Hershey Fudge Recipe

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Hersheys Fudge Recipe tastes just like a cup of hot chocolate with marshmallows on a cold winter day. This is the perfect Christmas or winter treat just like mom made.

A stack of the Hershey Fudge Recipe.

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More about this Hersheys Fudge Recipe

If you make this Hersheys Fudge Recipe this holiday season, your kids will be thanking you. This easy fudge recipe just made your average hot chocolate with marshmallows into something even better than you could have imaged. This decedent treat will be a crowd pleaser.

Why This Old Fashioned Fudge Recipe is a Keeper

This rich chocolate fudge has a nice gloss and sheen that is irresistible. This fudge is so delicious it truly can not be beat. Make this recipe and be the hit of the party.

  • 20 Minute Dessert: Whip up this easy fudge recipe in a matter if 20 minutes then allow to set to for 4 hours and you have yourself a mouth watering treat.
  • Easy Ingredients: For this homemade fudge all you need is a handful of pantry friendly ingredients.
  • Makes Great Leftovers: Store in the fridge and you will have fudge on hand for up to 2 weeks. There are many good hints to create this great recipe.

If you’re looking for more fudge inspired recipes, try these Sugar Cookie Fudge, Gingerbread Fudge and Grinch Fudge. Or, give this Coconut Oil Fudge recipe a try!

What is the soft ball phase to make fudge?

A dish of the chocolate dessert.

When fudge reaches the soft ball stage, it is a point between 234 and 240 °F or do a water test, when candy dropped in ice water neither disintegrates nor flattens but can be picked up with the fingers is a soft ball which flattens.

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Ingredient Notes for Hershey Cocoa Fudge

Chocolate, butter, marshmallows , vanilla for the fudge.
  • Condensed Milk: It is important that you use sweetened condensed milk, not evaporated milk. You can also make your own sweetened condensed using this recipe from Add A Pinch.
  • Dehydrated Marshmallows: I used the dehydrated marshmallows, if you can’t them at the store you can also use normal mini marshmallows.
  • Hot Cocoa Mix: You can use the Swiss Miss, Hershey’s cocoa hot chocolate mix, or any cocoa mix of your choosing to add chocolate flavor for the Hershey Fudge Recipe.

See the recipe card below for a complete list of the ingredients with measurements.

Variations and Substitutions to Make Fudge Candy Recipe

  • Chocolate: If you’d like you could also do all milk chocolate chips or all dark chocolate chips for extra rich and decadent fudge.
  • Sweetened Condensed Milk: If you happen to have sweetened condensed coconut milk, no need to purchase condensed milk, the condensed coconut milk will work just as well.
  • Add Nuts: For a marshmallow-nut cocoa fudge, just add nuts such as walnuts, pecans, or almonds. There is nothing more tempting then a nutty rich cocoa fudge.

Special Equipment Needed for Best Fudge

  • Candy Thermometer: This will let you know when your fudge reaches the perfect soft ball stage.

How to Make Cocoa Fudge Recipe

These are the basic steps for making Hershey’s Old Fashioned Fudge . Refer to the full, printable recipe card below for detailed instructions.

Melting the chocolate and milk for the Hershey Fudge Recipe.

STEP 1: Prep the Pan

First, start by preparing a square 8×8 inch square pan with aluminum foil or parchment paper and grease with butter or margarine.

STEP 2: Make Fudge Mixture

Then in the bowl of a double boiler on the stove top, place sweetened condensed milk and butter, mix with a wooden spoon or non stick spatula, scrape down side of the pan. Heat over medium-high heat, stirring frequently until heated through and well mixed. Then add the dark chocolate and milk chocolate chips, continue stirring until the chocolate chips are completed melted, stir to bottom of the pan. Then remove from heat.

STEP 3: Cook Fudge and Add to Pan

Next, mix in a teaspoon vanilla extract and hot chocolate mix and stir until combined. Pour the melted fudge mixture evenly into the prepared pan and top with marshmallows.

Pouring the hot chocolate cocoa fudge.

STEP 4: Set and Cut the Hershey Cocoa Fudge Recipe 

Finally, refrigerate for at least 4 hours before cutting. Cut into 16 even squares. Serve or store in the fridge.

Recipe FAQs for Rich Cocoa Fudge Recipe

Fudge freezes well. Therefore, you cam freeze for up to three months in an airtight container or freezer safe bag.

Of course, you can make a fudge icing that taste like hershey bars or add a little peppermint to make a peppermint fudge.

It is easy to double this chocolate fudge recipe. It is great for hoilday parties or for gift giving.

S top shot of the Hershey Fudge Recipe.

Expert Tips for Making This Cocoa Recipe

This Hershey’s Cocoa Fudge is a true holiday classic. However, sometimes we all need tips and hints to make it even better.

  • Warm Knife: Using a warm knife will help you easily slice into the fudge when cutting. Simply fill a glass up with hot water and allow your knife to sit in the hot water for 30 seconds to a minutes, remove wipe off the water and slice the fudge. Allow fudge to sit out at room temperature.
  • Even Fudge Slices: To get the perfect even squares, start by cutting in half vertically, then those halves in half, repeat on horizontally and you will have 16 perfect 2×2 inch fudge squares.
  • Double Boiler Method for Hershey Fudge Recipe : If you have never used the double boiler method to melt chocolate or make fudge, here’s a quick video tutorial that will set you up for success! You will need a glass bowl and a heavy 4-quart saucepan with about an inch of water at the bottom of saucepan.
  • Grease Edges Well: Ensure you grease the edges of pan down well so the chocolate fudge will slide right out of the pan.
  • Salt: A little pinch of salt will enhance the rich cocoa fudge.

What to Serve with Hershey Fudge / More Fudge Recipes

A stack of the Heshey's cocoa fudge.
5 from 2 votes

Hersheys Fudge Recipe

Yield: 16 servings
Prep: 5 minutes
Cook: 15 minutes
Cool Time: 4 hours
Total: 4 hours 20 minutes
This Hershey Fudge recipe tastes just like a cup of hot chocolate with marshmallows on a cold winter day. This is the perfect Christmas treat.
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⭐️ ⭐️ ⭐️ ⭐️ ⭐️Did you try this recipe? Please leave a star rating and review below!

Ingredients

  • 14 ounces Sweetened Condensed Milk, 1 can
  • 1 Cup Dark Chocolate Chips
  • 1 ½ Cup Milk Chocolate Chips
  • 4 ounces Pouches Hot Chocolate Mix, 1.38 oz (3 pouches)
  • 3 tablespoons Butter
  • 2 teaspoons Vanilla
  • Dehydrated Marshmallows

Instructions

  • Start by preparing a square 8×8 inch pan with aluminum foil or parchment paper and grease with butter or cooking spray.
  • In the bowl of a double boiler, place sweetened condensed milk and butter. Heat over medium heat, stirring frequently until heated through and well mixed.
  • Then add the dark chocolate and milk chocolate chips, continue stirring until the chocolate chips are completed melted. Then remove from heat.
  • Mix in the vanilla and hot chocolate mix and stir until combined.
  • Pour the melted fudge mixture evenly into the prepared pan and top with marshmallows.
  • Refrigerate for at least 4 hours before cutting. Cut into 16 even squares.

Expert Tips

  • Warm Knife: Using a warm knife will help you easily slice into the fudge when cutting. Simply fill a glass up with hot water and allow your knife to sit in the hot water for 30 seconds to a minutes, remove wipe off the water and slice the fudge.
  • Even Fudge Slices: To get the perfect even squares, start by cutting in half vertically, then those halves in half, repeat on horizontally and you will have 16 perfect 2×2 inch fudge squares.
  • Double Boiler Method: If you have never used the doubler boiler method to melt chocolate or make fudge, here’s a quick video tutorial that will set you up for success! You will need a glass bowl and a heavy 4-quart saucepan with about an inch of water at the bottom of saucepan.
  • Grease Edges Well: Ensure you grease the edges of pan down well so the chocolate fudge will slide right out of the pan.
  • High Altitude Directions: If you live at a higher altitude, for the best fudge results, you should lower the temperature when cooking. To be more precise, reduce the temperature 2 degrees for every 1,000 feet above sea level.

Estimated Nutritional Information

Calories: 300kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 121mg | Potassium: 228mg | Fiber: 1g | Sugar: 34g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 0.3mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Dessert
Cuisine: American

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