This Traditional Chocolate Fudge is made the old school way with butter, milk, sugar and cocoa. Made just like it was when I was growing up (without marshmallow cream). For years I always found it intimidating to make real fudge. I always just resorted to making easy fudge. After enjoying some of my hubs Traditional Peanut Butter Fudge last week I decided it was time to make some chocolate fudge to enjoy during the holidays.
Traditional Chocolate Fudge Recipe
I recall the holidays being filled with many different fudges when I was growing up. That was back before Christmas became so commercialized. The holidays were about gift giving and eating lots of great desserts. We still try to keep traditional cookie and dessert making a huge part of our holiday fun. My kids really like having holiday cookies and treats to munch on just like I did when growing up.
I remember so many years of excitement when the holiday season was arriving. It was safe to say that I was the early one asking for grandma to make her traditional chocolate fudge. Times have changed because as an adult I would be requesting her to please add nuts. As a child it was “please make this batch without nuts” ha ha. Most kids are not big fans of nuts. I am so happy I grew out of that non-nut liking stage. The addition of nuts to Traditional Chocolate Fudge is just like icing on the cake. YUM!
The ingredients and process for making your family some of this Traditional Chocolate Fudge are very simple. You most likely have everything right in your cabinets. Grab your butter, milk, cocoa, sugar, vanilla and salt. You can add nuts if you are a fan of nutty fudge or just leave them ou if you are looking for a plain chocolate fudge.
INGREDIENTS
3 cup Sugar
2/3 cup Cocoa Powder
1/8 tsp Salt
1 1/2 cup Milk
1/4 cup Butter
1 tsp Vanilla
1 cup Pecans
DIRECTIONS
Line 8″ square pan with foil and grease foil with butter.
Mix sugar, cocoa and salt in heavy pan.
Add milk bring to a boil over medium heat, stirring constantly.
Cook until temperature reaches 230-235 or soft ball stage.
Remove from heat.
Add butter and vanilla, but do not stir for 10 minutes.
Stir with wooden spoon until it begins to lose its sheen (about 3 minutes).
Stir in nuts.
Spread into prepared pan and let cool.
Lift out foil and remove from fudge.
Cut into squares.
Traditional Chocolate Fudge Recipe
Ingredients
- 3 cup Sugar
- 2/3 cup Cocoa Powder
- 1/8 tsp Salt
- 1 1/2 cup Milk
- 1/4 cup Butter
- 1 tsp Vanilla
- 1 cup Pecans
Instructions
- Line 8" square pan with foil and grease foil with butter.
- Mix sugar, cocoa and salt in heavy pan.
- Add milk bring to a boil over medium heat, stirring constantly.
- Cook until temperature reaches 230-235 or soft ball stage.
- Remove from heat.
- Add butter and vanilla, but do not stir for 10 minutes.
- Stir with wooden spoon until it begins to lose its sheen (about 3 minutes).
- Stir in nuts.
- Spread into prepared pan and let cool.
- Lift out foil and remove from fudge.
- Cut into squares.
Hi,
What size pan did you use? I used a heavy 3 quart pan and the mix was overflowing and splashing out of the pan as it was boiling and I tried to get it to the 230 temp.
I followed the directions exactly and it is super gritty. What did I do wrong?
I make this all the time. What happened is it turned to Sugar. My mother did not let us make this on a rainy or cloudy days, she said it would make it turn to sugar. The truth is sometimes it just turns to sugar. Here are my tricks(this is the only fudge I ever make)
I use cream instead of milk and omit the butter.
I never use a candy thermometer, I just like the old cold water in a bowl trick. Fill a bowl with cold water, drizzle some of you boiling Candy in the bowl if it forms a soft ball, your good to go, it could a few tries, just keep getting refilling the bowl with new cold water.
As soon as it reaches the soft ball stage I pour it into a greased cookie sheet that has sides.
I let it cool completely and whatever you do, don’t touch it or move it.
Once it’s cooled, then you can beat it, when you beat it you can add the vanilla. I beat mine in my kitchen-aid stand mixer. It can take up to 20 minutes maybe more.
You’ll know it’s done when it loses its shine. It is the most Devine fudge you’ll ever eat. As for a sugar mess, you can try and recook it just add the 11/2 cups of cream and start over. Make sure there are no sugar crystals near your fudge, that can also turn it, and one more thing , I usually add 3to 4 table spoons of corn syrup, that seems to help. Don’t give up!
So you pour it into a greased pan then beat it? I’m confused
How much does this recipe make?
Oh my heavens. I madenthos and it is AMAZING! Thank you!
Thank you for posting a Traditional fudge recipe. I know fudge is not exactly a healthy snack, but I don’t want to serve one that is made with chemical laden ingredients like canned icing.
I am making this in a couple of days. Pinned and thanks.
I used to make something like this growing up! One question though. I don’t understand the part about not stirring for 10 minutes. Is that AFTER you mixed in the butter and vanilla? I mean, you don’t just dump it on top and not mix it in yet, ,do you? Sorry if this is a dumb question!
Thanks!
PINNING for sure! This is- the kind of fudge I made as a teen, and the only fudge I really like. I have been looking for this recipe for years – (it used to always be on the tin of Hershey’s Cocoa, so I never wrote it down) Thank you, thank you, thank you!
Merry Christmas! [linked my name to a special ADD present that will delight anyone who’s dealing with ADD: A Visit from St. What’s-his-Name]
xx,
mgh
(Madelyn Griffith-Haynie – ADDandSoMuchMore dot com)
– ADD Coach Training Field founder; ADD Coaching co-founder –
“It takes a village to educate a world!”
OMG I just re-read it for the throes time! I MUST be tired. So sorry to bother you with that last stupid question! It clearly states REMOVE from heat DUH lol
Tis recipe sounds great, but I’m worried about the “do not stir for 10 mins” part. I have a gas stove and was wondering-do I just turn it down to simmer or should it keep boiling but not at a full boil?
The heat is already off at that point. (See Step 5)