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Old-Fashioned Chocolate Fudge

Rated as 4.27 out of 5 Stars
12

"This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer."
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Ingredients

servings 36
Original recipe yields 60 servings (60 squares)

Directions

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  1. Grease an 8x8 inch square baking pan. Set aside.
  2. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
  3. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
  4. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
  5. Pour into prepared pan and let cool. Cut into about 60 squares.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 36 calories; 0.9 7.3 0.3 2 7 Full nutrition

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Reviews

Read all reviews 493
  1. 554 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a great recipe but I think that people that aren't familiar with sugar cooking need to know that it is very difficult to make a recipe like this on an electric stove and they need to und...

Most helpful critical review

I have the original Hershey tin can the recipe is on and it is a little different from this one. 2/3 Cup Hershey's Cocoa 3 Cups sugar 1/8 teas. Salt 1 1/2 Cups milk 1/4 Cup Butter (1/2 stick) 1...

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This is a great recipe but I think that people that aren't familiar with sugar cooking need to know that it is very difficult to make a recipe like this on an electric stove and they need to und...

Very difficult to make properly. I butter sides of pot after sugar is poured in so it lessens the chance of crystallization. I recommend reading further (top) reviews to ensure you follows steps...

Best fudge ever…hands down. Every time I make this, people say it's better than in the specialty fudge shops. I use Ghirardelli cocoa and I add a couple dashes of salt to cut the sweetness a bit...

I have the original Hershey tin can the recipe is on and it is a little different from this one. 2/3 Cup Hershey's Cocoa 3 Cups sugar 1/8 teas. Salt 1 1/2 Cups milk 1/4 Cup Butter (1/2 stick) 1...

Excellent recipe. At the end, I was left with a lot of very hard, crusty remains in the pot. I was going to soak it and hope for the best but then I came up with a better idea. To clean the pot,...

I've made it twice-loved it both times! I used to watch my grandmother make fudge when I was little. I've ruined a few batches on my own. There is nothing wrong with this recipe. You just have ...

This is the same as the old world french fudge recipe that's been in my family for generations. It does take precise timing, strong arms for the beating stage, and even a little practice. But ...

I've been making almost exactly this recipe for 25 years using 3 cups of sugar instead of two and 1/2 cup of butter divided. It always turns out perfectly. I always add 1/4 cup of butter to the ...

This recipe was on the Herschey's cocoa can for many years and I made it back in the 50's when I was a young girl. The marshmallow, chocolate chip recipe came out in the early 60's. I like it to...