I dug out an old Hershey’s Cocoa can recipe and my Homemade Chocolate Fudge uses a single surprising pantry ingredient and a precise simmering timing trick that make it stand apart from ordinary fudge.

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I grew up watching a battered Hershey’s Cocoa can simmer on the stove, and this is my secret take on that memory. I still get pulled back by the smell, the way the kitchen quiets down when you stir in marshmallow creme and let cocoa fold into something almost sinful.

Call it a Hershey Fudge Recipe or just an Old Fashioned Fudge that hides behind simple things, it keeps surprising people who expect ordinary. I won’t explain every step here, but if you like nostalgic, slightly messy treats that make you grin, you might want to read on.

Ingredients

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Sugar makes it sweet, mostly empty carbs and quick energy, not great in excess.
So cocoa gives deep chocolate flavor, some antioxidants and fiber, slightly bitter notes.
Butter adds creamy richness and smooth texture, it’s mostly saturated fat, calories though.
Marshmallow creme brings fluffy sweetness and chew, mostly sugar with little nutrition.
Whole milk adds milkfat and a bit of protein, helps overall texture, richer.
Vanilla boosts flavor, making chocolate taste rounder, tiny amount goes a long way.
Walnuts or pecans add crunch, healthy fats, some protein and fiber, optional but nice.

Ingredient Quantities

2 cups granulated sugar

1/2 cup whole milk

1/2 cup unsalted butter (1 stick)

1/3 cup HERSHEY’S Cocoa

1 (7 oz) jar marshmallow creme (marshmallow fluff)

1 teaspoon pure vanilla extract

pinch of salt

1 cup chopped walnuts or pecans, optional

How to Make this

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1. Line an 8×8 inch pan with foil or parchment and lightly grease it, and if using nuts chop 1 cup walnuts or pecans and set aside.

2. In a heavy bottom saucepan combine 2 cups granulated sugar, 1/2 cup whole milk, 1/2 cup unsalted butter (1 stick), 1/3 cup HERSHEY’S Cocoa and a pinch of salt; whisk until smooth so no dry pockets remain.

3. Place pan over medium heat and bring mixture to a full rolling boil, stirring so it heats evenly and doesnt stick; once boiling, clip on a candy thermometer and cook to soft ball stage about 234 to 240°F, or boil about 4 to 5 minutes then test by dropping a little in very cold water to see if it forms a soft, pliable ball.

4. Remove pan from heat immediately the soft ball stage is reached, dont let it go higher or fudge will be grainy.

5. Stir in the entire 7 oz jar of marshmallow creme and 1 teaspoon pure vanilla extract until completely smooth, scraping the sides so no streaks remain; add the chopped nuts now if using.

6. Beat the mixture briskly with a wooden spoon for 2 to 4 minutes until it thickens slightly and loses some of its gloss, but stop before it becomes dry.

7. Quickly pour and spread the fudge into the prepared pan, smooth the top with a spatula greased with a little butter, and press a few extra nuts on top if you like.

8. Let the fudge cool at room temperature until set, about 2 to 4 hours; to speed it up you can chill it but rapid cooling sometimes changes texture a bit.

9. Lift the foil or parchment out of the pan, cut into squares with a sharp knife (wipe the blade between cuts for cleaner pieces) and store in an airtight container at room temp for up to a week or refrigerated for longer.

Equipment Needed

1. 8×8 inch baking pan lined with foil or parchment, lightly greased
2. Heavy-bottomed saucepan
3. Candy thermometer (or an accurate instant-read that goes to 240°F)
4. Whisk
5. Wooden spoon for beating the fudge
6. Rubber spatula or offset spatula for spreading and scraping
7. Measuring cups and spoons
8. Sharp knife and cutting board for chopping nuts and slicing squares
9. Small heatproof bowl or cup with very cold water (for the soft‑ball test)

FAQ

2 cups granulated sugar

1/2 cup whole milk

1/2 cup unsalted butter (1 stick)

1/3 cup HERSHEY'S Cocoa

1 (7 oz) jar marshmallow creme (marshmallow fluff)

1 teaspoon pure vanilla extract

pinch of salt

1 cup chopped walnuts or pecans, optional

Q: How do I know when the fudge mixture is done cooking? A: Aim for the soft ball stage, 234 to 240 F. No thermometer? Drop a tiny bit into very cold water, if it forms a soft squishy ball its done.

Q: My fudge turned out grainy, what happened and can I fix it? A: Graininess usually means sugar crystallized, often from stirring too much while boiling or sugar on the pan sides. To fix reheat gently with a little milk until smooth then pour again, or start over making sure to wash down the sides while boiling.

Q: Can I use a different cocoa or chocolate? A: Yes use any unsweetened cocoa but flavor will change slightly. Using chocolate chips instead of cocoa will need a different technique and probably less sugar, so stick to this recipe unless you adjust proportions.

Q: Can I skip the nuts or add different mix ins? A: Yep skip them or swap with toasted almonds, dried cherries, or even mini chocolate chips. Fold them in at the end so they stay evenly distributed.

Q: How should I store the fudge and how long does it keep? A: Keep in an airtight container at room temperature up to two weeks, or in the fridge up to a month. Bring to room temp before serving for best texture.

Your Secret To Old Fashioned Chocolate Fudge Recipe Substitutions and Variations

granulated sugar: swap with light brown sugar 1:1 for a deeper caramel note and a slightly softer fudge, or use superfine (caster) sugar 1:1 so it dissolves quicker and the texture is smoother.
whole milk: use evaporated milk 1:1 for a richer creamier set, or half and half 1:1 if you want it extra decadent, though it may be a touch softer.
unsalted butter: replace with salted butter 1:1 and skip the pinch of salt, or use refined coconut oil 1:1 for a dairy free option that firms up more and gives a mild coconut hint.
marshmallow creme: substitute the 7 oz jar with about 1 1/2 to 2 cups mini marshmallows melted together with 1 to 2 tablespoons light corn syrup (or 1 tbsp corn syrup plus a splash of water) to get the same stabilizing, creamy pull.

Pro Tips

1) Use a candy thermometer if you can, and pull the pot off as soon as you hit soft ball (about 234 to 240°F). If you dont have one use the cold water test, but dont let it go much hotter or the fudge gets grainy.

2) Stir the marshmallow creme in off the heat, in small batches if needed, so it melts smoothly. If you dump it in while the pot is still boiling you can end up with streaks or lumps, and nobody wants that.

3) Toast and cool your nuts first for more flavor, chop them fairly evenly so the pieces distribute well. Add them after the marshmallow is incorporated or on top so they keep a little crunch.

4) Beat just until it loses its shine and starts to thicken, stop before it gets dry. If you overbeat a bit you can rescue it with a tiny splash of milk and gentle stirring, but its easier to catch it early. Clean, warm cuts make nicer squares, so wipe the knife between slices.

Your Secret To Old Fashioned Chocolate Fudge Recipe

Recipe by Jot Punji

0.0 from 0 votes

I dug out an old Hershey's Cocoa can recipe and my Homemade Chocolate Fudge uses a single surprising pantry ingredient and a precise simmering timing trick that make it stand apart from ordinary fudge.

Servings

servings

Calories

248

kcal

Equipment: 1. 8×8 inch baking pan lined with foil or parchment, lightly greased
2. Heavy-bottomed saucepan
3. Candy thermometer (or an accurate instant-read that goes to 240°F)
4. Whisk
5. Wooden spoon for beating the fudge
6. Rubber spatula or offset spatula for spreading and scraping
7. Measuring cups and spoons
8. Sharp knife and cutting board for chopping nuts and slicing squares
9. Small heatproof bowl or cup with very cold water (for the soft‑ball test)

Ingredients

2 cups granulated sugar
1/2 cup whole milk
1/2 cup unsalted butter (1 stick)
1/3 cup HERSHEY'S Cocoa
1 (7 oz) jar marshmallow creme (marshmallow fluff)
1 teaspoon pure vanilla extract
pinch of salt
1 cup chopped walnuts or pecans, optional

Directions

Line an 8×8 inch pan with foil or parchment and lightly grease it, and if using nuts chop 1 cup walnuts or pecans and set aside.
In a heavy bottom saucepan combine 2 cups granulated sugar, 1/2 cup whole milk, 1/2 cup unsalted butter (1 stick), 1/3 cup HERSHEY'S Cocoa and a pinch of salt; whisk until smooth so no dry pockets remain.
Place pan over medium heat and bring mixture to a full rolling boil, stirring so it heats evenly and doesnt stick; once boiling, clip on a candy thermometer and cook to soft ball stage about 234 to 240°F, or boil about 4 to 5 minutes then test by dropping a little in very cold water to see if it forms a soft, pliable ball.
Remove pan from heat immediately the soft ball stage is reached, dont let it go higher or fudge will be grainy.
Stir in the entire 7 oz jar of marshmallow creme and 1 teaspoon pure vanilla extract until completely smooth, scraping the sides so no streaks remain; add the chopped nuts now if using.
Beat the mixture briskly with a wooden spoon for 2 to 4 minutes until it thickens slightly and loses some of its gloss, but stop before it becomes dry.
Quickly pour and spread the fudge into the prepared pan, smooth the top with a spatula greased with a little butter, and press a few extra nuts on top if you like.
Let the fudge cool at room temperature until set, about 2 to 4 hours; to speed it up you can chill it but rapid cooling sometimes changes texture a bit.
Lift the foil or parchment out of the pan, cut into squares with a sharp knife (wipe the blade between cuts for cleaner pieces) and store in an airtight container at room temp for up to a week or refrigerated for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.