Old-Fashioned Chocolate Fudge

This old-fashioned chocolate fudge will become an instant crowd favorite. It’s rich and chocolatey and has a melt-in-your-mouth texture. Most chocolate fudge you see nowadays contains different add-ons like nuts or marshmallows, but this one is plain, just like the original version. I saw this recipe on Hot Chocolate Hits‘ YouTube channel, but she mentioned that she got the recipe from a 60’s cookbook.

RELATED: Microwave Soft Chocolate Chip Cookies Recipe

This chocolate fudge is the perfect treat to make all year round, as it’s incredibly easy. Most candy recipes require a candy thermometer to get the best results, so using one is preferred for this recipe. If you don’t have one, do not worry, as you can do the cold water test. Make this during Christmas or Valentine’s and wrap it in parchment paper or box to give to your loved ones, friends, or colleagues.

Here’s another candy recipe you might want to try: Homemade Turtles Chocolate Candy Recipe

Easy Old-Fashioned Chocolate Fudge Ingredients

• butter for greasing
• 2 cups of sugar
• 3/4 cups of milk
• 2 ounces of bittersweet chocolate
• 1 teaspoon of light corn syrup or honey
• 2 tablespoons of butter
• 1 teaspoon of vanilla extract

How to Make Old-Fashioned Chocolate Fudge

Step 1:

Line a square baking pan with foil. Set aside for later.

Step 2:

Grease a 2-quart saucepan all the way up to the sides to prevent the mixture from sticking and the sugar from crystallizing on the sides. Add the sugar, milk, bittersweet chocolate, and light corn syrup. Stir all the ingredients over medium heat. Stir it constantly until melted. Bring the mixture to a roiling boil.

Step 3:

Place a candy thermometer. It should register 234F. You can also do a cold water test. Dip a spoon into the mixture and put it into a glass of cold water for around 30 seconds. The fudge should form a nice soft ball. If it disintegrates, it means the fudge is not yet cooked. If it is too hard, it is overcooked.

Step 4:

Turn off the heat and add 2 tablespoons of unsalted butter and 1 teaspoon of vanilla extract. Let the butter melt into the mixture, then beat well with a whisk until it loses some of its shininess. Quickly pour into the prepared pan. You can not spread this fudge as it’s too thick, but you can form it by pressing the aluminum foil.

Step 5:

Let the fudge sit at room temperature for 30 minutes. Once set, cut into squares. Wipe the knife for each cut.

Old-Fashioned Chocolate Fudge