Old Fashioned Chocolate Fudge

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Delicious Old Fashioned Chocolate Fudge squares in a pan, garnished with cocoa powder.

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Old Fashioned Chocolate Fudge never disappoints. Made with rich cocoa, creamy milk, and a hint of vanilla, it offers a melt-in-your-mouth experience. I adore its creamy texture and the nostalgic taste, making it a timeless favorite in my kitchen.

Ingredients You Need For Old Fashioned Chocolate Fudge:

  • 3 cups granulated sugar
  • 2/3 cup cocoa (unsweetened dutch processed)
  • 1/8 teaspoon salt
  • 1 1/2 cups whole milk
  • 1/4 cup butter (I use salted, room temperature)
  • 1 teaspoon vanilla

How to Make Old Fashioned Chocolate Fudge:

  1. Line an 8-inch square pan with buttered parchment paper.
  2. In a medium heavy saucepan, stir together sugar, cocoa, and salt. Then add the milk and stir with a wooden spoon.
  3. Cook over medium heat, stirring continuously until the mixture starts to boil (a strong boil), approximately 15 minutes.
  4. Turn heat to low medium and continue to cook without stirring until the temperature reaches 234 °F (112C). This takes approximately 30 minutes.
  5. Remove the pot from heat, add the butter and vanilla. Do not stir. Cool to room temperature (110°F/43C), approximately 30 minutes.
  6. Beat with a wooden spoon just until the mixture begins to lose some of its gloss (approximately 6-8 minutes).
  7. Spread the fudge quickly in the prepared pan and let it cool completely, even overnight (at room temperature). Cut into squares.

FAQs and Common Issues About Old Fashioned Chocolate Fudge:

What kind of cocoa should I use?

For a rich and deep chocolate flavor, unsweetened Dutch-processed cocoa is the way to go.

Can I use non-dairy milk?

Absolutely! Almond, soy, or oat milk can be used. Just note that the texture and taste might have a slight variation.

How long does the fudge last?

If you store it in an airtight container at room temperature, it’ll be good for up to a week. Want to keep it longer? Pop it in the fridge.

Can I add some extras like nuts or dried fruits?

Of course! Feel free to mix in walnuts, pecans, or even dried cherries before setting the fudge.

Why did my fudge turn out too soft?

It’s likely it didn’t reach the right temperature during cooking. Aim for 234°F (112°C) for that perfect fudge consistency.

Why is my fudge grainy?

Sugar might not have dissolved fully. Remember to stir until the sugar is completely melted in.


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