Homemade Chocolate Fudge
This homemade chocolate fudge recipe is a rich, from-scratch, nostalgic treat. Learn how to make fudge the old-fashioned way with our step-by-step photos and video.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¾ cup whole milk
- ½ cup heavy cream
- 2 cups granulated sugar
- ⅓ cup unsweetened cocoa powder
- Pinch of fine sea salt
- ¼ cup salted butter (cut into cubes.)
- 1 teaspoon vanilla extract
Instructions
- 1
Line a an 8x8” baking pan with parchment paper or a silicone baking mat and lightly grease with butter.
- 2
Combine whole milk, heavy cream, sugar, cocoa powder and sea salt in a medium saucepan (preferably thick-bottomed).
- 3
Cook over medium heat, whisking constantly until the sugar is dissolved.
- 4
Once the sugar is dissolved, bring the mixture to a boil, do not stir. (be VERY careful not to let it boil over).
- 5
Once the mixture comes to a boil, turn the heat to medium-low and cook without stirring until it reaches 237-240 degrees F on a candy thermometer (soft ball stage – it should form a ball when put in cool water) (this takes 20-35 minutes)
- 6
You might need to adjust the flame so it doesn’t boil over, do not leave it! You must watch it!
- 7
Remove the saucepan from the heat and place it on a wire cooling rack.
- 8
Wait until it stops boiling and settles a little, then add the butter on top of the fudge but do not stir.
- 9
Allow it to cool to 120 degrees (which takes about 30-40 minutes) Do not stir.
- 10
Once it cools, add vanilla and beat until the mixture loses its shine and is creamy (5 minutes – this is hard, you have to be it with all your might)
- 11
Pour into prepared pan and let cool until hardened. You can speed up this process by chilling it in the refrigerator.
- 12
Cut into 1” squares and serve