Old-Fashioned Chocolate Fudge
Old-Fashioned Chocolate Fudge 🍫
Introduction
Nothing says classic dessert quite like Old-Fashioned Chocolate Fudge. This rich, creamy treat has been a holiday staple for generations, offering a perfect balance of sweet, chocolatey flavor and smooth, melt-in-your-mouth texture. It’s the kind of candy that brings people together, whether it’s for a festive gathering, a cozy night at home, or a thoughtful homemade gift.
What makes this fudge so special is its simplicity. With basic pantry ingredients—sugar, cocoa, milk, butter, and vanilla—you can create something that tastes luxurious without any complicated techniques. Watching the mixture transform from a bubbling syrup into thick, velvety fudge is satisfying and almost magical. It’s the sort of recipe that reminds you why homemade candy is so much better than store-bought.
This fudge is ideal for chocolate lovers of all ages. Its rich, deep chocolate flavor and soft, slightly firm texture make it perfect for slicing into squares, gifting in tins, or just indulging yourself straight from the pan. Once you try this recipe, it’s hard to imagine ever going back to boxed fudge.
Old-Fashioned Chocolate Fudge
Ingredients
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2 cups granulated sugar
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½ cup unsweetened cocoa powder
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1 cup whole milk
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4 tbsp unsalted butter, cut into pieces
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1 tsp vanilla extract
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Pinch of salt
Instructions
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Line an 8-inch square baking pan with parchment paper or lightly grease it.
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In a heavy-bottomed saucepan, mix sugar, cocoa powder, and salt, then stir in the milk until well combined.
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Cook over medium heat, stirring constantly, until the mixture reaches a rolling boil. Stop stirring and let it cook undisturbed until it reaches 234°F (soft-ball stage), about 5-7 minutes.
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Remove from heat, add butter and vanilla without stirring, and let cool to about 110°F.
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Beat the mixture vigorously until it thickens and becomes matte.
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Quickly pour into the prepared pan, spread evenly, and let it set for about 2 hours before cutting into squares.
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Store in an airtight container. Enjoy!
Tips for Perfect Fudge
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Use a candy thermometer: Reaching the correct temperature is key for the right texture.
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Heavy-bottomed saucepan: Prevents scorching and ensures even cooking.
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Vigorous beating: Helps the fudge achieve a smooth, matte finish and prevents it from being too sticky.
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Work quickly: Once the mixture is thickened, pour and spread before it starts to harden.
Serving Ideas
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Cut into small squares for dessert platters or holiday candy trays.
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Wrap pieces individually in wax paper for gifting.
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Pair with coffee or milk for an indulgent snack.
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Use as a layer in homemade desserts or chocolate bark.
Storage Tips
Store fudge in an airtight container at room temperature for up to one week. For longer storage, keep it in the fridge for up to two weeks. Avoid stacking pieces without parchment paper to prevent sticking. Fudge can also be frozen for up to two months—just thaw at room temperature before serving.
Frequently Asked Questions
Can I use low-fat milk?
Whole milk is recommended for a creamy texture, but 2% milk can work in a pinch.
Why did my fudge turn out grainy?
This usually happens if the mixture cools too quickly or is stirred while boiling. Follow the temperature and stirring instructions carefully.
Can I add nuts or chocolate chips?
Yes! Fold in chopped nuts or chocolate chips after beating, or sprinkle on top before it sets.
Do I have to use a candy thermometer?
It’s highly recommended. Hitting the soft-ball stage ensures the perfect fudge texture.
