Old-Time Fudge Recipe

Introduction

Old-Time Fudge is a classic, rich, and creamy treat that brings nostalgia with every bite. This simple recipe uses basic ingredients to create a smooth, chocolatey delight perfect for sharing or enjoying yourself.

Ingredients

• 3 cups granulated sugar
• 2/3 cup unsweetened cocoa (Dutch processed)
• 1/8 teaspoon salt
• 1 1/2 cups whole milk
• 1/4 cup salted butter (room temperature) *If using unsalted butter, increase salt to 1/4 teaspoon
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a heavy saucepan, combine the sugar, cocoa, salt, and whole milk. Stir constantly over medium heat until the sugar dissolves, then bring to a boil.
2. Step 2: Continue boiling the mixture until it reaches the soft-ball stage (about 234°F or 112°C on a candy thermometer), stirring frequently to prevent burning.
3. Step 3: Remove the pan from heat. Add the butter and vanilla extract, stirring until fully melted and combined.
4. Step 4: Allow the mixture to cool to around 110°F (43°C), then beat vigorously with a wooden spoon until the fudge thickens and loses its gloss.
5. Step 5: Pour the fudge into a greased pan or a pan lined with parchment paper. Let it set at room temperature until firm before cutting into squares.

Tips & Variations

• Use a candy thermometer to ensure the fudge reaches the perfect temperature for setting.
• For a richer flavor, substitute half the whole milk with evaporated milk.
• Add chopped nuts or a pinch of cinnamon for extra texture and flavor.
• If you prefer a saltier contrast, sprinkle a little sea salt on top before the fudge sets.

Storage

Store fudge in an airtight container at room temperature for up to two weeks. For longer storage, keep it in the refrigerator for up to a month. Let refrigerated fudge come to room temperature before serving to soften slightly. Avoid freezing as it can change the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is the soft-ball stage, and how do I test it without a thermometer?

The soft-ball stage is when heated sugar syrup forms a soft, flexible ball when dropped into cold water. To test without a thermometer, drop a small amount of the hot mixture into a bowl of cold water. If it forms a ball that flattens when removed and can be squished between your fingers, it’s at the soft-ball stage.

Can I use unsweetened regular cocoa instead of Dutch processed cocoa?

Yes, but Dutch processed cocoa has a milder flavor and darker color, which helps create a smoother fudge. Using regular cocoa may result in a slightly different taste and texture, but the fudge will still be delicious.

Old-Time Fudge Recipe

Print Recipe

★★★★★

4.8 from 88 reviews

This Old-Time Fudge recipe is a classic, rich, and creamy treat made with simple ingredients. Using traditional stovetop cooking methods, it captures the nostalgia of homemade caramelized chocolate fudge with a smooth texture and a deep chocolate flavor enhanced by a touch of vanilla.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours (including cooling and setting time)
• Yield: 36 small squares 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

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Dry Ingredients

• 3 cups granulated sugar
• 2/3 cup unsweetened cocoa (Dutch processed)
• 1/8 teaspoon salt

Wet Ingredients

• 1 1/2 cups whole milk
• 1/4 cup salted butter (room temperature) – If using unsalted butter, increase salt to 1/4 teaspoon
• 1 teaspoon vanilla extract

Instructions

1. Combine Dry Ingredients: In a large, heavy-bottomed saucepan, sift together the granulated sugar, unsweetened cocoa, and salt to ensure a smooth consistency without lumps.
2. Add Milk and Heat: Gradually stir in the whole milk to the dry mixture and place the pan over medium heat. Stir constantly until the sugar dissolves and the mixture becomes smooth.
3. Boil to Soft Ball Stage: Bring the mixture to a boil, then reduce to a simmer and cook without stirring until the candy reaches the soft ball stage, approximately 234 to 240°F (112 to 116°C) on a candy thermometer. This usually takes around 10 to 15 minutes.
4. Cool the Mixture: Remove the pan from heat and let the mixture cool undisturbed to around 110°F (43°C), which may take about 20 to 30 minutes. This cooling allows the fudge to set correctly when beaten.
5. Add Butter and Vanilla: Stir in the room temperature salted butter and vanilla extract into the cooled fudge mixture to enrich flavor and enhance creaminess.
6. Beat the Fudge: Using a wooden spoon or electric mixer, vigorously beat the fudge mixture until it thickens and loses its glossy sheen, becoming creamy and starting to hold shape. This step is crucial for achieving the classic fudge texture and can take 5 to 10 minutes.
7. Pour and Set: Quickly pour the beaten fudge into a buttered or parchment-lined square pan. Smooth the top evenly and allow it to cool completely at room temperature until firm, which takes several hours or overnight for best results.
8. Cut and Serve: Once firm, cut the fudge into small squares and serve. Store leftovers in an airtight container at room temperature or refrigerated.

Notes

• Use a candy thermometer for accurate temperature to ensure perfect fudge consistency.
• If you don’t have salted butter, use unsalted butter but increase the salt to 1/4 teaspoon to balance the flavor.
• Beating the fudge after cooling is essential to develop its creamy texture—don’t skip this step.
• Allow the fudge to cool completely before cutting to prevent crumbling.
• Store fudge in an airtight container to maintain freshness for up to two weeks.

Keywords: Old-Time fudge, classic fudge recipe, stovetop fudge, chocolate fudge, creamy fudge, homemade fudge