Homemade Chocolate Fudge

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This homemade chocolate fudge recipe is a rich, from-scratch, nostalgic treat. Learn how to make fudge the old-fashioned way with our step-by-step photos and video.

a stack of homemade chocolate fudge cut squares


This recipe is for homemade chocolate fudge – the old-fashioned way.

You only need 6 simple ingredients (no chocolate chips, condensed milk, etc.) to make the best chocolate fudge that tastes just like your favorite candy shop.

However, this is not a beginner recipe. Just like making homemade caramel and toffee, making homemade fudge is an advanced skill that takes time and practice to master. But I promise you it’s so worth it!

a stack of 3 pieces of Chocolate Fudge, one with a bite taken out of it

Homemade Fudge: Ingredients & Substitutions

overhead view of the ingredients in this homemade Chocolate Fudge recipe
  • Whole milk. heavy cream and half and half are good substitutions for whole milk, if necessary.
  • Heavy Cream. there is no substitute I recommend for heavy cream.
  • Granulated Sugar. Use organic cane sugar or granulated white sugar.
  • Salted Butter. Unsalted butter works well too.
  • Vanilla. I suggest pure vanilla extract. You can also use vanilla bean paste, or the seeds from one vanilla bean.
a piece of Chocolate Fudge with a bite taken out of it

How to Make Fudge

Like I said before, making homemade fudge the way grandma used to (without any chocolate chips or condensed milk) is an advanced skill. This isn’t the easiest recipe I’ve ever shared, but practice makes perfect and I promise it’s worth it to learn how to make fudge this way!

Begin by lining an 8×8” baking pan with parchment paper or a silicone baking mat and lightly grease with butter.

a pan lined with parchment paper to make chocolate fudge

Then, in a medium, thick-bottomed saucepan, add the whole milk, heavy cream, sugar, cocoa powder and sea salt.

How to Make Chocolate Fudge - ingredients in a saucepan

Cook the ingredients over medium heat, whisking constantly until the sugar is dissolved.

How to Make Chocolate Fudge - ingredients in a saucepan after being whisked together

Once the sugar is dissolved, bring the mixture to a boil, do not stir.

Use a tall saucepan

In order to prevent the mixture from boiling over the sides of the pan, I suggest using a deep/tall saucepan to make this homemade fudge recipe.

fudge mixture coming to a boiling in a saucepan

Once the mixture comes to a boil, turn the heat to medium-low and cook without stirring until it reaches 237-240 degrees F on a candy thermometer (soft ball stage – it should form a ball when put in cool water). This takes 20-35 minutes.

You might need to adjust the flame so the fudge mixture doesn’t boil over, do not leave the mixture boiling unattended. You must watch it at all times.

a candy thermometer inside chocolate fudge mixture in a saucepan

Once the mixture reaches the desired temperature, remove the saucepan from the heat and place it on a wire cooling rack.

a candy thermometer inside chocolate fudge mixture in a saucepan

Wait until it stops boiling and settles a little, then add the butter on top of the fudge but do not stir.

How to Make Chocolate Fudge - adding butter to fudge mixture

Allow it to cool to 120 degrees (which takes about 30-40 minutes) Do not stir until it reaches that temperature, once it does, add the vanilla.

How to Make Chocolate Fudge - adding vanilla

Then, beat the fudge until the mixture loses its shine and is creamy (5 minutes – this is hard, you have to be it with all your might). I suggest using a wooden spoon for the best results.

two photos showing How to Make Chocolate Fudge - beating until no longer shiny

Next, pour the beaten fudge mixture into the prepared pan and let cool until hardened. You can speed up this process by chilling it in the refrigerator.

chocolate fudge mixture spread into prepared square pan

After the fudge is set, remove it from the pan. Then, cut the fudge into 1” squares (or whatever size you desire).

chocolate fudge cut into 16 squares

Serve

Serve the fudge at room temperature for the best taste and texture. I suggest serving it alongside our favorite Christmas Cookie recipes!

a piece of chocolate fudge with a bite taken out of it

Store/Freeze

Store fudge in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months (if vacuum sealed, it can be stored longer).

a piece of chocolate fudge with a bite taken out of it on top of other pieces of fudge

Chocolate Fudge Recipe FAQS

What is the secret to good fudge?

The secret to good fudge is lots of practice. You need to practice to learn the exact right temperature the fudge needs to be cooked to in order to achieve the perfect texture (not too soft and not dry). Also, making it from scratch is the best secret!

What is the secret to smooth fudge that is not gritty?

Make sure the sugar is completely dissolved before bringing the fudge mixture to a boil.

Does fudge need to be refrigerated?

It can be stored at room temperature, but it will stay fresh longer if stored in the refrigerator or freezer.

Why do you put vanilla extract in fudge?

For a rich flavor.

a stack of two pieces of chocolate fudge

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Homemade Chocolate Fudge Recipe

Laura
This homemade chocolate fudge recipe is a rich, from-scratch, nostalgic treat. Learn how to make fudge the old-fashioned way with our step-by-step photos and video.
5 from 4 votes
Course Dessert
Cuisine American
Servings 24 servings
Calories 106
Prep Time10 minutes
Cook Time40 minutes
Cooling2 hours
Total Time2 hours 50 minutes

Ingredients 
 

Instructions 

  • Line a an 8×8” baking pan with parchment paper or a silicone baking mat and lightly grease with butter.
  • Combine whole milk, heavy cream, sugar, cocoa powder and sea salt in a medium saucepan (preferably thick-bottomed).
  • Cook over medium heat, whisking constantly until the sugar is dissolved.
  • Once the sugar is dissolved, bring the mixture to a boil, do not stir. (be VERY careful not to let it boil over).
  • Once the mixture comes to a boil, turn the heat to medium-low and cook without stirring until it reaches 237-240 degrees F on a candy thermometer (soft ball stage – it should form a ball when put in cool water) (this takes 20-35 minutes)
  • You might need to adjust the flame so it doesn’t boil over, do not leave it! You must watch it!
  • Remove the saucepan from the heat and place it on a wire cooling rack.
  • Wait until it stops boiling and settles a little, then add the butter on top of the fudge but do not stir.
  • Allow it to cool to 120 degrees (which takes about 30-40 minutes) Do not stir.
  • Once it cools, add vanilla and beat until the mixture loses its shine and is creamy (5 minutes – this is hard, you have to be it with all your might)
  • Pour into prepared pan and let cool until hardened. You can speed up this process by chilling it in the refrigerator.
  • Cut into 1” squares and serve

Video

Notes

Troubleshooting tips: 
To avoid grainy fudge, it’s very important to make sure the sugar is dissolved before you bring the mixture to a full roiling boil.
Many fudge recipes say to let cool to 110 – I find that 120 degrees F is perfect so it’s easier to stir and incorporate the melted butter into the mix.
Ingredient substitution notes:
  • Whole milk. heavy cream and half and half are good substitutions for whole milk, if necessary.
  • Heavy Cream. there is no substitute I recommend for heavy cream.
  • Granulated Sugar. Use organic cane sugar or granulated white sugar.Salted Butter. Unsalted butter works well too.
  • Vanilla. I suggest pure vanilla extract. You can also use vanilla bean paste, or the seeds from one vanilla bean.
Store/Freeze
Store fudge in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months (if vacuum sealed, it can be stored longer).

Nutrition

Serving: 1(1″) square | Calories: 106kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 20mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 144IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




4 Comments

  1. 5 stars
    I’ve made fudge and few times with various recipes but for whatever reason, this one turned out the best. It tastes great and almost more importantly, has a great texture. I like it so much that I didn’t want to share any of it (I freeze what I don’t eat in a week), but since I have extra cream I’m going to make more tomorrow.

    I use my own coffee extract and it works great with this along with the vanilla.

    I’m really excited to see you will be posting a peanut butter fudge. Thank you.

  2. Thank you Laura for posting this recipe for REAL fudge! My late father used to make it like this and it was wonderful. I will be making a batch (maybe more) this weekend and going down memory lane. Do you ever add nuts or peanut butter and, if so, how much?

    Happy holidays
    Lee