Description
This Old Fashioned Fudge recipe offers a rich, creamy, and nostalgic chocolate treat that’s perfect for any occasion. Made with simple ingredients like granulated sugar, cocoa powder, and butter, it captures the classic homemade fudge flavor with a smooth texture and optional crunchy walnuts. The stovetop cooking method ensures precise control during the candy-making process, resulting in a perfect soft-set fudge.
Ingredients
Scale
Fudge Base
- 3 cups granulated sugar
- 2/3 cup whole milk
- 2/3 cup unsweetened cocoa powder
- 3/4 cup unsalted butter (cut into pieces)
- 1/2 teaspoon salt
Flavoring & Add-ins
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (optional)
Instructions
- Prepare the Pan: Grease an 8×8-inch baking pan thoroughly and set it aside to ensure the fudge can be easily removed once set.
- Combine Ingredients: In a heavy-bottomed saucepan over medium heat, combine the granulated sugar, whole milk, unsweetened cocoa powder, butter pieces, and salt. Stir the mixture constantly to prevent burning and ensure ingredients are well combined.
- Boil Mixture: Continue stirring until the mixture starts boiling. Once boiling, stop stirring and let it cook undisturbed. Use a candy thermometer to monitor the temperature, allowing it to reach 234°F (soft ball stage). This is critical for proper fudge consistency.
- Cool the Mixture: Remove the pan from heat and let the mixture cool without stirring until the bottom of the pan feels just warm to the touch. This cooling process usually takes about 20 to 30 minutes and helps the fudge set properly.
- Beat the Fudge: Add the vanilla extract, then vigorously beat the mixture with a wooden spoon. Continue beating until it thickens and loses its glossy appearance, which should take about 5 to 8 minutes. This aerates the fudge and creates the right texture.
- Add Walnuts (Optional): If using, stir in the chopped walnuts evenly to add a crunchy texture to the fudge.
- Set the Fudge: Quickly pour the fudge into the prepared baking pan and spread it out evenly. Let it set at room temperature for about 2 hours or until firm enough to cut.
- Serve: Once set, cut the fudge into 36 squares and serve. Store any leftovers in an airtight container at room temperature for up to a week.
Notes
- Avoid stirring the mixture once it starts boiling to prevent sugar crystallization, which can cause grainy fudge.
- If you don’t have a candy thermometer, test readiness by dropping a small amount of the hot mixture into cold water; if it forms a soft ball, it is ready.
- Store fudge in an airtight container at room temperature for up to one week to maintain freshness.
