This Old Fashioned Chocolate Fudge Recipe is chewy, creamy, rich chocolate fudge made with unsweetened chocolate. Detailed instructions with photos and tons of tips guarantee the perfect fudge every time!
Butter the sides of a heavy, high-sided sauce pot. Don’t skimp. This is crucial because then when the fudge is bubbling, sugar has a possibility of clinging to the sides and creating unwanted crystals.
Also butter a 4x6” baking dish or loaf pan. I had the darndest time getting mine out and next time I will try lining it with parchment paper and then buttering! Don’t worry, the scraps didn’t go to waste.
Combine sugar, milk, chopped chocolate, salt, corn syrup and butter. Cook over medium high heat. Stir the mixture until the sugar dissolves and it comes to a boil.
Attach a candy thermometer to the side of the pot. Cook, without stirring or swirling, until it reaches soft-ball stage (236°F). You can double check by dropping a small spoonful in ice water. It should form a soft, pliable ball of candy.
Remove from the heat and allow to cool undisturbed to 110°F. The bottom of the pan should feel comfortably warm to your hand.
Add the vanilla extract and begin beating vigorously with a wooden spoon. Don’t stop beating! No resting! Enlisting the help of a friend is highly recommended. Try not to scrape around the edges.
The fudge will begin to stiffen and lose its gloss. The longer you beat it, the more air will be incorporated. This will change the texture ever so slightly. It will make it more crumbly but will have a magically chewy, fudgy texture. I was paranoid about stopping too soon and mine never really lost its gloss, so I finally just had to call it.
Push the mixture from the pan into prepared dish and don’t scrape around the sides. It seems wasteful but the crystals will ruin the texture of your fudge! Smooth out the surface.
Score the squares with the tip of a knife for neater slices later. Press a perfect walnut half into the top of each square before they set completely. [Try not to stress.]
Once it cools, cut along score marks and admire your handiwork. Bravo! You made fudge!!!
Notes
Yield – 15 pieces of fudge measuring 1-inch squareTechnique – The most common mistakes that lead to soft fudge are an inaccurate candy thermometer (test in boiling water first), not beaten long or vigorously enough, humidity, or low-fat ingredients.Variations – Add chopped nuts or mini marshmallows at the end of Step 6. Try using a different extract.Storage – Store fudge at room temperature for up to a month, but it will taste the freshest within the first 2 weeks. You can also freeze fudge for up to 3 months.