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Hershey's chocolate fudge cut up and stacked
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4.47 from 173 votes

Hershey's Chocolate Fudge

Hershey's Chocolate Fudge is a wonderful treat that only requires a few ingredients and tastes pretty amazing. The easy fudge recipe has been around for generations and used to be on the side of the Hershey's coca container. It's the fudge recipe that you probably grew up with and love. 
Prep Time5 minutes
Cook Time15 minutes
Additional Time3 hours
Total Time3 hours 20 minutes
Course: Desserts
Cuisine: American
Servings: 36 pieces
Calories: 89kcal
Author: Julie Pollitt

Ingredients

  • 2/3 cup Hershey's cocoa
  • 3 cups granulated sugar
  • 1/8 tsp. salt
  • 1-1/2 cups milk
  • 1/2 stick butter 1/4 cup
  • 1 tsp. vanilla extract

Instructions

  • Add the sugar, cocoa powder, and salt to a large saucepan and mix the ingredients until they are combined. 
  • Add the milk to the saucepan and stir. Turn the heat on medium-high and continue stirring until the mixture begins to boil. 
  • Once the mixture begins to boil, stop stirring and add your candy thermometer to the side of the saucepan. 
  • Cook until the mixture reaches 234 degrees or forms a soft ball in cold water. 
  • Remove from heat and add the butter and vanilla. DON'T STIR!
  • Cool to about 130 degrees and stir until some of the sheen from the fudge dulls. This may take a few minutes.
  • Pour into a buttered dish.
  • Run a knife gently through the fudge to get rid of some of the air bubbles and allow to set up for several hours. 
  • Refrigerate and enjoy!

Video

Notes

Tips For the Best Results
  • Use a wooden spoon because it will stay cool as you stir.
  • Use a square pan, approximately 9-inch by 9-inch, to pour the fudge into so it won't be too thin.
  • Make sure the bulb of your thermometer is not touching the bottom of the saucepan, or you will get an incorrect reading.
  • You can use parchment paper or aluminum foil to line the side and bottom of the pan to lift the fudge out easily after it sets up. Just make sure you butter the foil or parchment paper. Press the foil or the parchment paper to the edge of the pan on the inside.
  • Fill your sink part of the way with cold water and place the pan into the water (being careful not to get any water in the pan) to bring the cooling time down. This is optional.
  • You can use 2% or whole milk. I have had better success with 2% milk.

Nutrition

Serving: 1 | Calories: 89kcal | Carbohydrates: 18g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 25mg | Sugar: 17g