chocolate-fudge

Chocolate Fudge

35 Reviews Add a Pic
Jean
Recipe by  Jean

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

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Ingredients

Adjust Servings

Original recipe yields 2 pounds fudge

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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.

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Reviews (35)

Rate This Recipe
APRIL40
134

APRIL40

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

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

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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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 129 cal
  • 6%
  • Fat
  • 2.3 g
  • 3%
  • Carbs
  • 27.1 g
  • 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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