Old-Fashioned Chocolate Fudge

4.3
(696)

This 5-ingredient chocolate fudge recipe makes over 60 mini fudge squares! These rich, creamy, and delicious fudge treats are perfect for special occasions or holiday dessert tables. Customize these chocolaty fudge squares by adding 1 cup of add-ins (like chopped nuts, chocolate chips, or mini candies) when you add the butter. Be sure to use a candy thermometer for best results.

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Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
50 mins
Total Time:
1 hrs 25 mins
Servings:
64
Yield:
64 1-inch squares

Whether enjoyed during the holidays, on the boardwalk, or even on a regular ol' Tuesday, indulgent fudge is the perfect candy. With this chocolate fudge recipe, five ingredients is all you'll need to have the absolute best fudge for gifting or snacking.

Plus, this classic fudge recipe makes for a great base if you want to make new fudge creations by adding ingredients like nuts, candy, chocolate chips, or marshmallows.

squares of glossy-looking fudge on a white plate
Sarah Cottrell

What's the Difference Between Fudge and Chocolate?

Fudge and chocolate are both candy, however, they have different main ingredients. Fudge is mainly made with sugar, while chocolate is mainly made with cocoa.

Fudge is created by heating sugar past its boiling point, so it's considered a confection made from crystalized sugar. Also, fudge doesn't have to be flavored with cocoa powder. There are plenty of fudge recipes that replace cocoa powder with peanut butter, vanilla, or another flavored extract.

How to Make Chocolate Fudge

You will find the full step-by-step recipe below, but here's what you can expect from this fudge recipe:

Boil Milk, Sugar, and Cocoa Powder

Combine the first three ingredients and bring them to a boil. Once the mixture reaches boiling, lower the temperature and let it simmer (without stirring it) until it reaches a temperature of 238 degrees F when measured with a candy thermometer.

Let it Cool

Remove the mixture from the heat and let it cool (undisturbed) until it reaches an internal temperature of 110 degrees F.

Add Butter and Vanilla

Add the butter and vanilla to the fudge. Mix vigorously until thoroughly incorporated. The fudge should lose its shiny texture.

Transfer to Pan

Transfer the fudge to the prepared pan and press flat. Allow the fudge to cool completely before cutting.

Learn more: How to Make Fool-Proof Fudge

How to Store Chocolate Fudge

The best way to store fudge is cut into squares and placed in an airtight container. You can store fudge at room temperature for up to two weeks or in the refrigerator for up to three weeks.

Be sure to place a piece of parchment paper or aluminum foil between each layer of fudge in the container.

How to Freeze Fudge

Cut fudge into squares, then wrap each piece individually with plastic wrap. Store individually wrapped fudge in a zip-top freezer bag or airtight container in the freezer for up to three months. Thaw fudge in the fridge overnight.

Allrecipes Community Tips and Praise

"This is the same recipe my mom uses for fudge and it is always great. It's better to make it on a day when the humidity is low and always cook it slowly to the desired temp. You can also add additional flavoring (rum extract, etc) in place of vanilla," says mitz.

"Spec-friggin-tacular! I followed the directions exactly and other than the fact that it took a little longer than I expected to get to temp, it worked out perfectly. In the last minute of beating it, I added a 1/2 cup of chopped pecans, just cause I love em. This was wonderful. A great recipe to share with friends, this is a keeper," raves Sue Carey-Bradley.

"Just like my grandmother used to make. So velvety smooth, and what fudge should taste like. This recipe is simple enough that even first time fudge makers can make it turn out perfect…if they just take their time, and they follow the directions. This is 5 stars all the way," according to herbwife.

Editorial contributions by Bailey Fink

Ingredients

  • 2 cups white sugar

  • ½ cup unsweetened cocoa powder

  • 1 cup whole milk

  • 4 tablespoons unsalted butter, sliced and softened

  • 1 teaspoon vanilla extract

Directions

  1. Grease an 8-inch square baking pan.

  2. Place sugar and cocoa powder in a medium saucepan; pour in milk and stir until blended. Set heat to medium-high and stir constantly until mixture comes to a boil.

  3. Reduce heat to low and place a candy thermometer in the pan. Let the mixture simmer without stirring until the temperature reaches 238 degrees F (114 degrees C) when measured with a candy thermometer, about 10 minutes. If you don't have a candy thermometer, drop a small amount of the mixture into cold water; if it forms a soft ball that flattens when removed from the water and placed on a flat surface, it's ready.

  4. Remove from the heat. Allow to cool to 110 degrees F (43 degrees C), 50 to 70 minutes. Do not disturb fudge as it's cooling.

  5. Add butter and vanilla to the fudge. Beat with a wooden spoon until well incorporated and fudge loses its sheen; do not under beat.

  6. Pour fudge into prepared pan and press to flatten. Let cool at room temperature or in the refrigerator before cutting into 1-inch squares.

    squares of glossy-looking fudge on a white plate
    Sarah Cottrell

Tips

For best results, it's important to simmer the chocolate mixture in Step 3 without stirring! Stirring can crystallize the sugars and affect your outcome.

Nutrition Facts (per serving)

35 Calories
1g Fat
7g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 64
Calories 35
% Daily Value *
Total Fat 1g 1%
Saturated Fat 1g 3%
Cholesterol 2mg 1%
Sodium 2mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 1%
Protein 0g
Calcium 6mg 0%
Iron 0mg 1%
Potassium 16mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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