Whether enjoyed during the holidays, on the boardwalk, or even on a regular ol' Tuesday, indulgent fudge is the perfect candy. With this chocolate fudge recipe, five ingredients is all you'll need to have the absolute best fudge for gifting or snacking.
Plus, this classic fudge recipe makes for a great base if you want to make new fudge creations by adding ingredients like nuts, candy, chocolate chips, or marshmallows.
What's the Difference Between Fudge and Chocolate?
Fudge and chocolate are both candy, however, they have different main ingredients. Fudge is mainly made with sugar, while chocolate is mainly made with cocoa.
Fudge is created by heating sugar past its boiling point, so it's considered a confection made from crystalized sugar. Also, fudge doesn't have to be flavored with cocoa powder. There are plenty of fudge recipes that replace cocoa powder with peanut butter, vanilla, or another flavored extract.
How to Make Chocolate Fudge
You will find the step-by-step recipe below with detailed instructions and exact temperatures, but here's what you can expect from this fudge recipe:
- Boil the milk, sugar, and cocoa powder together, then allow the mixture to simmer.
- Let the mixture cool, undisturbed.
- Mix in the butter and vanilla.
- Transfer the mixture to a pan, let cool, then cut into squares.
Learn more: How to Make Foolproof Fudge
Recipe Tip
For best results, it's important to simmer the chocolate mixture in Step 4 without stirring. Stirring can crystallize the sugars and affect your outcome.
How to Store Chocolate Fudge
The best way to store fudge is cut into squares and placed in an airtight container. You can store fudge at room temperature for up to two weeks or in the refrigerator for up to three weeks.
Be sure to place a piece of parchment paper or aluminum foil between each layer of fudge in the container.
How to Freeze Fudge
Cut fudge into squares, then wrap each piece individually with plastic wrap. Store individually wrapped fudge in a zip-top freezer bag or airtight container in the freezer for up to three months. Thaw fudge in the fridge overnight.
Allrecipes Community Tips and Praise
"This is the same recipe my mom uses for fudge and it is always great. It's better to make it on a day when the humidity is low and always cook it slowly to the desired temp. You can also add additional flavoring (rum extract, etc) in place of vanilla," says mitz.
"Spec-friggin-tacular! I followed the directions exactly and other than the fact that it took a little longer than I expected to get to temp, it worked out perfectly. In the last minute of beating it, I added a 1/2 cup of chopped pecans, just cause I love em. This was wonderful. A great recipe to share with friends, this is a keeper," raves Sue Carey-Bradley.
"Just like my grandmother used to make. So velvety smooth, and what fudge should taste like. This recipe is simple enough that even first time fudge makers can make it turn out perfect…if they just take their time, and they follow the directions. This is 5 stars all the way," according to herbwife.
Editorial contributions by Bailey Fink
Ingredients
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2 cups white sugar
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½ cup unsweetened cocoa powder
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1 cup whole milk
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4 tablespoons unsalted butter, sliced and softened
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1 teaspoon vanilla extract
Directions
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Gather ingredients.
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Grease an 8-inch square baking pan.
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Place sugar and cocoa powder in a medium saucepan; pour in milk and stir until blended. Set heat to medium-high and stir constantly until mixture comes to a boil.
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Reduce heat to low and place a candy thermometer in the pan. Let the mixture simmer without stirring until the temperature reaches 238 degrees F (114 degrees C) when measured with a candy thermometer, about 10 minutes.
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If you don't have a candy thermometer, drop a small amount of the mixture into cold water; if it forms a soft ball that flattens when removed from the water and placed on a flat surface, it's ready.
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Remove from the heat. Allow to cool to 110 degrees F (43 degrees C), 50 to 70 minutes. Do not disturb fudge as it's cooling.
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Add butter and vanilla to the fudge. Beat with a wooden spoon until well incorporated and fudge loses its sheen; do not under beat.
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Pour fudge into prepared pan and press to flatten. Let cool at room temperature or in the refrigerator before cutting into 1-inch squares.
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Enjoy!
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Nutrition Facts (per serving)
35 | Calories |
1g | Fat |
7g | Carbs |
0g | Protein |
Nutrition Facts | |
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Servings Per Recipe 64 | |
Calories 35 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 1g | 3% |
Cholesterol 2mg | 1% |
Sodium 2mg | 0% |
Total Carbohydrate 7g | 2% |
Dietary Fiber 0g | 1% |
Protein 0g | 1% |
Calcium 6mg | 0% |
Iron 0mg | 1% |
Potassium 16mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.