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.
Line a an 8x8” 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
Troubleshooting tips: To avoid grainy fudge, it’s very important to make sure the sugar is dissolved before you bring the mixture to a full roiling boil.Many fudge recipes say to let cool to 110 – I find that 120 degrees F is perfect so it’s easier to stir and incorporate the melted butter into the mix.Ingredient substitution 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.
Store/FreezeStore 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).