American
Old-Fashioned Chocolate Fudge
Cocoa, milk, sugar, and butter become smooth old-fashioned chocolate fudge through careful temperature control, undisturbed cooling, and patient beating before the candy sets.
36 servings · 15 minutes prep · 20 minutes cook
Ingredients
Fudge
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon fine sea salt
- 1 cup whole milk
- 1 tablespoon light corn syrup
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- 3/4 cup toasted walnuts, chopped, optional, optional; omission needs no other formula change
Directions
Cook the Syrup
- Line an 8-inch square pan with parchment. Whisk the sugar, cocoa, and salt in a heavy saucepan, then stir in the milk and corn syrup until smooth.
- Bring to a boil over medium heat, stirring. Once boiling, stop stirring; wash visible crystals from the wall with a damp brush and cook to 234°F / 112°C at sea level, about 12 to 16 minutes. At elevation, first measure the local boiling point of water and lower the target by the same number of degrees that it falls below 212°F / 100°C.
Cool, Beat, and Set
- Remove from heat and place the butter and vanilla on top without stirring. Cool undisturbed to 110°F / 43°C, about 45 to 60 minutes.
- Beat firmly with a wooden spoon until the mixture loses its gloss and begins to hold ridges, 5 to 8 minutes. Fold in the walnuts, if using, immediately spread in the pan, and set 2 hours before cutting into 36 squares.
