I rarely make chocolate fudge because it hasn’t always been my favorite. Recently I tried the new Hershey’s Spreads Chocolate and was surprised by how rich and smooth it tasted. That inspired me to adapt a classic stovetop fudge using this chocolate spread, and the result was outstanding. This Chocolate Fudge recipe is simple, uses just a few ingredients, and delivers a creamy texture and deep chocolate flavor that’s ideal for holiday treats, cookie boxes, or a quick homemade gift.
The spread blends effortlessly into the cooked sugar mixture, creating a velvety consistency that sets up firm enough to slice yet soft and satisfying on the tongue. For presentation I lightly drizzled melted white coating chocolate over some pieces and sprinkled a few with crushed peppermint candies, but the fudge is delicious on its own. If you want a simple, reliable chocolate fudge recipe with minimal fuss, this one is a keeper.
Below you’ll find the full Chocolate Fudge recipe, including ingredients, step-by-step instructions, suggested garnish options, storage notes, and nutrition estimates. It’s an easy, family-friendly recipe that even novice candy makers can follow. Read through the notes before you begin so you know what to expect at each stage.
Chocolate Fudge
With just five ingredients, this easy Chocolate Fudge is quick to make and perfect for sharing. The Hershey’s Spreads Chocolate gives an ultra-smooth texture and unmistakable chocolate flavor.
Ingredients
- 2 cups granulated sugar
- 1 cup milk
- 1 tablespoon salted butter
- 1 cup Hershey’s Spreads Chocolate
- 1/4 cup coating chocolate coins or other coating chocolate, for garnish (optional)
Instructions
- Line an 8×8 inch pan with tin foil or parchment, leaving an overhang for easy removal. Lightly grease the lining and set the pan aside.
- In a large, heavy-bottomed saucepan combine the sugar, milk, and butter. Place the pan over medium heat and stir until the sugar dissolves and the mixture is even.
- Measure the Hershey’s Spreads Chocolate and have it ready to add when the mixture reaches temperature.
- Using a candy thermometer, bring the sugar mixture to 236–239°F (the soft-ball stage). Stir occasionally to prevent scorching and keep the temperature steady.
- Remove the pan from the heat immediately when the mixture reaches the soft-ball stage. Quickly add the Hershey’s Spreads Chocolate and stir vigorously until the chocolate spread is fully incorporated and the mixture is smooth and glossy.
- Pour the fudge into the prepared pan, smoothing the top with an offset spatula. Transfer the pan to the refrigerator to chill until firm, about 30–45 minutes depending on your fridge.
- When set, lift the fudge from the pan using the foil or parchment overhang and cut into small squares.
For Garnish (optional)
Microwave the coating chocolate in short 20-second intervals, stirring between bursts, until fully melted. Drizzle the melted coating over the cooled fudge squares using a spoon. If desired, sprinkle crushed peppermint, sea salt, or chopped nuts on top before the coating sets.
Notes
Store chocolate fudge in an airtight container at room temperature for up to 3 days. For longer storage, keep in the refrigerator for up to one week; allow pieces to come to room temperature briefly before serving for the best texture. This recipe yields small, rich squares—cut to the size you prefer.
Nutrition (estimated per serving)
Calories: 89 kcal | Carbohydrates: 15 g | Protein: 1 g | Fat: 3 g | Saturated Fat: 3 g | Sugar: 15 g | Sodium: 8 mg
(Nutrition facts are estimates and not guaranteed to be accurate. Consult a registered dietitian for specialized diet advice.)