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Old-Fashioned Chocolate Fudge

This post is sponsored in conjunction with Choctoberfest. I received product samples from sponsor companies to aid in the creation of the Choctoberfest recipes. All opinions are mine alone.

This old-fashioned chocolate fudge is firm, yet melts in your mouth. It gets its decadent chocolate flavor from Divine Chocolate's 100% unsweetened baking bar. 

A pyramid of old-fashioned chocolate fudge next to a package of Divine Chocolate 100% unsweetened baking bar

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Today's post is pure chocolate. OK, chocolate and a lot of sugar. It's good old-fashioned chocolate fudge! This isn't the soft kind of fudge; it's a little firmer, but melts in your mouth.

Old-fashioned chocolate fudge being poured into an 8x8 baking pan

Some consider fudge a Christmas-time treat, and it is a candy that some families make at the holidays, usually to give as gifts. I associate it more with summertime, because of summers at the New Jersey shore, where many stores sold salt water taffy and fudge. But really, is there ever a WRONG time to have fudge??

This is a simple fudge recipe that really lets the flavor of the chocolate shine. The flavor comes from Divine Chocolate's 100% unsweetened baking bar. Divine Chocolate is the only Fairtrade chocolate company in the world that is owed by cocoa farmers. The company is a B-corp, co-owned by the 85,000 farmer members of Kuapa Kokoo, the cooperative in Ghana that supplies the cocoa for each bar of Divine. What does all of that mean? As owners, they get a share in the profits, a say in the company, and a voice in the global marketplace.

Squares of old-fashioned chocolate fudge on a plate

By using 100% unsweetened chocolate in this recipe, you get to control how sweet the resulting fudge is, by adjusting the amount of sugar in the recipe. Do not omit the corn syrup. This ingredient helps prevent crystallization in your finished fudge.

This is fudge candy, and as with other candies (caramels, marshmallows, lollipops, etc.), we're cooking the sugar to a particular "stage" that will affect the final texture of your candy. The stages refer to the concentration of water in the sugar syrup. So, having a candy thermometer is essential to making this recipe.

A pyramid of old-fashioned chocolate fudge next to unwrapped squares of Divine Chocolate 100% unsweetened baking chocolate

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A pyramid of old-fashioned chocolate fudge next to unwrapped squares of Divine Chocolate 100% unsweetened baking chocolate

Old-Fashioned Chocolate Fudge

Yield: 64 squares
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This old-fashioned chocolate fudge is firm, yet melts in your mouth. It gets its decadent chocolate flavor from Divine Chocolate's 100% unsweetened baking bar.

Ingredients

  • 2 ¾ cups sugar
  • 4 ounces Divine Chocolate 100% unsweetened baking bar, chopped
  • 3 tablespoon unsalted butter, plus more for greasing pan
  • 1 cup half-and-half
  • 1 tablespoon light corn syrup
  • 1 tablespoon vanilla extract

Instructions

  1. Grease an 8 by 8-inch pan with butter.
  2. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 ½ tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted.
  3. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes.
  4. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 238 degrees F. Remove from the heat and add the remaining butter. Do not stir.
  5. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. If you have a lot of air bubbles, you can give the pan a firm rap or two on the counter to pop the bubbles. 
  6. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.
Nutrition Information:
Yield: 1 Serving Size: square
Amount Per Serving: Calories: 53Saturated Fat: 1gCholesterol: 2mgSodium: 2mgCarbohydrates: 9gSugar: 8g

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Cass Nowell

Monday 4th of January 2021

I subbed milk and it turned out great. I bumped up the sugar, butter and chocolate amounts a bit and cooked it at the lower temp for a little longer to boil off extra moisture. Good texture and flavor.

Sharon Philips

Thursday 17th of December 2020

When making your fudge, can you substitute can milk for half-and-half milk?

Coleen

Thursday 17th of December 2020

I wouldn't recommend it. The higher fat content is needed for the texture. If anything, I'd substitute something with an even higher fat content, like cream.

Suzanne

Monday 7th of December 2020

I had found my Mom's fudge recipe. Both my brother and I tried to make it and both of us had issues with it hardening. Your Old Fashioned Fudge recipe has the closest ingredients and thankfully a timeline for how long to boil, and how hot to bring the mixture - both of which were missing from our recipe. Can't wait to try it!!

Adrienne Baker

Thursday 27th of December 2018

This is the best fudge I’ve ever made!! 10/10!! The end result has the perfect texture.

Kathy

Tuesday 22nd of December 2020

It’s my first time making fudge other than using chocolate chips and marshmallow cream. I’m not a candy maker. I didn’t have the syrup so I used pure maple syrup. It seemed to do okay until I added the butter and vanilla at the end It took a while for butter to mix in and the last few stirs changed the consistency completely. It thickened and my fudge turned out very dry. Help!!

2pots2cook

Monday 22nd of October 2018

Pinned for holidays ! So inviting ....

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