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    Home » Dessert » Old Fashioned Hershey's Fudge Recipe

    Published: Nov 27, 2022 · Modified: Dec 9, 2022 by Kadee

    Old Fashioned Hershey's Fudge Recipe

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    Old fashioned fudge pinterest image.
    Old fashioned fudge pinterest image.
    Pin for pinterest of old fashioned fudge with an image and text on top.

    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.

    Old fashioned fudge cut into squares on placed on a wooden cutting board.

    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:

    Ingredients needed to make old fashioned fudge.
    • 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!

    Step 1: You start by adding butter to a large saucepan. Make sure you use at least a 4 quart heavy bottomed pan. This will prevent boiling syrup over the sides of the pan.

    Step 2: Add 4 ½ cups sugar.

    Step 3: Pour in evaporated milk.

    Step 4: Constantly stir over medium heat until mixture boils.

    Collage of images showing the first few steps to make old-fashioned fudge.

    Step 5: 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.​

    Step 6: Meanwhile, add marshmallow cream to a large mixing bowl.  I like to use my KitchenAid stand mixer.

    Step 7: Add 12 ounces semisweet chocolate chips to mixing bowl.

    Step 8: Add the Hershey's bar broken up into pieces.

    Collage of images showing how to make hershey's fudge.

    Step 9: Pour boiling sugar mixture on top of marshmallow creme, chocolate chips, and Hershey's bars.

    Step 10: Mix until smooth and completely incorporated.

    Step 11: Pour into a 9x13 pan that has been prepped by either greasing, or lining with parchment paper.  Cool completely.

    Step 12: Slice.

    A collage of the final steps to make hershey's fudge recipe.

    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.

    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.

    Old fashioned fudge sliced into cubes and placed on a wooden cutting board.

    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 for fudge. In general, fudge that is kept in an airtight container at room temperature will last for one to two weeks. Refrigerating fudge can extend 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!

    Old fashioned fudge sliced and placed on a wooden cutting board.

    Other Chocolate and Candy Recipes & Desserts You May Enjoy

    • The BEST Peppermint Fudge
    • How to make Peanut Brittle
    • plateful of fudge truffles
      Fudge Truffles
    • english toffee stacked
      English Toffee Recipe

    Don't Be Shy!

    If you tried this recipe or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

    Hershey's fudge recipe cut and ready to eat on the table.

    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.
    4.82 from 16 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 11 minutes
    Cook Time: 9 minutes
    Time bringing mixture to boil: 20 minutes
    Total Time: 40 minutes
    Servings: 15 servings
    Calories: 564kcal
    Author: Kadee & Desarae

    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

    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
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

    This post was originally published in December 2021. It has been updated with some images and content.SaveSave

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    Reader Interactions

    Comments

    1. Anne C Hauser says

      January 28, 2023 at 7:19 am

      5 stars
      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
    2. Jennifer says

      January 02, 2022 at 4:13 pm

      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
    3. Nicole Capizzi says

      December 22, 2021 at 3:51 pm

      5 stars
      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
    4. Karole says

      December 19, 2021 at 9:52 pm

      5 stars
      This came together beautifully! The family loved it so much!

      Reply
    5. Trent says

      December 19, 2021 at 12:57 pm

      2 stars
      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

        December 19, 2021 at 9:44 pm

        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
    6. Michelle says

      December 14, 2021 at 1:55 am

      5 stars
      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
    7. Bethany M says

      December 05, 2021 at 2:58 pm

      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

        December 06, 2021 at 8:57 am

        Once it is boiling you should stir occasionally, but do not scrape the sides of the pot.

        Reply
      • Michelle says

        December 14, 2021 at 2:07 am

        Your Temperature should be on medium. Once it starts to boil you need
        To stir until candy thermometer reaches 238.

        Reply
    8. MaElani says

      December 12, 2020 at 11:14 am

      5 stars
      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
    9. Carl says

      December 21, 2019 at 5:49 pm

      Recipe calls for 12 oz. Hershey's candy bars…how many bars do I use?

      Reply
      • Carl says

        December 21, 2019 at 7:34 pm

        Nevermind…sorry…not sure what I was thinking. I realized when I went to the store and bought enough for 12 oz!

        Reply
    10. Carrie says

      December 16, 2019 at 6:13 pm

      Just letting mine set now! But now I’m wondering if I should have used salted butter! I used unsalted. ????

      Reply
      • Kadee says

        December 16, 2019 at 6:46 pm

        I use salted, but unsalted should work just fine.

        Reply
    11. Erin V says

      October 16, 2018 at 9:55 pm

      5 stars
      Fudgy goodness!

      Reply
    12. Emily Kemp says

      August 23, 2018 at 5:07 am

      5 stars
      This fudge is on a my foodie gift list this year!

      Reply
    13. betty says

      February 05, 2018 at 8:29 am

      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

        February 05, 2018 at 12:36 pm

        Whoops! I'll fix that up. Thanks for pointing that out.

        Reply

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