Got a Hershey Bar Fudge Recipe?

Question

I've got a ton of Hershey bars left over from "S'more season" and wondered if anyone knows of a recipe for fudge that involves using these? All I can find are recipes using Hershey cocoa.

I'm pregnant and married to a chocoholic... we're dying for fudge right now! ;)

Answer 1

Chocolate Almond Fudge

Ingredients:

4 cups sugar
7 oz marshmallow creme
1 1/2 cups evaporated milk
1 tablespoon butter or margarine
2 (7 oz) Hershey's Milk Chocolate with Almonds Bars,
chopped
1 (7 oz) Hershey's Special Dark Bar, broken into pieces
1 teaspoon vanilla extract

Instructions:

1. Line 13 x 9 x 2 inch pan with foil, extending foil over top edges
of pan.

2. Stir together sugar, marshmallow creme, evaporated milk and
butter in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, stirring constantly, 7 minutes; remove from heat. Immediately add all chocolate bar pieces and vanilla, stirring until chocolate is melted.

3. Pour mixture into prepared pan; cool completely, until firm.
Using foil, left fudge from pan, inverting onto cutting board; peel off foil. Cut into 1-inch squares. Store tightly covered.

About 8 dozen pieces.



Fudge
18 ounces nestles semi sweet chocolate chips
3 LARGE milk chocolate hershey bars
1 pint marshmallow cream
1/4 cup butter
4 cups chopped pecans OR walnuts or any desired nuts
1 can Minot
4 1/2 cups granulated sugar (I always use domino sugar for candy
recipes)

Place chocolate bits, Hershey's candy, butter, marshmallows and nuts in a very large glass or stainless steel bowl.

Combine Minot and sugar in a saucepan boiling 5 minutes or to 225 degree stirring constantly and take off heat-- pour over mixture in the bowl. Mix with a wooden spoon QUICKLY mixing until very shiny.

Pour in a buttered 9X13 inch pan.

I've never had this one to fail...start counting the 5 minutes when
the sugar and Minot come to a rolling boil....this can even be made without a candy thermometer if you test a drop in water and it forms a good solid soft ball then you know it is ready.

Answer 2

Hershey Chocolate Fudge Recipe

Answer 3

MILLION DOLLAR FUDGE

1/2 lb. butter
1 giant Hershey's milk chocolate bar
1 (12 oz.) bag chocolate chips
1/2 pt. marshmallow creme
1 lg. Pet milk
4 1/2 c. sugar
1/2 c. nut meats

Put butter, Pet milk, and sugar in large pan and bring to boil. Boil 7 minutes; remove from fire, then stir in Hershey's bar, marshmallow creme, and chocolate chips - each until dissolved. Then add nut meats. Spread out on wax paper and let stand 24 hours. (Break up Hershey's bar before putting in, much easier to dissolve.) This makes approximately 5 pounds of fudge

5# FUDGE

3 (1/2 lb.) lg. Hershey's chocolate bar, broken up
3 (6 oz.) chocolate chips
1 lb. marshmallows, cut up or miniature
1/2 tsp. cream of tartar
1 tsp. salt
4 1/2 c. sugar
1 lg. can evaporated milk
1 c. chopped walnuts (I use 2 c. or more)

In large pan, combine the Hershey bar pieces, chocolate chips, marshmallows. Sprinkle cream of tartar and salt on top of chocolate.
In a large (3 quart) saucepan, combine sugar and evaporated milk. Bring this to a real rolling boil for 4 1/2 minutes (stir).

Pour hot mixture over dry ingredients and stir until marshmallows are dissolved. Add nuts, stir.

Pour into buttered 9 x 12 buttered pan and a 9 x 9 pan.

This fudge freezes without sugaring.

Answer 4

FUDGE RECIPE

Ingredients :
1 can Carnation evaporated milk
4 1/2 c. sugar
Pinch of salt
1 stick of margarine
3 (6 oz.) pkg. chocolate chips
5 oz. chocolate Hershey bar
1 jar marshmallow creme
1 c. nuts
2 tsp. vanilla
Preparation :
Boil milk, sugar, salt and margarine mixture 5 minutes. Remove from heat.Add chocolate chips, and Hershey bar.Stir then add marshmallow creme, vanilla and nuts.After stirring pour into buttered pan and refrigerate.May use 9x13 pan for thinner candy or 9x9 for thicker candy.Yield 5 pounds.

Ingredients :
1 lb. Hershey bar
12 oz. chocolate chips
4 c. sugar
3 tsp. vanilla
1 pt. marshmallow creme
1 lg. can Pet milk

Preparation :
Break candy into small pieces. Add chocolate chips, vanilla,
marshmallow creme. Boil sugar and milk 5 minutes after it reaches
rolling boil. Pour over other ingredients until chocolate is
melted. Add nuts here if you want. Pour into buttered pan.

Answer 5

Chocolate Cookie S'mores
Ingredients:
36 chocolate cookies(purchased or made from your favorite recipe)
3 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars, broken into pieces
9 large marshmallows, cut in half
Directions:
1. Prepare cookies according to recipe directions. Cool completely.

2. Place chocolate cookie flat side up on paper towel; top with two chocolate pieces. Place marshmallow half on top of chocolate.

3. Microwave at MEDIUM (50%) in 10 second intervals until marshmallow puffs. Top with matching cookie; press down slightly. Repeat with remaining cookies. Decorate with frosting, if desired. 18 cookies.

Milk Chocolate Peanut Butter Fudge
Ingredients:
1-1/2 cups sugar
2/3 cup (5-oz. can) evaporated milk
2 tablespoons butter
1-1/2 cups miniature marshmallows
1 cup HERSHEY'S Milk Chocolate Chips
1 cup REESE'S Peanut Butter Chips
1 teaspoon vanilla extract
Directions:
1. Line 8x8x2-inch baking pan with foil. Butter foil. Set aside.

2. Combine sugar, evaporated milk and butter in heavy medium saucepan. Cook over medium heat, stirring constantly, to a full rolling boil. Boil, stirring constantly, 5 minutes. Remove from heat; stir in marshmallows, milk chocolate chips, peanut butter chips and vanilla. Stir until marshmallows are melted. Pour into prepared pan. Refrigerate 1 hour or until firm. Cut into squares. Store tightly covered in a cool, dry place. About 1-3/4 pounds fudge. ****You can use the candy bars instead of the chips. Will give the same results. If you don't want peanut butter just add more chocolate instead of the peanut butter and you will have just plain chocolate fudge.****

Answer 6

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