Old Fashioned Chocolate Fudge, this is the best, creamiest chocolate fudge, made the old fashioned way. The perfect Homemade Chocolate Candy.
I have been a big Candy lover for a long time, especially anything Chocolate such as these Easy Homemade Filled Chocolates or these Italian Chocolate Kisses / Baci.
Old Fashioned Chocolate Fudge
Old Fashioned Chocolate FudgeOld Fashioned Chocolate Fudge is everything a homemade fudge should be, so get your candy thermometer ready.
I have been searching and searching for the chocolate fudge that I had tasted when I was about 8 or 10 years old, if you can believe that! This fudge melted in your mouth and was just a little bit crumbly.
I can remember going to the Christmas Bazaar at the Church on Saturday afternoon with a couple of my school friends. I bought my dime bag of chocolate fudge and I still remember thinking “this is the best Fudge I have ever eaten”.
And when we went back to get another bag, the lady was sold out. A sad day for me!
Old Fashioned Chocolate Fudge
More Chocolate Candy Recipes:
- Homemade Chocolate Mint Filled Chocolates
- Chocolate Torrone
- Creamy Old Fashioned Caramel Candies
- Homemade Italian Chocolate Kisses / Baci
I think in my quest for “the One” I tasted fudge from any and all chocolate stores. And unfortunately they were all the creamy types just like my Double Chocolate Peanut Butter Fudge.
I wanted that crumbly melt in your mouth fudge!
Fast forward to a few weeks ago and I decided I would google until I discovered my Chocolate Fudge. And discover I did, thanks to Hershey’s, apparently it is their Recipe that gives you that divine fudge.
How to make the best Fudge:
- Line your pan with parchment paper.
- Use a wooden spoon and not a whisk or metal spoon. Apparently it is easier on the fudge.
- Once the fudge boils, stop stirring and continue to cook on low heat so you don’t burn the fudge.
- Make sure your candy thermometer isn’t touching the bottom of the pot because you want the most accurate reading.
- Stir only until the mixture starts to lose it’s gloss.
- Be patient when making this fudge and enjoy every bite!
Adjusting the Fudge Recipe for High Altitude:
To adjust the temperature to your altitude, deduct two degrees from the temperature required for every one thousand feet of altitude above sea level. For example, in this Fudge recipe, if you live 5,000 feet above sea level, you would deduct 10 degrees from 234 degrees.
How to Store Homemade Chocolate Fudge:
Wrap the cut pieces in parchment paper and store in an airtight container or sealable plastic bag. Fudged stored at room temperature can last from 7 – 14 days.
Fudge can also be stored in the refrigerator wrapped and in an airtight container. In the fridge fudge will last 2 – 3 weeks.
If you decide to freeze your fudge, make sure to wrap it up and place it in an airtight freezer safe container, stored in the freezer it can last up to 3 months.
What to make with fudge:
If by chance you have some leftover fudge or for some reason your fudge doesn’t turn out, don’t despair and certainly don’t throw it out! Cut up some fudge add it to some hot milk and stir until smooth and there you have some amazing hot chocolate, maybe the best you have ever had?
Or melt some of the fudge, either in the microwave or over a pot of boiling water and drizzle it over some ice cream or as a ganache on a cake. Hot fudge sauce never tasted so good.
Can I add Nuts or Peanut Butter:
Yes you can add nuts or Peanut butter the best time to add these ingredients is when you add the butter and vanilla.
How to keep your fudge from being Gritty:
- Make sure the sugar has dissolved.
- It could be the fudge wasn’t beaten long enough or hard enough.
Does the weather affect fudge?
Yes it does, on a humid day, once the candy has cooled it may start to absorb moisture from the air, so on a humid day the candy will end up being softer than it is suppose to be.
Therefore it is always better to make candy (fudge) on dry days. Although if you have no choice but to make candy on a humid day then cook it to the highest recommended temperature (which is 237-240F)
Cool weather also helps the candy cool faster that way it has a lesser chance to form the dreaded crystals.
I hope you enjoy this Homemade Chocolate Fudge!
Old Fashioned Chocolate Fudge
Ingredients
- 3 cups granulated sugar
- 2/3 cup cocoa (unsweetened good quality)
- 1/8 teaspoon salt
- 1 1/2 cups whole milk
- 1/4 cup butter
- 1 teaspoon vanilla
Instructions
- Line an 8 inch square pan with buttered parchment paper.
- In a medium heavy saucepan stir together sugar, cocoa and salt, then add the milk and stir with a wooden spoon (not a whisk or metal spoon).
- Cook over medium heat stirring continuously until mixture starts to boil (a strong boil), approximately 15 minutes.
- Turn heat to low and continue to cook without stirring until temperature reaches 234 °F. Approximately 30 minutes.
- Remove pot from heat, add the butter and vanilla. Do not stir. Cool to room temperature (110°F), approximately 30 minutes. Then beat with a wooden spoon just until mixture begins to lose some of it's gloss (approximately 6-8 minutes).
- Then spread quickly in prepared cake pan and let cool completely, even overnight (at room temperature). Cut into squares. Store in an airtight container at room temperature.
- You can also freeze the fudge in a double bag, well wrapped. Freeze either in pieces or the whole slab. Can be frozen up to 3 months. Keeps in an airtight container for approximately 2 weeks or in the fridge for 3-4 weeks. Enjoy!
Video
Notes
Nutrition
Updated from November 18, 2017.
Justin says
At first when you have it on medium and bring it to a boil, is there a certain temp it should be around? Also, have you ever tried it with peanut butter? I’m wondering if it will throw it all off if too much is added. Thanks.
Rosemary says
HI Justin, just as long as its at a strong boil, then turn down the heat until it reaches 234F. Its best to add the peanut butter when you add the butter and vanilla, I would start with 1/4 cup. 🙂
Doreen says
This is the fudge my grandmother taught me to make when I was young. She was no fool – it got turned over to me when it was time to stir.. and stir.. and stir.
I’ll be making it again this Christmas. I’m wondering if this can be doubled successfully?
Rosemary says
Hi Doreen, I have never doubled it, let me know if you do. Take care.
Janine says
Darn it I stirred it after I removed it from heat I added butter and vanilla waiting for it to get to room temperature hopefully everything turned out good love the recipe though 🤞 Fingers crossed it works out! You were a recipe with no marshmallows and no semi sweet chips!!
Rosemary says
Hi Janine, I hope so let me know how it turned out. 🙂
Janine says
Didn’t set up 😢 not giving up starting from. Scratch tonight’ bummer I have that you’re all this away
Rosemary says
Hi Janine, good luck let me know how it went.
Erik Halaska says
My fudge turned out runny can I reheat it then will it work?
Rosemary says
Hi Erik, it’s probably because it wasn’t heated to a high enough temperature. You can try re heating it but add 1/4 cup of water. Let me know how it goes.
Susan Johnson says
Now, THIS is Fudge! I am sooooo tired of the marshmallow/choc chip concoction which has found its way into every candy making kitchen in America. This recipe is real fudge and has an old. delicious history. It’s 110% better than the marshmallow stuff and worth every minute it takes to make it. Sometimes quickness and convenience isn’t “better”… its just faster.
Rosemary says
Hi Susan, thanks and I feel the exact same way. Nothing like real fudge! Take care.