Hershey’s Chocolate Fudge

Hershey’s Chocolate Fudge is a wonderful treat that only requires a few ingredients and tastes pretty amazing.

Hershey’s Old Fashioned Fudge Recipe

Hershey's chocolate fudge cut up into pieces and sitting on a plate

The easy fudge recipe has been around for generations and used to be on the side of the Hershey’s cocoa container. It’s your grandma’s old fashioned fudge recipe that you know and love.

There’s nothing better than bringing back those old memories with some fun recipes that we all know and love, like this Hershey recipe.

Hershey’s chocolate fudge is one of the best fudge recipes and I am sure it brings back a lot of great memories. (I love pretty much anything you can make with Hershey’s cocoa powder).

Fudge is one of my all-time favorite desserts and I make a ton of it around the holidays. It’s a great treat to make and give away as gifts, and it won’t break the bank. 

The recipe uses cocoa powder as one of the ingredients. It’s made without sweetened condensed milk and without marshmallow creme and it turns out soft, creamy, and chocolatey. 

The rich cocoa fudge is a delicious dessert any time of year.

I made this several times and goofed up on a couple of things, so I will share that with you in this post so you don’t make the same mistakes. Keep on reading and you’ll see what I did wrong. 

What Do I Need To Make The Old Fashioned Fudge?

(Full recipe measurements and directions listed at the bottom of the blog).

  • Hershey’s cocoa
  • Sugar
  • Salt
  • Butter
  • Milk
  • Vanilla extract
  • Saucepan
  • Whisk
  • Spatula
  • Thermometer
  • Stovetop
  • 9″ x 9″ casserole dish

Full recipe and printable instructions listed below

The Best Fudge Recipe

Hershey's old fashioned fudge cut up and stacked on a plate

How Do I Make The Hershey’s Chocolate Fudge?

  1. Add the sugar, cocoa powder, and salt to a large saucepan and mix the ingredients until they are combined. 
  2. Add the milk to the saucepan and stir. Turn the heat on medium-high and continue stirring until the mixture begins to boil. 
  3. Once the mixture begins to boil, stop stirring and add your thermometer to the side of the saucepan. 
  4. Cook until the mixture reaches 234 degrees or forms a soft ball in cold water. 
  5. Remove from heat and add the butter and vanilla. DON’T STIR!
  6. Cool to about 130 degrees and stir until some of the sheen from the fudge dulls. (It DOES NOT have to get down to room temperature).
  7. Pour into a prepared pan (butter ahead of cooking the fudge so it’s ready).
  8. Run a knife gently through the fudge to get rid of some of the air bubbles and allow to set up for several hours. 
  9. Refrigerate and enjoy it! This might become your favorite chocolate fudge.

If you love to cook fudge, try this Velveeta Fudge recipe or this chocolate fudge that everyone loves. 

Hershey's fudge cut up and stacked on the counter

Tips For Making Hershey’s Chocolate Fudge

Use a large saucepan. The first time I made the fudge I started out with a three-quart saucepan, and it wasn’t even close to being big enough.

The mixture will boil and overflow, and you’ve got a big mess on your hands. I made the mistake of using the small one, and it kept wanting to boil over, I had to remove it from the stovetop and never finished it. 

Use a thermometer. Unless you are comfortable with dropping the fudge into cold water, use a thermometer. I tend to get it wrong when I drop it into cold water to test it. That’s one thing my grandmother never showed me how to do (probably because I was so busy begging for pie). 

Make sure your thermometer works. Thermometers do go bad after a while, so they can give you a false reading. On one trial, I made the mistake of cooking the fudge too long and thought I was going to have to throw out my pan because the fudge ended up rock hard at the bottom – oops! 

Make sure the thermometer isn’t touching the bottom of the pan, or you’ll get an inaccurate reading. See the picture below. 

If you mess up, start again. I’ve messed up plenty of recipes, but if you really want it, make it again. We learn from our mistakes and they make us (and our food) better the next time. 

A thermometer on the side of a saucepan.

Keep the thermometer a little bit off of the bottom of the pan. If it touches, you will get an inaccurate reading and it will not reach the desired temperature.

I have to say that I wasn’t crazy about the thermometer in the picture because I only used it once and got condensation inside so that one is useless now. 

I usually use this thermometer and it works great. They can go bad after a while, but they do last a few years. 

Sugar, cocoa, and salt in a saucepan.

First, add the sugar, Hershey’s cocoa, and salt to a large saucepan. 

I would go with a five or six-quart saucepan, which seems like overkill, but when it starts to boil, it will rise up quite a bit. 

Fudge ingredients in saucepan

Secondly, stir the dry ingredients together because it will help mix the cocoa. 

Have you ever made something with cocoa and it seems like it just doesn’t want to cooperate and mix well with other ingredients?

When you mix sugar and cocoa while it’s dry, that will solve that issue. 

Pouring milk into a saucepan.

Thirdly, pour the milk into the dry ingredients and stir until well combined. Keep stirring until the mixture starts to boil.

Boiling chocolate fudge in a saucepan

Once the mixture starts to boil, stop stirring. Not stirring was hard for me, because I worried the ingredients would stick to the pan, but it will all be ok. 

Do You Stir Fudge While Boiling?

Fine Cooking.com states, Don’t stir the fudge. Shaking or stirring the fudge mixture while it’s boiling or cooling causes premature crystal growth. If the crystals form too early, they continue to grow and become too large.”

Pouring vanilla extract into the fudge.

When the temperature reaches 234 degrees, remove it from the heat and add the vanilla extract and butter. DO NOT STIR! Allow the temperature to cool to about 130 degrees

I filled the sink with a few inches of cold water and placed the pan into the water, being careful not to get water in the fudge, to bring it down to 130 degrees faster. 

TIP: Be careful pouring the vanilla extract into the pan. It wanted to splatter back up on me a little bit. 

Butter melting in a pan of hot fudge.

The butter will melt and look glossy. Just let it sit. 

Stirring melted Hershey's chocolate fudge

After the chocolate fudge recipe cools to the 130-degree temperature, stir for a while until the brown loses most of its sheen. 

Hershey's chocolate fudge in a casserole dish

Pour into a 9″ x 9″ container and gently run a knife through to get rid of some of the bubbles.

Allow the Hershey’s chocolate fudge to set up for a few hours. I placed mine in the refrigerator and thought it tasted great cold. 

Store the fudge in an airtight container.

Tips For The Best Results For The Hershey’s Old Fashioned Cocoa Fudge

  • 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.

How Do You Set Up Fudge?

By adding sugar, cocoa, and milk, and then cooking the ingredients to 234 degrees. The fudge will set up as it cools. While cooling, it will thicken to the point of being able to cut it. 

Why Did My Fudge Not Set?

You most likely didn’t bring the temperature up to 234 degrees. A lot of people are able to test the fudge by dropping it into cold water to test doneness, but I have never had a lot of luck doing that.

I always use a thermometer to be sure and get it to the right temperature before removing it from the heat. 

More Delicious Desserts

Variations for Hershey’s Cocoa Fudge Recipe

  1. Nutty Fudge: Stir in a cup of chopped nuts (such as walnuts, pecans, or almonds) just before transferring the fudge to the pan. This is a rich cocoa fudge, for sure.
  2. Peppermint Fudge: Add a few drops of peppermint extract and sprinkle crushed candy canes on top for a festive look and taste.
  3. Coffee-flavor: add a tablespoon of instant liquid coffee, after cooking, and before pouring into the pan for a kick in flavor.
  4. Rocky Road Fudge: Once you’ve removed the fudge from heat and before it sets, fold in 1 cup of mini marshmallows and 1/2 cup chopped nuts for a fun rocky road fudge.
  5. Peanut Butter Swirl Fudge: After pouring the fudge into the pan, drop spoonfuls of warmed peanut butter over the top and use a knife to create swirls in the fudge.
  6. Salted Chocolate Fudge: After you pour the fudge into the pan sprinkle the top with a pinch of flaky sea salt before it sets.
  7. Add some milk chocolate chips on top for some added chocolate flavor (you can never have too much, right)?
  8. Dark chocolate fudge: Try it with Hershey’s Special Dark Cocoa for a deeper flavor.

Hershey’s Chocolate Fudge

Chocolate fudge on a countertop and on a plate

Check out the Hershey’s chocolate fudge recipe card below. This is perfect for the holiday season. Make sure you have this for your next holiday celebration. It’s a great dessert, and I know you will love it.

The classic Hershey’s fudge recipe is a family favorite for me, and I know many of you.

Grab the recipe for divinity candy here and make it for the holidays. 

Hershey's chocolate fudge cut on and stacked on a plate

How To Make Hershey’s Chocolate Fudge

Hershey's chocolate fudge cut up and stacked

Hershey’s Chocolate Fudge

4.46 from 172 votes
Julie Pollitt
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 Time 5 minutes
Cook Time 15 minutes
Additional Time 3 hours
Total Time 3 hours 20 minutes
Course Desserts
Cuisine American
Servings 36 pieces
Calories 89 kcal

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: 1Calories: 89kcalCarbohydrates: 18gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 4mgSodium: 25mgSugar: 17g
Tried this recipe?Let us know how it was!

Find more delicious recipes at Julia’s Simply Southern, and South Your Mouth.

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4.46 from 172 votes (169 ratings without comment)

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147 Comments

  1. I think, by some of the instructions, this is the fudge my mother made. I know it had to sit until it lost it’s sheen, for example. Then I think she had to beat the stuffing out of it. Anyway, thank you for posting this. Tweeted and Pinned.

    1. Julie Pollitt says:

      Hi Darcy! I think I got some new muscles after beating this one, lol!

      Thanks so much for sharing!

  2. I have made this fudge for more than 50 years without any issues. It is a family favorite that is a Christmas treat everyone loves. I make it in double batches since we have a very large extended family.

    1. Julie Pollitt says:

      Hi Sue,

      Wow, I love to hear that! I bet your family looks forward to it every year. Any extra tips you have for us?

    2. @Julie Pollitt, I’d love to make a double batch to share. Do I make any changes to recipe?

      1. Julie Pollitt says:

        Hi Ruby,

        I haven’t ever made a double batch, but I would think that you would just double the recipe.

    3. Sharon Fowler says:

      @Ruby, she’ll need a bigger pan, if she doubles it! Lol

  3. We tried this recipe was easy & great. But we did add walnuts,marshmallows & peanut butter. Like my mom did at a child.

    1. Julie Pollitt says:

      Sounds fantastic! Thanks for sharing.

  4. I’m not sure what I keep doing wrong. Every time I make it, it comes out to soft to cut

    1. Julie Pollitt says:

      Maybe check these things:
      -Did you get it to the right temp?
      -Did you let your thermometer touch the bottom of the pan? (If so, you will get an incorrect reading).
      -Did you stir after removing from the heat? (That can cause it to not set up right).
      -Did you let it cool to 130-degrees?

      If you did those things, it might just be the weather, too. Fudge can be fickle and sometimes when the weather is not just right, it can cause it to not set up.

      Also, did you put it in the fridge after you poured it into the final dish? That can help it set up as well.

      I hope that helps!

    2. Sharon Fowler says:

      @Shannon, need to cook it a bit longer!

    3. @Sharon Fowler, It was always tricky getting it to set up. Sometimes it was spoon fudge, but still tasted good.

    4. Kathy Conley says:

      @Shannon, You need to boil it longer and stir it longer.

    5. Deborah Lariscy says:

      @Susan, don’t stir it too soon.

  5. My grandpa made this a few times a year. Never fallowed a recipe and came out perfect every time. He used a 16″ Cast Iron skillet, their were 9 kid’s.
    Now I finally have the recipe I will be making it, maybe for Christmas.

    1. Julie Pollitt says:

      Love to hear that. Thanks for sharing!

  6. Using the soft ball method is tough but it is how my mom taught me to make this incredible fudge. I have learned if you don’t cook it long enough, put it back in the pot (I always use a large skillet) and cook a little longer. If it gets too hard, put it back and add milk. I would never throw out my fudge.

    1. Julie Pollitt says:

      Great tips! Thank you so much for sharing!

    2. Sharon Fowler says:

      @Nonnie, even eating it by spoon still works and tastes great! Had to do that in the beginning! Lol

    3. @Nonnie, I’m glad
      I read this- I corrected and Abe’s my fudge 🙏🏼❤️

    4. Deborah Lariscy says:

      @Sharon Fowler, Can use it as an Iceream topping, too.

  7. Carol R. Hayes says:

    Oh, I’ve managed to mess it up a few times. lol.

  8. My favorite fudge and it’s hubs favorite too.

    1. Julie Pollitt says:

      Awesome! Love to hear that.

  9. shirley a baeten says:

    I have found that when you make candy while its raining it doesn’t set up very good cause to much humidty in the air

    1. Julie Pollitt says:

      I’ve heard that. It’s funny how those things can affect candy!

  10. I have been making this fudge for more than 55 years. Family favorite. I have never had a thermometer but I might get one to be sure. The last time I over cooked it and it was a little sugary. Loosing some of my knack. Still good though.

    1. Julie Pollitt says:

      I’m so impressed you’ve never used a thermometer. You need to give us some tips! Thanks for sharing.

    2. Stephanie says:

      @Julie Pollitt, my grandma made this EVERY year-thought it was her OWN recipe THEN before she passed I asked her for it so I could write it down-“Honey, just look on the Cocoa can!” We had a GOOD 😂 LAUGH! The only thing (I thought) I remember she would do it to a ‘Hardball-Stage’. Maybe she did that for ME as her helper cuz it’s the equivalent of ‘licking the beaters’! Nevertheless I’m going to try it this year for DAD and see how it turns out. Thank You for the memories, it was a GREAT time in my childhood to ‘help’ grama at Christmas time w/ALL of the goodies she made (Fudge/Divinity/Rocky Road/Peanut Brittle, etc.) Have great Holidays ALL!

      1. Julie Pollitt says:

        This is so wonderful to hear. I am so glad it brought up such sweet memories. This really makes my heart happy! And, too funny that she told you to look on the can! Love it!

    3. Kitsy Keel Smith says:

      Please do not cook to the hard ball stage. Did this once as a teenager and it got so hard that it came out of the pan in a hard circle. Took it to school the next day and the kids had fun rolling it down the isle on the bus.
      I am 82 years old and have been eating this fudge for 72 years. It is the only fudge that I really love, everything else is just too creamy for me. Love the sugary texture of this fudge.

      1. Julie Pollitt says:

        Hi Kitsy,

        That’s too funny the kids rolled it down the aisle on the bus. That made me giggle! It’s definitely delicious fudge. Thanks for sharing!

    4. Sue Jackson says:

      @Stephanie, My mom made this recipe for years and it was the hardball stage she used too. Just pour some cold water in a measuring cup and put a spoonful of hot fudge in and form it into a ball. If it’s too soft keep cooking until hard.I am 70 this year and love the memories when mom was making fudge, cookies and pies. Thanks for the recipe. It needs to be put on the can again.

    5. @Julie Pollitt, I never used a thermometer either because I don’t have one and don’t need one really. After boil, You cook exactly 10 minutes on MEDIUM setting on electric stove setting. I do however perform the soft ball test like my mom and her mom. As long as I cook for 10 min it will be perfect every time.

  11. Nancy Michael says:

    My husband always use evaporated can milk instead of milk. How ever he passed away in 2019. No one can duplicate it. He never wrote it down. Always Said the recipe he used was on can. Do you know of it with evaporated milk

    1. Sheran Johnsrud says:

      @Nancy Michael, my mother always used this recipe with evaporated milk (not sweetened condensed), and she used the cold water test method. She especially liked to add walnuts, off the tree in the neighbors yard.

  12. Randy White says:

    I remember when this recipe was on the Hersey Cocoa container. I don’t ever remember using 11/2 cups of milk I thought it was only 1 cup. Other than that everything else seems the same. I can say that the extra 1/2 cup of milk doesn’t make a difference. I base this on more than 60 years of experience.

    1. Julie Pollitt says:

      That’s a lot of great experience! I’ll try next time with one cup. Thanks!

  13. 5 stars
    This brings back memories. My mother used to make this and even when it didn’t “set up” we ate it with spoons ! She never had a candy thermometer, but i do ! Thanks for bringing back my fav!

  14. I think this is the recipe my grandmother used to use, but bless her heart it always turned out slightly gritty, which I presume is the sugar. How do I prevent this?

    1. Julie Pollitt says:

      Hi Dixie,

      Usually fudge is gritty when you don’t cook it long enough. I’ve had that happen and that’s usually the culprit.

  15. I have been making this candy for many years but I add 1/2 cup of creamy peanut butter to it when I add the butter but do not stir until it has cooled some by sitting the pan in small amount of water in sink. Then I beat it until it loses shiny gloss and pour into buttered dish. Peanut butter really makes it so much better..

    1. Julie Pollitt says:

      I’ll have to try that, it sounds great. Thanks!

  16. Elaine Stickel says:

    can you use 2 per cent milk

    1. Julie Pollitt says:

      Hi Elaine,
      Yes, you can use 2 percent milk. I hope you love it!

  17. Lee Blair says:

    Hey Julie! First of all, THANK YOU! You given the instructions so well and make it such a easier task! Because as you said “Fudge can be Fickle!” This is the recipe my Nanny always used and it made for a family favorite that to this day is still cherished! Nanny is no longer with us and I, her only granddaughter, have been the one to carry on her special dishes. Fudge being the most favorite! I have the flavor down to a tee, but the consistency is where I struggle, I want it to be hard, almost breakable, as off as that may sound. Where you put a piece in your mouth and it melts away! Can you give me any advice as of how I may accomplish getting it to be harder?? Thank you for all the time to put into this! You make it a delightful!!

    GOD BLESS YOU! ❤️

    1. Julie Pollitt says:

      Hi Lee!

      I love that you are continuing your grandmother’s traditions and legacy! And, thank you for your sweet comments!

      I would say you would need to cook it longer to get it harder. You will want your thermometer to get to 135 to 145 for a more taffy type bite. Or, for a harder bite, get your temp from 145 to 154-degrees.

      I hope that helps! Let me know how it goes and I will try it like that sometime! God bless you, too!

    2. Stephanie says:

      @Julie Pollitt, maybe that is what my grama was doing when she cooked it to a hardball-never used a thermometer-but it was as the comment above said, melt in your mouth….I guess I could try that as well! I learned how to make candy/cookies/pies before I could COOK!!😁

      1. Julie Pollitt says:

        That’s so great you learned all that so early!

  18. Nancy Godby says:

    I am old school on this one, never have-EVER-used a thermometer. Making this since I was a teen and you just know the “look” of the sheen in the pot when it is good to go. But, that said, you can NEVER make bad fudge. If it is too loose-GIMME A SPOON!

    I also add a big glob of JIF peanut butter at the end angling with an extra dash of vanilla, (note-it must be Jif creamy and no other brand). I always use Carnation cream, no milk. You have to watch it closer as it gets ready quicker with all cream. Never use margarine, BUTTER is best.

    My favorite is to add BLACK WALNUTS, no one in my family likes this so I haven’t added them in years.

    1. Julie Pollitt says:

      I totally agree – you can never make bad fudge! I am so impressed that you never use a thermometer!

      And, such great tips on the additions. Thanks so much for sharing!

    2. @Nancy Godby, when you say Carnation, are you talking about Carnation evaporated milk?

    3. Kimberly Goodrich says:

      @Nancy Godby, Do you use the same amount of Carnation cream as you do the milk? My mom always made the best fudge but never used measurements, she just did it by looking at it, and I think this is the recipe just she just did it with evaporated cream and peanut butter. Years later she started making a marshmallow fluff recipe and I hated it.

  19. Catherine Collins says:

    I have not tried this recipe yet…3 cups of sugar seems like the fudge would be too sweet.

    1. Julie Pollitt says:

      Hi Catherine,

      It is pretty sweet. I’ve never tried it with less sugar, but you could give it a try. You could sprinkle some pecans on top, and that might help counter some of the sweet. Hope that helps a little!

    2. Deborah Lariscy says:

      @Catherine Collins, It is a decadent treat for sure. For me, the Cocoa cuts the sweetness and it’s great. I usually could stop at a couple pieces since it is so rich. NOW I’m a type 2 Diabetic, don’t make it often. But just a little is great. LOL

  20. My Mom has made this fudge for as long as I can remember & it is THE best fudge ever… She also adds peanut butter to her sometimes as well…. She has been gone now 11 years but I continue to make the same fudge as always plus my son also makes it.. It is wonderful….

    1. Julie Pollitt says:

      That sounds wonderful with peanut butter, Janice! Thanks for sharing your sweet memory about your mom.

    2. Ziser Linda says:

      Can alternate no calorie sugar be used.

    3. Deborah Lariscy says:

      @Ziser Linda, I’d like to know as well. The sugar substitute that would mimic the grainy of regular Sugar would be great IF it’s available and does the same results.

  21. Only fudge I ever made growing up. Always followed the recipe on the Hershey container and used a cast iron pot, like you would do a roast in. Tip someone told me was to rub butter on the sides of the pan as it helps to keep it from crystallizing. I remember continuously stirring it and getting a workout when you had to beat it at the end. Also always used the cold water method for testing to make sure it was done. That was the best part because you got to taste as you cooked. Don’t think we ever owned a thermometer.

    1. Julie Pollitt says:

      Thanks for the butter tip. Great to know, and yes, it can be an arm workout! I’m impressed you never owned a thermometer. I need to work on that skill. 🙂

    2. Talley Cathy says:

      @Julie Pollitt, I think my Mom made this but used powered sugar. I’m not sure tho. Do you think powdered sugar could be used?

      1. Julie Pollitt says:

        Hi Cathy, I haven’t made it with powdered sugar, but you could try. You would most likely need to use more powdered sugar, though. It’s usually double the amount of granulated sugar, but you might want to try one and a half more powdered sugar. But, to be honest, for this recipe, I am not for sure how much more you will need. Let me know how it goes.

  22. Gloria Woerheide says:

    In the early 50’s the receipe on the Hersey’s Coco container had vinegar in it. I was a child at the time and thought the vinegar was odd. Now that I look back, I wonder if the intent was to make a mild butter milk. I tried it without the vinegar and it wasn’t nearly as good. Many years ago I found an old Hershey’s cookbook at a yard sale. There was the recipe with vinegar. Unfortunately, I no longer have the book and cannot pass on the proportions to your readers.

    1. Julie Pollitt says:

      That’s so interesting. I’ve never heard that. I will be on the lookout. Thanks!

  23. Saw some have asked about canned milk… 1 cup of evaporated milk can be used in place of 1 1/2 cups of milk. Also, 1 tsp. of distilled white vinegar can be added with the milk to the pot.

    A few more tips from Hershey’s kitchen:

    “Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.

    For Best Results
    Do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.

    High Altitude Directions
    Increase milk to 1-2/3 cups. Use “soft ball cold water test” for doneness OR test and read thermometer in boiling water, subtract difference from 212°F. Then subtract that number from 234°F. This is the soft ball temperature for your altitude and
    thermometer.”

    1. Julie Pollitt says:

      Thanks for sharing, DJ!

  24. This is a great recipe and you have great tips (love how you say to wait until it’s 130 instead of 110!), but I just wanted to add that if anyone’s having trouble with their fudge getting too hard or crystalized it can help to add 1 tbs of corn syrup (before it boils).

    It also REALLY helps to check your elevation if you notice that you’re ALWAYS having issues with super hard or crystalized fudge! I always used to struggle with this (recooking it never helped much). It wasn’t until I finally downloaded an elevation app and realized that water boils at 110 degrees where I am (instead of 112), that I was able to get perfect fudge. There are calculators online that help you determine your water’s boiling point (you can also use your thermometer). I only cook it to 232 degrees now and no more crystals, no more rock hard fudge!

    1. Julie Pollitt says:

      Hi Ronnie!

      Thanks so much for the tips. I sure appreciate it! These are very helpful!

  25. My grandmother made this recipe while I was a child. Then she passed the torch to my mom when she got too old to make it. My mom is not able to make it anymore so the torch has been passed to me. As a matter of fact, I just made a batch today to gift to my family members for the holidays, just like mom always did. My one question is, how long do you think it will hold over? I’d like to take some to my kids, but that’s 10 days away.

    1. Julie Pollitt says:

      Hi Deb,

      What a sweet thing to pass down to each other. I love that! I would only wait a couple of days. Fudge always tastes best when it’s fresh. Hope that helps and enjoy your time with family!

  26. Rachel Johnson says:

    I made my dad’s fudge for Christmas for the first time since he passed away in 2011 , it’s a surprise for my sister but we both got sick and now will not be getting together for Christmas. How can I keep my fudge from going bad ?

    1. Julie Pollitt says:

      Hi Rachel, I’m so sorry to hear you both got sick. I will pray for a speedy recovery for both of you! You can freeze the fudge. Just make sure it’s in an airtight container and put it at the back of the freezer. Then, put it in the fridge overnight to thaw.

  27. Laurie myers says:

    Omg, I’m so excited to try this recipe. I have tried it many times and always end up with gritty, soft, spoon fudge but you have tips in here that I didn’t know ( like not stirring after it starts to boil )A neighbor of mine used to make it but she has passed. Nothing would make me happier than being successful at this. THANK YOU.

    1. Julie Pollitt says:

      Hi Laurie! I am so glad you’re going to try. I hope you love it! Come back and tell me how it went!

  28. Teresa Antosyn says:

    Hi Julie,

    My first batch did not set up but I worried about sticking to pan and kept stirring. We still ate it, chocolate is chocolate! lol
    I realized my mistake and want to try it again. Can I use a digital thermometer?

    1. Julie Pollitt says:

      Hi Teresa,

      Glad you’re trying it again! I have messed up on so many things. 🙂

      You can use a digital thermometer. Just make sure it doesn’t touch the sides or the bottom or you will get an incorrect reading.

    2. James Coy says:

      @Julie Pollitt,
      Should anything be different if you use pecans or other nuts?

      1. Julie Pollitt says:

        Hi James, You don’t have to do anything different. Just add them at the end, right before you pour it into your pan. Enjoy!

  29. Thanks for the post. In addition to wonderful fudge, this is the recipe our mom uses to frost brownies. A super treat!

    1. Julie Pollitt says:

      Oh wow, that’s a great way to frost brownies. Never thought about that. Yummy!

  30. Karen Rhoades says:

    Can you use sugar substitute so diabetes can enjoy this fudge? I am about to make it substituting sugar with sugar substitute but I wondered if it had been done before?

    1. Julie Pollitt says:

      Hi Karen, I haven’t tried a sugar substitute with this recipe. Let me know what you use and how it goes. That can help others!

  31. Barb Gonzalez says:

    I did everything according to your directions. While the fudge was boiling it started to smell like it was burning. The temp was about 225 F. I turned it off and finished as directed. It set to the consistency of soft caramel. It’s ok but has a faint burned taste. Maybe I didn’t have the heat high enough and it cooked too long? The bottom of the pan was covered with burned chocolate. Any suggestions?

    1. Julie Pollitt says:

      Hi Barb, what temp did you cook it on?

  32. I am 73 years old and have made this fudge since I was 8 years old. My mother and Grandmother taught me the cold-water method. Some tips: ONLY use cane sugar. You won’t have surgery fudge. Instead of milk, I use a can of evaporated milk plus I add 4 Tablespoons of light corn syrup. I used to beat by hand till it loses the shiny gloss but now I use my hand electric mixer. So much easier. Prepare a butter loaf tin or line with parchment paper to easily remove. Use mixer till it loses its gloss and pour into loaf tin. Freezes well. I make 8 batches for Christmas and send out for family.

    1. Julie Pollitt says:

      Hi Betty,

      How fun you’ve been making it that long. And, I bet your family loves it! Thank you so much for the tips. They are super helpful!

  33. as for the water ball test.

    I have not seen one video or description that says how I learned it to be the right way.

    So , put 3-6 shot glass of water in the fridge before you even start to do any thing else.. that is the first step.
    I say 3-6 so you can get a better idea when to check after boil and when to check temp.

    Take a tooth pick , dip it half way in the boiling fudge , if its thin and lite, chunky its not ready , if its thick at not dripping you went to far, if its thick and runny let it drip off the tooth pick into the shot of water .. if it balls up and falls its ready to take off the heat and move to the next step…

    this is a very natural way for me as it was for my Dad, so may not work so great for other since it has a certain … you know — thing to it … but less in the water ball test is better then more is the point

    I have had less then a dozen batches that was softer then I wanted but never any thing that you could not cut… some hard and crystal sugar batches ( but I like when that happens) My Dad taught me this method. He learned how to do this in Vietnam.

    1. Julie Pollitt says:

      Hi Eckhart! This is such great information! Thanks you so much for sharing. It will help me and others. 🙂

  34. Hey does it matter if it’s regular cocoa?

    1. Julie Pollitt says:

      Hi OONa! Regular cocoa would be fine!

  35. Thank you for posting your directions for making Hersey’s fudge. I had been having mixed results following Hershey’s directions and letting the fudge cool to 110-degrees. It comes out perfectly every time now that I only let it cool to 130-degrees

    1. Julie Pollitt says:

      That’s great to hear! So glad it works better. Thank you for sharing!

  36. My fudge didn’t pour into the pan I had to scoop it out and press it like a dough. I used a thermometer and got it to 234 then stirred it at 130. Any ideas

    1. Julie Pollitt says:

      I Kevin, Did you stir before it got to 234?

    2. @Julie Pollitt, no, it turned out very good. Maybe it got below 130 but if it did not much below maybe a couple of degrees. But once it cooled down it had set up very nice and tasted just like I remembered it as a kid. It just was very stiff when I went to pour it in the 9×9. Thank you so very much for answering my questions I hope you had a wonderful Easter

      1. Julie Pollitt says:

        So glad to hear it turned out good! Thanks, we had a great Easter. I hope you did, too!

  37. Hi. This is a very interesting recipe. Almost exactly like my grandmother’s with the exception of bar chocolate and KaroSyrup. It is my favorite fudge EVER but I now shy away from corn syrup and don’t make it anymore. I am excited to try this one hoping for the same results. We also have been able to adapt it to make peanut butter and a great penuche! BTW I do use the soft ball-drop in cold water method, but it took 3 batches to get the hang of it. Thanks. Wish me luck.

    1. Julie Pollitt says:

      I bet it tastes amazing with peanut butter. How much peanut butter do you add? I need to learn the soft ball drop method. I am always a little scared of it. Have a great day and thanks for stopping by! And, you’ll do great!

  38. Obesity calling from these little cubes….

    1. Julie Pollitt says:

      But so delicious!

  39. One thing that will cause this fudge to fail is if you make when it is humid outside. I have made this for many years and I learned early on that rainy or humid days makes the sugar crystalize faster and you get grainy fudge or fudge that won’t set up right

    1. Julie Pollitt says:

      Thank you for the tip! This is always helpful!

  40. Daisy May Moses says:

    If I may suggest some things, ingredients are correct, but proportions are wrong. I’ve made Hershey’s fudge for 60 years, and I was taught by my grandmother. I had Cocoa containers with the recipe on it. Your recipe would basically be a double batch. Helpful tips I can add are: very little stirring. Even before it boils. What you want to do is cut through it with a knife at different angles sort of like you would be cutting a pie. Also learn the soft ball stage. Not difficult. That’s the only way to do the authentic recipe. And after it has cooled just a little, beat it, don’t stir! That brings down the temperature fast, and thickens it. Once you reach a point where it is thickening, then you pour it into your container. This is the best fudge. Definitely worth putting the time into learning how to do it. The family will never be disappointed. Over the decades, I’ve had people beg for me to bring this fudge to their gatherings. It is so worth the work it takes!

    1. Julie Pollitt says:

      Thank you for sharing the tips!

  41. This is absolutely delicious! Although, I think I may have beat the fudge a bit too much at the end as it was too thick to pour into my pan. Could that be what happened? Is there any way to fix it? Still so tasty but seemed to set before I poured it out! Thanks!

    1. Julie Pollitt says:

      Hi Allison,

      I am so glad you love it! It could have been that, or you might have cooked it a tad bit too long. Sometimes fudge just wants to be difficult and decides to have drama all on its own, too.

  42. Hersheys use to have a recipe, on the can, that called for heavy cream, not milk. I can’t seem to find it.If anyone has this recipe I’d love to get it. I remember the ingredients,
    just not the amounts.
    Why cream, not milk? Milk has a tendency to scorch, cream does not. Cream also produces a smoother, creamer fudge. The addition of 1/4c of Karo, or white syrup also helps stop sugaring. Also, do not start to stir until the fudge is cool to the touch. As soon as it starts to loose its gloss, pour into a greased pan, of it will harden in bowl.

    1. Julie Pollitt says:

      Love these tips. Thanks!

  43. Oh yumm..this is the recipe for the fudge that my Mom made for years.Only difference is she added some chopped walnuts. And doubled the recipe. Thanks for sharing this.

    1. Julie Pollitt says:

      I love to hear this!

  44. I see that someone mentioned using a hand mixer. Does this work, and do you just beat it until it loses its shiny gloss?

    1. Julie Pollitt says:

      I haven’t used a hand mixer, but someone else did mention they did. You do beat until the shiny gloss is gone. Enjoy!

  45. Ronda Decanter says:

    Omg, I’m winging it !

    The water soft ball test 😭… It ain’t soft !
    So…. I took it off the heat anyways 😭
    Please tell me I did NOT RUIN IT 😭

    1. Julie Pollitt says:

      Hi Ronda, how did it turn out?

  46. Recipes great cook exactly like it says but at the end realize just now receiving a recipe I forgot the vanilla but it turned out great even without the vanilla recommend recipe highly I’ll try to read between now and next time but if it does this great I love it

    1. Julie Pollitt says:

      So glad you liked it! Vanilla extract is great, but ok when you forget it. 🙂

  47. I followed the direction and it is to soft what did I do wrong. It is not getting firm

    1. Julie Pollitt says:

      Hi Deb, sorry to hear that! Did you stir the fudge too much?

  48. My Mom made this recipe for us when we were kids. I’ve made it a couple of times. This time I would like to add Rice Krispies to it. At what stage should I add them in?

    1. Julie Pollitt says:

      Hi Toni,

      I haven’t tried that, but maybe right before you pour it into the dish to set up. Let me know how it goes, that sounds yummy!

  49. Can i switch cocoa to peanut butter to make it peanut butter fudge?

    1. Julie Pollitt says:

      Hi Machelle, I haven’t tried that so I am not sure if it will work.

  50. I made this fudge recipe for the first time successfully two weeks ago. My mom use to make it when I was little. For ten year’s I have tried and bin unsuccessful. Finally I got it two weeks ago. I am gonna do it again tonight. I hope it turns out again. Thank you for putting this recipe and instructions on here. I am very happy after ten years of failure then I come across this recipe and I was finally successful years of failure and two weeks ago I read this recipe which was my mother’s recipe and I was finally successful. Thank you so much!😁😁😁

    1. Julie Pollitt says:

      Hi Reesa! I am so glad to hear that this post helped you. This is why I blog and share! Thanks for coming here and making my day!

  51. Should I use salted or unsalted butter?

    1. Julie Pollitt says:

      Hi Amanda,

      I would use unsalted butter for this recipe. Enjoy!

  52. 5 stars
    Chocolatey and delightful!! I refrigerated it before I cut it and that was a mistake! But otherwise, came out great even though it’s my first time making fudge! Easy to follow! And yes, it’s a lot of stirring to get the sheen reduced from the cooked product 🙂

  53. Cassandra says:

    Oh my goodness!!! THANK YOU!!!! I have spent YEARS looking for this recipe. I don’t like the chewy fudge and all I remembered from my mom making it was what she put in it and what she didn’t. Although I remember her using condensed milk, I followed this one to the letter and it came out perfect! EXACTLY as I remember from when I was little. That first piece, it literally brought tears to my eyes. Thank you. I will be making this with my daughter a lot from now on.

    1. Julie Pollitt says:

      Hi Cassandra! This is why I blog. I am so glad that you found the recipe that your mom made and it brought back so many good memories! Thank you for sharing!!

  54. Cassandra says:

    5 stars
    This is the fudge your grandparents grew up eating. This is NOT the chewy version. The directions are so detailed and easy that even my 6yo daughter could follow them. Thank you so much for all the memories this brought back.

  55. Yvonne Thomas says:

    This has been my favorite treat ever since I was in about 3rd or 4th grade and got to sample it at my friend’s house. My mom always made the 5 minute ‘drop fudge’ using chocolate chips, evaporated milk, and mini marshmallows and while I liked that, I still longed for the cocoa fudge. As an adult, I have probably attempted it at least 60 + times and had it succeed perfectly maybe 10-15% of the time. I have tried numberous thermometer, sometimes using two at once and never ever getting them to read the same temp. This past week, I have made it 3 times and twice, it got too hot so very hard to eat and once it was perfectly creamy and smooth and delicious, but it never hardened enough. I even, for the first time, killed my mom’s recipe.

    All things being equal, what would have caused this last batch to go bad? It got too hot, right? I was fluctuating between a digital and manual thermometer…I actually thought about stirring it as soon as I pulled it off the stove. I love your tip about the ice water. I was always afraid to mess with the degrees and time table.

    Thank you for your blog.

    1. Julie Pollitt says:

      Sorry to hear they didn’t turn out right. Was it raining when you made the creamy fudge? It can be so fickle.

      Did you make sure your thermometer wasn’t touching the bottom of the pan? That can give an inaccurate reading. That might have been why it didn’t set up.

  56. Can I use nuts in the recipe?

    1. Julie Pollitt says:

      Hi Donna,

      You can. I would add them when the temp cools to 130 degrees and you’re ready to stir. Hope you love it!

  57. Can condensed or regular coconut milk be substituted for regular cows milk???

    1. Julie Pollitt says:

      Hi Melissa, I definitely don’t think condensed milk will work in this recipe. I haven’t tried coconut milk so I am not sure about that.

  58. Deborah Lariscy says:

    Hi Julie, Love the Hershey’s Cocoa Fudge. I’m 72 and my Big Mama made this, and so did my Mother, so it’s been with us a while. #2 & #3 instructions were hardest for me. And when it did boil (rolling boil) we turned the temp down.(only difference). I was taught the soft ball method and the “ball” definitely changes so you do notice when it’s firm. But a candy thermometer is in my future. I have messed up and gotten water into the pot, but gently poured it out, since water and fudge didn’t “mix” very fast. whew ! We added pecans when we had them, but great with or without. The waiting for it to harden was the nail biter and most of the time it set up fine. A few times it stayed gooey or it crystalized to a sugar consistency. But my sister and I would eat it with a spoon anyway. LOL. Or it was a great Ice Cream topping. This Hershey’s is the Best fudge EVER. Using chocolate chips or melting chocolate was considered sacrilege, and Not as good in our opinion. It’s the COCOA & the steps that made it grand and gave it the deep, sharper taste. Having Cocoa Fudge (what we called it) was only time I remember my sister and I were ever selfish with food ! Thank You for helping us get this recipe BACK into our lives. Well done!

    1. Julie Pollitt says:

      Hi Deborah,

      Thank you so much for the kind words! I am so glad you love this. It sounds like your mom and grandma did a great job with this. I am terrible at the soft ball method. I have tried it different times and I usually mess it up. I love having a thermometer. I am like you – even if it doesn’t turn out we eat it!

      Have a great afternoon!

  59. I have never been able to make this fudge. My mother could make it, my HUSBAND could make it. When I tried, it was either hard enough to use as a weapon or it was fudge sauce for ice cream. There was no in-between.

    1. Julie Pollitt says:

      Too funny! Fudge is fickle sometimes, that’s for sure!