Old Fashioned Chocolate Fudge Recipe

3 pieces of chocolate peppermint fudge stacked.

5 from 9 votes

If you're looking to make a homemade fudge recipe like your grandmother used to make, then look no further. This traditional fudge recipe from Hershey's originated in the 1960's and is still one of the most popular and requested homemade fudge recipes around.

Prep Time5

Cook Time1

Cooling and Setting Time3

Total Time4 5

Course: Dessert

Cuisine: American

Servings: people

Calories: 202kcal

Author: Amanda Mason

Equipment

candy thermometer

Ingredients

3 cups granulated sugar
⅔ cup Hershey's cocoa powder
1 ½ cups milk, whole or 2%
¼ cup butter, unsalted
1 teaspoon vanilla extract
⅛ teaspoon salt
¼ cup peppermint, crushed
½ cup pecans, chopped

Instructions

Start by buttering the bottom and sides of an 8-inch square baking pan with butter.
Expert Tip: You can skip the buttering step altogether and line the dish with either aluminum foil or parchment paper.
In a large saucepan, add the sugar, cocoa, and salt and stir to combine.
Next, stir in the milk and set the stovetop burner to medium heat. Place the saucepan on the burner.
Constantly stirring, allow the chocolate to get hot and come to a full rolling boil. Once it is at a roiling boil, stop stirring.
Add the candy thermometer to the side of the saucepan, ensuring the bulb of the thermometer isn't touching the bottom or side of the pan.
Let the chocolate continue to boil, without stirring, until the fudge mixture reaches 234°F on a candy thermometer.
Expert Tip: If you don't have a candy thermometer, drop a small amount of chocolate into very cold water. If it forms into a soft ball which flattens when removed from the water, it's reached the accurate temperature.
Remove the saucepan from the heat. Add the butter and vanilla extract; do not stir.
Let the fudge continue to cool at room temperature until it reaches 110°F.
When the fudge is at precisely 110°F, quickly stir it with a wooden spoon until the fudge starts to thicken and just begins to lose some of its gloss.
Expert Tip: You only need to do 1-2 hard stirs. The fudge will thicken very quickly.
Then, quickly spread the fudge in the prepared pan and allow to cool completely.
Cut into squares. Cover and store at room temperature.

Notes

Measure out all your ingredients before you start making the fudge instead of doing it as you go.
If you use unsalted butter, add ⅛ teaspoon of salt to the recipe to slightly cut the sweetness. If you're using salted butter, there's no need to add additional salt.
Do not double this recipe.
Before you begin, you should check the accuracy of your thermometer. Place your thermometer in a pot of boiling water for about two minutes. If it registers above or below 212°F, then adjust the recipe temperatures accordingly. For example, if the thermometer reads 210°F, then subtract two degrees from the recipe temperature. If it reads 214°F, then add two degrees to the recipe temperature.
Don't use a metal utensil when making fudge because it will conduct heat which can affect the outcome. Using a wooden spoon to stir.
Instead of using butter to grease your dish, line a dish with parchment paper or aluminum foil. Make sure to leave some overhang. This will make it much easier to lift out after it cools. And, it's less mess for you to clean up.
When making this particular recipe, I've had the best luck using a non-stick hard bottom pot/saucepan.
To help prevent grittiness, try coating your the pot with butter before adding the sugar, cocoa, and milk.
You can also try sifting the sugar to help prevent crystallization.

Nutrition