Old-Fashioned Chocolate Fudge
A traditional chocolate fudge made with cocoa, sugar, milk, butter, and vanilla. This version has the classic texture many people look for in old-style fudge: rich chocolate flavor, a delicate crumb, and a soft melt-in-your-mouth finish. A candy thermometer is essential for getting the texture right.
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Servings: 20
Ingredients
- 3 cups granulated sugar
- 2/3 cup cocoa (unsweetened dutch processed)
- 1/8 tsp salt
- 1 1/2 cup whole milk
- 1/4 cup butter* (I use salted) (room temperature) *if you use unsalted butter then increase the salt to 1/4 teaspoon.
- 1 tsp 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 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!