Go Back

Fudge from Scratch

A simple recipe that nevertheless requires attention to detail to get it just right, making delicious fudge from scratch.
Servings 1 9x9" Pan
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Cooling Time 40 minutes
Total Time 2 hours 5 minutes

Equipment

  • Dutch Oven Any heavy-bottomed pot will do.
  • Parchment Paper
  • 9x9" Baking Dish
  • Candy Thermometer
  • Rubber Spatula
  • Wooden Spoon

Ingredients

  • 3 Cups White Sugar
  • Cup Cocoa Powder
  • Cups Whole Milk
  • ¼ Cup Salted Butter Room temp, cubed
  • 1 Tsp Vanilla Extract

Instructions

  • In your heavy-bottomed pan, mix the sugar and cocoa powder together.
  • Add in the milk and stir until well combined.
  • Cook this mixture over medium heat, stirring constantly, until it comes to a rapid boil.
  • Lower the heat to medium-low and stop stirring.
  • Place your candy thermometer so it's reading the mix, and cook without stirring until the temperature reaches 234℉ degrees. Don't let it get above 240℉ or it will separate. On the other hand, under-cooking it means it won't set. This will likely take 30-60 minutes depending on your setup.
  • Once the right temperature is reached, remove your pot from the heat. Add the butter and vanilla, but don't stir yet. Let it cool until it reaches around 110℉. This took about 40 minutes for me, but will vary depending on your home temperature.
  • Once reaching room temperature, quickly stir to mix in the butter and vanilla, and keep stirring until it starts to lose some of its shine. Quickly spread it into your parchment-lined baking dish and let it finish cooling to set.
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate, Fudge