My Dad’s Easiest-Ever Chocolate Fudge

I grew up making this chocolate fudge with my father, who spent a fair amount of time in the kitchen (which was rare for a man of his generation). He was always welcoming, pulling up a chair to the stove and hovering close as I stirred the molten chocolate bubbling away. This chocolate fudge recipe is a family-favorite and easy to make for the holidays (or any time of the year).

This fudge is not the creamy, smooth kind. It has a dense, textured chewiness as you bite into it and it kind of shatters and then melts in your mouth. I tend to prefer this to the super smooth versions often made with heavy cream or condensed milk. And again, I really appreciate that I can whip up a batch with essential items that I always have in my pantry and refrigerator.

I like this recipe for its practicality and deliciousness, but I love it because it’s my father’s recipe and every time I make it, it’s like I’m spending time with him again.

• It’s a family-favorite. This recipe for fudge is a classic one from my childhood.
• You only need a handful of ingredients. Just sugar, cocoa powder, milk, butter, and vanilla (you probably already have them at home!).

• Cocoa powder: Use unsweetened cocoa powder. Dutch cocoa powder is milder and less bitter than natural cocoa powder.
• Sugar: You’ll need 2 cups of granulated sugar.
• Milk: Whole milk gives the fudge a rich flavor.
• Butter: Use 2 tablespoons of unsalted butter for the fudge, plus more for the baking dish.
• Vanilla extract: Add a couple teaspoons of vanilla extract for its flavor and aroma.

1. Combine the ingredients in a saucepan. Place the granulated sugar, unsweetened cocoa powder, and kosher salt in a heavy bottomed saucepan. Add the whole milk and whisk until blended.
2. Bring the mixture to a boil over a medium-low heat. Stir occasionally with a heat-proof spatula but not too often or your fudge will be grainy. Keep the heat as low as possible to avoid scorching.
3. Start checking the fudge for doneness after 10 minutes. If you are using a thermometer, your fudge is ready when it reaches 235°F. Or go old-school and use the soft ball test. Using a metal spoon, drizzle a little fudge in a cup of ice water. If it forms a soft, pliable ball, then it’s done.
4. Add vanilla extract and butter. When the fudge is done, turn off the heat and gently stir in the vanilla extract and unsalted butter.
5. Remove from the stove. Then place the pan of fudge in the sink of cold water, being very careful not to splash into the pot. The water may sputter for a few seconds when the hot pan hits it. Holding the pot steady with one hand, beat the fudge using a heat-proof spatula or wooden spoon until it is fairly cool but still liquid.
6. Pour the fudge into the prepared pan. It should be liquid enough to spread out evenly on its own. Allow the fudge to cool completely before you cut it.

• Gratin dish: I find that a pyrex pie plate, my dad’s preferred fudge pan, makes the squares too thin, so I use a smaller individual gratin dish as pictured below.
• Double the recipe: You can also just double the recipe, using a pie plate or an 8-inch square pan.

Just before you pour the fudge into its cooling pan, you can stir in any number of extras.

• Nuts: Add chopped walnuts, pecans, almonds, or macadamia nuts.
• Candy: Chopped candy canes are perfect for the holidays, or try chopped toffee.
• Pretzels: Try adding chopped pretzels for a sweet and salty combo.
• Sprinkles: Top with colorful sprinkles to make it extra festive.

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