Old Fashioned Chocolate Fudge

Why You’ll Love This Recipe

This fudge recipe brings back the nostalgic flavors of homemade fudge from scratch, with the perfect balance of sweetness and chocolate richness. Made with simple ingredients like cocoa, butter, and whole milk, it’s both creamy and slightly crumbly, offering a melt-in-your-mouth experience. The time and attention given to cooking the fudge to just the right temperature results in a smooth texture that’s hard to resist. Plus, you can store it for up to 2 weeks, making it great for batch prepping for events or snacks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups granulated sugar
• 2/3 cup cocoa (unsweetened Dutch-processed)
• 1/8 teaspoon salt
• 1 1/2 cups whole milk
• 1/4 cup unsalted butter (room temperature; if using unsalted butter, increase salt to 1/4 teaspoon)
• 1 teaspoon vanilla extract

Directions

1. Prepare the Pan: Line an 8-inch square pan with buttered parchment paper. This will help in easy removal of the fudge once it’s set.
2. Cook the Mixture: In a medium, heavy saucepan, combine the sugar, cocoa, and salt. Stir in the milk and cook over medium heat, stirring continuously with a wooden spoon (avoid using a metal spoon or whisk). Bring the mixture to a boil and cook for about 15 minutes.
3. Continue Cooking: Turn the heat down to low-medium and continue to cook without stirring until the mixture reaches 234°F (112°C). This will take about 30 minutes, so use a candy thermometer to be sure.
4. Add Butter and Vanilla: Remove the pot from the heat. Add the butter and vanilla extract, but do not stir the mixture yet. Allow it to cool to room temperature, around 110°F (43°C), which will take about 30 minutes.
5. Beat the Mixture: Once the mixture has cooled, use a wooden spoon to beat it for 6-8 minutes until it begins to lose some of its gloss.
6. Spread in Pan: Quickly pour the mixture into the prepared pan and spread it evenly. Let the fudge cool completely at room temperature, even overnight for best results.
7. Cut into Pieces: Once fully cooled, cut the fudge into squares and store in an airtight container at room temperature.

Servings and Timing

• Servings: 20 pieces
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Cooling Time: 8 hours (overnight recommended)
• Total Time: 9 hours 15 minutes

Variations

• Nuts: Add chopped walnuts, pecans, or almonds for extra texture and flavor.
• Flavored Fudge: Add a hint of flavor by stirring in some mint extract, almond extract, or espresso powder after removing from heat.
• Chocolate Swirl: For a decorative touch, you can swirl in white chocolate or peanut butter before it sets.

Storage/Reheating

• Storage: Store the fudge in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate for up to 3-4 weeks.
• Freezing: Fudge can be frozen for up to 3 months. Wrap it tightly in plastic wrap and place in a freezer-safe container or bag.

FAQs

How do I prevent my fudge from being grainy?

Rub the sides of your saucepan with butter before adding the ingredients, and avoid scraping the sides while cooking. This helps prevent sugar crystals from forming.

Can I use a different type of cocoa powder?

Yes, you can use regular cocoa powder instead of Dutch-processed, but the flavor might be a bit lighter.

Can I use a hand mixer to beat the fudge?

While some recipes recommend using an electric mixer, this traditional recipe uses a wooden spoon to achieve the desired consistency and texture.

What if my fudge doesn’t set?

If your fudge doesn’t set properly, it may not have reached the right temperature. You can reheat it to the right temperature (234°F/112°C) and beat it again.

Can I use a different kind of milk?

Yes, you can use any milk or non-dairy milk, though the richness may vary. Whole milk will give the best results.

What do I do if my fudge gets too hard?

If your fudge becomes too hard, simply melt it again, adding a little milk to achieve the correct texture.

Can I make this fudge ahead of time?

Yes, you can make the fudge several days ahead of time. Just store it in an airtight container and let it cool completely before cutting.

Can I add caramel to the fudge?

Yes, swirl in some caramel sauce for a delicious variation that adds an extra layer of sweetness.

Why does the fudge need to cool to room temperature before beating?

This step allows the fudge to reach the right texture. Beating it too early will result in a glossy fudge, while waiting until it cools gives it the desired consistency.

Can I use a candy thermometer?

Yes, a candy thermometer is highly recommended to ensure the mixture reaches the correct temperature (234°F/112°C) for proper texture and consistency.

Conclusion

Old Fashioned Chocolate Fudge is a rich, creamy dessert that’s perfect for any occasion. With just a few simple ingredients and a little patience, you’ll have a batch of melt-in-your-mouth fudge that’s just like the kind grandma used to make. Whether you’re making it for a holiday treat, a special gift, or just because you love chocolate, this homemade fudge will always be a hit!

Old Fashioned Chocolate Fudge

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 9 hours 15 minutes
• Yield: 20 pieces
• Category: Candy
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

Old Fashioned Chocolate Fudge is a rich, creamy, and melt-in-your-mouth treat made with simple ingredients like cocoa, butter, and whole milk. This homemade fudge is perfect for holiday gift-giving or indulgent snacking.

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Ingredients

3 cups granulated sugar

2/3 cup cocoa (unsweetened Dutch-processed)

1/8 teaspoon salt

1 1/2 cups whole milk

1/4 cup unsalted butter (room temperature; increase salt to 1/4 teaspoon if using unsalted butter)

1 teaspoon vanilla extract

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Instructions

1. Prepare the pan: Line an 8-inch square pan with buttered parchment paper.
2. Cook the mixture: In a medium saucepan, combine sugar, cocoa, and salt. Stir in milk and cook over medium heat, stirring constantly. Bring to a boil and cook for about 15 minutes.
3. Continue cooking: Reduce heat to low-medium and cook until the mixture reaches 234°F (112°C), about 30 minutes. Use a candy thermometer.
4. Add butter and vanilla: Remove the pan from heat. Add butter and vanilla extract, but don’t stir. Let it cool to room temperature (around 110°F/43°C), about 30 minutes.
5. Beat the mixture: Once cooled, beat the mixture with a wooden spoon for 6-8 minutes until it loses some of its gloss.
6. Spread in pan: Quickly pour the mixture into the prepared pan and spread it evenly. Let the fudge cool completely, preferably overnight.
7. Cut into pieces: Once set, cut the fudge into squares and store in an airtight container at room temperature.

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Notes

For added texture, fold in chopped walnuts, pecans, or almonds.

Experiment with adding mint or almond extract or espresso powder for a different flavor twist.

For a decorative touch, swirl in white chocolate or peanut butter before setting.

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Nutrition

• Serving Size: 1 piece
• Calories: 160
• Sugar: 23g
• Sodium: 30mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 15mg