Made with simple ingredients and cooked on the stovetop, this fudge has that perfect balance of creamy chocolate flavor and subtle sweetness.
The recipe requires attention to timing and temperature, which is essential for achieving the signature texture of traditional fudge. It’s an ideal dessert for special occasions, holiday gifts, or simply for a delicious, indulgent treat.
- Ingredients
Servings: 24 squares (approximately)
2 cups sugar
4 Tablespoons Hershey’s cocoa
1 stick of salted butter
5 ounce can of Carnation Evaporated Milk
1 teaspoon of vanilla
Nuts (optional, but they add a delightful crunch!)
- How To Make
Set the Stage: Before you start, line an 8×8 inch pan with parchment paper or lightly grease it. This will make the removal of your fudge pieces a breeze.
Sweet Beginnings: In a heavy saucepan, combine the 2 cups of sugar with the 4 tablespoons of Hershey’s cocoa. Whisk them together until they’re well integrated.
Buttery Delight: Add the stick of salted butter and the 5 ounces of Carnation Evaporated Milk to your sugar and cocoa mixture. This is where the magic happens!
Stir It Up: Cook over medium heat while constantly stirring. Bring the mixture to a rolling boil and let it boil for about 3-4 minutes. The consistency you’re aiming for is a soft ball stage. A good way to test this is by dropping a tiny amount of the mixture into cold water. If it forms a soft ball, it’s ready.
Vanilla Essence: Once off the heat, stir in the teaspoon of vanilla. This will elevate your fudge to a whole new level of deliciousness!
Nuts About Fudge: If you’re a fan of nuts, fold them into your mixture now. They add a delightful crunch and contrast to the creamy texture of the fudge.
Set and Forget: Pour the mixture into your prepared pan and smooth the top with a spatula. Let it cool for several hours. For the best results, resist the temptation to taste it and let it set overnight.
The Grand Finale: Once fully set, lift the fudge out using the parchment paper and place it on a cutting board. Using a sharp knife, cut it into squares and enjoy the fruits of your labor!
Tips to ensure your Decadent Old-Fashioned Fudge turns out perfectly creamy and smooth every time :
Use a Candy Thermometer: Fudge requires precise cooking, so a candy thermometer helps ensure you reach the ideal “soft-ball stage” (234°F or 112°C). Undercooking will make the fudge too soft, while overcooking can make it grainy and hard.
Choose Quality Ingredients: Since fudge has only a few ingredients, quality matters. Use good-quality butter, cocoa powder, or chocolate for a richer flavor. Real vanilla extract (rather than artificial) also enhances the taste.
Stir Constantly Until Boiling: Stir the mixture continuously over medium heat until it reaches a full boil to prevent the sugar from sticking to the bottom of the pot and burning.
Avoid Stirring Once Boiling: After the mixture starts boiling, avoid stirring, as this can cause sugar crystals to form prematurely, resulting in a grainy texture. Instead, let it boil undisturbed until it reaches the desired temperature.
Cool Before Beating: Let the fudge cool undisturbed to about 110°F (43°C) before beating. This cooling period prevents premature crystallization, which is key to a smooth texture.
Beat to the Right Consistency: Once the mixture has cooled, beat it vigorously until it thickens and loses its shine. This process helps create the creamy yet slightly grainy texture characteristic of old-fashioned fudge. Be careful not to overbeat, as it can become crumbly.
Prepare the Pan in Advance: Line your pan with parchment paper or grease it well before starting, as the fudge will need to be poured immediately once it reaches the right consistency.
Experiment with Add-Ins: To make your fudge unique, fold in chopped nuts, a sprinkle of sea salt, or even a bit of espresso powder for a twist on flavor. Fold in add-ins gently once the fudge is ready to pour.
Cut When Completely Cooled: Let the fudge cool completely before cutting to prevent it from crumbling. For clean squares, use a warm knife.
Store Properly: Store your fudge in an airtight container at room temperature for up to a week, or refrigerate it if you prefer a firmer texture.
With these tips, you’ll achieve rich, perfectly set fudge that’s sure to impress!
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