Deep Dark Fudge Recipe -
Deep Dark Fudge Recipe

Deep Dark Fudge

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"Looking for a smooth, rich and delicious fudge? Your search is over! Hershey's® Deep Dark Fudge with new Hershey®'s Special Dark® Chocolate Chips is the answer. Marshmallow creme and evaporated milk are the secret ingredients to this flawless fudge!"

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Original recipe makes 2.25 pounds Change Servings


  1. Line 8- or 9-inch square pan with foil. Butter foil; set aside.
  2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy medium saucepan. Cook over medium heat, stirring constantly, to a full boil. Boil, stirring constantly, 5 minutes. Remove from heat; add chocolate chips and vanilla. Stir just until chips are melted; pour into prepared pan. Refrigerate 1 hour or until firm. Cut into squares. Store tightly covered in a cool, dry place. About
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Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2003

I've made several attempts at fudge over the years and have failed miserably until now. Thank you for a recipe that is fail proof!!!! Very rich, very nice....very thankful.

Most Helpful Critical Review
Mar 14, 2006

This was my first attempt at making fudge. Something went terribly wrong. After 2 days, it has still not set, even after putting it in the freezer for a few hours. The directions were very easy to follow...but extra reading of reviews leads me to believe that using a candy thermometer is the way to be sure fudge will turn out. It is unfortunate that I did not know to use one in advance.


24 Ratings

Nov 15, 2003

Wonderful fudge! Everybody had a blast with it, made it for my brother´s birthday and it was a hit. However, if you want it thicker use a quarter less of evaporated milk and you´re done, the perfect fudge for any ocassion!!!

Nov 08, 2006

Perfect! This was a very easy recipe and turned out awesome. I used one 11oz bag of Dove dark chocolate squares because I'm not a big fan of Hershey's chocolate. The most tedious part was upwrapping all the individual chocolate squares, which I then chopped in the food processor a bit so they'd melt faster. I also used light butter. You can't mess this one up! I cut my squares 8 across and 8 down for 64 servings.

May 05, 2005

Very easy to make and delicious! Following a suggestion from another reviewer, I used some leftover Dove chocolates mixed with semi-sweet chocolate chips. Very good! I also added pecans to the recipe. One word of note (I should know better, but forgot) - score/cut the fudge when still warm.

Dec 22, 2003

love this recipe! simple to make and an endless variety of ideas to put in the fudge: almonds, pecans, peanuts, walnuts!

Oct 06, 2005

I love this fudge recipe. It is one of the easiest and tastiest holiday treats I can think of. And you can use any type of chip, not just chocolate. Try milk chocolate, or butterscotch, or peanut butter, or a combination! A suggestion to those who don't like sticky knuckles and manhandling that jar of marshmallow - use plain old marshmallows from the bag. This recipe called for a 7oz jar of the marshmallow creme, so I just added a heaping cup of marshmallows (to allow for all the air). Just make sure you start your 5 minute timer before all the marshmallows are melted, the mixture underneath starts to boil way before they all melt. I just made a batch using partially used bags of chips - a combo of milk chocolate and butterscotch...NUMMY!

Jan 13, 2006

Un-freaking-believable. I had never made fudge before and this was quick, easy, and very yummy. i love dark chocolate, so this was perfect. i couldn't find the chips, so i grabbed the equivalent in the big special dark bars and chopped them up. i also added about a teaspoon of peppermint extract but i probably could have used more to bump up the chocolate-mint flavor. will definitely make this one again. especially now that i have a couple more pounds of dark chocolate in my freezer.


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  • Calories
  • 138 kcal
  • 7%
  • Carbohydrates
  • 21 g
  • 7%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 18 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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