Old Fashioned Hershey’s Cooked Fudge

Original Hershey’s Recipe



Old Fashioned Hershey’s Cooked Fudge


  • 3 cups sugar
  • 2/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1/8 teaspoon salt
  • 1-1/2 cups milk
  • 1/4 cup 1/2 stick butter
  • 1 teaspoon vanilla extract


  1. Line 8-or 9-inch square pan with parchment paper, using clothespins to keep the paper IN the pan. Using your finger, butter the paper, paying attention to the sides.
  2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil.
  3. Boil, without stirring, until mixture reaches 234°F on a thermometer. I use both an old fashioned mercury thermometer that attaches to the pan and sits just off the bottom – and a digital readout. I use the pan attached one to eye when it is getting close to the temperature required, and then use the digital to double check.
  4. Remove from heat, and add butter and vanilla, this is going to sizzle, so be watchful of your hands. DO NOT STIR.
  5. Cool at room temperature to 110°F (lukewarm).
  6. This is the labor intensive part, beat with wooden spoon until fudge thickens and just begins to lose some of its gloss (about 7 minutes).
  7. If you are adding pecans or walnuts, add this just before you are ready to spread in the pan. I also use a silicone spatula which works great with this recipe, none of the fudge will stick to it.
  8. Allow the fudge to cool at LEAST 10 minutes before cutting into squares. Dust lightly with Fleur De Sel salt if you wish – it takes this fudge to another level!
  9. This fudge will keep in the refrigerator well, and you can even freeze it.
  10. For more variations see the original recipe, link above.

Did you make this recipe?

Tag @krumpetina on Instagram

This fudge is wonderful – and is frankly the only fudge my mother EVER made – seriously.  She was not adventurous food-wise.

When you read the directions on the Hershey’s website, you get a mixed reaction about the difficulty and times involved, and I have your solution to solve that problem.

USE TWO THERMOMETERS!  Seriously, check and double check – I have never had any issues with this recipe even in living in two different areas of the country.



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