In a double boiler, confectioners’ sugar, cocoa, butter, milk, and vanilla are boiled. After that, they are whipped into a frenzy, spread out, and allowed to cool into fudgey glory.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 1 – 9×9 inch dish |
Ingredients
- 4 cups confectioners’ sugar
- ½ cup unsweetened cocoa powder
- 6 tablespoons butter
- ¼ cup milk
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 1 cup chopped pecans
Instructions
- Butter a 9×9 inch dish.
- Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan.
- Let cool completely before cutting into squares.
Nutrition Facts
| Calories | 283 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 93 mg |
| Sugars | 40 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Super easy and I made it vegan!
needed to be more patient when cooking
I use my rice cooker as a double boiler. I altered the recipe (no nuts) to one stick of butter (8 TB instead of 6 TB), with about 1/3 C of Evaporated Milk, and 1 TB of Pure Vanilla Extract. I let that cook until the butter was completely melted. Then added about 3/4 C cocoa powder, stirred it well. Then added 4 heaping cups of powdered sugar, one cup at a time, stirring for about 10 seconds. I then let the entire mixture cook in the steamer (sealed) for about 5 minutes until the consistency looked smooth. I then put it in a glass bowl with a lid and set it in the freezer. I’ve found that letting it sit in the fridge for a few days improves the taste and texture, as more of the milk evaporates.
I made this tonight. It’s good for what it is. I’ve been making the old-fashioned fudge with the candy thermometer for years and I was looking for short shortcut to that process. This is not it. There is not much of a chocolate taste to this fudge, just sweetness. When looking at this recipe, it seemed like way too much sugar for the amount of cocoa, but I followed it exactly. I am thinking about melting this fudge and adding another 1/2 cup of cocoa. Regular fudge has 2/3 cup. I didn’t have an issue it setting, not sure why others have had that problem. Update : So this is the next day and I did melt my fudge and added 1 1/2 cups of extra cocoa to this recipe to get the taste right for me. I added a little milk to help with the melting process. It took longer to set, so I put it in the refrigerator and went to bed. The next day I took it out and let it come to room temperature. It’s fine. It is still not the taste of the regular cooked with a thermometer fudge Dymista making, but the taste is much better.
Even when refrigerated this fudge is still much softer than most. If left on the counter it will never set. Once set it must remain refrigerated or it will pretty much melt before you ever cut it.
Crazy simple and has never failed me. I usually skip the vanilla and use almond/coffee, or occasionally rum, instead. If it’s not setting up for you, you’ve not cooked it long enough.
This is the first time ever making fudge. This recipe sounded simple and it was, but im not sure what i did wrong because after over 2 hours in the fridge I still had something that tasted like fudge but was more like thick frosting
I LOVE this recipe! The fudge tasted ssooooo good and it was so easy! Best fudge I’ve ever had!
So dry, the peanuts separated from the p-nut butter! Also extremely sweet.
This recipe was great and very easy to use! I used my metal KitchenAid bowl as the top part of the double boiler, and then transferred it to the stand for the mixing part. I mixed it on speed 8 for about 3 minutes–that’s when it wasn’t “glossy” any more. Also, I was initially hesitant about the amount of vanilla, but it was perfect. I will definitely use this recipe again! Note: It is a very sweet fudge, which I love, but if you want more of a semisweet flavor, this recipe is not the one for you.
I just made this and it turned out like chocolate sauce even after 24 hours in the fridge. What did I do wrong. Think I followed the recipe just fine.
I did not care for this.
I think I used the wrong kind of sugar. Mine turned out very gritty and I could never get the gloss to go away. I haven’t tried it again with confectioners sugar but it seems to me that would make it really sweet. I would like a recipe that you can taste more of the cocoa in. I love dark chocolate and it seems that would be better.
This is a very quick and easy fudge recipe. I don’t own a traditional double boiler but put a large pot on the bottom with water and placed the smaller pot on top. It worked fine. The fudge tasted great and the kids loved it. It is a small recipe so if you are looking to make it for a croud you will need to double it.
My old fudge recipe is good, but this one is my favorite. The fudge is easy to make and easier to clean up. I use the boiling water from the double boiler to clean the fudge pot and through it into the dish washer. Before I would have to scrub for fifteen minutes and end up with a fudge that sometimes wouldn’t set. So happy with this recipe:-)
Yummy!!! Very smooth texture!!!! Nice recipe!!!
This recipe is fantastic! I didn’t have a double boiler, but a pot worked just fine. The fudge tastes rich and chocolatey, one of the best recipes I’ve tried!
This fudge is way too sweet and there’s too much vanilla extract! I Will never make this recipe again,I will stick with Fantasy Fudge.
Great tasting fudge my family really like this one and it is easy to make
Very good!!! Will make it again..and it was so easy and so quick!!
Delicious! Easiest Christmas treat I’ve ever made. This will become an annual tradition! Thanks!