This Old Fashioned Chocolate Fudge recipe delivers a creamy, melt-in-your-mouth treat that will transport you back to simpler times. With just six ingredients and a candy thermometer, you can recreate this timeless confection.
This old fashioned chocolate fudge recipe embodies everything a homemade fudge should be: rich, decadent, and slightly crumbly. It’s a far cry from the creamy, condensed milk-based fudges often found in stores. This recipe, inspired by a classic Hershey’s version, promises a truly authentic fudge experience.
Ingredients for Old Fashioned Chocolate Fudge
- 3 cups granulated sugar
- 2/3 cup unsweetened Dutch processed cocoa powder
- 1/8 teaspoon salt (1/4 teaspoon if using unsalted butter)
- 1 1/2 cups whole milk
- 1/4 cup salted butter, room temperature
- 1 teaspoon vanilla extract
Crafting the Perfect Old Fashioned Chocolate Fudge
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Preparation: Line an 8-inch square pan with parchment paper, ensuring it’s well-buttered to prevent sticking.
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Combine Ingredients: In a heavy-bottomed saucepan, whisk together the sugar, cocoa powder, and salt. Gradually add the milk, stirring constantly with a wooden spoon to prevent scorching. Avoid using a whisk or metal spoon, as these can introduce air and affect the texture.
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Boiling: Cook the mixture over medium heat, stirring continuously, until it reaches a rolling boil. This should take approximately 15 minutes.
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Reaching the Soft-Ball Stage: Reduce the heat to low-medium and continue cooking, without stirring, until the mixture reaches 234°F (112°C) on a candy thermometer. This is the soft-ball stage, crucial for achieving the perfect fudge consistency. This process will take around 30 minutes.
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Cooling and Beating: Remove the saucepan from the heat and add the butter and vanilla extract. Do not stir at this point. Allow the mixture to cool to room temperature (around 110°F/43°C), which will take approximately 30 minutes. Once cooled, beat the fudge vigorously with a wooden spoon until it loses its gloss and becomes slightly thicker (about 6-8 minutes).
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Setting: Quickly spread the fudge into the prepared pan and let it cool completely, preferably overnight at room temperature.
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Cutting and Serving: Once the fudge has set, cut it into squares and serve.
Tips for Fudge Success
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High Altitude Adjustments: For those living at higher altitudes, adjust the cooking temperature by deducting 2 degrees Fahrenheit for every 1,000 feet above sea level.
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Gritty Fudge Troubleshooting: Ensure the sugar is fully dissolved during the cooking process. If the fudge is still gritty, it might not have been beaten long enough.
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Storage: Store the fudge in an airtight container at room temperature for up to two weeks, or in the refrigerator for 3-4 weeks. To freeze, wrap individual pieces tightly in parchment paper and place them in a freezer-safe bag for up to 3 months.
Customize Your Old Fashioned Chocolate Fudge
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Nuts and Add-ins: Incorporate roasted nuts (walnuts, pecans, almonds), peanut butter, mini marshmallows, or dried cranberries when you add the butter and vanilla.
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Flavored Fudge: Replace the vanilla extract with peppermint, almond, or orange extract for a unique twist.
This old fashioned chocolate fudge recipe is a testament to the enduring appeal of classic treats. Enjoy!
