This old fashioned fudge recipe uses cocoa powder and is super creamy. I was honored to give this recipe back to a family who only had the ingredient list from their grandmother. They’d tried and failed to make it a few times. So happy I could allow them to enjoy their treasured family fudge recipe again! This post contains affiliate links. Read more on my disclosure page.
- 1 Bringing Back a Treasured Family Recipe
- 2 The Most Important Thing You Need to Know About Making Candy
- 3 Stages of Cooking Sugar
- 4 Adjusting Temperature for High Altitude Candy Making
- 5 Recreating Carol’s Old Fashioned Fudge Recipe, Round 1
- 6 Some Reasons My Candy Making Went Wrong the First Time
- 7 Pro Tips for Making Old Fashioned Fudge (or Pretty Much Any Candy)
- 8 Fudge and Candy Making Equipment
- 9 Rules to Remember for Making Cocoa Fudge (or Any Kind of Fudge)
- 10 When Making Fudge, Remember These Two Temperatures, and You Can’t Go Wrong:
- 11 Packaging Fudge and Candy for Gifting
- 12 Old-Fashioned Cocoa Fudge Recipe
- 13 Old Fashioned Creamy Cocoa Fudge
Bringing Back a Treasured Family Recipe
This is what happened to reader Carol:
Her grandmother used to make this fudge every year, but she never taught the kids how she made it, and now that she’s gone, they were left fudge-less. Carol did find the list of what she hoped were the ingredients for creamy cocoa fudge, but that was all she found. No rules. Just ingredients.
She sent me this message:
I ran across a list of ingredients for my Granny’s Fudge but no instructions. She is no longer with us, so I can’t ask her about it. I remember watching her when I was little, but she wouldn’t let me get too close for fear of me getting burned. She used to “tweak” it to make white fudge and peanut butter fudge.
- 2 cups sugar
- 1 Tablespoon cocoa
- 1 Tablespoon Karo
- 1 Tablespoon butter
- 1 teaspoon vanilla
- 1 cup milk
- Chopped pecans
Thanks so much and belated Merry Christmas!
The Most Important Thing You Need to Know About Making Candy
Just the thought of making fudge, or any candy, can scare folks. And what’s scarier than a fudge recipe? A random list of old fashioned creamy cocoa fudge ingredients with no instructions on how to make it. That’s what.
Successful candy making requires that sugar be cooked to precise temperatures so the finished candy is the correct texture. What are you supposed to do if there aren’t any instructions?!
You had better know your candy making techniques, and the most important thing to know about that is what sugar does–how it acts–when it is cooked to different temperatures.
Stages of Cooking Sugar
Have you heard of terms like “thread stage,” “hard ball stage,” or “soft crack stage?” These terms have to do with how sugar behaves once it reaches certain temperatures.
Back before we had access to precise thermometers, folks would test their sugar by plopping just a bit of the boiling sugar into a glass of ice water and then seeing what happened.
If the sugar made a blob that you could squish with your fingers, it was as the soft ball stage. If you could squish it but it took a bit of effort, it was at firm ball stage. If it ended up in shards that bent but then snapped, it was as soft crack stage.
Thank goodness we don’t need to use that method anymore. Because sugar is hot and the more times you take blobs of it and transfer them to a glass of ice water, the more of a chance you have of burning yourself. Nope, I’ll take an instant read thermometer any day.
You still need to know what temperatures give you what results, so I made this handy chart for you.
Click here and I’ll
send you my
Stages of Sugar Chart
Adjusting Temperature for High Altitude Candy Making
Reader Charlie recently commented saying that his fudge tasted great but was crumbly. He did his own research and realized that it was because 234F was too hot at his altitude (5000 ft above sea level).
This information will help a lot of you, so thank you so much, Charlie. And I know your next batch of fudge will be Perfection!
Here’s the rule: reduce the temperature by 1 degree for every degree below sea level boiling temperature of 212F.
Make Adjustments for your Elevation Like This:
- Take the temperature of your boiling water.
- Subtract 1 degree from the target temperature for every degree below 212F your water boils.
If your water boils at 208F, then you will have to stop cooking your sugar at 230F (4 degrees below 234F since your water boils at 4F below 212F).
For reference, I found this Altitude Conversion Chart in a booklet titled “The Art of Candy Making” from the USU Extension/Utah County in Provo, Utah.
Recreating Carol’s Old Fashioned Fudge Recipe, Round 1
Using the ingredient list Carol sent me as a guide, I set to work, and I have to tell you:
my first attempt did not go well at all.
Some Reasons My Candy Making Went Wrong the First Time
- Because I’m impatient and like to do everything at lightning speed and
- I decided that Granny probably used evaporated milk. Evaporated milk has a lot of the water evaporated out of it, so there are more milk solids and it’s more likely to scorch.
Between going full speed on high heat and using evaporated milk, I ended up with scorched fudge.
The Beloved said he couldn’t taste it, but I could. And the 1/8″ of black burned milk solids on the bottom of my pan was a testament to my need for speed.
Pro Tips for Making Old Fashioned Fudge (or Pretty Much Any Candy)
- Take your time. Cooking over medium heat will still let you get to where you need to go. It will happen more slowly so you have just a bit more margin for error.
- Be precise with your temperatures: both how hot you cook your mixture and–especially for fudge–what temperature you cool it to before you start stirring.
For round two, I slowed down to medium speed (and heat) and also used whole milk.
What did I end up with?
Let’s just let the photo do the talking: This old fashioned fudge recipe is perfect!
Fudge and Candy Making Equipment
Here are some recommendations for making your candy making life easier. A heavy pot with sloped sides will make it easy to stir into the corners. I’m giving you two recommendations for instant read thermometers, both made by the same company but at different price points.
Using a wooden or high-heat silicone spatula is definitely the way to go because metal utensils will just transfer the heat up to your hand, and that would be bad.
An 8″ pan is a good size for making candy for keeping. For larger batches, consider grabbing a half sheet pan or two and a Silpat to line it with. A pizza cutter makes a surprisingly good candy cutter too, especially if you spray the wheel with a little bit of Pam or other pan spray.
Rules to Remember for Making Cocoa Fudge (or Any Kind of Fudge)
- Making fudge is all about concentrating the sugar so that when it sets up again as crystals, they feel smooth and creamy in your mouth and not grainy.
- Cooking fudge to too high a temperature causes it to set up really hard.
- Cooking fudge to too low a temperature causes it to be too soft or even runny like sauce (which isn’t bad. It’s just not what we’re going for).
- You really need an instant read thermometer or a good candy thermometer if you’re making fudge or any other kind of candy.
- Stirring fudge is the key to making and controlling how the crystals set up. But if you stir too soon, or too late, you’ll end up with grainy fudge. Think of it the same way churning ice cream while it’s freezing ensures tiny ice crystals and smooth, creamy ice cream. This is the same principle.
- You really need a chart, a cheat sheet, to help you remember the stages of sugar. Like this one here!
Click here and I’ll
send you my
Stages of Sugar Chart
How to Make Old Fashioned Fudge, Step by Step
- Everyone in the pool except for butter and vanilla.
- Bring to a rolling boil. Check temperature frequently until it reaches 234F. Remove from heat.
- Add butter and vanilla, but don’t stir them in yet.
- When the fudge cools to 110F, begin stirring. Stir and stir.
- Fudge will start to thicken up after about 5 minutes or so. Continue stirring until fudge starts to lose its gloss.
- Quickly stir in nuts (if using).
- Spread into prepared pan to set up.
When Making Fudge, Remember These Two Temperatures, and You Can’t Go Wrong:
Cook fudge to: 234F (238F if you’re making chocolate fudge and not cocoa fudge)
Cool fudge to: 110F before stirring
Packaging Fudge and Candy for Gifting
Old fashioned fudge and other candies make a great Christmas gift, even for shipping, at least here in the US where it is a relatively cool time of year. Package in tins, boxes, or bags, add a cute tag, and your Christmas and holiday gifts are taken care of. You can even include the written recipe on a recipe card if you don’t mind sharing. It will be the gift that keeps on giving!
Old-Fashioned Cocoa Fudge Recipe
Like the sound of old fashioned fudge? Please consider rating and/or commenting. I love hearing from readers! And if you make it, please share a photo with me on instagram tagging @onlinepastrychef and using hashtag #pcorecipe or share to the Pastry Chef Online Facebook Group. I can’t wait to see your version!
*even though the recipe called for only 1 Tablespoon, I figured granny probably used a heaping spoonful--she may not have even used an actual measuring spoon. I used what probably amounted to 2 level Tablespoons of cocoa powder and ended up with a mild-tasting fudge. You will probably be fine to increase the amount to 4 or even 5 level Tablespoons if you want darker fudge. At that point though, you may just want to make chocolate fudge instead. **I used a loaf pan that was 8 1/2" x 3" across the bottom and ended up with the fudge you see in the photos. Using an 8"x 8" pan will give you a thinner candy. You can also split the difference and make it in a 9"x5" large loaf pan. Your call. NOTE: Cooking and resting times are approximate. Please make sure you're using an instant read thermometer to check your temperatures. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
To Make Fudge
*even though the recipe called for only 1 Tablespoon, I figured granny probably used a heaping spoonful--she may not have even used an actual measuring spoon. I used what probably amounted to 2 level Tablespoons of cocoa powder and ended up with a mild-tasting fudge. You will probably be fine to increase the amount to 4 or even 5 level Tablespoons if you want darker fudge. At that point though, you may just want to make chocolate fudge instead.
**I used a loaf pan that was 8 1/2" x 3" across the bottom and ended up with the fudge you see in the photos. Using an 8"x 8" pan will give you a thinner candy. You can also split the difference and make it in a 9"x5" large loaf pan. Your call.
NOTE: Cooking and resting times are approximate. Please make sure you're using an instant read thermometer to check your temperatures.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Other Fudge and Candy Recipes for You To Try
- Chewy Butterscotch Candy
- Crunchy Butterfinger Candy Bars
- Bourbon Honeycomb Candy
- Old-Fashioned Angel Food Candy
- Maple Peanut Brittle
Thank you for taking the time to read today. Enjoy the old fashioned fudge recipe, and please don’t forget your free gift!
Click Here for your stages of sugar chart!
Take care, and have a lovely day.