How to Make Homemade Easy Real Chocolate Fudge

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How to Make Homemade Easy Real Chocolate Fudge

Homemade Chocolate Fudge Recipe

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

Ingredients

• 1 can (14 ounces) sweetened condensed milk
  2 cups semisweet chocolate chips (12 ounces)
  1 cup milk chocolate chips (6 ounces)
  2 tablespoons butter
  1 teaspoon vanilla extract
  Optional: 1 cup chopped pecans or walnuts

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

Lightly grease a 9-inch square pan; line with a piece of plastic wrap about 18 to 24 inches in length, leaving the ends out to cover the finished fudge. The ends will also serve as "handles" which will help you lift the fudge out of the pan.
In a double boiler or stainless steel bowl over simmering water, combine the sweetened condensed milk, chocolate chips, butter, and vanilla. Stir until the chocolate has melted and the mixture is smooth. Stir in nuts, if using;. Pour the mixture into the prepared pan.
Spread gently then cover lightly with the ends of the plastic wrap. Chill in the refrigerator until the fudge is firm.
Lift the chilled fudge out of the pan and cut into small squares.
Tips and Variations
For rocky road fudge, stir in about 1 cup of miniature marshmallows and replace the chopped nuts with 1/2 cup of chopped peanuts.

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.)