Classic Homemade Fudge
This Old Fashioned Fudge is a true stovetop classic, crafted without marshmallows or sweetened condensed milk. By carefully boiling sugar, cocoa, and milk to the “soft ball” stage and then beating it as it cools, you achieve a dense, velvety texture that melts in your mouth with rich, nostalgic chocolate flavor.
Old Fashioned Stovetop Fudge
Ingredients
The Base
| Ingredient | Amount |
|---|---|
| White sugar | 2 cups |
| Whole milk | 1 cup |
| Unsweetened cocoa powder | ½ cup |
The Finish
| Ingredient | Amount |
|---|---|
| Unsalted butter, sliced & softened | 4 tbsp |
| Vanilla extract | 1 tsp |
How to Make Old Fashioned Fudge
Step 1: Prep & Mix
Grease an 8-inch square baking pan with butter or line it with parchment paper. In a medium, heavy-bottomed saucepan, whisk together sugar and cocoa powder. Gradually add the milk, stirring until smooth and fully combined.
Step 2: Boil the Mixture
Heat over medium-high, stirring constantly until the mixture comes to a full, rolling boil. Reduce heat to low and stop stirring once it reaches a boil.
Step 3: Reach the Soft Ball Stage
Attach a candy thermometer to the pan and let the mixture simmer undisturbed until it reaches 238°F.
No thermometer? Drop a small spoonful of syrup into ice-cold water. If it forms a soft ball that flattens when placed on a plate, it’s ready.
Step 4: Cool Without Stirring
Remove from heat immediately and let sit undisturbed for 50–70 minutes, until the temperature drops to about 110°F. Patience here ensures smooth, non-grainy fudge.
Step 5: Beat the Fudge
Stir in the softened butter and vanilla. Using a sturdy wooden spoon, beat vigorously. The mixture will start glossy, then thicken and become matte as it reaches the perfect fudge texture.
Step 6: Set & Slice
Pour the fudge into the prepared pan and spread evenly with a spatula. Let it cool completely at room temperature (or refrigerate for quicker setting) before cutting into 1-inch squares.
