Old Fashioned Stovetop Fudge
How to make fudge the old fashioned way: just minutes of your time plus a few dollars of pantry ingredients gives you a candy shop quality homemade chocolate fudge perfect for gifting (or keeping!)
Equipment
- 2 quart saucepan
- Whisk
- Butter knife or spatula
- Hand mixer
- Butter-coated plate or small baking dish
- Spatula
Ingredients
- 2 cups granulated sugar
- ¼ cup cocoa powder (Hershey's is fine)
- ½ teaspoon salt
- ⅔ cup half and half
- 1 tablespoon corn syrup
- 3 tablespoons butter
- 2 teaspoons vanilla extract
Instructions
- Prepare the fudge base. In a 2-quart saucepan, combine the sugar, cocoa powder, half-and-half, salt, and corn syrup. Then, whisk the ingredients until smooth and well-mixed. Place the pan over medium-low heat and bring the mixture to a gentle boil, stirring occasionally.
- Heat to 240°F. Allow the mixture to cook without stirring until it reaches 240°F (soft-ball stage) on a candy thermometer. This temperature is essential for setting the fudge’s texture. Once the temperature is reached, immediately remove the pan from the heat.
- Add the butter and vanilla, then cool. Place the butter and vanilla on top of the hot fudge mixture, but do not stir. Let it cool undisturbed for about 20 minutes or until the side of the pan is warm but not hot to the touch. This resting time helps the fudge set up correctly.
- Beat until thickened. Using a hand mixer at medium to low speed, beat the fudge mixture for 1-3 minutes or until it starts to thicken and lose its shine. This change in texture indicates the fudge is ready for pouring.
- Pour and set. Quickly pour or scoop the fudge into a buttered plate or dish, using a spatula to spread it evenly if needed. Work swiftly here, as the fudge will set quickly once it cools. Then, allow the fudge to cool for about 20 minutes before cutting into one-inch squares.
Notes
Before you start cooking, gather all your ingredients, especially the butter and vanilla, since you’ll need to add them quickly. Fudge can be set up quickly, so having everything ready will make the process easier.
With only a few ingredients, using fresh cocoa powder and half-and-half is important. A good cocoa powder, like Hershey’s, works well for this recipe.
Make sure to fully butter your dish before pouring in the fudge
If you want to add nuts or other extras, it's easiest to do it before pouring the fudge into the dish. Stir gently to avoid over-mixing, which can make the fudge tough.
Nutrition
Calories: 120kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 81mg | Potassium: 39mg | Fiber: 1g | Sugar: 26g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Servings: 16 squares
Calories: 120kcal