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Old-Time Fudge Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/old-time-fudge-recipe/