This old-fashioned fudge recipe is like tasting your childhood all over again—rich, creamy chocolate fudge made from scratch. When cocoa, sugar and milk are cooked together to the perfect degree, the resulting texture is silky smooth, melt-in-the-mouth, and a speck of vanilla adds that familiar insistent flavor that makes it hard to resist. As an evergreen treat, it’s a fine thing to share or to give.

Why You Will Love This Old-Fashioned Fudge:

Genuine Flavor and Texture: This recipe hits that familiar fudge flavor and provides that texture in the sweet spot — creamy but firm enough to give you a solid bite.

Simple Ingredients: You probably already have all the ingredients on hand, as it’s made with pantry staples like sugar, cocoa and butter, so no need to buy any specialty ingredients to make this fudge.

Versatile Treat: Old-fashioned fudge is a fine dessert, a considerate homemade gift or sweet addition to holiday gatherings.

Fool-Proof Creaminess: If you follow those temperature and cooling recommendations, you’ll end up with the exact same quality of fudge every time.

Key Ingredients:

Butter: This recipe splits butter usage: a little bit of butter is used for greasing the pan and the rest is combined with the fudge. Using unsalted butter gives you full control over the flavor.

Granulated Sugar: Sugar provides the backbone and sweetness of the fudge as it combines with the milk and cocoa to form the delicious fudginess.

Unsweetened Cocoa Powder: Cocoa powder contributes deep chocolatey flavor. Use the highest quality unsweetened cocoa you can find; cocoa is going to be the star flavor at the party that is your fudges.

Whole Milk: The fat found in whole milk contributes to the creamy consistency associated with fudge. The texture will be grainier if you skimp on the fat, so whole milk is highly recommended.

Vanilla Extract: Vanilla balances out the chocolate nicely and round out the fudge flavor.

Full ingredients with measurements and instructions are in the recipe card below

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Instructions:

Prepare the Pan

Line the pan: Line an 8-inch square baking pan with aluminum foil and grease the foil with 1-1/2 teaspoons butter; this will aid in easy release of the fudge once it sets.

Combine Ingredients

Mix Dry Ingredients: In a heavy saucepan, combine the sugar, cocoa powder and salt and whisk.

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Boil the Mixture

Bring to a Boil: Place the saucepan over medium heat, stirring continuously to prevent scorching.

Bring to a rapid boil, continue stirring to avoid sticking.

Cook to Soft-Ball Stage

Check Temp: Stick a candy thermometer in once the mixture is boiling. Cook, undisturbed, until thermometer registers 234°F (112°C; soft-ball stage).

Add Butter and Vanilla

Take Off the Heat: When it is the right temperature, take the saucepan off the heat.

Incorporate Ingredients: To the mixture, add the remaining butter and vanilla extract, but do not stir. Remove it from the heat and let it cool undisturbed to 110°F (43°C).

Beat the Mixture

Beat Until Thickened: After cooling, beat the mixture with a wooden spoon (a silicone spatula also works fine) until thickened and no longer shiny or glossy.

Set the Fudge

Spoon into Pan: Quickly scrape the fudge mixture into the prepared pan; spread it out evenly.

Chill and cut: Let the fudge cool completely, then cut into 1-inch squares to serve.

Serving Suggestions:

Old-school fudge is a simple enough treat that doesn’t need much gilding, but there are a few ways to serve or eat it:

Classic Platter: Criss cross the fudge squares around a nice plate, dust with powdered sugar, and serve them up fancy.

Holiday Gifting: Wrap pieces of fudge in wax paper or tuck into decorative boxes; package as gifts.

Serve With Ice Cream: Bits of fudge are an indulgent topping for vanilla or chocolate ice cream.

Sweet Dessert Tray: Mix the fudge with cookies or brownies for a tasty homemade dessert platter.

Storage and Shelf Life Tips:

Fudge in the old-fashioned way holds up beautifully, and it’s a cinch to have around for when the craving arrives.

Room Temperature: Store the squares of fudge in an airtight container, separating layers with wax paper to keep them from sticking. They’re good at room temperature for up to 2 weeks.

Refrigeration: If desired for a denser fudge, keep it in the fridge. Make sure it’s in an airtight container, and it will last nicely for about a month.

Freezing: Fudge freezes very well! Wrap each piece of wild caught crab in plastic wrap separately and place in a freezer safe container. Store it in the freezer for up to 3 months. Refrigerate until solid; let stand at room temp to thaw before enjoying.

Recipe Variations:

Nutty Fudge: Stir in chopped walnuts, pecans or almonds right before pouring the fudge into the pan. And nuts not only add interest but a pleasing crunch to the smooth fudge.

Marble Fudge: After beating the fudge, swirl in melted white chocolate or peanut butter. The swirls provide visual interest and a boost of flavor.

Salted Chocolate Fudge: After you pour the fudge into the pan, sprinkle sea salt on top. The salt creates a nice bite against the sweet chocolate.

Espresso Fudge: Stir 1 teaspoon of instant espresso powder into the mixture for a coffee-infused chocolate fudge. And it is a fruitful twist that coffee lovers will admire.

Mint Chocolate Fudge: Add a couple drops of peppermint extract for a festive, minty flavor that’s perfect for holiday gatherings.

Conclusion:

This Old-Fashioned Fudge recipe is a return to the pleasure of making good old-fashioned homemade candy. It’s a sweet, rich chocolate flavored treat with creamy texture and a touch of vanilla that melts in your mouth. Whether you’re preparing it for a special occasion, holiday gifting or just because you want to treat yourself to something sweet, this fudge is certain to satisfy.

Take the time to follow along step-by-step, and you’ll be rewarded with a batch of traditional, creamy fudge with a flavor reminiscent of the kind Grandma used to make! Savor every deliciously thick, chocolatey bite!