Ah, fudge — the ultimate creamy, chocolatey comfort candy 🍫✨. Here’s a classic, easy stovetop fudge recipe that’s smooth, rich, and perfect for gift-giving or just keeping all to yourself.
🍫 Classic Chocolate Fudge
Ingredients (about 2 pounds / 32 squares)
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3 cups granulated sugar
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¾ cup unsweetened cocoa powder
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1 cup whole milk
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⅓ cup unsalted butter
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1 tsp vanilla extract
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Pinch of salt
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Optional mix-ins: 1 cup chopped nuts, mini chocolate chips, or marshmallows
Instructions
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Prepare pan
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Line an 8×8-inch (or 9×9-inch) square pan with foil or parchment, leaving overhang for easy removal.
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Lightly grease.
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Cook fudge base
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In a medium saucepan, whisk together sugar, cocoa, milk, and salt.
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Bring to a boil over medium heat, stirring constantly.
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Boil 3–5 minutes until mixture reaches soft-ball stage (234–240°F / 112–115°C) or thickened.
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Add butter & vanilla
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Remove from heat. Stir in butter and vanilla until smooth.
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Let cool 5 minutes before beating.
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Beat fudge
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Beat mixture with a wooden spoon or electric mixer until thickened and creamy (about 5–7 minutes).
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Fold in any optional mix-ins.
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Pour & set
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Pour into prepared pan, smooth top, and refrigerate 2–3 hours until firm.
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Slice & serve
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Lift out of pan using foil, cut into squares, and enjoy!
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⭐ Tips for Perfect Fudge
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Stir constantly while boiling to prevent burning.
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Use a candy thermometer for precise results.
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Cool slightly before beating to avoid a gritty texture.
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Store in an airtight container at room temperature or in the fridge.
🍫 Variations
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Peanut Butter Fudge: Swirl ½ cup peanut butter into the hot fudge before beating.
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Maple Walnut Fudge: Substitute 1 tsp maple extract for vanilla and fold in 1 cup toasted walnuts.
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Mint Chocolate Fudge: Add ½ tsp peppermint extract and top with crushed candy canes.
I can also give a no-cook fudge version using sweetened condensed milk that’s ready in 10 minutes — just as creamy without worrying about candy thermometers.