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Old fashioned fudge sliced and placed on a wooden cutting board.
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4.83 from 17 votes

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.
Prep Time11 minutes
Cook Time9 minutes
Time bringing mixture to boil20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
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

[adthrive-in-post-video-player video-id="PDB8EW1n" upload-date="2019-12-08T03:28:00.000Z" name="FUDGE" description="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." ]

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