Old Fashioned Award Winning Fudge Recipe

This fudge recipe is pure indulgence, bringing a nostalgic chocolatey delight with each bite. I love how it transforms simple ingredients into a rich, creamy treat that’s perfect for satisfying my sweet tooth or impressing friends at any gathering!

The art of making the ideal old-fashioned fudge is something I have come to truly admire. I adore how 1/2 cup cocoa powder melds with 2 cups granulated sugar and 1 cup whole milk to form a smooth, rich, and oh-so-decadent texture.

But my absolute favorite part? Adding 1 teaspoon of vanilla extract, which boosts the flavor profile into the stratosphere.

Ingredients

Granulated Sugar:
Delivers flavor and mouthfeel; chief carb source.

Cocoa Powder:
Imparts dense chocolate taste; is rich in antioxidants.

Whole Milk:
Adds smooth texture and creaminess; provides calcium and protein.

Unsalted Butter:
Imparts richness and smoothness; holds saturated fats.

Vanilla Extract:
Improves taste with fragrant accents; contributes no dietary value.

Salt:
Counterbalances sweetness; amplifies total flavor.

Ingredient Quantities

• 2 cups granulated sugar
• 1/2 cup cocoa powder
• 1 cup whole milk
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, combine 2 cups granulated sugar, 1/2 cup cocoa powder, and a pinch of salt. Mix well to incorporate the dry ingredients.

2. In a saucepan, combine 1 cup of whole milk and the mixture, and stir until they are well blended.

3. Set the saucepan on medium heat, and stir it until the sugar is completely dissolved.

4. After dissolving the mixture, cease stirring and allow it to boil. Maintain the mixture at a full boil until it reaches the soft ball stage (234-240°F [112-116°C]).

5. Take the saucepan off the heat and add 1/4 cup of unsalted butter and 1 teaspoon of vanilla extract. Don’t stir yet; just let the mixture cool to approximately 110°F (43°C).

6. After it has cooled, use a wooden spoon to stir the fudge with some vigor until it takes on a thick, pourable consistency and a somewhat dull, fudge-like surface. This process should take about 5 to 10 minutes.

7. Spoon the thick fudge mixture into a greased 8-inch square pan. Spread it quickly and evenly.

8. Allow the fudge to set at room temperature until it is firm. This should take about 1 to 2 hours.

9. When cooled and set, the fudge may be cut into small square pieces.

10. Keep the fudge in a container that seals and is airtight at room temperature. And then revel in the delight of having made something so delicious!

Equipment Needed

1. Medium saucepan
2. Wooden spoon
3. Candy thermometer
4. Measuring cups
5. Measuring spoons
6. 8-inch square pan
7. Grease (e.g., butter or cooking spray) for the pan
8. Airtight container for storage

FAQ

• Can I use a different type of milk?Certainly! You can utilize low-fat milk or even a milk substitute, but remember that the flavor and texture could be a bit different.
• How long should I cook the fudge mixture?Heat the blend until it obtains the soft ball stage, which is generally between 235°F and 240°F on a candy thermometer.
• What is the purpose of adding salt?Salt enhances the chocolate flavor and balances the sweetness of the fudge.
• Can I use salted butter instead of unsalted?Omit the pinch of salt if you’re using salted butter to prevent the fudge from being too salty.
• How should I store the finished fudge?An airtight container will hold the fudge in good stead at room temperature for 1-2 weeks. Anything beyond 2 weeks and you’re risking staleness. While refrigeration isn’t forbidden, you may find that it dwindles in consistency and becomes too firm—unlike a good brownie, which should be fudgy but not so hard that you can’t get your teeth into it.
• Can I add nuts or other mix-ins?You can fold in chopped nuts, marshmallows, or dried fruit once the fudge has slightly cooled before it sets.
• What should I do if my fudge doesn’t set properly?Your fudge might not be setting because it didn’t reach a high enough temperature during cooking. Try this: Reheat the fudge until it reaches the soft ball stage again.

Substitutions and Variations

Powdered sugar: Use 1 3/4 cups of powdered sugar or 2 cups of cane sugar to replace the same amount of granulated sugar.
Cocoa powder: Use 1/2 cup of Dutch-processed cocoa powder or substitute with 2 ounces of unsweetened chocolate, melted and cooled.
Whole milk: Substitute with 1 cup of either evaporated milk or half-and-half for a creamier texture.
Butter, in an unsalted form: For a dairy-free alternative, use either 1/4 cup margarine or 1/4 cup coconut oil.
Vanilla extract: For a different flavor profile, substitute with 1 teaspoon of almond extract; or use the seeds from one vanilla bean.

Pro Tips

1. Sift the Cocoa Powder Before mixing the cocoa powder with the sugar, sift it to remove any lumps. This will ensure a smooth texture and make it easier to blend with the other ingredients.

2. Use a Candy Thermometer To achieve the perfect soft ball stage, use a candy thermometer for precision. This will help ensure the fudge sets properly. Avoid stirring once it starts boiling to prevent the mixture from crystallizing.

3. Pre-Grease the Pan Before you begin making the fudge, grease your 8-inch square pan in advance. This will save time and help you transfer the mixture quickly when it’s ready.

4. Be Patient While Cooling It’s crucial to let the mixture cool to 110°F before stirring in the butter and vanilla. This cooling period is important for achieving a good texture, so resist the urge to stir too early.

5. Use a Wooden Spoon When beating the fudge after cooling, opt for a sturdy wooden spoon. This will give you better control and leverage as you work the mixture into a thick, glossy consistency.