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Old Fashioned Chocolate Fudge

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Old Fashioned Chocolate Fudge, this is the best, creamiest chocolate fudge, made the old fashioned way.  The perfect Homemade Chocolate Candy.

I have been a big Candy lover for a long time, especially anything Chocolate such as these Easy Homemade Filled Chocolates or these Italian Chocolate Kisses / Baci.

Old Fashioned Chocolate Fudge, creamy and slightly crumbly this melt in your mouth homemade fudge is the best. Old Fashioned Chocolate Fudge

Old Fashioned Chocolate Fudge is everything a homemade fudge should be, so get your candy thermometer ready.

I have been searching and searching for the chocolate fudge that I had tasted when I was about 8 or 10 years old, if you can believe that!  This fudge melted in your mouth and was just a little bit crumbly.

2 photos of making chocolate fudge, the mixture before boiled and when boiling

I can remember going to the Christmas Bazaar at the Church on Saturday afternoon with a couple of my school friends. I bought my dime bag of chocolate fudge and I still remember thinking “this is the best Fudge I have ever eaten”.

And when we went back to get another bag, the lady was sold out.  A sad day for me!

Be sure to watch the Video!

 

Old Fashioned Chocolate Fudge

pieces of chocolate fudge, one leaning against another

More Chocolate Candy Recipes:

I think in my quest for “the One”  I tasted fudge from any and all chocolate stores.  And unfortunately they were all the creamy types just like my Double Chocolate Peanut Butter Fudge.

I wanted that crumbly melt in your mouth fudge!

4 pieces of chocolate fudge

Fast forward to a few weeks ago and I decided I would google until I discovered my Chocolate Fudge.  And discover I did, thanks to Hershey’s, apparently it is their Recipe that gives you that divine fudge.  

How to make the best Fudge:

  1.  Line your pan with parchment paper.
  2.  Use a wooden spoon and not a whisk or metal spoon.  Apparently it is easier on the fudge.
  3.  Once the fudge boils, stop stirring and continue to cook on low heat so you don’t burn the fudge.
  4.  Make sure your candy thermometer isn’t touching the bottom of the pot because you want the most accurate reading.
  5.  Stir only until the mixture starts to lose it’s gloss.
  6.  Be patient when making this fudge and enjoy every bite!

Adjusting the Fudge Recipe for High Altitude:

To adjust the temperature to your altitude, deduct two degrees from the temperature required for every one thousand feet of altitude above sea level. For example, in this Fudge recipe, if you live 5,000 feet above sea level, you would deduct 10 degrees from 234 degrees.

a piece of chocolate fudge up close

How to Store Homemade Chocolate Fudge:

Wrap the cut pieces in parchment paper and store in an airtight container or sealable plastic bag. Fudged stored at room temperature can last from 7 – 14 days.

Fudge can also be stored in the refrigerator wrapped and in an airtight container.  In the fridge fudge will last 2 – 3 weeks.

If you decide to freeze your fudge, make sure to wrap it up and place it in an airtight freezer safe container,  stored in the freezer it can last up to 3 months.

What to make with fudge:

If by chance you have some leftover fudge or for some reason your fudge doesn’t turn out, don’t despair and certainly don’t throw it out! Cut up some fudge add it to some hot milk and stir until smooth and there you have some amazing hot chocolate, maybe the best you have ever had?

Or melt some of the fudge, either in the microwave or over a pot of boiling water and drizzle it over some ice cream or as a ganache on a cake. Hot fudge sauce never tasted so good.

Can I add Nuts or Peanut Butter:

Yes you can add nuts or Peanut butter the best time to add these ingredients is when you add the butter and vanilla.

How to keep your fudge from being Gritty:

  • Make sure the sugar has dissolved.
  • It could be the fudge wasn’t beaten long enough or hard enough.

I hope you enjoy this Homemade Chocolate Fudge!

Old Fashioned Chocolate Fudge, creamy and slightly crumbly this melt in your mouth homemade fudge is the best.

Old Fashioned Chocolate Fudge, creamy and slightly crumbly this melt in your mouth homemade fudge is the best.
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4.85 from 32 votes

Old Fashioned Chocolate Fudge

Old Fashioned Chocolate Fudge, creamy and slightly crumbly this melt in your mouth homemade fudge is the best. 
Course Dessert, Snack
Cuisine American
Keyword chocolate fudge, fudge, homemade fudge, old fashioned fudge
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 20 pieces
Calories 154kcal
Author Rosemary Molloy / An Italian in my Kitchen

Ingredients

  • 3 cups granulated sugar
  • 2/3 cup cocoa (unsweetened good quality)
  • 1/8 teaspoon salt
  • 1 1/2 cups whole milk
  • 1/4 cup butter
  • 1 teaspoon vanilla
US Customary - Metric

Instructions

  • Line an 8 inch square pan with buttered parchment paper.
  • In a medium heavy saucepan stir together sugar, cocoa and salt, then add the milk and stir with a wooden spoon (not a whisk or metal spoon).
  • Cook over medium heat stirring continuously until mixture starts to boil (a strong boil), approximately 15 minutes.
  • Turn heat to low and continue to cook without stirring until temperature reaches 234 °F.  Approximately 30 minutes.
  • Remove pot from heat, add the butter and vanilla.  Do not stir.  Cool to room temperature (110°F), approximately 30 minutes.  Then beat with a wooden spoon just until mixture begins to lose some of it's gloss (approximately 6-8 minutes).
  • Then spread quickly in prepared cake pan and let cool completely, even overnight (at room temperature).   Cut into squares. Store in an airtight container at room temperature.
  • You can also freeze the fudge in a double bag, well wrapped.  Freeze either in pieces or the whole slab.  Can be frozen up to 3 months.  Keeps in an airtight container for approximately 2 weeks or in the fridge for 3-4 weeks.  Enjoy!

Video

Notes

For High Altitude - to adjust the temperature to your altitude, deduct two degrees from the temperature required for every one thousand feet of altitude above sea level. For example, in the recipe that follows, if you live 5,000 feet above sea level, you would deduct 10 degrees from 234 degrees. https://www.chicagotribune.com/news/ct-xpm-1988-01-28-8803260034-story.html 

Nutrition

Calories: 154kcal | Carbohydrates: 32g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 43mg | Potassium: 67mg | Sugar: 30g | Vitamin A: 2% | Calcium: 2.5% | Iron: 2.3%
Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

Updated from November 18, 2017.

Comments

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  1. Anna says

    Will this recipe still work if I don’t put cocoa? I just want a plain one. Should I change anything then? thanks!

    Reply

  2. Sarah says

    Ive never made fudge before and I’ve tried to make this twice now, but both times just have not been able to get the mixture to heat past 223°F. Today it was bubbling away for over an hour before I gave up!! What am I doing wrong?

    Made delicious fudge sauce instead though, so not totally disappointed 😊

    Reply

    • Rosemary says

      Hi Sarah, the only way that I think it didn’t reach further is because you have to let it go longer. Because if your candy thermometer is good it should. Hope that helps. Sometimes it takes longer for others.

      Reply

    • AnneMarie says


      Turn the eye up. If it isn’t 234 in 30 minutes, then it’s cooler than the “low” called for in the recipe. Try medium low. You can actually cook it on high to 234 (as high as 240 actually…) and it will work just fine, it’s just very difficult to pull it off at the right temperature when the temp is rising quickly.

      Reply

    • Megan says

      Same here. Would only get to 220 and it had been going for 45 minutes or more. I turned the heat up and it started to smell burnt but didn’t reach 234. I called it quits and went on with the rest of the recipe. When it came time to stir in the butter I was stirring and it suddenly turned to concrete. I’m wondering if high altitude is the culprit for this fudge fail.

      Reply

  3. Chris O. says


    This recipe’s very very close to the recipe in an old Farm Journal candy cookbook I picked up in an antique mall once, and I make it all the time. (Old Farm Journal cookbooks are excellent, pick them up if you ever run across them… The candy cookbook’s worth seeking out for the Oklahoma Brown Candy recipe, but I digress)

    Anyway, the cookbook goes into a bit of the theory of candy cookery and crystallization and warns against beating the fudge before it cools to lukewarm, or not beating long enough, or not cleaning stuff off the edges of the pan, and following that advice this recipe turns out perfectly every time. Only time it ended up grainy was when I forgot about it for a couple hours and it had cooled to room temperature.

    And the best tip I can contribute is KitchenAid stand mixers work well for beating.

    Reply

  4. Lee Stern says


    I think I understand what this recipe has meant to you. When I was a kid, we lived in Tuscany. We didn’t have a television set, so we spent a lot of evenings playing games, telling stories and looking at family photos. Sometimes we’d all make a dessert or candy together. Some were great tasting and fun (lemon meringue pies of surprising daintiness, or cream puffs that started with a commercial brand of pastry dough that came in sticks like butter). Some were not so good, but still fun: My sister’s Girl Scout handbook provided a recipe for lollipops that turned the kitchen into a sugary spider web. My favorite was a fudge like no other: not overly sweet, very chocolate-y and very firm but ready to melt in your mouth. It may not have been the best fudge, but it was the recipe I’ve been craving. Thank you for finding and publishing this recipe. As I read your blog, I recalled the Hershey’s can sitting on an enameled-steel table; handling Mom’s battered Mirro measuring cups; buttering the inside of a Club aluminum saucepan (perfect for candy); my parents dropping syrup dabs into water and conferring solemnly; watching the candy poured onto a buttered cookie sheet to cool and be broken apart like peanut brittle. I was there again. Even before a low-humidity day finally arrived like a gift, and I tried the recipe, I was THEN again. The recipe didn’t disappoint, either. Sure, I waited too late to pour and it is one big knuckle of fudge, but it’s really good. Any problems are solely the result of seeing the process from two feet higher and 50+ years later. The recipe, it’s a keeper. I wonder if I can tear the grandkids away from their media long enough to make a memory.

    Reply

    • Rosemary says

      Hi Lee, that was so well said, this is the only fudge my kids eat and love. They won’t touch the other stuff! I hope you can get your grandkids to give it a try. Happy New Year.

      Reply

  6. Catryna says

    I do not have a candy thermometer and we have an electric stove, not a gas one, and I am adding peanut butter to the butter and vanilla stage, like a 1/2c how should I. Alter the recipe to achieve best results?

    Reply

    • Rosemary says

      Hi Catryna, I would say to add the peanut butter with the butter and vanilla and just continue with the recipe. I actually advised a reader to use 1 cup of peanut butter and she said it worked perfectly. Hope that helps.

      Reply

  8. Becky Brown says

    Thank you so much for this recipe!
    Do you think it would work with 2% milk? That’s all I have and I really don’t want to run to the store 2 days before Xmas! 🙂

    Reply

  9. patricia baker says

    I tried to make this Vegan for my son it didn’t set.. I used the cooking almond milk and avocado butter.. I am sad that it didn’t work.. not sure if I should of tried with other substitutes Or not..

    Reply

    • Nancy Blondin says


      Try it again. More likely, you didn’t get it up to the right temperature. I’ve failed many batches of fudge the same way and I’m experienced at making fudge. It should work.. The sugar is key here though. It has to be cane sugar, not beet sugar. The butter only serves to stop the boiling process. Maybe try palm shortening or chilled coconut oil. I also wonder if there is something about the avocado that doesn’t make it harden enough. Also, you can re-boil that failed batch up to temperature and get a slightly imperfect version of the intended fudge so you don’t have to throw it away. Also, if you like harder fudge you can go up to 235 degrees so maybe with this combination of ingredients try 235.

      Reply

  10. Mandie says


    The first time I made this, it never set up. I blamed the thermometer because the liquid wasn’t deep enough for a good reading.

    I tried again. This time I used our digital meat thermometer. When I turned down to low, it just got colder (218 when boiling, 208 on low after 20 minutes). So I turned the stove to 2 and checked it again in 20 minutes. It had come up to about 222. It took another 40 minutes (and turning the stove up to 3) to reach 234. So the 30 minute approximation is way off.

    Cooling it down to 110 took over an hour as well (again, the recipe approximation was way off). I stirred it for at least 10 minutes and it still looked glossy to me, but I put it in the pan because by this point I was once again frustrated. Hopefully it sets up.

    From what I ate while still warm, it does have an amazing flavor and the texture is extremely smooth. If it sets up, it will be a major hit at Christmas (I might not share it after the hours that went into it). But the recipe should be more accurate in the duration of time it takes to make this and the finicky nature of fudge.

    Reply

      • Alexandra says

        I tried making this yesterday and it hasn’t set. I thought I read my thermometer right but I’m guessing no. I used s candy one like the article suggests. I may try it once more before I try another recipe but I also went over the time and I was patient so I’m not sure I want to waste the money and effort. We’ll see..

        Reply

  11. Michelle says


    I have made this several times through the years with ooor results. Last night—perfection! The key must be the copper pot! It is only a 2.5 quart, so had to be careful not to boil it over, but so so worth it! Total boiling time for me was 35 minutes, and tested with cold water and soft ball stage (when I dropped a dollop of mix into the water, it didn’t cloud the water, but landed in a clump that turned flat when picked up.). Take off heat immediately, then. I immediately added the butter/Van to the top, but didn’t stir for about 10 minutes until it cooled. Delish!

    Reply

  12. Marri says


    This is THE recipe for fudge! About the only thing which would make it better is cooking cooling and beating it in a copper kettle. Somehow, for some reason, that makes the best fudge. I’ve bought so many bags of fudge over the decades and none have lived up to the creamy chocolate fudge I used to purchase in Downtown Chicago back in the 70s. It was in the confectionary section of I think, Woolworth’s on State Street. They had a copper kettle, and a marble cooling table. Once the fudge reached a certain state, they would turn it out onto the marble and then with huge scrapers they would spread, fold, turn, spread… And then the magical moment they scooped it into different sized boxes (with its own little knife) or cut into pieces. That fudge was heaven! As is the fudge this recipe produces. Last night my husband and I were shopping and I told him I had such a taste for an old fashioned creamy fudge. He asked where would I get it. I replied, have to make my own! He laughed and said that was the best way to get what I want. So, off to make my own!

    Reply

      • River Song says

        Hi Rosemary,

        I am so excited to try this recipe of your amazing looking fudge, so tomorrow is the day! My Mother and Grandmother both made awesome fudge, and I am hoping this is the exact recipe I’ve been looking for so, so long now! They were both the type who could make the majority of their recipes from memory ~ and if my OWN memory is still any good, THIS is it!! Wish me luck, I’ll let you know how well it turned out after all my family is here on Christmas! Unless I sneak a piece before then!

        Merry Christmas to All!!!
        🎅🎄🤶🎁👼🕯🥂🍾❤

        Reply

        • Rosemary says

          Hi River, thanks so much, I wish you luck and just remember be patient and give it time. Let me know how it goes. I hope you love it. And Merry Christmas to you and your family. 🙂

          Reply

  13. kitchen admin says


    This is an easy recipe that even I, who has never made fudge, will attempt to make this for Christmas. Can I add a dash of peppermint for flavor, will it blend well in the recipe? Thank you.

    Reply

  14. TAMMY HOWARD says

    Hi Rosemary-
    Could you please email me the recipe for the old fashion peanutbutter fudge? My son loves peanutbutter fudge and I wanted to try the old fashioned fudge recipe with peanutbutter but I don’t know how much to use and when to add it. Thank you so much.
    -Tammy

    Reply

  15. Heidi says

    Okay, I really want to make this recipe, however I don’t have a high quality 4 qt heavy bottom saucepan. I have a high quality 2.5 qt heavy bottom saucepan and a large enamel Dutch oven, which I think would hold too much heat. Would the 2.5 qt pot work or should I skip this recipe until I get a bigger heavy bottom saucepan?

    Reply

        • Heidi says


          Just as a note to anyone reading through the comments, I did attempt to make this in the 2.5 qt pot. It didn’t work. I really did need at least a 4 qt pot. It was at the tippy top of the rim the whole time and I had to pull it off at the thread stage instead of it getting to the soft ball stage to prevent it from boiling over and it never set up. It was a two hour experiment, but now I know that I really do need to buy a bigger pot.

          Reply

  16. Miranda Schwarzlose says

    I am so excited to try this recipe out! Any tips for if I wanted to add cherries to this recipe? I was thinking a chocolate cherry fudge would be great for Christmas.

    Reply

  18. Robin Laber says


    Thank you for this recipe and the link to the Hershey site where it originates from. I grew up on the Carnation 5-minute fudge recipe and never knew what I was missing until well into adulthood. I have been looking for an old-fashioned cooked fudge recipe and not even my Joy of Cooking had a good one (go figure). I also appreciate the link to the Hershey recipe because I live at high altitude and only on the Hershey site does it give instructions for adjusting for high altitude. Also, I noted that a number of the comments spoke about a soft or gooey “setting up” of their fudge with this recipe. There are additional notes on the Hershey site about under- and over beating that will affect how this fudge sets up (or doesn’t). I would encourage anyone who lands on your blog post of this recipe to follow the link you have posted pointing back to the original Hershey recipe. I think they may find it very helpful, for various reasons. Again, thank you for your blog post. I am grateful to finally find a good old-fashioned fudge recipe. BTW, I haven’t made this yet, but I’m familiar with old-fashioned cooked chocolate frosting so I think I will really like this one for fudge.

    Reply

    • Anne says

      The original Joy of Cooking does (did) have a very good fudge recipe similar to this one. It is the one I grew up with watching my mother beat it at the end. We would clean up the bowl afterwards. For some reason this recipe was left out of subsequent editions of the Joy of Cooking.

      Reply

  19. Kush says


    Made this the other night. Had to simmer it away for an hour and half to get to the soft ball stage, well worth it tho. Was so yum but think it would have been even better if I used a better quality cocoa powder. Any advice when looking for the right powder?

    Reply

    • Rosemary says

      Hi Kush, so glad it worked out and yes getting to the soft ball stage can take a bit of time. I just buy the best possible cocoa I can find, it may cost a bit more but so worth it. 🙂

      Reply

  20. Laura Adams says


    Rosemary, thanks so much for going to the trouble to search for and try out fudge revokes until you found “the one”. I am 64-years old, and I can still remember the taste of the old-fashioned fudge my first grade teacher, Mrs. Poole, used to bring in to treat the class. (Now I realize how generous that was of her!) I thought she was ancient, with her white-hair, but it was her mother who made the fudge, so she was probably about my age!
    This IS that fudge, and I am forever grateful to you for the recipe. I’ve tried that microwave/marshmallow fluff stuff that they try to pass off as fudge… this recipe is in an entirely different class. I will be gifting this to our closest friends, along with our homemade caramels, this Christmas.

    Reply

    • Rosemary says

      Hi Laura, thanks so much. I was pretty thrilled when I found it too. This is the one fudge recipes my daughters actually eat. And what a great idea as a gift idea.

      Reply

  21. Karen Hetzer says


    Thank you! Your recipe served as the base for the fudge I made. I was craving something sweet and had no money to buy something, but I did have most of the ingredients in your recipe. I only had powered milk so I added a splash of oil when I mixed it up hoping to make it closer to ‘whole’ milk. I also didn’t have butter, only margarine and used that. Crossed my fingers and it turned out great, smooth and creamy and set up quickly….LOVE IT! I’ve recently moved to a new apartment and have to say I’m not happy having an electric stove (love gas stoves), I’m still trying to get use to it. I did notice one thing when cooking the fudge, the size of the burner seems to make a big difference. I started cooking it on a burner to small for the size of the pot I was using (I was worried about burning) but it was taking forever to cook so I moved it to a burner that totally encompassed the bottom of the pan and it cooked beautifully….still learning :-). Thank you again for posting your recipe. Five Stars!

    Reply

  22. Pat says


    Hi your recipe is wonderful, when I was 6 our neighbor would make fudge and when I found your recipe I knew right off this was similar to your. We would watch her make it till I was about 13 mow I’m 63 with 5 children and 11 grandchildren and now thanks to you, I can now make it for our family. If your readers follow your instructions completely with patience, this delicious decadent recipe will be their only recipe to make. Thank you so much for sharing.😊
    Pat from Pa

    Reply

    • Rosemary says

      Hi Pat, thanks so much, I knew when I made it too that it was “the one”. And yes patience is exactly what you need. Im sure your children and grand children will love it. Have a great week.

      Reply

  23. Xander says

    My first attempt didn’t go so great. It took FOREVER to get to softball temperature. It didn’t quite set (very soft/gooey and grainy. Not sure what I did wrong, going to try again tonight — any suggestions?

    Reply

  24. Gillian says


    This brought back childhood for me..I always had to help stir the fudge…It is the same fudge my mother use to make..Delicious! It is easy and will come out right everytime with patience..it takes some time to get to 234 degrees. I went to 235 on my candy thermometer..and be patient and wait the 30 minutes to stir after putting the butter and vanilla in..Thank you for the recipe..The taste is heavenly..yummm..

    Reply

  25. Gina says

    I’ve never tried making fudge before, so I don’t know how its supposed to work. I just finished this recipe, I followed the instructions and temps, and it’s still cooling after putting in the pan, so I guess I’ll see later, but it really seems like it is more of a texture and consistency of a dk hardish caramel, not a fudge (little stiffer/harder/brittler)
    Should I wait and see if it gets more like that texture when it’s completely cooled?

    Reply

  26. Evan says


    Hi, is the butter salted or unsalted? I made this before but took it off before it reached 234 so I don’t want to fail this time. Thanks!

    Reply

  27. Shelly says

    I made the recipe exactly how it says and also made sure it reached 240 temp and it still did not set! This is the 2nd time I tried. First time I did not have a candy thermometer so I tried with the ball test and it didnt set. So this time, I went out and bought a candy thermometer and still no luck! Going to try and put it back on the stove like one of the other ladies did and see how it goes. The flavor is amazing though!

    Reply

    • Rosemary says

      Hi Shelly, sorry it didn’t set, my house is really hot and I have a hard time with fudge during the summer months, could that be it? It might be best to wait until it cools down a bit. I know the flavour is delicious. Let me know how it goes.

      Reply

      • Shelly says

        I am in Fresno Ca. It is still pretty warm here so our AC is always on inside. I put it in the fridge over night once it cooled to room temp and it almost set to the right consistency but not quite solid enough. I’m going to use up the rest of my ingredients and try again today. Thanks!

        Reply

  28. Peggy says


    I followed this to the letter, and it worked perfectly. Thanks! I have a candy thermometer, and I think it’s necessary as it did take a while for the fudge to reach 234.

    Reply

  29. Jeff Pflumm says

    I tried making the fudge.I followed the directions,it never got hard.I read the comments and the question I have is do you put the butter and vanilla in when you have reached the 235 or do you wait till its 122.
    Thank you Jeff

    Reply

    • Rosemary says

      Hi Jeff, you add the butter and vanilla when it’s reached 235 right after you remove it from the heat, do not stir it and let it cool to 110F. Then beat with a wooden spoon for about 5 minutes or so until it starts to lose it’s gloss. Then continue with the recipe. Hope that helps

      Reply

  30. Pauline Williams says

    I have made alit of fudge using choc chips and after turning g it down you don’t stir for 8 minutes, if you do t have a termature do you let it boil about 8 minutes
    Pauline

    Reply

    • Rosemary says

      Hi Pauline, it depends on how long it takes it to reach 234 degrees F on a candy thermometer (without stirring). Then continue as written, hope that helps.

      Reply

  31. Kayla says

    Hello! I’m going to try this tonight😊 But first- when you say cocoa- does that mean cocoa powder? And can I use a loaf pan instead of a square pan so that I get slabs of fudge instead of cubes or will it not set in a deep pan?? Thanks!!

    Reply

  32. Patricia says


    I lost my mom’s old fashioned beaten fudge recipe and I have spent hours googling for it to no avail until today. As soon as I saw the recipe you posted I knew I’d found it. I remembered it was made with whole milk and that the butter and vanilla were not stirred in until the fudge had cooled to room temp. Maybe I’m lucky but this has only failed me one time and that was when a friend and I were trying to make some for a Christmas event at church. We got ahead of ourselves and stirred the butter and vanilla in before waiting for it to cool. All was not lost though, we spooned it over French vanilla ice cream and it was delicious. One of my favorite things about this, in addition to the taste of course, is that it is very inexpensive to make. I have one fudge recipe that is pretty good, but it is made with chocolate chips. It ends up costing about $9 per batch if you use good ingredients. Now I just have to go out to get some whole milk.

    Reply

    • Rosemary says

      Hi Patricia, haha I bet it was amazing over ice cream. I should try that. 🙂 And yes when I tried this recipe I thought yup this is it. The one I have been searching for. Let me know how it turns out. Have a great weekend.

      Reply

  33. Miranda says

    So guys I tried it and I couldn’t get it to set. With that same batch I decided to just throw it back on the heat and repeat the heating and cooling process, figured it couldn’t hurt considering I was just gonna throw it away and it actually set the second time and it taste great so maybe if you batch doesn’t set if all else fails try this. Mine just didn’t get hot enough the first time.

    Reply

  34. Julia says


    I can’t tell if I’m making this right. My first 3 times were disasters (wouldn’t set, wouldn’t set, burnt). The 4th time someone told me to take into account elevation because I live 6,000 sqft above sea level I’m supposed to take 12 degrees off the 234 temperature. Well I wanted to be safe and do 220 so I did that and when I got to the stirring part it set in the pot after like 3 min, I tried to transfer it to the pan but it was too late. It tasted good but crumbled when I tried to transfer to the pan. Should I cook to even lower than 220? Or stir for only 2 min?

    Reply

    • Rosemary says

      Hi Julia, well since it didn’t burn then I would leave it at 220 maybe 218, but yes I would stir it for less, 2-3 minutes just until it starts to lose it’s gloss. Hope that helps, let me know. 🙂

      Reply

  36. S says

    My mother in law taught me to make fudge using this same recipe except using canned evaporated milk. For the first time ever I just tried to make it with whole milk, I will never try whole milk again. It didn’t fudge. I have always been able to spoon and make individual pieces of candy. Guess the mother in law knew something Hershey’s didn’t know.

    Reply

    • Judy Keith says


      You must cook exactly as directed. The whole milk recipe works for me every time but you must use candy thermometer and beat it until it losses its gloss. It’s not easy but so worth it. It tastes so much better than the evaporated milk one. It’s the granulated sugar that makes it grainy and so much better than the smooth fudge when you use condensed milk or marshmallow creme.

      Reply

  37. MELANIE says

    How can I make the crumbly melt in your mouth peanut butter fudge? Please help! I AM TIRED OF SPENDING $50.00 FOR A POUND OF FUDGE & HAVE TO WIT FOR IT TO SHIP!!

    Reply

    • Rosemary says

      Hi Melanie, I’m trying a old fashioned homemade peanut butter fudge today, so fingers crossed it works out. 🙂 I know the cost of fudge is crazy.

      Reply

  38. April says


    I gave this a try over the weekend because I had a major chocolate craving lol and it was awesome – I followed the instructions exactly as you wrote them and didn’t have any problems.

    Reply

  39. Claire says


    This recipe!!!!!!!
    IT IS SOOOOOO GOOD!!!!!
    I used it at Christmas to make all of my neighbour gifts.
    Then again last week I made a batch up to take to a friend as a treat with coffee..
    Best ever recipe Thank you 😀

    Reply

  43. Bill says

    I want to use my baker’s chocolate as did my mother… alas I can’t find her recipe book…
    Help me. will this recipe allow for use of bakers chocolate…???

    Reply

    • Rosemary says

      Hi Bill, I would say yes you could use it. I have never used bakers chocolate (not available in Italy) but it just seems to be less sweet than regular. Let me know how it turns out.

      Reply

  44. Carolyn Woulfe says

    I so wanted this to work. I followed the instructions very literally. As soon as it got to a strong boil, I turned the heat down, as per the directions. When you’re waiting for the temperature to get to 234 degrees, are you waiting for it to cool down to 234 degrees? Or are you supposed to let it cool a bit and then turn the heat up a bit to get it back up to 234 degrees? I have a very efficient induction stove top, and the temperature cooled rapidly to 234 degrees within a minute or so. In total, the mix was on the stove only for about five minutes. When I turned it down it cooled so fast, that I thought five minutes couldn’t be right, so I slowly turned the heat up again until it got to 234 degrees. Then I followed the directions very carefully. No hope of setting, even though I beat it for about fifteen minutes with a wooden spoon. Can you clarify about the temperature and also give an indication of times? Thanks.

    Reply

  45. Lisa says

    This recipe sounds like what I am looking for but I love nuts in my fudge, when would you recommend adding the nuts to this recipe?

    Reply

  49. karen says

    Whole milk is used in this recipe, often cream is used in fudge -why the ‘healthier’ version?
    Does it matter which is used?
    Thanks look forward to trying this

    Reply

    • Rosemary says

      Hi Karen, this is the original Hershey Recipe and it is whole milk, please do not substitute or it won’t work. This recipe needs to be followed exactly. I think it is made with milk because it has a longer cooking process. Let me know how it goes. Have a great week.

      Reply

      • Jennifer says


        Hi Rosemary,
        I just made the old fashioned fudge using coconut milk and palm oil, making it vegan. Guess what, it turned out so well you wouldn’t know it wasn’t made with dairy!
        Thanks for all you do in the kitchen. Love your blog!

        Reply

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