Old Fashioned Fudge

This Old Fashioned Fudge is a true stovetop classic that relies on the “soft ball” stage of sugar chemistry rather than marshmallows or condensed milk. By boiling sugar, cocoa, and milk to a precise temperature and then beating it as it cools, you create a dense, fine-grained texture that melts on the tongue with a deep, nostalgic chocolate flavor.

Old Fashioned Stovetop Fudge

Ingredients:

How To Make Old Fashioned Fudge:

Step 1: Prep and Mix: Grease an 8-inch square baking pan with butter or line it with parchment paper. In a medium, heavy-bottomed saucepan, whisk together the sugar and cocoa powder. Gradually pour in the milk and stir until the mixture is a smooth, dark liquid.

Step 2: The Boil: Set the heat to medium-high and stir constantly until the mixture reaches a full, rolling boil. As soon as it boils, reduce the heat to low and stop stirring.

Step 3: Reach the Soft Ball Stage: Clip a candy thermometer to the side of the pan. Let the mixture simmer undisturbed until it reaches 238°F.

The Water Test: If you don’t have a thermometer, drop a small spoonful of the hot syrup into a bowl of ice-cold water. If you can pick it up and form a soft ball that flattens when placed on a plate, it is ready.

Step 4: The Cooling Period: Remove the pan from the heat immediately. Do not stir. Let the fudge sit undisturbed for 50/70 minutes until the temperature drops to 110°F. This patience is the secret to a smooth, non-gritty fudge.

Step 5: Beat the Fudge: Add the softened butter and vanilla. Using a sturdy wooden spoon, beat the mixture vigorously. At first, it will be glossy; continue beating until the fudge thickens and the surface becomes “matte” or loses its sheen.

Step 6: Set and Slice: Quickly pour the fudge into your prepared pan and press it flat with a spatula. Let it cool completely at room temperature (or in the fridge for a faster set) before cutting it into small 1-inch squares.