Homemade Cocoa Fudge

I remember well the evenings when my mom would make homemade fudge.  Not the kind where you melt chocolate chips and add marshmallow cream – mom would have thought of that as cheating!

Typically on a snowy evening, mom would make the fudge base, which is the easy part, because all you do is mix the ingredients and let them cook for a little while.  The hard part was trying to be patient because the fudge needs to cool to room temperature and then we’d endure the long process of mom stirring it with a wooden spoon – always a wooden spoon.  We children fought over who would get to lick the wooden spoon and who would scrape the pan.

Here is mom’s recipe which originally came off the back of a Hershey’s Cocoa can.  I use Callebout Cocoa but you can use whatever type of cocoa powder you have.  The Bad news is: this takes a while to make.  The Good news is: You’ll get a work-out so can justify the calories of enjoying it!

You’ll need a candy/oil thermometer for most accurate temperature reading.

In a large, heavy-bottomed pan whisk together:
3 cups Sugar
3/4 cup Cocoa Powder
1/2 tsp. Salt
1 can (12 oz.) Evaporated Milk (NOT condensed milk)

Stir constantly until it comes to a nice, rolling boil.  Now, don’t stir at all, but watch it on medium heat and test with a candy thermometer until it reaches 234 degrees.  This process of getting to temperature will take approximately 10 minutes, depending on the heat (and your stove).


When it reaches 234 degrees, remove from heat and add:
1/4 cup Butter
1 tsp Vanilla Extract

DO NOT STIR!  Place the pan on the counter or table and just wait….and wait…and wait…until it reaches room temperature (it took almost an hour!).   Hint: you should be able to touch the bottom of the pan with your hand.

Now comes the work:  Using a wooden spoon, stir constantly until it gets thick and starts to lose it’s glossy look (this takes a good 15 minutes).  At this point stir in nuts if you wish (I used walnuts).  Pour into an 8 or 9″ pan lined with foil wrap.


Cool completely on the counter.  Refrigerate until set.  Remove the foil and place on a cutting board.  Cut into squares.  Freeze if desired.


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on November 7, 2011, in Candy, Chocolate and tagged , , , , . Bookmark the permalink. Leave a comment.

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