Classic Cooked Chocolate Fudge

August 17, 2014

  • 2 cups white sugar


  • ½ cup cocoa


  • 1 cup milk


  • 4 tablespoons butter


  • 1 teaspoon vanilla


Butter an 8x8x2 pan. Then line with wax paper or plastic wrap. (I prefer wax paper)

In a double boiler* - combine sugar, milk and butter – stir until it boils then stop stirring-cook until 238 degrees F on a Candy thermometer or softball stage. Remove from heat- add butter and vanilla and beat with a wooden spoon until glossy-this is the part where they are scraping and turning with a wooden paddle on a marble board. Do not under beat. Poor into pan and cool. Cut to preferred size.


*Invest in a double boiler for making fudge. Using a water bath (fudge pan inside a larger and with steam/boiling water) to heat the fudge keeps the chocolate from scorching and or sugaring.

Also a good candy thermometer if you choose to make the kind without sweetened condensed milk.



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