Classic Chocolate Fudge: The Ultimate Chocolate Fudge Recipe
Introduction to Classic Chocolate Fudge
There’s nothing quite like the rich, velvety texture of homemade chocolate fudge. Whether you’re treating yourself or sharing with loved ones, this classic chocolate fudge recipe brings warmth and joy to any occasion. With just a handful of ingredients, you can whip up a batch of delicious fudge that will have everyone asking for seconds!
A Personal Story Behind My Classic Chocolate Fudge Journey
Growing up, my grandmother would often make chocolate fudge during family gatherings. The sweet aroma wafting through the house was always an inviting promise of something special. It became a cherished tradition to gather around the kitchen as she worked her magic. Now, I carry on that legacy, using the same recipe that has brought smiles to our family for generations. Making this fudge is not just about the end result; it’s about the memories and love that go into each batch.
What Makes This Classic Chocolate Fudge Recipe Special?
This recipe stands out because of its simplicity and the rich, deep flavor of Dutch-processed cocoa. The combination of sugar, cream, and chocolate creates a melt-in-your-mouth experience that is simply irresistible. Plus, it’s a versatile treat; you can serve it plain or add in your favorite nuts or a sprinkle of sea salt for an extra touch. This fudge is perfect for sharing during the holidays or simply indulging in on a cozy afternoon.
The Full Classic Chocolate Fudge Recipe
Ingredients
- 3 cups granulated sugar
- 2/3 cup unsweetened Dutch-processed cocoa
- 1/8 teaspoon salt
- 1 1/2 cups whole milk
- 1/4 cup butter (salted, at room temperature)
- 1 teaspoon vanilla
Instructions
- Line an 8-inch square pan with buttered parchment paper.
- In a medium heavy saucepan, combine sugar, cocoa, and salt. Add the milk and stir using a wooden spoon.
- Cook over medium heat, stirring continuously until the mixture reaches a strong boil, about 15 minutes.
- Reduce heat to low-medium and continue cooking without stirring until the temperature reaches 234°F (112°C), approximately 30 minutes.
- Remove the pot from heat, then add the butter and vanilla without stirring. Let it cool to room temperature (110°F/43°C), about 30 minutes.
- Beat the mixture with a wooden spoon just until it starts losing its gloss, around 6-8 minutes.
- Quickly spread the fudge in the prepared cake pan and let it cool completely, even overnight at room temperature. Cut into squares.
- Store the fudge in an airtight container at room temperature. It can also be frozen by wrapping it well in a double bag. Freeze it in pieces or as a whole slab for up to 3 months. It keeps in an airtight container for about 2 weeks at room temperature or 3-4 weeks in the fridge.
Serving Suggestions and Variations for Classic Chocolate Fudge
This fudge can be served in many delightful ways. Cut it into bite-sized pieces for a sweet addition to dessert platters or gift boxes. You can also experiment by adding chopped nuts, like walnuts or pecans, to the fudge mixture before pouring it into the pan for added texture. For a fun twist, try mixing in some crushed peppermint candies or a swirl of peanut butter before it sets. The possibilities are endless!
Frequently Asked Questions About Classic Chocolate Fudge
Can I use different types of cocoa powder?
Yes, you can use regular cocoa powder, but Dutch-processed cocoa will give a richer flavor and darker color.
How do I know when the fudge is ready?
The fudge should reach the soft-ball stage at 234°F (112°C), which you can check with a candy thermometer. If you don’t have one, you can drop a small spoonful of the mixture into cold water; it should form a soft ball.
How should I store the fudge?
Store the fudge in an airtight container at room temperature for up to a week, or in the refrigerator for longer shelf life.
Enjoy this classic chocolate fudge that’s perfect for sharing or freezing for later indulgence!
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Calories per Serving: 154 kcal
- Servings: 20 pieces
Classic Chocolate Fudge
Equipment
- Medium heavy saucepan For cooking the fudge mixture.
Ingredients
Main Ingredients
- 3 cups granulated sugar
- 2 thirds cup unsweetened Dutch-processed cocoa
- 1 eighth teaspoon salt
- 1 and a half cups whole milk
- 1 fourth cup butter (salted, at room temperature)
- 1 teaspoon vanilla
Instructions
- Line an 8-inch square pan with buttered parchment paper.
- In a medium heavy saucepan, combine sugar, cocoa, and salt. Add the milk and stir using a wooden spoon.
- Cook over medium heat, stirring continuously until the mixture reaches a strong boil, about 15 minutes.
- Reduce heat to low-medium and continue cooking without stirring until the temperature reaches 234°F (112°C), approximately 30 minutes.
- Remove the pot from heat, then add the butter and vanilla without stirring. Let it cool to room temperature (110°F/43°C), about 30 minutes.
- Beat the mixture with a wooden spoon just until it starts losing its gloss, around 6-8 minutes.
- Quickly spread the fudge in the prepared cake pan and let it cool completely, even overnight at room temperature. Cut into squares.
- Store the fudge in an airtight container at room temperature. It can also be frozen by wrapping it well in a double bag. Freeze it in pieces or as a whole slab for up to 3 months. It keeps in an airtight container for about 2 weeks at room temperature or 3-4 weeks in the fridge.