Grannys Chocolate Fudge
Indulge in the rich, nostalgic flavors of Granny’s Chocolate Fudge—a timeless treat that captures the essence of old-fashioned homemade confections. This classic fudge recipe combines simple pantry staples like granulated sugar, unsweetened cocoa powder, and creamy whole milk to create a melt-in-your-mouth texture that’s both decadent and satisfying. The secret lies in mastering the candy-making technique, from reaching the perfect "soft ball stage" to beating the mixture for that signature velvety finish. Perfect for holidays, gift-giving, or a cozy indulgence, this quick prep, 25-minute cook fudge yields 36 luscious squares that are sure to be a crowd-pleaser. Whether shared or savored solo, Granny’s Chocolate Fudge is a delicious reminder that the sweetest recipes are often the simplest.
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Recipe Information
Ingredients
- 3 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 0.25 teaspoons Salt
- 1.5 cups Whole milk
- 0.5 cups Unsalted butter
- 2 teaspoons Vanilla extract
Instructions
Grease an 8x8-inch square pan with butter or line it with parchment paper for easy removal. Set aside.
In a heavy-bottomed saucepan, whisk together the granulated sugar, cocoa powder, and salt until well combined.
Add the milk to the saucepan and stir until the dry ingredients are moistened. Place the saucepan over medium heat.
Cook the mixture, stirring occasionally, until it comes to a rolling boil. Once boiling, reduce the heat to medium-low and allow it to boil gently without stirring, until it reaches 234°F (soft ball stage) on a candy thermometer. This will take approximately 20-25 minutes.
Remove the saucepan from the heat and carefully add the butter and vanilla extract. Do not stir at this point. Allow the mixture to cool undisturbed to around 110°F, which will take about 10 minutes.
Once the mixture has cooled, beat it vigorously with a wooden spoon or hand mixer until it thickens and loses its gloss. This process can take about 5-10 minutes and is essential for achieving the right fudge texture.
Pour the fudge into the prepared pan and spread it evenly with a spatula. Let it cool completely at room temperature until set, which will take about 1-2 hours.
Cut the fudge into 36 squares and serve. Store any leftovers in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
3370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 728.7 g | 265% | |
| Dietary Fiber | 64.3 g | 230% | |
| Total Sugars | 622.2 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 678 mg | 52% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 3293 mg | 70% | |
*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.
