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Chocolate Fudge

Chocolate Fudge

Jean

Jean

This is a good basic fun-loving fudge for any occasion.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 2.3 g
  • 3%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. In a 3 quart saucepan, combine white sugar, evaporated milk, and cocoa. Bring to a hard boil, and then reduce heat to medium. Continue cooking until it reaches the soft ball stage, 234 degrees F (112 degrees C).
  2. Stir in peanut butter until well blended. Pour mixture into a buttered 8x8 inch baking dish. Cool, and cut into pieces.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

APRIL40
134

APRIL40

12/17/2003

I have been using this recipe for 20+years.....to make regular chocolate fudge- use 2 tsp. vanilla-instead of the peanut butter. This recipe was sent to my daughter in Saudia Arabia (mails very well)

YENKOZ28
29

YENKOZ28

5/28/2007

Wow - did this work out perfectly. I let the pan cool in a water bath after stirring in the peanut butter. The gloss faded and after half a minute of hard beating with a big strong wooden spoon, it went into the 8x8 buttered glass dish easily. It started to set pretty quickly, and I used a hand-sized piece of foil to press it flat. A comment on the other review about the recipe not firming up - I instinctively added the evaporated milk by pouring in the whole can, then remembered the aforementioned review, and realized I the mistake. I was able to remove enough of the excess milk and thought maybe someone else might do the same, hence this note.

SAKLED
25

SAKLED

1/24/2003

This recipe was fast but didn't set up when I made it, so I re-cooked it and it still didn't set up. Besides the stickyness it tasted ok but I was very dissapointed in this recipe, and ended up throwing it out.

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