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Old Fashioned Chocolate Fudge Recipe

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This Old Fashioned Chocolate Fudge recipe delivers a rich, creamy, and perfectly textured homemade treat. Made with simple pantry ingredients like granulated sugar, unsweetened cocoa, whole milk, butter, and vanilla, it captures the nostalgic flavor of classic fudge. The slow cooking and careful temperature control create a smooth, melt-in-your-mouth sweetness perfect for holidays, gifts, or anytime indulgence.

Ingredients

Fudge Ingredients

  • 3 cups granulated sugar
  • 2/3 cup unsweetened dutch-processed cocoa powder
  • 1/8 teaspoon salt
  • 1 1/2 cups whole milk
  • 1/4 cup butter (salted, room temperature)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Pan: Line an 8-inch square pan with buttered parchment paper to ensure easy removal of the fudge once set.
  2. Combine Dry Ingredients: In a medium heavy saucepan, stir together the granulated sugar, cocoa powder, and salt to evenly mix the dry ingredients.
  3. Add Milk and Heat: Pour in the whole milk and stir with a wooden spoon (avoid whisk or metal spoon) until combined. Cook over medium heat, stirring continuously, until the mixture reaches a strong boil, about 15 minutes.
  4. Cook to Soft Ball Stage: Reduce heat to low-medium and cook without stirring until the mixture reaches 234°F (112°C), the soft ball stage, which takes approximately 30 minutes. Use a candy thermometer for accuracy.
  5. Add Butter and Vanilla, Cool: Remove the pot from heat. Add the room temperature butter and vanilla extract but do not stir. Allow the mixture to cool to about 110°F (43°C), roughly 30 minutes.
  6. Beat the Mixture: Using a wooden spoon, beat the mixture vigorously for 6 to 8 minutes until it begins to lose its gloss and thickens, indicating it’s ready to set.
  7. Set the Fudge: Quickly spread the beaten fudge into the prepared pan. Let it cool completely at room temperature, at least several hours or overnight, to firm up.
  8. Cut and Store: Once fully set, cut the fudge into squares. Store in an airtight container at room temperature. It keeps for about 2 weeks.
  9. Freeze for Longer Storage: For longer storage, wrap tightly in a double bag and freeze up to 3 months. Freeze either as pieces or the whole slab. Thaw before serving.

Notes

  • Use a candy thermometer to ensure accurate cooking temperature for perfect fudge consistency.
  • Do not stir the mixture while it reaches 234°F to avoid grainy texture.
  • Beat the fudge only after it has cooled to losing gloss to get a creamy finish.
  • Room temperature butter and vanilla help incorporate flavors smoothly.
  • Store fudge in an airtight container to keep it moist and fresh.
  • Freezing fudge extends shelf life and maintains texture if wrapped well.

Find it online: http://bitezly.com/old-fashioned-chocolate-fudge-recipe/