Old - Fashioned Chocolate Fudge
This old-fashioned chocolate fudge delivers deep chocolate flavor with a firm, fine-grained texture that melts in your mouth. Made using a traditional stovetop method and simple pantry staples, this classic homemade candy is perfect for holidays, gifting, and special occasions.
Equipment
- 8-inch square baking pan
- Parchment paper
- Heavy-bottom saucepan
- Wooden spoon
- Candy thermometer
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 3 cups granulated sugar
- ⅔ cup unsweetened Dutch-process cocoa powder
- ⅛ teaspoon salt
- 1½ cups whole milk
- ¼ cup salted butter, room temperature
- 1 teaspoon vanilla extract
If using unsalted butter, increase the salt to ¼ teaspoon.
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving enough excess on two sides to lift the fudge out later.
- In a heavy saucepan, combine the sugar, cocoa powder, and salt. Whisk until evenly blended.
- Pour in the milk and stir until no dry spots remain and the mixture is smooth.
- Place over medium heat and cook, stirring constantly until the sugar fully dissolves and the mixture begins to boil.
- Once boiling, stop stirring and continue cooking until the mixture reaches 234°F to 238°F on a candy thermometer.
- Remove the pan from the heat. Add the butter and vanilla extract without stirring.
- Allow the mixture to cool undisturbed until it reaches approximately 110°F.
- Using a wooden spoon, beat the fudge vigorously until it thickens, loses its glossy appearance, and begins to hold its shape. This generally takes 5 to 8 minutes.
- Immediately transfer the mixture to the prepared pan and smooth the top quickly before it sets.
- Leave the fudge at room temperature until completely firm, about 2 hours.
- Remove from the pan and cut into 20 large squares.