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Old Fashioned Fudge

Classic stovetop chocolate fudge made the old fashioned way — cooked to soft-ball stage, beaten until thick, and deeply rich with real cocoa flavor. No condensed milk, no shortcuts.
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Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 1 hour 30 minutes
Total Time 2 hours
Servings: 36 pieces
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 cups 600g granulated sugar
  • ¾ cup 180ml whole milk
  • ½ cup 50g unsweetened cocoa powder, sifted
  • 3 tbsp unsalted butter plus extra for greasing
  • 2 tbsp light corn syrup
  • ¼ tsp salt
  • 1½ tsp vanilla extract
  • Optional: ½ cup 60g roughly chopped walnuts

Method
 

  1. Lightly butter an 8×8-inch pan and clip a candy thermometer to a heavy-bottomed saucepan.
  2. Combine sugar, milk, cocoa, corn syrup, and salt in the saucepan. Stir to combine.
  3. Cook over medium heat, stirring until the sugar dissolves and the mixture boils. Reduce to medium-low and cook without stirring until the thermometer reads 234–238°F (soft-ball stage), about 15–20 minutes.
  4. Remove from heat. Add butter and vanilla on top — do not stir. Cool undisturbed to 110°F, about 45–60 minutes.
  5. Beat vigorously with a wooden spoon or hand mixer until the fudge thickens and loses its gloss, 5–10 minutes.
  6. Stir in walnuts if using. Pour quickly into the prepared pan and smooth the top.
  7. Cool at room temperature 1 hour, then refrigerate 1 hour until firm. Slice into 36 squares.

Notes

Do not stir once the mixture is boiling, and do not stir after adding butter — patience at both stages is what makes this work. Avoid making on humid days. Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.