This was a first attempt at fudge the old-fashioned way.  It was a birthday present for my friend Travis who helped me set this site up.  Just a warning, the images ahead are graphic and will make you want to lick your computer screen.  Do not do this.  Mostly because it’s gross. 

He is a big fan of fudge and cherries, so I put some dried cherries in the fudge.  But you can feel free to add in whatever you’d like, such as nuts or other dried fruit.

This is a recipe you need a candy thermometer for, and some patience.  It also helps to have the best ingredients available, not using cheap cocoa powder.

You also need a strong arm because the mixing is tiring.  Although a tip I read was to let it cool to 115 before you mix.  I will try that next time.

But, it turns out awesome if you stick with it.  I think I under-mixed a bit, so i’ll keep going even longer next time.

Old Fashioned Fudge

Adapted from Allrecipes


  • 2 cups white sugar
  • 1/2 cup cocoa powder
  • 1 cup milk (whole)
  • 4 tbsp butter
  • 1 tsp vanilla extract
  • Pinch of salt
  • Any add ins


  1. Grease an 8×8 baking pan and set aside
  2. Combine sugar, cocoa and milk in a medium saucepan.  Stir to combine and keep stirring constantly until it reaches a boiling point.  Once it boils, do not stir again.
  3. At this point, you want to put the candy thermometer in.  Let it boil away until it reaches 238 degrees, or the soft ball stage.  If you don’t have a candy thermometer, you know it’s soft ball when you drop a bit into a glass of cold water and it makes a nice, soft ball between your fingers.
  4. Remove from heat.  Add in butter, vanilla and salt.  Stir to combine.  Add in any extras.
  5. This is where you stir, stir, stir until the fudge looses its sheen.
  6. Pour into a prepared pan and let cool.  Cut into pieces and enjoy!