Home 30 minutes or less 4 Ingredient Candy Bar Fudge

4 Ingredient Candy Bar Fudge

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One of my favorite treats to enjoy at Christmastime is fudge. There is something about that creamy chocolate goodness that I can’t resist.

My husbands Grandmother used to make an amazing fudge recipe every year at Christmas. It was so delicious and would just melt in your mouth. Since her passing, we have made it on occasion. It requires at lot of muscle to make. After preparing the mixture, you have to beat it by hand until it reaches the right consistency.

We even broke a wooden spoon while trying to beat it one time. I give kudos to my husbands Grandfather who had the task each year of beating the fudge. The man had to have some serious strength to be able to do that each year.

Well, when I tried out this recipe for 4 ingredient candy bar fudge, my husband said it was the closet fudge recipe to his Grandmothers. It does require a candy thermometer to make this one, but you only need 4 ingredients. The main bonus is no heavy beating is required!

A large Hershey bar is used as the chocolate for this fudge. I used the one with almonds but a regular could be used if you have allergies or just don’t like nuts. However, I’ve been told that only the Hershey bar will work to make this and no other large candy bar can take it’s place. I’ll have to test that out sometime and see if that really is the case.

4 Ingredient Candy Bar Fudge | realmomkitchen.com

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4 Ingredient Candy Bar Fudge


Units Scale
  • 2 cups whipping cream
  • 4 cups sugar
  • 1 cup butter
  • 3 (6.8 oz) Hershey Bars with almonds, broken into pieces


  1. In a 6 quart stock pot, add the whipping cream and sugar. Cook over medium heat until it reaches soft ball stage. (For me here in Utah it is 230, but will vary based upon where you live)
  2. Once at softball, add in the butter and mix until melted. Then turn off the stove.
  3. Add in the chocolate and blend together with a wooden spoon until the mixture is smooth and creamy.
  4. Pour mixture into a 9 x 13 pan. Once the pan is cool enough. Place in the refrigerator or freezer to set. Store in refrigerator until ready to serve. Serve cold or at room temperature.
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Recipe adapted from Griffiths Rated.


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