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Chocolate Fudge Recipe

Whether old fasioned or new fashioned, a chocolate fudge recipe is always a winner. This page gives you two to try out.

Trivia: We don't know the origin of fudge. Rumor has it that was named after a batch of caramels that were "fudged."

Tip: Fudges are better when you use good quality chocolate.

Foolproof Dark Chocolate Fudge


3 (6 ounce) pkg. semi-sweet
-chocolate chips (3 cups)
1 (14-ounce) can sweetened condensed milk
1 pinch of salt
1/2 to 1 cup chopped nuts
1 1/2 ts vanilla extract

In heavy saucepan, over low heat, melt chips with sweetened, condensed milk and salt.

Remove from heat; stir in nuts and vanilla. Spread evenly into a wax paper lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board and cut into squares

Old Fashioned Chocolate Fudge

2 cups sugar
2/3 cup milk
2 oz unsweetened chocolate (or less if two ounces seems too bitter for your taste)
2 tsp corn syrup
1/4 tsp salt
2 tsp butter or margarine
1 tsp vanilla
1/2 cup coarsely chopped nuts if desired

Butter a 9" by 5" by 3" loaf pan. Combine sugar, milk, chocolate, corn syrup and salt in a 2-quart saucepan. Cook over medium. Heat, stirring constantly until chocolate is melted and sugar is dissolved.

Cook to 234°F or until small amount of mixture forms a soft ball in a saucer of cold water. If you want to be on the safe side, use a candy thermometer and heat to the soft ball stage.

Remove from heat and add butter. Cool mixture to 120° F without stirring. Add vanilla and beat vigorously with wooden spoon until candy is thick and no longer glossy.

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