My mother made the original version of Hershey's chocolate peanut butter fudge back in the 50's and 60's. We sold it at our ball games. It was a big seller... Always was a Holiday favorite!

How do you double the recipe for your homemade fudge so I can make two batches?

This recipe leaves out some details. When you put the butter in you have to wait until it is completely melted then you have to stir it until it loses its gloss. When it does lose its gloss you have to get it in the pan right away and it will turn out perfect. :)

I have found if the humidity is high then it doesn't always set up right either.

This recipe is easy and quick just make sure you use a candy thermometer or it will not set or will be to hard.

I followed the recipe. However. My fudge never became solid. Even after putiin it in the freezer for 24 hrs. It's goopy and syrup like. I made quite a bit of it, would that contribute to the goopiness? I couldnt even make a cut in it. it was that liquified.

Hi Marie,

Did you use an accurate candy thermometer? What you describe would happen if the fudge was not boiled until it reached the correct temperature. When making candy (especially if just learning) it's helpful to use a good candy thermometer. Also, do not double the batch, especially if not using a thermometer.

Hope this helps!

-- CM

The fudge I made and it turned out great. Love fudge. First time I have ever made fudge. Always use a wooden spoon when baking

Made this recipe yesterday. Turned out grainy. To make this fudge smooth, after adding butter, let sit until ingredients are reduced to 110°F, then stir.