Rich, creamy, and deeply chocolatey, this Old Fashioned Chocolate Fudge brings back the nostalgia of homemade sweets made on the stovetop. With just a few simple ingredients and some patience, I end up with a melt-in-my-mouth treat that’s perfect for gifting or indulging.
Why You’ll Love This Recipe
I love this fudge because it’s made the traditional way—no shortcuts, no condensed milk, just pure chocolate flavor with a smooth, firm texture that snaps when bitten. It’s the kind of candy that makes me feel like I’m stepping back in time, yet it’s still a timeless crowd-pleaser at parties or holidays. I can wrap it up for a sweet gift or keep a stash for late-night cravings.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ cups whole milk
⅛ teaspoon salt
2 tablespoons unsalted butter (plus more for greasing the pan)
1 teaspoon vanilla extract
directions
I start by greasing an 8×8-inch square baking pan with butter and setting it aside.
In a medium heavy-bottomed saucepan, I combine the sugar, cocoa powder, milk, and salt. I stir everything together over medium heat until the sugar is dissolved.
I bring the mixture to a boil without stirring and cook it until it reaches 234°F (the soft-ball stage) on a candy thermometer.
Once it hits the right temperature, I remove the pan from the heat and let it cool undisturbed until it reaches about 110°F.
I then add the butter and vanilla without stirring. Once slightly cooled, I beat the mixture vigorously with a wooden spoon until it starts to lose its gloss and thickens.
I quickly pour the fudge into the prepared pan, spreading it evenly before it sets.
Once completely cool and firm, I cut it into small squares.
Servings and timing
This recipe makes about 64 small squares (cut 8 rows by 8 rows). Prep time: 10 minutes Cook time: 20 minutes Cooling and setting time: 1–2 hours Total time: About 2.5 hours
Variations
I sometimes add ½ cup chopped walnuts or pecans just before pouring the fudge into the pan for a nutty crunch.
For a peppermint twist, I stir in ½ teaspoon peppermint extract along with the vanilla.
I like to experiment with sea salt by sprinkling a pinch over the top for a sweet-salty contrast.
Occasionally, I swirl in a bit of peanut butter before it sets to make a marbled fudge.
storage/reheating
I store the fudge in an airtight container at room temperature for up to 2 weeks. For longer storage, I keep it in the fridge for up to 3 weeks. If I want to freeze it, I wrap the squares individually in wax paper and store them in a freezer-safe bag for up to 3 months. I let them come to room temperature before serving—no reheating is necessary.
FAQs
How do I know when the fudge reaches the soft-ball stage?
I use a candy thermometer and watch for it to hit 234°F. If I don’t have a thermometer, I drop a little of the mixture into cold water—if it forms a soft ball, it’s ready.
Why is my fudge grainy?
Grainy fudge often happens if I stir too early or if sugar crystals form. Letting the mixture cool undisturbed before beating it helps avoid that.
Can I use a different type of milk?
Whole milk works best, but I’ve tried it with 2% in a pinch. I wouldn’t recommend using skim milk or non-dairy milk for this traditional recipe—it affects texture.
Do I have to use a candy thermometer?
While it’s possible to test the soft-ball stage with water, I find a candy thermometer gives me the most consistent results.
How long does it take to set?
Usually, it sets fully in about 1–2 hours at room temperature. I let it cool undisturbed to make sure it sets properly.
Conclusion
Old Fashioned Chocolate Fudge is a classic treat that’s worth every minute of effort. With its rich flavor and smooth, firm texture, I find it perfect for the holidays, gifts, or simply enjoying a timeless homemade dessert. Once I get the hang of it, making fudge becomes a satisfying (and delicious) tradition.
Rich, creamy, and deeply chocolatey, this Old Fashioned Chocolate Fudge is a nostalgic, homemade treat made the traditional way—without condensed milk—for a smooth, firm texture and pure chocolate flavor.
Ingredients
3 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ cups whole milk
⅛ teaspoon salt
2 tablespoons unsalted butter (plus more for greasing the pan)
1 teaspoon vanilla extract
Instructions
Grease an 8×8-inch square baking pan with butter and set it aside.
In a medium heavy-bottomed saucepan, combine sugar, cocoa powder, milk, and salt. Stir over medium heat until sugar is dissolved.
Bring the mixture to a boil without stirring and cook until it reaches 234°F (soft-ball stage) on a candy thermometer.
Remove from heat and let it cool undisturbed until it reaches about 110°F.
Add butter and vanilla without stirring. Once slightly cooled, beat the mixture vigorously with a wooden spoon until it thickens and loses its gloss.
Quickly pour the fudge into the prepared pan and spread evenly before it sets.
Once completely cool and firm, cut into small squares.
Notes
Do not stir while boiling to avoid grainy texture.
Use a candy thermometer for best results.
Optional: Add nuts, peppermint extract, sea salt, or peanut butter for variations.
Cool completely before cutting to ensure clean squares.
