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.
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.
Butter the baking pan or line it with parchment paper or foil. Leave a bit of overhang for easy lifting.
Next, sift the cocoa powder, sugar, and salt into your saucepan. Give it a good stir, then pour in the milk.
Turn on the stove to medium heat and bring the mixture to a bubbling boil, stirring constantly and scraping the bottom and sides of the pan.
At this point, stop stirring and just let the mixture keep boiling until it reaches 234 degrees Fahrenheit. It will have reached the soft-ball stage at this point.
Remove the candy from heat and add the butter and vanilla without stirring. Let it cool to room temperature which is 110 degrees Fahrenheit.
Beat the fudge until it’s thick and no longer glossy. Spread it over the lined pan and let it cool. This will take about 4 hours.
Once set, slice it into squares and enjoy!
Tips for the Best Fudge
- While some fudge recipes don’t require a candy thermometer, this vintage Hershey’s recipe does. Be sure yours reads temperatures accurately!
- 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.
- When lining the pan, be sure to leave some overhang so you can easily lift out the fudge.
- Use a large, heavy-duty saucepan with a thick bottom to prevent the fudge from burning.
- 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.
- 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.
So, where you’re from, the candy will reach the soft-ball stage at 224 degrees Fahrenheit.
- 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. For instance, 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.
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