DessertSnack

Classic Stovetop Fudge

Name: Classic Stovetop Fudge
Prep time: 5 min
Cook time: 15 min
Total time: 2 h 20 min
Yield: 8 servings
Cuisine: american
Ingredients: 1 tsp butter softened, for greasing; 600 g granulated sugar; 60 g unsweetened cocoa powder sifted; 160 ml milk; 2 tbsp butter cubed; 1 tsp vanilla extract

A simple, old-fashioned chocolate fudge made with cocoa powder and milk. This recipe relies on the classic technique of boiling the sugar mixture to the soft-ball stage, then beating it to a thick, creamy consistency before it sets.

An original recipe by Forkin

Total time: 2 hr 20 min
Serves: 8
Difficulty: Medium
Per serving: 347 kcal

VegetarianGluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

pan preparation

1 tspbutter, softened, for greasing

Ingredients

600 ggranulated sugar
60 gunsweetened cocoa powder, sifted
160 mlmilk
2 tbspbutter, cubed
1 tspvanilla extract

Equipment

8x8 inch square pan · wooden spoon · knife · whisk · candy thermometer · heavy-bottomed saucepan

The method

Step by step

1
Grease an 8x8 inch (20cm) square baking pan with the softened butter for pan preparation.
About 2 min
Cook’s note: Lining the pan with parchment paper after greasing will make it easier to lift the fudge out for cutting.
2
In a medium, heavy-bottomed saucepan, combine the granulated sugar, sifted cocoa powder, and milk.
About 1 min
Cook’s note: Sifting the cocoa powder prevents lumps in the final fudge.
3
Stir the mixture over medium heat until the sugar is completely dissolved.
About 3 min
Cook’s note: Wipe down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.
4
Bring the mixture to a rolling boil and cook without stirring until it reaches the soft-ball stage (112-116°C / 234-240°F on a candy thermometer).
About 8 min
Cook’s note: To test without a thermometer, drop a small amount of syrup into a glass of very cold water. It should form a soft ball that you can flatten between your fingers.
5
Remove the saucepan from the heat and add the cubed butter and vanilla extract. Do not stir.
Cook’s note: Letting the butter melt on top without stirring helps the fudge cool evenly.
6
Allow the fudge to cool undisturbed for about 10-15 minutes, or until the bottom of the pan is just warm to the touch.
About 15 min
7
Beat the mixture vigorously with a wooden spoon or an electric mixer on low speed until it loses its glossy shine and begins to thicken.
About 3 min
Cook’s note: Be careful not to overbeat, as the fudge can become grainy. Stop as soon as you see it thicken and lose its shine.
8
Immediately pour the thickened fudge into the prepared pan and spread it into an even layer.
About 1 min
9
Let the fudge set at room temperature for at least 2 hours, or until completely firm.
About 2 hr
Cook’s note: Avoid refrigerating the fudge to set, as this can affect the texture.
10
Once firm, lift the fudge from the pan and cut it into small squares to serve.
About 2 min

Per serving

Nutrition

37%Score

Calories: 347.1kcal
Protein: 2.2g
Carbs: 80.4g
Fat: 4.6g
Fibre: 2.5g
Sugar: 76.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature, with layers separated by wax paper.

Reheating

This fudge is best enjoyed at room temperature.