Old-Fashioned Chocolate Cocoa Fudge

Old-Fashioned Chocolate Cocoa Fudge

Ingredients

• 2 cups granulated sugar

• ½ cup unsweetened cocoa powder

• 1 cup whole milk

• 4 tbsp unsalted butter

• 1 tsp vanilla extract

• Pinch of salt

• Optional: ½ cup chopped nuts (walnuts or pecans = classic)

Instructions

1. Prep the pan

   • Butter an 8×8-inch pan (or line with parchment).

2. Mix dry ingredients

   • In a heavy saucepan, whisk together sugar, cocoa powder, and salt until well blended (this helps prevent graininess).

3. Add milk & cook

   • Stir in milk.

   • Cook over medium heat, stirring constantly until mixture comes to a boil.

   • Once boiling, STOP stirring.

4. Boil

   • Let it boil steadily until it reaches 234–236°F (soft-ball stage) on a candy thermometer
     (about 8–10 minutes).

   • No thermometer? Drop a little into cold water—it should form a soft ball you can flatten.

5. Add butter & rest

   • Remove from heat.

   • Add butter and vanilla without stirring.

   • Let sit 5 minutes.

6. Beat it

   • Beat vigorously with a wooden spoon until fudge thickens, loses its shine, and starts to set.

   • Fold in nuts now if using.

7. Set

   • Pour into prepared pan.

   • Let cool completely before cutting.

Pro Tips (Old-School Wisdom)

• ❌ Stirring after boiling = grainy fudge.

• Heavy pan + steady heat = smooth texture.

• If it sets too fast, you nailed it 😌

• If it won’t set, you didn’t cook it quite long enough.

How It Should Taste

Deep chocolate flavor, slightly crumbly edges, creamy center—not like candy-store fudge, but the real-deal homemade kind.