Dark chocolate fudge is a wonderful treat to have around during the holidays. The dense, creamy, and rich texture with sweet chocolate taste is a crowd-pleaser for your dessert table. It also makes a special and thoughtful gift to give neighbors, friends, and coworkers.
What Goes Into Dark Chocolate Fudge?
It only takes 5 simple ingredients to make chocolate fudge. Quite likely, you have everything you need on-hand in your kitchen. You’ll mix sugar, cocoa, and milk together on the stovetop until it boils.
But then the trick is to turn down the heat and refrain from stirring. You’ll need a candy thermometer to get just the right temperature before adding vanilla extract and butter. Don’t attempt fudge without one! You’ll beat that well until it gets the right consistency, then pour it into your greased pan. After that, you need to wait to let it cool and set, and then it’s ready to cut into squares and enjoy.
Putting fudge in the fridge is one of the biggest fudge sins you can commit. It needs to set on the countertop and should never be put in your fridge.
Unlike the fridge, putting fudge in the freezer is totally fine. It will thaw very well, or you can eat it right out of the freezer for a harder consistency if you prefer. You can keep fudge in your freezer for up to 3 months as long as you wrap it properly.
This is why you need a candy thermometer. Your fudge won’t harden if it’s not heated enough.
Chocolate fudge keeps well in an airtight container at room temperature for between 2 to 3 weeks. That’s why it makes a perfect treat to give as a gift!
Absolutely, though you must let the fudge set first for about an hour to an hour and a half. If you add it too soon, it will melt into the fudge. You can gently press those toppings into your fudge with a metal spatula.
- Make sure you grease your pan before adding the fudge mixture to set. It makes it much easier to take it out when it’s ready.
- When you turn the heat down on the fudge mixture, don’t stir it. It needs to get to the right consistency.
- Get a candy thermometer. It’s a handy kitchen tool that will save you time and stress by ensuring you’ve got your fudge to the right temperature every time.
- Consider putting a holiday plate adorned with fudge on your dessert table. To give as a gift, you can get decorative tins. Line them with wax paper inside and separate each layer of fudge with it too.
You won’t have to fudge perfection with this recipe!
Dark Chocolate Fudge
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups white sugar
- 4 tablespoons butter
- ½ cup cocoa
- Grease a square baking pan (8x8 inch) and keep it aside.
- In a saucepan, combine together 2 cups white sugar, ½ cup cocoa, and 1 cup milk. Bring to a boil with continuous stirring, then turn the heat down and don’t stir.
- Add a candy thermometer to the pan and cook until the temperature reaches 238 F.
- Turn off the heat and add in 1 teaspoon vanilla extract and 4 tablespoons butter. Beat well until fudgy consistency form.
- Pour into a greased pan and allow to cool. Cut into squares and enjoy!