Old-Fashioned Chocolate Fudge

Old-Fashioned Chocolate Fudge

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"This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer."
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Ingredients

servings 36 cals
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Original recipe yields 60 servings

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Nutrition

  • Calories:
  • 36 kcal
  • 2%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Grease an 8x8 inch square baking pan. Set aside.
  2. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
  3. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
  4. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
  5. Pour into prepared pan and let cool. Cut into about 60 squares.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

419
  1. 471 Ratings

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Most helpful positive review

This is a great recipe but I think that people that aren't familiar with sugar cooking need to know that it is very difficult to make a recipe like this on an electric stove and they need to und...

Most helpful critical review

I have the original Hershey tin can the recipe is on and it is a little different from this one. 2/3 Cup Hershey's Cocoa 3 Cups sugar 1/8 teas. Salt 1 1/2 Cups milk 1/4 Cup Butter (1/2 stick) 1...

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This is a great recipe but I think that people that aren't familiar with sugar cooking need to know that it is very difficult to make a recipe like this on an electric stove and they need to und...

ATTENTION: fudge making is an art, and it takes time and LOTS of practice. I hope the tips below help you a lot! This is hands down the best fudge on Earth! The chocolate chip recipes are truly ...

Best fudge ever…hands down. Every time I make this, people say it's better than in the specialty fudge shops. I use Ghirardelli cocoa and I add a couple dashes of salt to cut the sweetness a bit...

I have the original Hershey tin can the recipe is on and it is a little different from this one. 2/3 Cup Hershey's Cocoa 3 Cups sugar 1/8 teas. Salt 1 1/2 Cups milk 1/4 Cup Butter (1/2 stick) 1...

Excellent recipe. At the end, I was left with a lot of very hard, crusty remains in the pot. I was going to soak it and hope for the best but then I came up with a better idea. To clean the pot,...

I've made it twice-loved it both times! I used to watch my grandmother make fudge when I was little. I've ruined a few batches on my own. There is nothing wrong with this recipe. You just have ...

This is the same as the old world french fudge recipe that's been in my family for generations. It does take precise timing, strong arms for the beating stage, and even a little practice. But ...

This recipe was on the Herschey's cocoa can for many years and I made it back in the 50's when I was a young girl. The marshmallow, chocolate chip recipe came out in the early 60's. I like it to...

I've been making almost exactly this recipe for 25 years using 3 cups of sugar instead of two and 1/2 cup of butter divided. It always turns out perfectly. I always add 1/4 cup of butter to the ...

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