My mom became famous to my high school drama club by making a big pan of this fudge for rehearsals, each performance, opening and closing night. Kids would beg me to get mom to make fudge for every occasion

I just made this fudge and I let it cook on medium heat and without a thermometer! This is my first time making it! It did not take an hour to cook! Once it comes to bubbly boil, I let it cook until it formed a soft ball when I put a teaspoon of it into a little bit of tap water.I took it off of heat and added the butter and vanilla, and I stirred it although it says not to! I then added grated pecans and let it sit for a few minutes and then poured into dish and its getting hard!!! I tasted it from the spoon while pouring into dish and it taste just fine! Congrats to myself. Hope everyone has a safe and Happy Thanksgiving!!!

We were reminiscing on Thanksgiving about Mama's fudge. This is the recipe that was on the carton of Herseys Cocoa in 1950s. It is THE most delicious fudge and I have never seen it made anywhere that you can buy. I love that it is sugary and chocolaty. All other creamy fudge tastes the same and way too sweet. This old fudge has class and tends to make memories! Bring back recipe on label.

My mother made this fudge in the 1950's and early 60's. My brothers and I used to "fight" over who got the pan or the spoon when it was done. I am the official fudge maker now. No one else can seem to learn. LOL. I Send 4-5 batches to one brother in FL and his kids and more to other family and friends. Wouldn't change a thing!! The BEST!

My husband will ONLY eat this fudge...hates, hates...did I say HATES the creamy kind! :)

Best fudge EVER!!! I grew up in Illinois and this was the only fudge I knew of. My grandmother, grandfather and my mother all made it. I have tried describing it to people but it is nearly impossible because everyone thinks of creamy, thick pieces of fudge. I can taste it now as I think about making some.

I made this one time when my kids were young and it got so hard they couldn't break it on the sidewalk. They still talk about it to this day.

Instant read thermometer makes a big difference and let it cool before adding the vanilla. The heat evaporates if it is right off the stove.

LOVE this fudge! I made a batch with my homemade canabutter and it's amazing! If you've cooked much marijuana edibles, you probably found that it's hard to mask the earthy taste that comes with it but this fudge recipe is THE BEST sweet edible I've came across.

-Evergreen state :)

If this was the only reipe for Hersey's fudge that was on the box, then I've been looking for it for years. Thanks Mary P. from Indiana. Your comment made me think this is it. My grandmother made chocolate jam cake every year (you could't tast the jam) and she got the recipe for frosting off the Hersey's box. I remember reading it once and saying it was for fudge but she never thought of it as anything but frosting. That cake was always seven to five layers and this was on the top. People started paying mother to make these cakes for Christmas. She charged $7.00 a cake - which was a lot of money for a cake in the early 1960's. That cake with this frosting was the best cake I've ever tasted in my life. I've been looking for this reipe for years and this has to be it. Thanks so much.

This is the only fudge. my family will eat. There is no other fudge. that compares to this. It is simply the best. I have used it, since I was a little girl, I am now 80 yrs. old, and still use it.

I'm getting ready to make this fudge I grew up with and was debating on going with evaporated milk- That's how Mom made it, that's how I will. Thanks for all the input on this- can't agree with you all more on the deliciousness of this stuff, no matter how it comes out, gooey or like a rock, it always gets eaten! I'm hoping though it comes out good- I do the soft ball test and don't bother with a thermometer.

I have been making this fudge for 57 years but omit butter and vanilla and add 3/4 cup of creamy peanut butter and it is really good. Just thought you might like a little twist to the recipe.

Ok you youngsters. I have been using this recipe since my mom taught me from around the age of 9-10. I am now 77. My mom is long gone but I still make it using the same Cast-Rite Ware pot that we used together. During the beating process as it begins to stiffen I usually add a cup of pecan pieces. This has to be done at the precise viscosity so that it will spread before it hardens.

My great grandmother used to make this for me in the early 60's.. Never once did I see her use a measuring cup but it always turned out perfect.. Each and every time.. I think Hershey's should put this back on their cans of cocoa.

My son, Jonathan and I made this candy and it is very good. We want to make it again later on, maybe even try to double the recipe. Oh, we made it today.