This fudge recipe is a classic one of my childhood. I like it because it doesn’t need any special equipment or ingredients – just sugar, cocoa powder, milk, salt, butter, and vanilla that even a candy thermometer is an option. I like this recipe because of its practicality and deliciousness, but I love it because it’s a recipe for my grandfather, and every time I make it, it’s like I’m spending time with him again. I grew up with my grandfather, who spent some time in a kitchen rare for a man of his age and made this fudge. He was also accommodating, pulling a chair up to the stove and sitting close while I stirred away from the bubbling molten chocolate.
That fudge is not the smooth, creamy kind. When you bite into it, it has a thick, textured chewiness, and it sort of shatters, and then melts in your mouth. I tend to prefer this to the super-smooth versions of heavy cream or condensed milk. And again, I appreciate being able to whip up a batch of simple ingredients that I always have in my pantry and fridge.
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Chocolate Fudge Recipe
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 wide. Set aside.
In a medium saucepan, add and stir the sugar, cocoa, and milk. Cut to mix, then bring to a boil, stirring continuously. Reduce fire and cook. Do not re-stir.
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. Touch the ball with your fingertips to ensure accuracy is the best 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 before the fudge loses its shine. Make sure not to under beat.
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 wide. Set aside.
In a medium saucepan, add and stir the sugar, cocoa, and milk. Cut to mix, then bring to a boil, stirring continuously. Reduce fire and cook. Do not re-stir.
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. Touch the ball with your fingertips to ensure accuracy is the best 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 before the fudge loses its shine. Make sure not to under beat.
