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This recipe for Old Fashioned Hershey's Fudge is a CLASSIC!! You'll find it anywhere – Along with at least 25% of all the comments saying the same thing:

I followed all the directions to a "T" but my fudge won't set!? WHY?!

I was in that second camp for THREE BATCHES…

In fact, even ChatGPT was gently suggesting that I give up and try one of the "fake" recipes that use chocolate chips, sweetened condensed milk and/or marshmallow fluff. And there really is no shame in that.

But if you, like me, are determined to make the "real deal," here are the things YOU MUST KNOW, in order of importance. I'll write more about each below 🙂

6 Tips to Make Sure Your Fudge Sets

Forget using a thermometer. There's a foolproof method to know when your mixture is hot enough (more below).
Likewise, Don’t look at the clock when stirring. Timers will mislead you almost as much as thermometers when it comes to fudge 🙂
Evaporated milk is more reliable than whole milk.
Don’t wait until 110°F to start stirring. (Again, see #1)
Weather does make a difference — but you can work with it.
Use a different cocoa powder, expect a different result. (Which could be a good thing or a bad thing; it all depends on your taste.)

Multiple pieces of fudge on a dark red background

1. Forget using a thermometer.

Even if you have a perfectly accurate thermometer, the reading will differ based on how close the thermometer is to the edges of the pan, the material of pan you're using (hence how much heat radiates off it), and other variables. You don't truly know that you're measuring the exact temperature of the mixture itself -

And the outcome of your fudge depends on reaching a temperature where just the right amount of moisture has evaporated, leaving the pefect sugar concentration for a perfectly set fudge.

And the good news is that there's a SUPER easy method to know if the perfect sugar concentration exists in your boiling vat of chocolate, sugar, and milk - if you drop a spoonful of the boiling mixture into a glass of very cold water, you'll know with absolute certainty if your fudge will set.

If the mixture dissolves and the water turns murky - it's not time. Wait at least 5 more minutes and try again.

On the other hand, if the mixture holds together and, when you reach in, you can pinch it together into a soft, pliable ball… It's ready!

THIS method is fullproof. Whatever it does in that glass - that's what it will do in your pan. If it doesn't cling to itself, it will not set - not even if you freeze it. If it sticks together nicely and turns into a soft ball right there in your fingers - it will set.

Rows of fudge on a wooden cutting board in front of window and surrounded my pinecones

2. Don’t go by the clock when stirring.

Once your mixture has cooled and it’s time to beat the fudge, timing doesn’t matter — texture does.

Some batches are ready in a couple of minutes; others might need even up to 20 minutes. It will depend on how cool your pan is, the humidity in the air, how long the mixture was at the soft ball stage, and many other things.

What you’re looking for is a thickening of the mixture.

A lot of directions say to wait until the fudge isn't glossy, but that's not quite good enough. The fudge will become subtly more matte before it's ready.

The best way I can tell you how you'll know when it's ready is... believe me, you'll know. The fudge will get to a point when it's stiffening very quickly, resisting your spoon, (yes, loosing it's shine) and well, beginning to set.

Once the sugar has begun to crystallize, don't panic but DO act a quickly. Stop stirring and pour it into your prepared pan.

It may be quite tricky to spread by the time you get it in there - that's ok! I find that buttering a spatula, wooden spoon, or even just my fingers and using any of those to flatten the mixture works great.

A metal stand holding stacked pieces of fudge

3. Evaporated milk is more reliable than whole milk.

Fudge is all about controlling moisture. Evaporated milk has already had some of the water removed, which gives you more consistent results and a better chance of your fudge firming up. It’s still authentic and old-fashioned — Hershey’s themselves used it in many published versions — and it helps speed up the process.

Up close shots of fudge with one piece on its side

4. Don’t wait until the mixture has cooled to 110°F to start stirring.

Many recipes tell you to wait until the mixture cools to around 110°F before beating.

But how can you reliably know? Every time I've waited for my thermometer, the mixture was too difficult to start stirring.

Give the pot some time off the heat (set a timer for 15 minutes to check). When the pan is cool enough to handle comfortably, start stirring.

5. Weather does make a difference — but you can work with it.

Sugar is hygroscopic, which means it pulls in water from the air. On a humid or rainy day, your fudge may take longer to reach the soft ball stage, and it may also need a little more beating. Almost for sure, it will take a little longer to set. On a dry, sunny day, things move faster.

That said, don’t be afraid to make fudge no matter the weather — just keep in mind you may need a little extra patience to get the texture just right.

6. Different Cocoa Powder = Different Fudge

Different brands — and whether they’re natural or Dutch-processed — will give slightly different flavors, colors, and even textures to your fudge.

A richer Dutch-process cocoa will give you a darker color and more intense chocolate flavor, and it may also change how the sugar crystallizes. You can tell that the cocoa powder I used for these photos was Dutch-processed. It makes for super dark and very chocolatey fudge, which I personally LOVE.

However, classic Hershey’s Cocoa is what this recipe was developed with, so if you want that iconic color, taste and consistency, start there. None of these variations are “wrong,” but if your results look or taste different from Grandma’s, the cocoa could be the reason.

✨ Bottom line: Trust your senses more than your tools, and don’t give up after a few tricky tries. Once you learn to read the signs, this fudge recipe is absolutely reliable.

Equipment

I love a large ceramic-enameled Dutch oven for no worries about the mixture boiling over, good heat control, and easy cleanup.

Storage

Oh yes, this fudge LOVES to be stored. You can leave it on the counter, refrigerate it, freeze it, or even ship it. It's quite robust and, unlike the new "easy" fudges, it won't melt. The only thing it WILL do is absorb moisture so don't leave it in a super humid place.

Food Safety

Obviously the molten sugar is VERY HOT - and worse than that, it's very sticky. Always turn the handle of your pots towards the back of the stove and keep kids and pets out of the kitchen, unless they're in control and a part of the cooking process.

Pieces of fudge with one set on its side

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