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.
Why This Recipe Works
My grandpa makes the best fudge. Each Christmas he would make several batches - some with nuts, some without. 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 fudge free from nuts. This fudge comes together easily, and has a fool-proof method.
About The Ingredients
Let me tell you a few details about some of the ingredients:
- Butter - use salted butter. It has a more full-bodied flavor.
- Evaporated milk - make sure you are not using sweet and condensed milk. You need to use EVAPORATED MILK.
- Hershey's bars - this is what gives this fudge its distinct flavor. Use the name brand Hershey's bar.
How Do I Make Hershey's Bar Fudge?
1. You start by adding butter to a large saucepan.
2. Add sugar.
3. Pour in evaporated milk.
4. Constantly stir over medium heat until mixture boils.
5. Once boiling, let boil for 9 minutes or until temperature reaches 238 F, stirring constantly. DO NOT SCRAPE THE SIDES OF THE POT WHILE STIRRING.
6. Meanwhile, add marshmallow cream to a large mixing bowl. I like to use my KitchenAid stand mixer.
7. Add chocolate chips to mixing bowl.
8. Top with Hershey's bars.
9. Pour boiling sugar mixture on top of marshmallow creme, chocolate chips, and Hershey's bars.
10. Mix until smooth and completely incorporated.
11. Pour into a 9x13 pan that has been prepped by either greasing, or lining with parchment paper. Cool completely.
12. 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 238 degrees F before you pour it into the chocolate mixture.
Fudge Tips & Tricks
Cook on medium heat. Do not turn you heat up higher than medium.
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 is 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.
Fudge FAQ
The best way to store fudge is at room temperature in an air-tight container.
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.
Yes! Fudge freezes great! Just store it in an airtight container and it will keep in the freezer for 3 months. Bring to room temp again before serving.
You either cooked it at too high of a heat, or you over stirred it after you combined the sugar and the chocolate.
The simple answer is that it isn't cooked enough. You want to boil your sugar for 9 minutes, or until the temperature reaches 238 degrees F.
You cooked your sugar too long. Sugar should be cooked until it reaches 238 degrees, and no more than that.
Homemade Hershey's Bar Old Fashioned Fudge
Ingredients
- 4.5 cups sugar
- 1- 12 ounces can of evaporated milk NOT sweet and condensed
- ⅓ cup butter
- 12 ounces Hershey candy bars
- 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.
- In a large pot combine sugar, evaporated milk, and butter. Cook over medium heat, stirring constantly until mixture reaches a rolling boil. Boil for 9 minutes, stirring occasionally. Tempuerature should reach 238 degrees F.
- Meanwhile, in your stand mixer combine Hershey bar pieces, chocolate chips, and marshmallow creme.
- Pour hot mixture over chocolate and mix using the paddle attachment until 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
Fudge Tips and Tricks
Cook on medium heat. Do not turn you heat up higher than medium.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 is 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.
Fudge Q&A
How should I store my fudge?
The best way to store fudge is at room temperature in an air-tight container.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.Can I freeze my fudge?
Yes! Fudge freezes great! Just store it in an airtight container and it will keep in the freezer for 3 months. Bring to room temp again before serving. You either cooked it at too high of a heat, or you over stirred it after you combined the sugar and the chocolate.Why is my fudge not set?
The simple answer is that it isn't cooked enough. You want to boil your sugar for 9 minutes, or until the temperature reaches 238 degrees F.Why is my fudge hard?
You cooked your sugar too long. Sugar should be cooked until it reaches 238 degrees, and no more than that.Do you have other candy recipes I can try?
We do, check out our soft caramels and our fudge truffles. What if I don't like Hershey chocolate? You can replace the 12 ounces of Hershey's with 12 ounces of semisweet chocolate chips.Nutrition
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.
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.
Karole says
This came together beautifully! The family loved it so much!
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.
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.
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.
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?
Kadee says
Once it is boiling you should stir occasionally, but do not scrape the sides of the pot.
Michelle says
Your Temperature should be on medium. Once it starts to boil you need
To stir until candy thermometer reaches 238.
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! ❤️
Carl says
Recipe calls for 12 oz. Hershey's candy bars…how many bars do I use?
Carl says
Nevermind…sorry…not sure what I was thinking. I realized when I went to the store and bought enough for 12 oz!
Carrie says
Just letting mine set now! But now I’m wondering if I should have used salted butter! I used unsalted. ????
Kadee says
I use salted, but unsalted should work just fine.
Erin V says
Fudgy goodness!
Emily Kemp says
This fudge is on a my foodie gift list this year!
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.
Kadee says
Whoops! I'll fix that up. Thanks for pointing that out.