Recipe For Chocolate Fudge


Homemade fudge is, I think, the most quintessential holiday treat. Sadly though, almost every recipe for chocolate fudge that you see today is the melt a bag of this, add a can of that variety.

Image shows several pieces of fudge on a table with text that reads "Homemade Chocolate Fudge from Scratch"

It’s not that I have anything against these types of recipes in and of themselves, but I have neither chocolate chips (for the very simple reason that if I did, I’d eat them up. Darn chocolate addiction), or sweetened, condensed milk in my pantry on a regular basis.

Beyond that, I’ll just reiterate what I already said in the Pumpkin Spice Fudge recipe (which is totally amazing by the way): I like the feeling of accomplishment after making something completely from scratch. It’s just so satisfying!

It also just seems that making things from scratch is becoming more and more of a lost art, and I want to do my part to save the endangered species. 😉 Alright, fine. I do it as much for the taste as anything. You can’t deny that food from scratch is pretty amazing stuff!

 Recipe For Chocolate Fudge

  • 2 cups sugar
  • 3/4 cup milk
  • 4 tablespoons cocoa powder
  • 2 tablespoons butter
  • dash of salt
  • 1/8 teaspoon cream of tarter
  • 2 tablespoons butter
  • 1 teaspoon vanilla

Photo shows several pieces of homemade fudge on a table

  1. Butter sides of a heavy 2 quart sauce pan. In it, combine sugar, milk, cocoa, 2T. butter, salt, and cream of tarter.
  2. Place over medium heat and stir until sugar is dissolved.
  3. Clip a candy thermometer to the side of your pan.
  4. Bring the mixture to soft ball stage (234º).
  5. Immediately remove from heat: Dot with remaining 2T. of butter and let cool to lukewarm (about 110º) without stirring.
  6. Add vanilla and beat vigorously until fudge becomes thick and begins to lose it’s gloss. An immersion blender works wonderfully to speed up the process (if you have one) but a fork works just fine too.  At this point, you can add chopped pecans, walnuts, or whatever your heart desires. 🙂
  7. Quickly spread fudge into buttered shallow pan – I use a 9×5 bread pan for this size recipe.
  8. Score while warm, cut when firm.
  9. Enjoy!

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  1. I used to work at a fudge shop and we would pour it out onto a marble table and mix it by hand until it was creamy. I had completely forgotten how to make the fudge though but now I’ve got yours! Thanks for the recipe.

  2. I will have to try making fudge from scratch! I almost did this weekend, then I opted for an easier version. I think I was intimidated by the “soft-ball stage,” but I do have a candy therm. I will have to give it a go! I bake a lot, but I only do candy making during the holidays, so I am not quite as confident. My husband loves experimenting and trying new things, maybe we can try it together!

  3. Oh thank you for sharing, my son always makes me fudge when he comes to visit and I never thought to get him to make chocolate fudge! We had one issue and that was putting it somewhere to set where we can remove it afterwards, we use my rubber cake moulds it comes straight off when cold.

  4. YESSSS thank you!!! Real fudge! Like what we made in home ec in school. Fudge is kind of a big deal in my home state (MI). We make it in our middle school home ec classes, so anyone that is intimidated by fudge don’t be! Children with no cooking experience make it without thermometers, it is complete do able! Love fudge, everyone should make real fudge (not that marshmallow fluff crap people CALL fudge >.<).

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