• Skip to main content
  • Skip to primary sidebar
End of the Fork
menu icon
go to homepage
  • RECIPES
  • HOW-TO
  • ABOUT
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • HOW-TO
    • ABOUT
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Chocolate

    Chocolate Fudge Without Condensed Milk

    Published Dec 18, 2020, modified Sep 3, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 3 Comments /

    Jump to Recipe
    Pin images of squares of chocolate fudge.

    Easy to follow instructions for the best chocolate fudge every time!

    Image showing close up of squares of chocolate fudge.

    This classic chocolate fudge is wonderfully rich, dense, crumbly and melts in the mouth. It is made using milk and sugar rather than condensed milk.

    This variety of fudge is our favourite as we love the soft crumbliness compared with the smooth, creamier type made with condensed milk, or very rich fudge made with cream.

    For this recipe, the slow cooking process takes around 30-40 minutes during which time the sugar slowly caramelises giving a wonderful rich flavour.

    Chocolate fudge makes a wonderful and thoughtful gift for special occasions such as birthdays, Christmas, Mother’s or Father’s Day.

    Follow these tips and easy to follow instructions for perfect fudge every time.

    Jump to:
    • Ingredients
    • Tips for great fudge
    • Cooking thermometer
    • Soft ball method
    • Variations
    • Your questions answered
    • Storing leftovers
    • You may also like …
    • 📋 Recipe

    Ingredients

    labelled image showing ingredients

    You will need just 5 ingredients:

    • milk
    • sugar
    • butter
    • vanilla
    • cocoa

    Tips for great fudge

    • Grease a 20 cm/8 inch pan with oil or butter and line with parchment paper. This is to help the paper stick to the sides of the pan.
    • Use a heavy bottomed medium saucepan for even heat distribution, and a wooden spoon for stirring.
    • Combine the cocoa powder, sugar and milk in the pan before turning on heat to medium.
    • Bring to a boil while stirring the mixture.
    • Once it starts to boil, DO NOT stir again. Turn the heat down to the lowest setting and allow to simmer (uncovered).
    • Use a cooking thermometer to measure the heat in the center of the mixture. My favourite thermometer is the Thermapen (affiliate link) as it is ergonomic, fast and accurate.
    • If you do not have a cooking thermometer, you could use the soft ball method (see details below), but a thermometer is the most accurate way to tell when the fudge is done.
    • As soon as the mixture reaches 114℃/238℉, remove the fudge from the heat. It normally takes 30-35 minutes to reach this temperature, although different factors might affect it such as type of pan, the heat, weather and altitude.
    • Leave the mixture to cool to 46℃/115℉, then add the butter and vanilla. Using a wooden spoon, stir quickly. At this temperature the fudge is no longer hot, just warm and the crystals formed around the edges will have hardened so they will not affect the texture of the fudge.
    • Stirring quickly prevents sugar crystals from reforming and making it grainy. A longer beating gives a chewy fudge, and shorter beating it will be more crumbly.
    • Pour into the greased tray, cover with plastic wrap and chill in the fridge for 30 minutes.
    • Remove from the fridge and cut the fudge into squares or rectangles. Then peel the fudge away from the parchment paper and serve.

    Cooking thermometer

    A cooking thermometer is the most efficient way of gauging when to turn off the heat.

    For accurate results when using a cooking thermometer:

    • Take care not to touch the bottom of the pan with the thermometer as this will give an inaccurate reading.
    • Rinse and wipe dry the end of the thermometer after every use.

    Soft ball method

    This method is sometimes used without access to an accurate cooking thermometer. Drop a small amount of the mixture into a glass of cold water and if it forms a soft ball and flattens between your fingers, it is done.

    However, this method is not as accurate as using a cooking thermometer, giving rise to problems with the fudge such as not setting, being too hard or too grainy.

    Also, repeated attempts to gauge when the mixture is hot enough might end up wasting a fair bit of mixture.

    fudge cooling in a pan

    Variations

    Here are some ideas to add extra texture or colours.

    nuts – stir in roasted nuts before pouring into the dish to set.

    decoration – dust with powdered sugar or chocolate powder and add sprinkles before chilling.

    You could add specific colours for different holidays e.g. green for St Patrick’s Day, yellow and green for Easter, orange and black for Halloween, green and red for Christmas, etc.

    Your questions answered

    The fudge hasn’t set

    As long as correct measurements of ingredients were used, this means that the mixture probably did not become hot enough. It needs to simmer till it reaches 114℃/238℉ or it will not set. Pour the fudge back into the pan and heat to the correct temperature.

    How long does it take to cook fudge?

    It normally takes 30-40 minutes to reach the correct temperature of 114℃/238℉, although different factors might affect it such as the type of pan used, the heat, weather and altitude.

    How do you fix grainy fudge?

    Return the fudge to the pan, add a little milk and melt it bringing it to a boil again then on low heat simmer to 114℃/238℉ and remove from heat.

    Storing leftovers

    Fudge may dry out if stored in the fridge after a few days. As long as your kitchen is not too hot, it is best to keep in a sealed container at room temperature and it will remain fresh for up to two weeks.

    This chocolate fudge can be frozen for up to a month. To freeze as a block, wrap it well to prevent it from losing moisture and drying out.

    If you require smaller quantities at a time, cut into small pieces and wrap individually or arrange in layers in a container with sheets of parchment paper in between.

    Are you making this Easy Chocolate Fudge recipe? I’d love to know how it turned out in the comments! And if you like it, please give it a 5 star rating below!

     Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    You may also like …

    • Blueberry Blondies
    • Banana Blondies
    • Rice Krispies Treats
    • Mini Heart Cakes

    📋 Recipe

    Image showing close up of squares of chocolate fudge.

    Chocolate Fudge Without Condensed Milk

    Nicole Shroff
    Easy to follow instructions for the best chocolate fudge every time!
    4.50 from 8 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 5 mins
    Cook Time 35 mins
    Cooling 20 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 12 squares
    Calories 88 kcal

    Ingredients

    • 400 grams sugar 2 cups
    • 250 milliliters milk 1 cup
    • 50 grams cocoa powder ½ cup
    • 56 grams butter 4 tablespoons
    • ½ teaspoon vanilla

    Instructions
     

    • Grease an 20 cm/8-inch square dish with oil or butter, line with parchment paper and set aside.
    • 400 grams sugar, 250 milliliters milk, 50 grams cocoa powder
      Combine milk, sugar and cocoa in a heavy bottomed, medium sized saucepan and bring to a boil while stirring. Once it starts to boil, reduce to simmer on lowest heat and do not stir again.
    • Measure the temperature of the mixture using a cooking thermometer and as soon as it reaches 114°C/238°F, remove from the heat and leave to cool to 46°C/115°F.
    • 56 grams butter, ½ teaspoon vanilla
      Add butter and vanilla to the mixture and beat till fully incorporated and the fudge has thickened but is still pourable.
    • Pour into the lined dish and cool in the fridge before slicing and serving.

    Notes

     
    • Grease a 20 cm/8 inch pan with oil or butter, and line with parchment paper.
    • Use a heavy bottomed medium saucepan for even heat distribution, and a wooden spoon for stirring.
    • Combine the cocoa powder, sugar and milk in the pan before turning on heat to medium.
    • Bring to a boil while stirring the mixture.
    • Once it starts to boil, DO NOT stir again. Turn the heat down to the lowest setting and allow to simmer (uncovered).
    • Use a cooking thermometer to measure the heat in the middle of the mixture. My favourite thermometer is the Thermapen (affiliate link) as it is ergonomic, fast and accurate.
    • If you do not have a cooking thermometer, you could use the soft ball method – drop a tiny amount of fudge into a glass of water and if it rolls into a ball, it has finished cooking.
    • When the mixture reaches 114℃/238℉, turn off the heat. It normally takes 30-35 minutes to reach this temperature, although different factors might affect it such as type of pan, the heat and altitude.
    • Leave the mixture to cool to 46℃/115℉, then add the butter and vanilla and using a wooden spoon, stir quickly. At this temperature the fudge will be warm and the crystals formed around the edges will have hardened.
    • The stirring process prevents sugar crystals from reforming and becoming grainy. A longer beating gives a chewy fudge, while a shorter beating it will be more crumbly.
    • Pour into the greased tray, cover with plastic wrap and chill in the fridge for 20 minutes.
    • Remove from the fridge and cut the fudge into squares or rectangles. Peel the fudge away from the parchment paper and serve.
    • Storing: Fudge may dry out if stored in the fridge after a few days. As long as your kitchen is not too hot, it is best to keep in an sealed container at room temperature and it will remain fresh for up to two weeks.
    • This chocolate fudge can be frozen for up to a month. To freeze as a block, wrap it well to prevent it from losing moisture and drying out. If you require smaller quantities at a time, cut into small pieces and wrap individually or arrange in layers in a container with sheets of parchment paper in between.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 88kcalCarbohydrates: 17gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 6mgSodium: 21mgPotassium: 39mgFiber: 1gSugar: 17gVitamin A: 72IUCalcium: 14mgIron: 1mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
    SUBSCRIBE for new recipes
    Facebook Pin Recipe Email

    More Chocolate recipes

    • Halloween Pudding
    • Bliss Balls
    • Chocolate Orange Cake
    • Vinte Vinte Chocolate

    Reader Interactions

    Comments

    1. Ben

      May 26, 2022 at 7:23 pm

      5 stars
      This fudge recipe turned out perfectly. After years of making grainy fudge with countless other recipes, thanks to this one I finally managed to make fudge that’s smooth and delicious.

      Reply
    2. Cameron

      February 20, 2021 at 4:12 am

      1 star
      Made it exactly how the recipe and instructions said, the “fudge” did not set and is just a liquid. Disappointed in this recipe, had high hopes but for me it did not work.

      Reply
      • Nicole Shroff

        February 20, 2021 at 2:59 pm

        I’m sorry to hear this, did you use a cooking thermometer to heat the mixture to 114°C or 238°F? A thermometer (rather than the soft ball method) is the more accurate way of ascertaining the correct temperature has been achieved and the mixture has thickened. If it fails to reach the correct temperature you are left with a yummy chocolate sauce. I do hope you try it again as it does make a very delicious fudge.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Photo of Nicole.

    Browse my site for healthy and seasonal recipes from around the world, read about great ingredients, and get handy tips for working in the kitchen. Also, check out my restaurant reviews for some great dining experiences! more about me →

    New! Meal Planner

    Cover of meal planner showing colourful food.

    Dessert Recipes

    • Pear Cobbler
    • Yogurt Pancakes
    • Cherry Muffins
    • Blueberry Muffin Bread

    Winter Recipes

    • Mini Frittatas
    • Fennel Salad
    • Apple Cider Vinegar And Cranberry Juice
    • Cranberry Mocktail

    Top Categories

    Breakfast Chicken Lamb Seafood Light Meals Soup Salad Sides Beans Cookies Dessert

    Trending

    • Pasta With Ricotta And Tomato Sauce
    • Broccoli & Cheese Breakfast Muffins
    • Zucchini Banana Bread
    • Cavolo Nero With Garlic And Lemon

    Footer

    As seen in graphic.

    ^ back to top

    • About
    • Privacy policy
    • Meal planner
    • Subscribe
    • Contact
    • Work with me
    • Facebook
    • Twitter
    • Instagram
    • LinkedIn
    • YouTube
    • Mail
    • Pinterest

    @ 2023 End of the Fork. All Rights Reserved.