Description
This Old Fashioned Stovetop Fudge recipe offers a rich, creamy, and classic chocolate treat made from simple ingredients. Cooked on the stovetop to the perfect soft-ball stage and beaten to a velvety finish, this fudge sets beautifully without the need for complicated tools or baking, creating an indulgent sweet perfect for sharing or gifting.
Ingredients
Scale
Fudge Ingredients
- 2 cups granulated sugar
- ¼ cup cocoa powder (Hershey’s recommended)
- ½ teaspoon salt
- ⅔ cup half and half
- 1 tablespoon corn syrup
- 3 tablespoons butter
- 2 teaspoons vanilla extract
Instructions
- Prepare the fudge base: In a 2-quart saucepan, combine granulated sugar, cocoa powder, half and half, salt, and corn syrup. Whisk the ingredients together until smooth and well mixed. Place the pan over medium-low heat and bring the mixture to a gentle boil, stirring occasionally to prevent burning.
- Heat to 240°F: Allow the mixture to cook without stirring until it reaches 240°F, which is the soft-ball stage on a candy thermometer. This temperature ensures the fudge will have the correct setting texture. Once reached, immediately remove the pan from heat to prevent overcooking.
- Add butter and vanilla, then cool: Place the butter and vanilla extract on top of the hot fudge mixture, but do not stir. Let the mixture cool undisturbed for about 20 minutes or until the side of the pan feels warm but not hot to the touch. This resting period helps the fudge to set properly.
- Beat until thickened: Using a hand mixer on medium to low speed, beat the fudge mixture for 1 to 3 minutes. Continue until the mixture begins to thicken and lose its glossy shine, indicating it is ready for pouring.
- Pour and set: Quickly pour or scoop the fudge into a buttered plate or dish. Use a spatula to spread it evenly as needed. Work quickly, as the fudge will start to set once cooled. Allow the fudge to cool for about 20 minutes before cutting into one-inch squares for serving.
Notes
- Use a reliable candy thermometer to accurately monitor the soft-ball stage at 240°F.
- Do not stir the mixture while it is heating to avoid grainy fudge.
- Beating the fudge at the correct time is critical to achieve the perfect creamy texture.
- Butter the dish well to prevent fudge from sticking when setting.
- Store leftovers in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 piece (approx. 30g)
- Calories: 150 kcal
- Sugar: 25 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
