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.
What Is Old Fashioned Fudge?
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.
What Do I Need To Make Old Fashioned Fudge?
For this delicious fudge, you’ll need:
- butter
- sugar
- evaporated milk
- marshmallow creme
- semi-sweet chocolate chips
- Hershey’s bars
How Do I Make Hershey’s Bar Fudge?
- You start by adding butter to a large saucepan.
- Add sugar.
- Pour in evaporated milk.
- Constantly stir over medium heat until mixture boils.
- Once boiling, let boil for 9 minutes, stirring occasionally.
- Meanwhile, add marshmallow cream to a large mixing bowl. I like to use my KitchenAid stand mixer.
- Add chocolate chips to mixing bowl.
- Top with Hershey’s bars.
- Pour boiling sugar mixture on top of marshmallow creme, chocolate chips, and Hershey’s bars.
- Mix until smooth and completely incorporated.
- Pour into a 9×13 pan that has been prepped by either greasing, or lining with parchment paper. 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 238 degrees F before you pour it into the chocolate mixture.
A Great Gift!
This recipe makes a wonderful neighbor gift, and addition to your holiday or New Years Eve party. As a traditional holiday sweet – fudge can be boxed, or placed on a small place as a gift.
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.
I’m a visual person, do you have a video of making this recipe?
We do, check it out in the recipe card.
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Homemade Hershey's Bar Old Fashioned Fudge
Ingredients
- 4.5 cups sugar
- 1- 12 oz can of evaporated milk NOT sweet and condensed
- 1/3 cup butter
- 12 oz Hershey candy bars
- 12 oz semi-sweet chocolate chips
- 7 oz 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 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.Nutrition
MaElani says
This fudge was so good! After I spread it into a 9×13” 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.