Old-Fashioned Chocolate Fudge
This rich, cocoa-based fudge is made the traditional way—boiled to soft-ball stage and stirred to creamy perfection, just like Grandma used to make.
Old-Fashioned Chocolate Fudge
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Jessica Cain Montano
Servings
20-25 pieces
Prep Time
10 minutes
Cook Time
20 minutes
Old-Fashioned Chocolate Fudge is a timeless treat made with pantry staples and a bit of elbow grease. The combination of cocoa, sugar, and Pet milk creates a smooth, deeply chocolatey base. Carefully boiled and beaten by hand until thick, the fudge finishes with crunchy pecans and a melt-in-your-mouth texture. It’s perfect for holiday platters, gifting, or indulging in a little sweet nostalgia.
Ingredients
-
1 ½ cup sugar
-
7 Tbsp cocoa
-
⅓ cup evaporated milk
-
¼ stick butter
-
1 Tbsp white Karo syrup
-
1 tsp vanilla extract
-
½ to 1 cup chopped pecans (optional)
Directions
In a heavy saucepan, combine sugar, cocoa, evaporated milk, butter, and Karo syrup.
Stir well and cook over medium heat, stirring constantly.
Continue cooking until mixture reaches soft ball stage (a small amount dropped into cold water forms a soft, pliable ball).
Remove from heat and stir in vanilla.
Place the saucepan in cold water and continue beating until the mixture thickens and loses its gloss.
Stir in pecans, if using.
Quickly pour into a buttered platter or pan and spread evenly.
Let cool completely before cutting into squares.
Recipe Note
- If you don’t have a thermometer, the soft-ball stage is usually around 235°F–240°F.
- Beating after removing from heat is key for the creamy texture—don't skip it.
- Store in an airtight container at room temperature.