Smooth And Creamy Chocolate Fudge Recipe

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Smooth and Creamy Chocolate Fudge

Susan Bickta


My mother used to make this fudge during the holidays. It is labor intensive as you have to beat it (by hand - a mixer does not work!) for quite a long time, but the finished product is the best fudge I've ever had!!! Sadly, I never bought a candy thermometer, so it has been MANY years since I've had this. Cook time in this recipe is approximate .....

pinch tips: Parchment Paper Vs Wax Paper


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10 Min


1 Hr


Stove Top


2 c
granulated sugar
2 Tbsp
light corn syrup
2/3 c
whole milk
2 1/2
squares unsweetend chocolate (or 6 tablespoons cocoa)
3 Tbsp
1 tsp
vanilla extract
1/4 tsp
1/2 tsp
baking powder
1/2 c
chopped, toasted nuts (if desired)

Directions Step-By-Step

Grease a 9"X9" glass baking pan with butter. Set aside.
Combine sugar, corn syrup, milk and chocolate (or cocoa) in a heavy saucepan. Mix well. Cook over medium-high heat until mixture reaches 234 degrees F. (soft ball stage) on a candy thermometer - STIRRING CONSTANTLY. Remove from heat.
Add butter, salt and vanilla. DO NOT STIR!
When cool enough to hold hand on bottom of pan, add baking powder and begin beating with a wooden spoon.
When mixture starts to thicken add nuts if desired. Continue beating until mixture looses its gloss and holds its shape when dropped from a spoon onto waxed paper.
Quickly transfer to a heavily greased glass baking pan and spread evenly. Let cool for at least one hour before cutting into squares.

About this Recipe

Course/Dish: Candies, Chocolate
Main Ingredient: Sugar
Regional Style: American
Other Tag: Heirloom
Hashtags: #fudge, #chocolate