Old fashioned chocolate fudge

Here’s a classic and timeless treat: Old-Fashioned Chocolate Fudge — rich, creamy, and made the traditional way with just a few basic ingredients. This isn’t the shortcut version with condensed milk — it’s the real deal, cooked to the soft-ball stage and stirred until silky smooth. Perfect for holidays, gifting, or indulging your inner chocolate lover.

🍫 Old-Fashioned Chocolate Fudge

🕒 Prep Time: 10 minutes

⏱️ Cook Time: 20–25 minutes

❄️ Cooling Time: 2 hours

🍽️ Yield: About 36 squares

📝 Ingredients

3 cups granulated sugar
¾ cup unsweetened cocoa powder
1½ cups whole milk
⅛ tsp salt
2 tbsp unsalted butter (plus more for greasing)
1 tsp pure vanilla extract

👩‍🍳 Instructions

1. Prep your pan

Grease an 8×8-inch or 9×9-inch baking dish with butter or line with parchment paper.

2. Combine the ingredients

In a heavy-bottomed saucepan, stir together the sugar, cocoa powder, milk, and salt over medium heat.

3. Cook the fudge

Bring to a boil, stirring constantly.
Reduce heat to medium-low and cook without stirring until it reaches the soft-ball stage — 234°F (112°C) on a candy thermometer.

No thermometer? Drop a little into cold water: it should form a soft, pliable ball.

4. Cool without stirring

Remove from heat.
Add the butter and vanilla, but do not stir.
Let it cool undisturbed to about 110°F (warm but not hot) — about 20–30 minutes.

5. Beat the fudge

Once cooled, beat the mixture vigorously with a wooden spoon until it starts to lose its gloss and thicken (about 5–10 minutes).
It should look creamy and slightly grainy.

6. Pour and set

Quickly spread into the prepared pan.
Smooth the top, then let it cool completely for 1–2 hours at room temperature.

7. Cut and enjoy!

Slice into squares and store in an airtight container at room temp for up to 2 weeks.

🍬 Optional Add-ins (mix in just before pouring into the pan):

Chopped nuts (walnuts, pecans, or almonds)
Mini marshmallows
Espresso powder (for mocha flavor)
Crushed peppermint (holiday twist)

Would you like:

A microwave-friendly fudge recipe?
A vegan or dairy-free version?
Or a peanut butter swirl variation?