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Old Fashioned Fudge


  • 3 cups granulated sugar
  • 2/3 cup cocoa (unsweetened dutch processed)
  • 1/8 teaspoon salt
  • 1 1/2 cups whole milk
  • 1/4 cup butter* (I use salted) (room temperature)
  • 1 teaspoon vanilla


    • Line an 8 inch square pan with buttered parchment paper.
    • In a medium heavy saucepan stir together sugar, cocoa and salt, then add the milk and stir with a wooden spoon (not a whisk or metal spoon).
    • Cook over medium heat stirring continuously until mixture starts to boil (a strong boil), approximately 15 minutes.
    • Turn heat to low medium and continue to cook without stirring until temperature reaches 234 °F (112C)  Approximately 30 minutes.
  • Remove pot from heat, add the butter and vanilla.  Do not stir.  Cool to room temperature (110°F/43C), approximately 30 minutes.  Then beat with a wooden spoon just until mixture begins to lose some of it’s gloss (approximately 6-8 minutes).
  • Then spread quickly in prepared cake pan and let cool completely, even overnight (at room temperature).   Cut into squares. Store in an airtight container at room temperature.
  • You can also freeze the fudge in a double bag, well wrapped.  Freeze either in pieces or the whole slab.  Can be frozen up to 3 months.  Keeps in an airtight container for approximately 2 weeks or in the fridge for 3-4 weeks.  Enjoy!