Rich And Creamy Chocolate Fudge

This chocolate fudge is simply the best fudge you will ever make. Rich and creamy, this decadent chocolate treat will melt in your mouth with each bite. Made with a handful of ingredients and cooked in less than 15 minutes, this chocolate fudge will be your go-to recipe for a delicious treat. Plus, it makes a great gift for any chocolate lover.

As this used to be my favorite childhood dessert, I wanted to give my children the opportunity to try it out. And I ended up making it on repeat as everyone in my family is now obsessed. If you give this chocolate fudge a try, you will understand why.

The flavor of this chocolate fudge is so rich and decadent, that you won’t be able to stop yourself from indulging in it. You can play around with the cooking time and make it as soft and chewy as you wish. You can even add nuts or dry fruit pieces to it if you prefer something more complex.

Gather your ingredients:

• Powdered milk: Check out the international isle in your local supermarket, if you are having a hard time finding it (or have a look online). Make sure you get the full-fat version for the best results. Do not use baby formula as a substitute.
• Cane sugar: I used unrefined cane sugar but refined works just as well.
• Unsalted butter: sliced up in cubes.
• Cacao powder: use a high-quality cacao powder for the best flavor.
• Vanilla extract
• Water

Step-by-step instructions on how to make the chocolate fudge:

• In a large heavy-bottomed pan, whisk together the sugar and water until well combined.
• Bring the mixture to a boil on low heat. At this point, no stirring is required.
• Once it starts boiling, leave it for about 10 minutes or around 110°C (230°F) on a candy thermometer.
• Gently stir with a spatula. Take a bit of syrup from the spatula and rub it between your fingers. The syrup should be sticky.
• The surface of the syrup will get foamy. Once the foam starts to dissipate, big bubbles should appear. That’s when the syrup is ready.
• Once the syrup is ready, turn off the heat and add the butter.
• Stir in the butter until fully melted.
• Add in the vanilla extract and cacao powder. Make sure it is well incorporated to avoid any lumps.
• Mix in the powdered milk and stir well.
• The mixture will now start to harden, so you need to move fast.
• Line up a 9×13-inch casserole dish with parchment paper.
• Pour the mixture into the dish and use your spatula to smoothen it.
• Put the chocolate fudge in the fridge for a minimum of 4 hours to set.
• Once it sets, take it out of the dish and slice it into equal square bars. You can also do rectangles if you prefer. Use a large knife to cut into it and make sure you secure your cutting board to avoid any accidents.
• Serve and enjoy!

How to store the chocolate fudge:

Store it in an airtight container either on the counter or in the fridge. If you keep it on the counter it will be slightly sticky and won’t last as long as in the fridge. I prefer keeping it in the fridge. It can last for several weeks at low temperature.

More delicious desserts to try:

Cherry and blackberry chocolate cheesecake

Crunchy chocolate chip and hazelnut oat cookies

Soft and chewy white chocolate and lemon cookies

Brown sugar sponge cake with fresh fruits and cream

Pistachio and cardamom ice cream with candied orange

Rich And Creamy Chocolate Fudge

AndreeaB

This rich and creamy chocolate fudge is the best decadent dessert for all chocolate lovers. Smooth and slightly chewy, with a delicious milk chocolate aftertaste. Super easy to make and great for gifting and sharing.

5 from 2 votes

Print Recipe Pin Recipe

Cook Time 15 minutes mins

Set in the fridge 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 1 tray (more or less 33 bars)

Calories 166 kcal

Equipment

• Large Heavy Bottomed Pan
• 9 x 13 Inches (23 x 33 cm) Casserole Dish (mine in 2.5 inches deep)

Ingredients

  

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• 500 g full-fat powdered milk (approx. 4 cups)
• 150 ml water (approx. 2/3 cup)
• 450 g caster sugar (I used unrefined) (approx. 2 1/4 cups)
• 150 g unsalted butter (approx. 2/3 cup)
• 50 g cacao powder (use a bit more if you want dark chocolate) (approx. 1/2 cup)
• 1 tsp vanilla extract

Instructions

 

• In a large heavy bottomed pan, whisk together the sugar and water until well combined.
• Bring the mixture to a boil on low heat. At this point, no stirring is required.
• Once it starts boiling, leave it for about 10 minutes or around 110°C (230°F) on a candy thermometer.
• Gently stir with a spatula. Take a bit of syrup from the spatula and rub it between your fingers. The syrup should be sticky.
• The surface of the syrup will get foamy. Once the foam starts to dissipate, big bubbles should appear. That’s when the syrup is ready.
• Once the syrup is ready, turn off the heat and add the butter.
• Stir in the butter until fully melted.
• Add in the vanilla extract and cacao powder. Make sure it is well incorporated to avoid any lumps.
• Mix in the powdered milk and stir well.
• The mixture will now start to harden, so you need to move fast.
• Line up a 9×13 inches casserole dish with parchment paper.
• Pour the mixture in the dish and use your spatula to smoothen it.
• Put the chocolate fudge in the fridge for a minimum of 4 hrs to set.
• Once it sets, take it out of the dish and slice it in equal square bars. You can also do rectangles, if you prefer. Use a large knife to cut into it and make sure you secure your cutting board to avoid any accidents.
• Serve and enjoy!

Notes

The more you boil the sugar syrup, the more crumbly the fudge will be. Less boil time results in a softer fudge. This recipe is made as a softer fudge. Play around with the boiling time for your preferred texture. Don’t over do it though as it can become hard as a rock.

Nutrition

Serving: 40gCalories: 166kcal

Keyword 15 minute fudge recipe, chewy chocolate fudge, chocolate fudge with cacao powder, chocolate fudge with powdered milk, chocolate fudge without condensed milk, melt in your mouth fudge, rich and creamy chocolate fudge, smooth chocolate fudge

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