The best recipe for chocolate fudge is a modern, old-fashioned chocolate fudge made from simple ingredients, which you probably already have in your dining room (no condensed milk here). I include lots of tried and tested flawless fudge tips. This fudge is incredibly delicious and simple to produce. Don’t forget to enjoy this with your loved ones. Be sure to use a candy thermometer for the best results.
Old-fashioned fudge is a treasure and a labor of love. It’s from standard pantry ingredients that is a fudge recipe without condensed milk (not that I have an issue with easy condense milk fudge), and without marshmallow fluffing. The real old-fashioned chocolate fudge isn’t as creamy on the surface as the more commonly available varieties and recipes today. On that first bite, it gives your tooth a little bit of resistance and then merges away, smooth and creamy on your tongue.
Ingredients:
2 cups white sugar
1/2 cup cocoa
1 cup milk
4 tbsp butter
1 tsp vanilla extract
Directions:
Grease a baking pan measuring 8×8 inches square. Deposit aside.
In a medium saucepan, add the sugar, cocoa, and milk. Add and stir to combine, then bring to a boil, stirring constantly. Reduce heat and cook. Do not stir again.
Place a candy thermometer in a pan and cook until 238 degrees F (114 degrees C). If you don’t use a thermometer, then cook until a drop of this mixture forms a softball in a cup of cold water. Feel the ball with your fingers to ensure consistency is the right thing to do. It will flatten between your fingers when pressed.
Remove from the heat. Add margarine or butter, and vanilla extract. Use a wooden spoon to beat until the fudge loses its shine, don’t under beat.
Pour into the prepared bowl and allow it to cool. Cut into roughly 60 squares.
Ingredients
- 2 cups white sugar
- 1/2 cup cocoa
- 1 cup milk
- 4 tbsp butter
- 1 tsp vanilla extract
Instructions
Grease a baking pan measuring 8x8 inches square. Deposit aside.
In a medium saucepan, add the sugar, cocoa, and milk. Add and stir to combine, then bring to a boil, stirring constantly. Reduce heat and cook. Do not stir again.
Place a candy thermometer in a pan and cook until 238 degrees F (114 degrees C). If you don't use a thermometer, then cook until a drop of this mixture forms a softball in a cup of cold water. Feel the ball with your fingers to ensure consistency is the right thing to do. It will flatten between your fingers when pressed.
Remove from the heat. Add margarine or butter, and vanilla extract. Use a wooden spoon to beat until the fudge loses its shine, don't under beat.
Pour into the prepared bowl and allow it to cool. Cut into roughly 60 squares.
