Recipe Image

Cocoa Fudge

  • 20 m
  • 1 h 30 m
EatingWell Test Kitchen
“Homemade fudge isn't hard to make—and this version uses low-fat milk for a healthier indulgence.”


    • 3 cups sugar
    • ⅔ cup unsweetened cocoa powder, preferably Dutch-process
    • ¼ teaspoon salt
    • 1½ cups low-fat milk
    • 2 tablespoons butter
    • 1 tablespoon canola oil
    • 1 teaspoon vanilla extract


  • 1 Line the bottom and sides of an 8-inch square baking pan with a sheet of aluminum foil. Coat with cooking spray.
  • 2 Whisk sugar, cocoa and salt in a large (3½-quart) heavy saucepan. Slowly stir in milk. Place the saucepan over medium heat and bring to a boil, stirring continuously with a wooden spoon. Once the mixture comes to a boil, stop stirring. Boil, without stirring, until the fudge reaches the soft-ball stage (when a small amount dropped into ice water forms a very soft ball) or 234°F on a candy thermometer, about 10 minutes. Remove from the heat and add butter, oil and vanilla but do not stir. Let cool to lukewarm, about 45 minutes.
  • 3 Stir the fudge vigorously with a wooden spoon until it begins to thicken and just loses its gloss, 1 to 2 minutes. Quickly pour into the foil-lined pan and spread evenly; let cool. Invert onto a cutting board, remove the foil and cut the fudge into 36 squares.
  • Make Ahead Tip: Stored wrapped in plastic at room temperature for up to 1 week.
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