Cocoa Fudge 1965
Transport your taste buds back in time with Cocoa Fudge 1965, a nostalgic homemade treat that delivers pure, old-fashioned indulgence. Crafted with simple pantry staples like granulated sugar, unsweetened cocoa powder, and whole milk, this decadent fudge creates a perfect balance of rich chocolate flavor and creamy texture. The recipe relies on precise candy-making techniques, including reaching the soft-ball stage (234°F), ensuring a flawless set every time. With just a touch of vanilla extract and butter, the fudge takes on a velvety smoothness that is perfect for sharing—or savoring solo. Cut into bite-sized squares, this retro-style fudge is an irresistible sweet fix ideal for holidays, gifting, or satisfying cocoa cravings. Give this timeless recipe a try and experience the magic of homemade chocolate fudge just as it was enjoyed decades ago!
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Recipe Information
Ingredients
- 3 cups Granulated sugar
- 2/3 cup Unsweetened cocoa powder
- 1/8 teaspoon Salt
- 1.5 cups Whole milk
- 1/4 cup Unsalted butter
- 1 teaspoon Vanilla extract
Instructions
Grease an 8x8-inch square pan generously with butter or line it with parchment paper for easy removal. Set aside.
In a heavy-bottomed saucepan, combine the granulated sugar, cocoa powder, and salt. Stir to mix the dry ingredients evenly.
Slowly pour in the whole milk, stirring continuously to avoid lumps. Place the saucepan on medium heat.
Cook, stirring constantly, until the mixture comes to a rolling boil. Reduce heat slightly to maintain a steady boil and attach a candy thermometer to the side of the pan.
Continue to cook without stirring until the candy thermometer reads 234°F (soft-ball stage). This step is crucial for the fudge to set properly.
Remove the saucepan from the heat and drop in the butter and vanilla extract without stirring. Allow the mixture to cool to 110°F, which takes about 10-15 minutes.
Once cooled, beat the mixture vigorously with a wooden spoon until it thickens and loses its glossy appearance. This may take 5-10 minutes.
Quickly pour the fudge into the prepared pan and spread it evenly using a spatula. Work quickly, as the fudge will begin to set rapidly.
Let the fudge cool completely at room temperature until firm, about 2-3 hours. For quicker setting, place the pan in the refrigerator for 1 hour.
Once set, cut into 1-inch squares and serve. Store any leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
3106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 438 mg | 19% | |
| Total Carbohydrate | 715.9 g | 260% | |
| Dietary Fiber | 57.1 g | 204% | |
| Total Sugars | 621.3 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 647 mg | 50% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 2977 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
