hershey fudge recipe
The Best hershey fudge recipe
What I love most about this fudge is how easy it is to customize. You can swap in different chocolate flavors, add a sprinkle of nuts, or even a hint of sea salt for extra depth. It’s the kind of recipe that feels indulgent but still feels like home—something you can make in big batches and enjoy over days or weeks. Plus, it’s a great way to use up chocolate bars that might be near the bottom of the pantry. And honestly? It’s not that heavy on sugar compared to other fudge recipes. The cocoa and butter give it a rich, satisfying depth that makes it feel lighter than it is. It’s the kind of treat that’s perfect for sharing, whether it’s a birthday, a family gathering, or just because you’re feeling extra.
Classic Homemade Hershey’s-Style Fudge
A rich, creamy fudge that captures the iconic texture and sweetness of the brand, perfect for satisfying chocolate cravings. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 cup granulated sugar
- 1/4 cup unsweetened chocolate chips
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F. Line a loaf pan with parchment paper and set aside. -
2
In a microwave-safe bowl, melt the butter and sugar in 30-second bursts, stirring until smooth. Transfer to a double boiler over simmering water and cook until the mixture reaches 235°F (113°C). Remove from heat and stir in cocoa powder, salt, chocolate chips, heavy cream, and milk until fully combined. -
3
In a small saucepan, combine sugar and cream over medium heat. Cook until sugar dissolves and mixture boils. Remove from heat, stir in vanilla, then pour evenly into the prepared loaf pan. -
4
Quickly pour the fudge mixture over the caramel sauce, spreading evenly. Place in the oven and bake for 25–30 minutes, until the top is set but still slightly soft. -
5
Let the fudge cool completely in the pan before slicing into bars. Store in an airtight container for up to 5 days.
🔧Equipment
- Mixing bowls
- Double boiler
- Loaf pan
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Hershey’s-Style Fudge Works
❓ Frequently Asked Questions About Hershey’s-Style Fudge
How do I prevent the fudge from getting too hard before I’m ready to cut it?
Cut the fudge when it’s still soft enough to shape into swirls or squares—it’ll firm up as it cools. Use a heat gun or microwave (in 10-second bursts) to melt it slightly if needed, but avoid overheating, or it’ll become grainy.
Can I make this fudge ahead of time?
Yes, store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to a month. Rewarm gently in a microwave or oven to soften before cutting.
What if I don’t have a candy thermometer?
The fudge will soften at around 235°F (113°C). If you’re unsure, test by dropping a small bit of butter into cold water—it should form a soft, shiny ball before it hardens. If it’s too firm, melt it slightly.
How can I make it extra creamy?
For a richer texture, replace half the heavy cream with whole milk or add 1–2 tablespoons of melted butter to the mix. Stirring in a splash of vanilla extract or a pinch of salt at the end enhances flavor too.
Will this fudge work with dairy-free ingredients?
No, this recipe relies on dairy-based ingredients (cream, butter, milk). For a dairy-free version, substitute coconut cream, dairy-free butter, and almond milk, but expect slight texture differences.
