Description
A classic homemade chocolate fudge recipe made the traditional way—no shortcuts! This creamy, rich, and perfectly sweet treat is cooked on the stovetop and sets up into smooth, melt-in-your-mouth squares.
Ingredients
Units
Scale
- 2 cups granulated sugar
- 1 cup whole milk
- 1/2 cup unsalted butter
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
Instructions
- Grease an 8×8-inch baking dish or line it with parchment paper.
- In a heavy-bottomed saucepan over medium heat, combine sugar, milk, butter, cocoa powder, and salt. Stir constantly until the mixture begins to boil.
- Once boiling, stop stirring and let it cook undisturbed until it reaches soft-ball stage (about 234°F/112°C on a candy thermometer). This usually takes around 5-7 minutes.
- Remove from heat and let the mixture cool for 5 minutes without stirring.
- Add the vanilla extract and beat the mixture vigorously with a wooden spoon until it thickens and loses its shine (this can take about 5 minutes).
- Stir in the chopped nuts, if using.
- Pour the fudge into the prepared dish, spreading evenly. Let it cool completely at room temperature before cutting into squares.
- Slice and enjoy!
Notes
- No thermometer? Drop a small amount of the hot mixture into cold water—if it forms a soft, pliable ball, it’s ready!
- Overbeating can make the fudge crumbly, so stop once it thickens.
- Store in an airtight container at room temperature for up to 1 week, or refrigerate for longer freshness.