With only 5 ingredients you can make the richest, most mouthwatering dark chocolate fudge! Boasting the rich taste of dark chocolate along with the unmistakable flavor of vanilla, you can expect a nice, creamy texture as well.
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If you love fudge as much as I do, but don't want to have to deal with complicated recipes for it, this dark chocolate fudge offers a nice balance. You will still need to boil the ingredients and cook the mixture to the right temperature, but there really isn't anything that can go wrong.
Maybe you prefer not to deal with candy thermometers and boiling pots at all, in which case this easy banana fudge recipe might suit you better or my easy Velveeta fudge, but honestly, this fudge with dark chocolate isn't hard at all and the result are well worth it!
Main Ingredients
Dark chocolate fudge makes a beautiful after-dinner treat or a cute gift for friends, family, or even coworkers. There are only 5 ingredients, making each one a main ingredient:
- Cocoa: The main flavor. The bold taste of cocoa is important in this recipe since that gives you the unmistakable, rich taste of dark chocolate. I recommend using Dutch process cocoa powder in this recipe because it offers the boldest, richest flavor. You can expect a real dark chocolate hit if you use Dutch process cocoa powder.
- Milk: For consistency and creaminess. I used whole milk, but you can use 2% if you prefer. I haven't tried any non-dairy milk in this recipe, but if you experiment let me know the result!
- Vanilla extract: Complements the chocolate flavor. I love vanilla with chocolate. These flavors just pair so well. As always, use real vanilla extract and not the synthetic kind!
- Unsalted butter: For richness. If you only have the salted kind, that is also fine. Just don't use margarine, which doesn't add any richness at all and won't taste so good.
- Granulated sugar: To make it sweet. Granulated white sugar is perfect for making fudge. Brown sugar would also work here.
Instructions Overview
To make this tasty dark chocolate fudge, you need to bring milk, cocoa powder, and sugar to a boil, stirring all the time.
Once it's boiling, turn down the heat and don't stir it anymore. Put a candy thermometer in the pan and keep cooking the fudge (without stirring!) until the candy thermometer shows 238°F.
Turn the heat off and mix in some butter and vanilla extract and beat until fudgy, sticky, and matte instead of very shiny. Pour it into a greased square pan, then let it cool and cut it into squares to serve.
Common Questions
Dutch processed cocoa powder is made by washing the cocoa beans in an alkaline solution to neutralize any acidity. This makes it rich, dark, and intensely chocolatey. You can use another kind of cocoa powder for making fudge if you want, but if you love dark chocolate, I'd encourage you to try this!
Although not every fudge recipe calls for the ingredients to be brought up to a specific temperature, may do. There are also non-fudge candy recipes that require you to use a thermometer such as this delicious butterscotch candy, making it a worthwhile investment. Any candy thermometer will work for my dark chocolate fudge.
Fudge isn't as hard as many home cooks imagine, but there are a few tips and tricks to ensure it comes out perfect. First of all, don't stir the mixture after it reaches a boil. If you do, any sugar crystals stuck to the pan sides will fall into the mixture and re-crystallize, resulting in grainy fudge. Also, I recommend you let the mixture cool for a few minutes before beating it.
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.
Chopnotch Tips
- Consider making a double batch. This candy keeps for several weeks and I promise you it will disappear quickly!
- Chop the fudge into pieces and sprinkle it over ice cream for a delicious treat.
- Your homemade fudge is only as good as your ingredients, so invest in Dutch process cocoa and use good quality vanilla for a perfect result.
- 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.
Dark chocolate fudge is easy to make and a versatile treat. This simple recipe is a crowd-pleaser and always disappears fast from the dessert table.
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Let us know what you think! Give this recipe a rating in the comments section below.
Recipe
How to Make
Dark Chocolate Fudge
Ingredients
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- 4 tablespoons unsalted butter
- ½ cup cocoa
Instructions
- 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!
Notes
- Consider making a double batch. This candy keeps for several weeks and I promise you it will disappear quickly!
- Chop the fudge into pieces and sprinkle it over ice cream for a delicious treat.
- Your homemade fudge is only as good as your ingredients, so invest in Dutch process cocoa and use good quality vanilla for a perfect result.
- 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.
