This is my favorite fudge recipe. It’s simple and easy to make, and it has that old-fashioned texture and flavor. I add walnuts to the fudge, but you can leave it plain or add pecans, hazelnuts, or another kind of chopped nut.
This version is made with squares of unsweetened chocolate, milk, sugar, and butter. A dash of salt and a bit of vanilla balance the flavors, making a delicious, irresistible chocolate treat.
Fudge-Making Tips
- Before making fudge, grease the pan lightly and line it with buttered plastic wrap or foil, leaving some overhang. This will make it easier to lift the fudge out of the pan when it’s time to cut and serve.
- Sugar crystals can make old-fashioned fudge grainy. Add 1 tablespoon of corn syrup to discourage graininess or try adding 1/4 teaspoon of cream of tartar. Or wash down the sides of the pan with a pastry brush dipped in hot water until the sugar has completely dissolved.
How to Test for Soft-Ball Stage
Drop a small amount of the boiled mixture into cold water. If the fudge is ready, it will form a small ball that will flatten slightly when picked up on a finger. If you have a candy thermometer, look for a temperature between 234 F and 240 F.
PrintOld-Fashioned Chocolate Fudge Recipe
Satisfy your sweet tooth with this classic old-fashioned chocolate fudge recipe. Easy to make and full of rich, chocolaty flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 18 servings 1x
- Category: Candy
Ingredients
- 2 squares (1 ounce each) unsweetened chocolate
- 3/4 cup milk
- 2 cups sugar
- dash salt
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1/2 cup chopped nuts, optional
Instructions
- Melt chocolate in milk in a heavy saucepan over low heat, stirring constantly. Stir in sugar and salt. Increase heat to medium; bring to a boil, stirring constantly. Continue to boil without stirring until a small amount of the mixture forms a soft ball in cold water, or about 236 F, on a candy thermometer.
- Remove the fudge from the heat; add butter and vanilla then cool to lukewarm, or about 110 F.
- Beat until fudge loses its gloss, then quickly pour into a pie plate or loaf pan. Cool and cut into squares.
