I enjoy making this old fashioned chocolate fudge because it relies on simple ingredients and a traditional method that always gives me rich flavor and a creamy texture. It’s the kind of homemade candy I like to prepare when I want something classic, comforting, and perfect for sharing.
Why You’ll Love This Recipe
I like this recipe because it doesn’t require condensed milk or shortcuts, just patience and careful cooking. I get a deep chocolate taste from unsweetened chocolate, and the texture turns out smooth and satisfying when I follow the steps closely. I also appreciate how well it works for holidays, gifts, or a simple dessert craving.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons unsalted butter, plus extra for greasing the pan
2 cups sugar
¾ cup milk
2 ounces unsweetened chocolate, chopped into small pieces
½ teaspoon kosher salt
1 teaspoon vanilla extract
Directions
I begin by greasing an 8-inch square pan with butter and setting it aside. In a heavy-bottomed saucepan, I combine the sugar, milk, butter, unsweetened chocolate, and salt. I place the pan over medium heat and stir constantly until the butter and chocolate melt and the mixture becomes smooth.
Once the mixture comes to a full boil, I stop stirring and let it cook for about 5 to 7 minutes, until it reaches the soft-ball stage. If I don’t use a thermometer, I test it by dropping a small amount into cold water and checking that it forms a soft, flexible ball.
I remove the saucepan from the heat and let it cool undisturbed for about 10 minutes. Then I add the vanilla extract and beat the mixture vigorously with a spoon until it thickens and loses its glossy shine. I quickly pour the fudge into the prepared pan and spread it evenly.
I allow the fudge to cool completely at room temperature before cutting it into squares.
Servings And Timing
I usually cut this fudge into about 16 squares.
Preparation time: 10 minutes
Cooking time: 10 minutes
Cooling time: 30 to 45 minutes
Total time: about 1 hour
Variations
I sometimes add ½ cup chopped nuts, such as walnuts or pecans, just before pouring the fudge into the pan. When I want a deeper flavor, I mix in a pinch of espresso powder. For a slightly softer texture, I shorten the boiling time by about one minute.
Storage/Reheating
I store the fudge in an airtight container at room temperature for up to one week. If I want to keep it longer, I refrigerate it for up to two weeks. When the fudge feels too firm, I let it sit at room temperature for a few minutes before serving instead of reheating it.
FAQs
Can I make this fudge without a candy thermometer?
I can make it without one by using the cold water test to check for the soft-ball stage.
Why did my fudge turn grainy?
I find that grainy fudge usually happens when I stir during boiling or cook the mixture too long.
Can I use a different type of chocolate?
I can use semi-sweet chocolate, but I reduce the sugar to balance the sweetness.
How do I know when to stop beating the fudge?
I stop beating when the mixture thickens and loses its shiny appearance.
Can I freeze this fudge?
I can freeze the fudge in an airtight container for up to two months and thaw it at room temperature.
Conclusion
I find this old fashioned chocolate fudge recipe to be a dependable classic that always delivers rich flavor and a satisfying texture. With simple ingredients and a little patience, I end up with a homemade treat that feels timeless and comforting every time I make it.
