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How to make chocolate fudge from scratch

Easy homemade fudge

As a confection, chocolate fudge is a relative newcomer, dating back to the 19th century. Making it is fairly simple, but watch out you don't tinker too much with the ingredients or the cooking, lest you burn the sugar or make it too greasy or dough-like. Here then is a recipe I have been using for many years to make chocolate fudge from scratch to satisfy the chocoholic and sweet-toothed among your family and friends.


Cook Time

Prep timeCook timeReady inYields

30 min

1 hour

1 hour 30 min

20 squares


  • 1/4 cup Milk or cream
  • 1 cup Granulated sugar
  • 1/4 pound Butter
  • 1/4 cup Unsweetened cocoa powder
  • Icing sugar

Preparation instructions for chocolate fudge

  1. Combine milk, cocoa, sugar, and butter in a saucepan. Place on the stove over medium heat stirring the ingredients until they blend together.
  2. Continue to stir ingredients until they just start to bubble (but not boil; boiling will burn the sugar in the mixture). Be sure that the mixture is smooth and not lumpy.
  3. Remove the saucepan from the stove and place on a cool flat surface that won't burn or melt.
  4. Mix in the icing sugar. Ideally, it is a good idea to sift the icing sugar so as not to have any lumps in the mixture. The mixture will thicken. if you want your fudge to be thicker or sweeter, then continue to add icing sugar. At this point you can also add nuts if that's you're preference. I usually make the fudge without nuts.
  5. Take some butter or margarine and lightly grease an aluminum or glass pan. Empty the contents of the thickened fudge mixture into the pan and distribute evenly.
  6. Place the contents in the fridge, allowing ingredients to cool, and the fudge to solidfy


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Rhonda Malomet (author) from Toronto, Canada on July 23, 2012:

Can't really say the weight, I've been doing this one forever, since I was 10 years old, but next time I make it I will weigh it!

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Claudia Tello from Mexico on July 23, 2012:

Yummy..... this is something that needs to go in my recipe repertoire, I’ll keep it for when the time comes; one question though, how much fudge in weight do you get from this recipe?

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