DessertSnack

Joy's Family Cocoa Fudge

Name: Joy's Family Cocoa Fudge
Prep time: 5 min
Cook time: 27 min
Total time: 2 h 12 min
Yield: 8 servings
Cuisine: american
Ingredients: 3 cup granulated sugar; 0.67 cup unsweetened cocoa powder; 0.13 tsp salt; 1.5 cup whole milk; 0.25 cup unsalted butter; 1 tsp vanilla extract; 1 tsp unsalted butter softened; 0.5 cup pecan chopped (optional)

A classic, homemade cocoa fudge with a rich chocolate flavor and a smooth, creamy texture. This recipe uses a traditional cooking method, boiling the ingredients to the soft-ball stage, which results in a firm fudge that melts in your mouth.

An original recipe by Forkin

Total time: 2 hr 12 min
Serves: 8
Difficulty: Medium
Per serving: 446 kcal

VegetarianGluten-free

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

Mise en place

Ingredients

fudge

3 cupgranulated sugar
0.67 cupunsweetened cocoa powder
0.13 tspsalt
1.5 cupwhole milk
0.25 cupunsalted butter
1 tspvanilla extract

pan prep

1 tspunsalted butter, softened

garnish

0.5 cuppecan, chopped(optional)

Equipment

saucepan · 8x8 baking pan · spatula · wooden spoon · knife · whisk · candy thermometer

The method

Step by step

1
Lightly grease an 8x8 inch baking pan with the softened butter and set aside.
About 2 min
2
In a heavy-bottomed 3-quart saucepan, whisk together the sugar, cocoa powder, and salt.
About 3 min
Cook’s note: Combining the dry ingredients first helps prevent lumps when you add the milk.
3
Gradually stir in the milk until thoroughly combined.
About 2 min
4
Place the saucepan over medium-high heat and bring to a rolling boil, stirring constantly.
About 5 min
5
Reduce heat to medium and boil, without stirring, until the mixture reaches 232°F (111°C) on a candy thermometer.
About 15 min
Cook’s note: If you don't have a thermometer, test for the soft-ball stage by dropping a bit of mixture into ice water; it should form a soft, pliable ball.
6
Remove the pan from the heat, then add the fudge butter and vanilla extract to the surface, but do not stir.
About 1 min
7
Allow the mixture to cool undisturbed at room temperature until it reaches 110°F (43°C), which takes about 30-40 minutes.
About 40 min
Cook’s note: Don't rush the cooling process or stir, as this is crucial for a smooth, non-grainy texture.
8
Beat the mixture vigorously with a wooden spoon until it begins to thicken and loses its gloss.
About 5 min
Cook’s note: You can also use an electric mixer with a paddle attachment on low speed.
9
If using, quickly stir in the chopped pecans.
10
Immediately pour the fudge into the prepared pan and spread evenly with a spatula.
About 1 min
Cook’s note: Work quickly as the fudge will start to set as soon as you stop beating it.
11
Let the fudge set completely at room temperature for at least 1 hour before cutting into squares.
About 1 hr

Per serving

Nutrition

37%Score

Calories: 445.9kcal
Protein: 3.9g
Carbs: 83g
Fat: 14.3g
Fibre: 3.5g
Sugar: 77.6g

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

Keep it good

Storage

Store fudge in an airtight container at room temperature between layers of wax paper.

Reheating

Fudge is best enjoyed at room temperature.