Old Fashioned Fudge

This Old-Fashioned Chocolate Fudge is a classic, melt-in-your-mouth candy made with simple pantry ingredients. It’s cooked to the correct candy temperature, cooled, then beaten until it loses its gloss and sets with a rich, slightly crumbly texture — exactly like the nostalgic fudge many of us remember. 

Why You’ll Love This Recipe

• Simple ingredients: Only six everyday ingredients create an impressively authentic candy.
• Classic texture: The fudge has a creamy but slightly crumbly bite that melts on the tongue — not the condensed-milk style, but the old-school kind.
• Great for gifts: Cools firm, slices neatly, and stores well at room temperature or in the fridge. 

Ingredients

• 3 cups granulated sugar
• 2/3 cup cocoa (unsweetened dutch processed)
• 1/8 teaspoon salt
• 1 1/2 cups whole milk
• 1/4 cup butter* (I use salted) (room temperature)
• 1 teaspoon vanilla

*If you use unsalted butter then increase the salt to 1/4 teaspoon. 

Directions

Notes before you start: Use a heavy saucepan and a reliable candy thermometer. Line an 8-inch square pan with buttered parchment paper so the fudge will lift out easily. Timing and temperature control are critical for old-fashioned fudge. 

1. Prep the pan: Line an 8-inch square pan with parchment or foil and butter the paper so the finished fudge will release easily. Set aside. 
2. Combine dry ingredients: In the heavy saucepan, stir together 3 cups granulated sugar, 2/3 cup dutch-processed cocoa, and 1/8 teaspoon salt so the cocoa is evenly distributed. Use a wooden spoon (not a whisk). 
3. Add the milk and start cooking: Add 1 1/2 cups whole milk to the dry mix and stir until combined. Place the pan over medium heat and stir continuously with the wooden spoon until the mixture comes to a strong boil (a rolling boil). This usually takes about 10–15 minutes depending on your stove. 
4. Cook to temperature: Once you have a strong boil, reduce to low-medium heat and continue cooking without stirring until the candy mixture reaches 234°F (112°C) on a candy thermometer. This stage can take ~30 minutes — be patient and keep the heat steady. (If your thermometer reads in Fahrenheit only, target 234°F.) 
5. Remove and add butter & vanilla: Immediately remove the pot from the heat. Add 1/4 cup butter and 1 teaspoon vanilla to the hot mixture — do not stir after adding. Let the pot sit undisturbed and cool to about 110°F (≈43°C) (room temperature), roughly 30 minutes. This resting step is important for the right crystal structure. 
6. Beat the mixture: After cooling to ~110°F and once the surface has lost some gloss, beat the mixture with a wooden spoon (or heavy-duty mixer on low) until the fudge begins to thicken and loses more shine — about 6–8 minutes of vigorous stirring. You’ll notice it become lighter and start to pull away slightly from the sides. Work quickly but steadily. 
7. Spread into pan: Immediately spread the beaten fudge evenly into the prepared pan using a spatula. Work fast — the mixture will start setting quickly. Smooth the surface. 
8. Cool & cut: Let the fudge cool completely at room temperature (it’s best left overnight) until fully set. Once firm, lift from the pan using the parchment and cut into squares. 

Pro Tips and Variations

• Thermometer accuracy: Use a good candy thermometer — undercooking leads to very soft fudge; overcooking makes it dry. 
• Avoid crystallization: Rub a bit of butter around the inside rim of the pan before cooking; do not stir the pan sides while cooking. This helps prevent stray crystals from forming. 
• Beat well: If the fudge seems too glossy after cooling, beat a little longer — the right texture comes from proper beating. 
• Add-ins: Stir in chopped nuts, marshmallows, or a swirl of peanut butter at the butter & vanilla stage if you like. 

Serving Suggestions

• Wrap squares individually in parchment for gifting.
• Serve with coffee, tea, or as a small after-dinner treat.
• Use crumbled fudge as a topping for ice cream or warm cakes. 

Storage / Reheating

• Room temperature: Store in an airtight container for 7–14 days. 
• Refrigerator: Wrapped tightly, fudge will keep 2–3 weeks. 
• Freezer: Freeze well-wrapped for up to 3 months. Thaw in the fridge or at room temperature before serving. 

FAQs

My fudge is grainy. What went wrong?
A — Graininess usually means the sugar didn’t fully dissolve or crystals formed. Make sure to stir at the start until sugar dissolves and avoid stirring the sides while cooking; beat long enough after cooling. 

Can I use sweetened condensed milk instead?
A — That makes a different (creamier) style of fudge. This recipe is the old-fashioned cooked sugar method for a slightly crumbly texture. 

Conclusion

This Old-Fashioned Chocolate Fudge brings back the nostalgic charm of classic candy-making with its rich, deeply chocolatey flavor and signature melt-in-your-mouth texture. Made with simple ingredients and a time-honored method, it delivers the perfect balance of creamy, slightly crumbly, and irresistibly smooth. Whether you’re preparing it for holidays, gifting, or simply treating yourself, this fudge turns a few pantry staples into something truly special. Once you master the temperature and beating steps, you’ll have a go-to dessert that never fails to impress.

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