Old-Fashioned Chocolate Fudge

This Chocolate Fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.

This recipe is made with just 5 ingredients, including white sugar, cocoa, milk, vanilla and has such a rich chocolate flavor! It’s a simple treat to put together for gifts and sharing this holiday season.

Let’s Make Some Old-Fashioned Chocolate Fudge

Grease an 8×8 inch square baking pan and set aside. Combine sugar, cocoa, and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
Place a candy thermometer in pan and cook until temperature reaches 238 degrees.

If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a softball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat. Pour into prepared pan and let cool. Cut into about 20 squares.

Old-Fashioned Chocolate Fudge

Naomi Kissinger

Nan's Old Fashioned Chocolate Fudge is creamy and slightly crumbly. It will melt in your mouth.

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Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Dessert, Snack

Cuisine American

Servings 20 pieces

Ingredients

  

• 2 cups white sugar
• ½ cup cocoa
• 1 cup milk
• 4 tablespoons butter
• 1 teaspoon vanilla extract

Instructions

 

• Grease an 8×8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

Notes

Can be frozen up to 3 months. Keeps in an airtight container for approximately 2 weeks or in the fridge for 3-4 weeks. Enjoy!