Easy Cocoa Fudge
Indulge in the rich, velvety goodness of homemade *Easy Cocoa Fudge*, a timeless treat that’s both simple to make and utterly satisfying. Crafted with just six pantry staples—granulated sugar, unsweetened cocoa powder, whole milk, unsalted butter, vanilla extract, and a pinch of salt—this decadent fudge delivers classic chocolate flavor with a creamy, melt-in-your-mouth texture. Perfect for beginners, it requires no specialty equipment aside from a candy thermometer and comes together in just 25 minutes, plus cooling time. The secret to achieving the perfect consistency lies in precise temperature control and hand-beating the mixture to silky perfection. Whether you’re making it for a cozy homemade dessert, gifting it for the holidays, or treating yourself to a sweet snack, this fudge cuts beautifully into 16 squares and stores well for up to two weeks. Easy, delicious, and irresistibly chocolatey—this is the fudge recipe you’ll keep coming back to!
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 0.5 cups Unsweetened cocoa powder
- 0.75 cups Whole milk
- 0.25 cups Unsalted butter
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
Instructions
Line an 8x8-inch square pan with parchment paper or foil, ensuring it overlaps the edges for easy removal. Lightly grease the paper or foil with butter.
In a medium-sized saucepan, combine the granulated sugar, cocoa powder, milk, and salt. Stir the ingredients together until well combined.
Set the saucepan over medium heat and stir continuously while the mixture heats up. Avoid any lumps by ensuring everything is well mixed before heating.
Allow the mixture to come to a gentle boil. Stop stirring and place a candy thermometer in the saucepan. Reduce the heat to medium-low and let the mixture cook without stirring until it reaches 234°F (soft ball stage). This should take around 10-15 minutes.
Once the mixture reaches the desired temperature, remove it from the heat immediately. Add the unsalted butter and vanilla extract, but do not stir. Let the mixture cool undisturbed to 110°F, which takes about 10-15 minutes.
Once cooled to 110°F, beat the fudge vigorously with a wooden spoon for 6-8 minutes, or until it thickens and loses its shine. This step is crucial for creating the creamy texture of fudge.
Quickly pour the fudge into the prepared pan, spreading it out evenly with a spatula. Work quickly as the fudge will begin to set as soon as it's poured.
Let the fudge cool completely at room temperature, which could take about 2 hours. Once set, lift it out of the pan using the parchment paper or foil edges and cut it into 16 squares.
Store the fudge in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
2137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 482.8 g | 176% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 411.7 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 374 mg | 29% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2099 mg | 45% | |
*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.
