How to Make Homemade Real Chocolate Fudge

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How to Make Homemade Real Chocolate Fudge

Homemade Chocolate Fudge Recipe

This is the traditional chocolate fudge recipe, made easy; with fully illustated step-by-step directions.

Ingredients

• 3 cups sugar
• 2/3 cup dry Cocoa or Dark Cocoa
• 1/8 teaspoon salt
• 1-1/2 cups milk
• 1/4 cup butter (1/2 stick)
• 1 teaspoon vanilla extract

Equipment

• 6 quart saucepan with a heavy bottom for even heat distribution
• Candy thermometer (you can make do without it... but it's tougher
• Wooden spoon
• measuring cups, measuring spoons
•  8-or 9-inch square pan
• aluminum foil

 

Directions

Step 1 - Prepare the square pan

Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

Step 2 - Measure the ingredients

Measure out the ingredients

Step 3 - Mix and heat the sugar, cocoa salt and milk

Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

Step 5 - Cool to 110 F

Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm).

Step 6 - Beat

Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss (about 7 minutes).

Step 7 - Spread into the square pan

Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 64 pieces or 1-3/4 pounds.
NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.

Options

NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly in prepared pan.
MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in
1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)