Homemade Chocolate Fudge
Posted Dec 01, 2023
This post may contain affiliate links. Please read our disclosure policy.
This homemade chocolate fudge recipe is a rich, from-scratch, nostalgic treat. Learn how to make fudge the old-fashioned way with our step-by-step photos and video.
This recipe is for homemade chocolate fudge – the old-fashioned way.
You only need 6 simple ingredients (no chocolate chips, condensed milk, etc.) to make the best chocolate fudge that tastes just like your favorite candy shop.
However, this is not a beginner recipe. Just like making homemade caramel and toffee, making homemade fudge is an advanced skill that takes time and practice to master. But I promise you it’s so worth it!
Homemade Fudge: Ingredients & Substitutions
- Whole milk. heavy cream and half and half are good substitutions for whole milk, if necessary.
- Heavy Cream. there is no substitute I recommend for heavy cream.
- Granulated Sugar. Use organic cane sugar or granulated white sugar.
- Salted Butter. Unsalted butter works well too.
- Vanilla. I suggest pure vanilla extract. You can also use vanilla bean paste, or the seeds from one vanilla bean.
How to Make Fudge
Like I said before, making homemade fudge the way grandma used to (without any chocolate chips or condensed milk) is an advanced skill. This isn’t the easiest recipe I’ve ever shared, but practice makes perfect and I promise it’s worth it to learn how to make fudge this way!
Begin by lining an 8×8” baking pan with parchment paper or a silicone baking mat and lightly grease with butter.
Then, in a medium, thick-bottomed saucepan, add the whole milk, heavy cream, sugar, cocoa powder and sea salt.
Cook the ingredients over medium heat, whisking constantly until the sugar is dissolved.
Once the sugar is dissolved, bring the mixture to a boil, do not stir.
Use a tall saucepan
In order to prevent the mixture from boiling over the sides of the pan, I suggest using a deep/tall saucepan to make this homemade fudge recipe.
Once the mixture comes to a boil, turn the heat to medium-low and cook without stirring until it reaches 237-240 degrees F on a candy thermometer (soft ball stage – it should form a ball when put in cool water). This takes 20-35 minutes.
You might need to adjust the flame so the fudge mixture doesn’t boil over, do not leave the mixture boiling unattended. You must watch it at all times.
Once the mixture reaches the desired temperature, remove the saucepan from the heat and place it on a wire cooling rack.
Wait until it stops boiling and settles a little, then add the butter on top of the fudge but do not stir.
Allow it to cool to 120 degrees (which takes about 30-40 minutes) Do not stir until it reaches that temperature, once it does, add the vanilla.
Then, beat the fudge until the mixture loses its shine and is creamy (5 minutes – this is hard, you have to be it with all your might). I suggest using a wooden spoon for the best results.
Next, pour the beaten fudge mixture into the prepared pan and let cool until hardened. You can speed up this process by chilling it in the refrigerator.
After the fudge is set, remove it from the pan. Then, cut the fudge into 1” squares (or whatever size you desire).
Serve
Serve the fudge at room temperature for the best taste and texture. I suggest serving it alongside our favorite Christmas Cookie recipes!
Store/Freeze
Store fudge in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months (if vacuum sealed, it can be stored longer).
Chocolate Fudge Recipe FAQS
The secret to good fudge is lots of practice. You need to practice to learn the exact right temperature the fudge needs to be cooked to in order to achieve the perfect texture (not too soft and not dry). Also, making it from scratch is the best secret!
Make sure the sugar is completely dissolved before bringing the fudge mixture to a boil.
It can be stored at room temperature, but it will stay fresh longer if stored in the refrigerator or freezer.
For a rich flavor.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Homemade Chocolate Fudge Recipe
Equipment
Ingredients
- ¾ cup whole milk
- ½ cup heavy cream
- 2 cups granulated sugar
- ⅓ cup unsweetened cocoa powder
- Pinch of fine sea salt
- ¼ cup salted butter cut into cubes.
- 1 teaspoon vanilla extract
Instructions
- Line a an 8×8” baking pan with parchment paper or a silicone baking mat and lightly grease with butter.
- Combine whole milk, heavy cream, sugar, cocoa powder and sea salt in a medium saucepan (preferably thick-bottomed).
- Cook over medium heat, whisking constantly until the sugar is dissolved.
- Once the sugar is dissolved, bring the mixture to a boil, do not stir. (be VERY careful not to let it boil over).
- Once the mixture comes to a boil, turn the heat to medium-low and cook without stirring until it reaches 237-240 degrees F on a candy thermometer (soft ball stage – it should form a ball when put in cool water) (this takes 20-35 minutes)
- You might need to adjust the flame so it doesn’t boil over, do not leave it! You must watch it!
- Remove the saucepan from the heat and place it on a wire cooling rack.
- Wait until it stops boiling and settles a little, then add the butter on top of the fudge but do not stir.
- Allow it to cool to 120 degrees (which takes about 30-40 minutes) Do not stir.
- Once it cools, add vanilla and beat until the mixture loses its shine and is creamy (5 minutes – this is hard, you have to be it with all your might)
- Pour into prepared pan and let cool until hardened. You can speed up this process by chilling it in the refrigerator.
- Cut into 1” squares and serve
Video
Notes
- Whole milk. heavy cream and half and half are good substitutions for whole milk, if necessary.
- Heavy Cream. there is no substitute I recommend for heavy cream.
- Granulated Sugar. Use organic cane sugar or granulated white sugar.Salted Butter. Unsalted butter works well too.
- Vanilla. I suggest pure vanilla extract. You can also use vanilla bean paste, or the seeds from one vanilla bean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made fudge and few times with various recipes but for whatever reason, this one turned out the best. It tastes great and almost more importantly, has a great texture. I like it so much that I didn’t want to share any of it (I freeze what I don’t eat in a week), but since I have extra cream I’m going to make more tomorrow.
I use my own coffee extract and it works great with this along with the vanilla.
I’m really excited to see you will be posting a peanut butter fudge. Thank you.
I would love a peanut butter fudge recipe if you have one. Sorry for the no-review.
It’s in the works! 🙂
Thank you Laura for posting this recipe for REAL fudge! My late father used to make it like this and it was wonderful. I will be making a batch (maybe more) this weekend and going down memory lane. Do you ever add nuts or peanut butter and, if so, how much?
Happy holidays
Lee