Rich Cocoa Fudge Recipe -
Rich Cocoa Fudge Recipe

Rich Cocoa Fudge

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"Variations: Nutty Rich Cocoa Fudge: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan. Marshmallow-Nut Cocoa Fudge: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. Do not stir. Cool to 110 F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)"

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Original recipe makes 1.75 pounds Change Servings


  1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
  2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234 degrees F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
  3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110 degrees F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2004

This is the only recipe I use. Used it for 30 years, Mom used it before that! That marshmallow stuff is just chocolate candy - this is real fudge. Hints to newcomers: Only stir until it comes to a rolling boil. Make sure you do the "soft ball" test with cold water - change the water each time. Drop butter and vanilla in, do not stir until pot is lukewarm to touch. The grainy texture some talked about comes from either stirring butter in too soon or not beating enough. I make it thin because my family likes the "crusty" outside. Just use a larger pan to pour it out in. If you stop boiling too soon, you will get the chewy candy one lady writes about. If you cook too long, it will harden in the pot before you can get it beaten and poured. (I have saved this and used it as an ice-cream sprinkle - mmmm!) Don't make it in a rush - and I don't have as good results if the weather is rainy. Once I even took some that hardened too quickly, let it melt slowly in a double boiler and re-poured. Came out okay, but didn't have that pretty sheen.

Most Helpful Critical Review
Jun 21, 2003

I have tried this recipe twice and both times ended up with fudge resembling a sandy hockey puck. Initially, it boils high almost to the top of the pot then drops as it reaches 234F. No problems with stirring in the butter or transferring to a pan. Am I boiling to hard, it takes forever to reach 234F? I was hoping to make this as a favor for our wedding. O, well - maybe third time is a charm.


60 Ratings

Dec 21, 2003

This recipe truly does bring me back! My mother would make this for us kids....when we were good that is! I know that some people have a difficult time getting it to set, but it is really not that hard if you do 2 things. Firstly, do the soft ball test by dropping a half teaspoon of the the mixture into cold water. If you can form a ball in the water with your fingers its time to remove the fudge mixture from the heat and add the butter and vanilla. Just drop it in. Do not stir until the mixture drops to 110 degrees Fahrenheit. I hope those of you who maybe tried this recipe and failed the first time will give it a go again. It really does produce some of the best tasting fudge out there!

Dec 22, 2003

Oh So Yummy! Wasn't hard and doesn't take a pro to make this. Just follow the directions and you'll be fine. Mello 57 who rated this low said hers didn't come out..well she stirred and stirred. I strongly suggest she reread the directions...especially the part where it says DO NOT STIR!!!!!!!! Good luck to the rest of you.

Aug 02, 2003

GREAT RECIPE!!!!!!!!!!!! This fudge is excellent! It came out perfect the first time I made it. I'll be sure to make this many times, everyone loved it. After the fudge cooled, I made a mint cream topping and it tasted even better. Well good luck and I hope you like this recipe as much as I do!

Oct 24, 2003

I had never made fudge before and it seemed very scary, but it turned out excellent! It was very easy and didn't take long at all. I didn't even buy the candy thermometer. I just used the cold water technique. Don't let this recipe scare you. I am no chef and loved it and so did my crash test dummies!!

Nov 11, 2003

Melt in your mouth fudge!!! I would not recommend a begining fudge maker try this recipe for a crowd until they make it a few times. It is sensitive but if you follow the directions exactly it produces the BEST fudge I have ever had the pleasure of eating!

Dec 23, 2002

Old family favorite that never lasts long. For those of you who can't get it to must follow the directions to a "T". I always use a candy thermometer, and make sure when you remove it from the heat to cool before beating it to quickly wash your thermometer off, then put it back in the candy. This is a practice makes perfect recipe, but well worth the effort.


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  • Calories
  • 87 kcal
  • 4%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 1.6 g
  • 3%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 21 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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