On cool days, the fudge cools faster, which means it’s less likely to create those awful gritty crystals.

When it’s humid, the cooled candy will begin to absorb moisture from the air. The fudge will then be softer than how you want it to be.

That said, you’ll want to reserve making fudge for dry days.

If you can’t help it, though, cook the mixture until it reaches the highest recommended temperature, which is 237 to 240 degrees Fahrenheit.

Also, did you know that altitude affects fudge? So you’ll need to adjust the temperature a bit.

Don’t worry, it’s easy math: subtract 2 degrees from the required temperature (234 degrees Fahrenheit) for every 1,000 feet of altitude about sea level.

It sounds complicated, I know, but it’s actually simple.

Here’s an example: if you live 5,000 feet above sea level, just subtract 10 (2 degrees x 5) from 234.

In that case, the candy will reach the soft-ball stage at 224 degrees Fahrenheit.

More Tasty Fudge Recipes You’ll Love

Kraft Fantasy Fudge
Carnation Fudge
Marshmallow Fluff Fudge
Nestle Fudge
Eagle Brand Fudge
Microwave Fantasy Fudge

Hershey’s Fudge Recipe

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2/3 cup cocoa powder
3 cups granulated sugar
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter or margarine
1 teaspoon vanilla
Equipment
Candy thermometer
4-quart saucepan
8- or 9-inch square pan

Instructions

Lightly grease an 8- or 9-inch square pan with butter or line it with parchment paper or foil.
In a heavy 4-quart saucepan, sift together the cocoa powder, sugar, and salt. Mix well until combined, then stir in the milk.
Bring the mixture to a boil over medium heat, stirring constantly.
Stop stirring but keep the mixture boiling until it reaches 234 degrees Fahrenheit — the soft-ball stage. When checking the temperature, the bulb of the candy thermometer should not touch the bottom of the saucepan.
Remove it from the heat. Add the butter or margarine and vanilla without stirring.
Let the mixture sit until it cools to 110 degrees Fahrenheit (room temperature).
Beat the mixture at medium speed until it thickens and loses its shine. Quickly spread the fudge in the prepared pan and allow it to cool.
Cut fudge into bite-sized squares. Enjoy!
Variation: Marshmallow-Nut Fudge
Follow steps 1-4, but increase the amount of cocoa powder to 3/4 cup.
Remove the mixture from the heat. Add the butter or margarine, vanilla, and 1 cup marshmallow creme without stirring.
Let the mixture sit until it cools to 110 degrees Fahrenheit (room temperature).
Beat the mixture at medium speed for 10 minutes. Stir in 1 cup of crushed nuts. Pour the fudge into the prepared pan and allow it to set.
Cut fudge into bite-sized squares. Enjoy!

Kim - InsanelyGood

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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