Old Fashioned Fudge is a classic, creamy chocolate confection made from simple pantry staples like sugar, cocoa, milk, and butter. Unlike modern shortcut versions, this traditional recipe requires careful temperature control and a bit of patience—but the result is a smooth, melt-in-your-mouth fudge with a slightly crumbly texture and deep cocoa flavor. It’s perfect for holidays, gifting, or satisfying a chocolate craving the old-school way. No marshmallows, no condensed milk—just pure, nostalgic goodness.
Ingredients:
- 3 cups granulated sugar
- ⅔ cup unsweetened cocoa powder
- ⅛ teaspoon salt
- 1½ cups whole milk
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
Optional Add-ins:
- 1 cup chopped pecans or walnuts
- Flaky sea salt for garnish
📌 Source: An Italian in My Kitchen – Old Fashioned Chocolate Fudge
Instructions:
1. Prepare the Pan
- Line an 8-inch square baking pan with buttered parchment paper or foil, leaving some overhang for easy removal.
- Lightly grease the paper or foil to prevent sticking.
2. Mix the Dry Ingredients
- In a heavy-bottomed saucepan, whisk together the sugar, cocoa powder, and salt.
- Stir in the milk gradually until the mixture is smooth and well combined.
3. Cook the Fudge
- Place the saucepan over medium heat and stir constantly with a wooden spoon until the mixture comes to a full rolling boil.
- Once boiling, reduce the heat slightly and stop stirring. Let the mixture cook undisturbed until it reaches 234°F (112°C) on a candy thermometer (soft-ball stage). This may take 20–30 minutes.
🔥 Tip: Stirring after the mixture starts boiling can cause sugar crystals to form, resulting in grainy fudge.
4. Cool the Mixture
- Remove the pan from heat and add the butter and vanilla extract—but do not stir.
- Let the mixture cool undisturbed to 110°F (43°C). This may take 30–40 minutes. The pan should feel warm but not hot to the touch.
5. Beat the Fudge
- Once cooled, beat the mixture vigorously with a wooden spoon until it thickens and begins to lose its gloss. This can take 6–8 minutes.
- If using nuts, stir them in quickly at this stage.
6. Pour and Set
- Immediately pour the fudge into the prepared pan and spread evenly.
- Let it cool completely at room temperature (preferably overnight) until firm.
7. Cut and Store
- Lift the fudge out using the parchment overhang and cut into squares.
- Store in an airtight container at room temperature for up to 2 weeks.
Serving Suggestions:
- Serve with coffee or tea for a sweet afternoon treat.
- Wrap individual squares in wax paper for gifting.
- Add to a dessert platter with cookies and truffles.
Tips & Variations:
- Flavor twist: Add a teaspoon of espresso powder or a pinch of cinnamon for depth.
- Nut-free version: Simply omit the nuts or replace with mini marshmallows or crushed peppermint.
- Freezer-friendly: Wrap tightly and freeze for up to 3 months.
Time & Yield:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cooling Time: 40 minutes
- Total Time: ~1 hour 20 minutes
- Yield: 36 squares
- Calories: ~154 per piece
Would you like a peanut butter version or a microwave-friendly shortcut? I can help you customize this classic to suit your taste or time constraints!