Old Fashioned Chocolate Fudge
Old Fashioned Chocolate Fudge, this is the best, creamiest chocolate fudge, made the old fashioned way! And only 6 ingredients. The perfect Homemade Chocolate Candy, one everyone will love.
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 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!
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 usually made with sweetened condensed milk, just like my Double Chocolate Peanut Butter Fudge or this Easy Walnut 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.
Recipe Ingredients
- Sugar – granulated
- Cocoa powder – unsweetened dutch processed
- Salt
- Milk – whole/heavy milk
- Butter – I use salted – room temperature
How to make Chocolate Fudge
Line a square pan with buttered parchment paper. In a medium heavy saucepan stir together the 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. Turn heat to low medium and continue to cook without stirring until the correct temperature is reached.
Remove the pot from the heat, add the butter and vanilla. Do not stir. Cool to room temperature. Then beat with a wooden spoon just until mixture begins to lose some of it’s gloss.Spread the fudge quickly in the prepared baking dish and let cool completely, even overnight (at room temperature). Cut it into squares.
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 or aluminum foil 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 placed in an airtight container. In the fridge fudge will last 2 – 3 weeks.
How to freeze it
Freeze the fudge in a double bag, well wrapped. You can freeze it either in pieces or the whole slab. Fudge will keep for up to 3 months in the freezer.
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.
Fudge makes a wonderful gift idea. Wrap it with some transparent wrapping and tie with a bow, or place on a decorative plate or how about place a stick in the middle and make fudge pops!
Can I add Nuts or Peanut Butter
Yes you can add nuts such as walnuts, hazelnuts, pecans, pistachios, peanut butter, mini marshmallows, dried cranberries or even broken candy canes. The best time to add these ingredients is when you add the butter and vanilla. I would also recommend roasting the nuts first to give the best flavor to your fudge.
If you prefer peppermint fudge then substitute the vanilla extract with peppermint extract or even almond or orange.
How to roast nuts
Place nuts in a single layer on an ungreased baking / cookie sheet. Bake in a pre-heated 350F/180C oven for 5 to 8 minutes or until they are golden brown, remove immediately from the pan to a clean bowl to cool.
How to keep your fudge from being gritty or grainy
- 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 supposed to be.
Therefore it is always better to make candy (fudge) on dry sunny days. Although if you have no choice and you must make it on a humid day, then cook it to the highest recommended temperature, which is 237-240F / 114 – 115C.
Cool weather also helps the candy cool faster that way it has a lesser chance of forming crystals.
Why is my fudge soft?
Most of the time the reason is because your fudge has not reached the right temperature, it is very important to use a good candy thermometer for this.
I hope you enjoy this Homemade Chocolate Fudge! And let me know how you like it. Enjoy!
More Chocolate Candy Recipes
- Homemade Chocolate Mint Filled Chocolates
- Chocolate Torrone
- Creamy Old Fashioned Caramel Candies
- Homemade Italian Chocolate Kisses / Baci
Old Fashioned Chocolate Fudge
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 butter* (I use salted) (room temperature)
- 1 teaspoon vanilla
*if you use unsalted butter then increase the salt to 1/4 teaspoon.
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 medium and continue to cook without stirring until temperature reaches 234 °F (112C) Approximately 30 minutes.
- Remove pot from heat, add the butter and vanilla. Do not stir. Cool to room temperature (110°F/43C), 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!
Notes
Nutrition
Updated from November 18, 2017.
Will margarine work instead of butter?
Hi Omer, apparently you can, although I have never tried it with margarine, if you do let me know how it goes. Happy New Year.
I do not have a candy thermometer and we have an electric stove, not a gas one, and I am adding peanut butter to the butter and vanilla stage, like a 1/2c how should I. Alter the recipe to achieve best results?
Hi Catryna, I would say to add the peanut butter with the butter and vanilla and just continue with the recipe. I actually advised a reader to use 1 cup of peanut butter and she said it worked perfectly. Hope that helps.
I think the reason this recipe is so much better, and crumbly, is because it is made with cocoa and not chocolate chips.
Thank you so much for this recipe!
Do you think it would work with 2% milk? That’s all I have and I really don’t want to run to the store 2 days before Xmas! 🙂
Hi Becky, you could try, I think it should work with 2 %. Let me know how it goes. Merry Christmas.
I tried to make this Vegan for my son it didn’t set.. I used the cooking almond milk and avocado butter.. I am sad that it didn’t work.. not sure if I should of tried with other substitutes Or not..
Hi Patricia, sorry it didn’t work out, I have never made it vegan so I can’t really help.
Try it again. More likely, you didn’t get it up to the right temperature. I’ve failed many batches of fudge the same way and I’m experienced at making fudge. It should work.. The sugar is key here though. It has to be cane sugar, not beet sugar. The butter only serves to stop the boiling process. Maybe try palm shortening or chilled coconut oil. I also wonder if there is something about the avocado that doesn’t make it harden enough. Also, you can re-boil that failed batch up to temperature and get a slightly imperfect version of the intended fudge so you don’t have to throw it away. Also, if you like harder fudge you can go up to 235 degrees so maybe with this combination of ingredients try 235.
The first time I made this, it never set up. I blamed the thermometer because the liquid wasn’t deep enough for a good reading.
I tried again. This time I used our digital meat thermometer. When I turned down to low, it just got colder (218 when boiling, 208 on low after 20 minutes). So I turned the stove to 2 and checked it again in 20 minutes. It had come up to about 222. It took another 40 minutes (and turning the stove up to 3) to reach 234. So the 30 minute approximation is way off.
Cooling it down to 110 took over an hour as well (again, the recipe approximation was way off). I stirred it for at least 10 minutes and it still looked glossy to me, but I put it in the pan because by this point I was once again frustrated. Hopefully it sets up.
From what I ate while still warm, it does have an amazing flavor and the texture is extremely smooth. If it sets up, it will be a major hit at Christmas (I might not share it after the hours that went into it). But the recipe should be more accurate in the duration of time it takes to make this and the finicky nature of fudge.
Hi Mandie, Sorry the time didn’t work for you, but I timed it while I was doing the video. But happy you liked it. Merry Christmas.
I did to the exact times given and worked perfectly for me and the best fudge ever
I tried making this yesterday and it hasn’t set. I thought I read my thermometer right but I’m guessing no. I used s candy one like the article suggests. I may try it once more before I try another recipe but I also went over the time and I was patient so I’m not sure I want to waste the money and effort. We’ll see..
I have made this several times through the years with ooor results. Last night—perfection! The key must be the copper pot! It is only a 2.5 quart, so had to be careful not to boil it over, but so so worth it! Total boiling time for me was 35 minutes, and tested with cold water and soft ball stage (when I dropped a dollop of mix into the water, it didn’t cloud the water, but landed in a clump that turned flat when picked up.). Take off heat immediately, then. I immediately added the butter/Van to the top, but didn’t stir for about 10 minutes until it cooled. Delish!
Hi Michelle, thanks so glad you liked it, I really do need to check out a copper pot. Merry Christmas.
This is THE recipe for fudge! About the only thing which would make it better is cooking cooling and beating it in a copper kettle. Somehow, for some reason, that makes the best fudge. I’ve bought so many bags of fudge over the decades and none have lived up to the creamy chocolate fudge I used to purchase in Downtown Chicago back in the 70s. It was in the confectionary section of I think, Woolworth’s on State Street. They had a copper kettle, and a marble cooling table. Once the fudge reached a certain state, they would turn it out onto the marble and then with huge scrapers they would spread, fold, turn, spread… And then the magical moment they scooped it into different sized boxes (with its own little knife) or cut into pieces. That fudge was heaven! As is the fudge this recipe produces. Last night my husband and I were shopping and I told him I had such a taste for an old fashioned creamy fudge. He asked where would I get it. I replied, have to make my own! He laughed and said that was the best way to get what I want. So, off to make my own!
Hi Marri, yes it is the fudge! haha it was one happy day when I made this fudge. Now you are making me want to purchase a copper kettle. Merry Christmas.
Hi Rosemary,
I am so excited to try this recipe of your amazing looking fudge, so tomorrow is the day! My Mother and Grandmother both made awesome fudge, and I am hoping this is the exact recipe I’ve been looking for so, so long now! They were both the type who could make the majority of their recipes from memory ~ and if my OWN memory is still any good, THIS is it!! Wish me luck, I’ll let you know how well it turned out after all my family is here on Christmas! Unless I sneak a piece before then!
Merry Christmas to All!!!
🎅🎄🤶🎁👼🕯🥂🍾❤
Hi River, thanks so much, I wish you luck and just remember be patient and give it time. Let me know how it goes. I hope you love it. And Merry Christmas to you and your family. 🙂
This is an easy recipe that even I, who has never made fudge, will attempt to make this for Christmas. Can I add a dash of peppermint for flavor, will it blend well in the recipe? Thank you.
Hi, it isn’t hard, all you need is patience and time. I think a dash of peppermint would be a great idea. Let me know how it goes. Merry Christmas.
Hi Rosemary-
Could you please email me the recipe for the old fashion peanutbutter fudge? My son loves peanutbutter fudge and I wanted to try the old fashioned fudge recipe with peanutbutter but I don’t know how much to use and when to add it. Thank you so much.
-Tammy
Hi Tammy, I’m sorry but I don’t have a recipe for old fashioned peanut butter but I would say to follow this recipe and add 1 cup of peanut butter when you add the butter and vanilla. Hope that helps. Let me know how it works out.
Hey Rosemary-
The peanut butter fudge turned out perfectly!! Thank you so much.
Merry Christmas!
Hi Tammy, thanks, great good to know. Merry Christmas to you too.
Okay, I really want to make this recipe, however I don’t have a high quality 4 qt heavy bottom saucepan. I have a high quality 2.5 qt heavy bottom saucepan and a large enamel Dutch oven, which I think would hold too much heat. Would the 2.5 qt pot work or should I skip this recipe until I get a bigger heavy bottom saucepan?
Hi Heidi, I think it’s best to use the bigger one, because the ingredients tend to boil up and with the smaller one it could get pretty messy.
Thank you!
Just as a note to anyone reading through the comments, I did attempt to make this in the 2.5 qt pot. It didn’t work. I really did need at least a 4 qt pot. It was at the tippy top of the rim the whole time and I had to pull it off at the thread stage instead of it getting to the soft ball stage to prevent it from boiling over and it never set up. It was a two hour experiment, but now I know that I really do need to buy a bigger pot.
Thanks for letting us know Heidi. Let me know when you try it again. 🙂
I am so excited to try this recipe out! Any tips for if I wanted to add cherries to this recipe? I was thinking a chocolate cherry fudge would be great for Christmas.
Hi Miranda, apparently you should add the cherries when you add the butter and vanilla. Hope that helps, let me know how it turns out.
Hi Rosemary,
What type of sugar are you using in this recipe? White granulated?
Thanks,
Francesca
Hi Francesca, yes granulated sugar. Hope you enjoy it.
Thank you for this recipe and the link to the Hershey site where it originates from. I grew up on the Carnation 5-minute fudge recipe and never knew what I was missing until well into adulthood. I have been looking for an old-fashioned cooked fudge recipe and not even my Joy of Cooking had a good one (go figure). I also appreciate the link to the Hershey recipe because I live at high altitude and only on the Hershey site does it give instructions for adjusting for high altitude. Also, I noted that a number of the comments spoke about a soft or gooey “setting up” of their fudge with this recipe. There are additional notes on the Hershey site about under- and over beating that will affect how this fudge sets up (or doesn’t). I would encourage anyone who lands on your blog post of this recipe to follow the link you have posted pointing back to the original Hershey recipe. I think they may find it very helpful, for various reasons. Again, thank you for your blog post. I am grateful to finally find a good old-fashioned fudge recipe. BTW, I haven’t made this yet, but I’m familiar with old-fashioned cooked chocolate frosting so I think I will really like this one for fudge.
Hi Robin, thanks so much. And yes there is nothing like old fashioned fudge. Even my non fudge loving daughters love this fudge. Have a great weekend.
The original Joy of Cooking does (did) have a very good fudge recipe similar to this one. It is the one I grew up with watching my mother beat it at the end. We would clean up the bowl afterwards. For some reason this recipe was left out of subsequent editions of the Joy of Cooking.
Made this the other night. Had to simmer it away for an hour and half to get to the soft ball stage, well worth it tho. Was so yum but think it would have been even better if I used a better quality cocoa powder. Any advice when looking for the right powder?
Hi Kush, so glad it worked out and yes getting to the soft ball stage can take a bit of time. I just buy the best possible cocoa I can find, it may cost a bit more but so worth it. 🙂