Making the Perfect Chocolate Fudge from Scratch

This recipe is courtesy of the wife via my mother-in-law. I have never made it myself (although I have sampled it a time or two). Personally, anything you have to constantly stir is not simple kitchen to me, but other than that it is an easy chocolate fix. My idea of easy is mix it up and stick it in the oven – preferably of the lemon and cream cheese flavor.

So if you are a chocoholic (like my husband) and don’t have a stash of cookies or candy bars in the house this is the perfect go to recipe.

I only eat this straight from the pan though – right after it’s done. It is at its best when you have to eat it with a spoon. Once it hardens I’m done with it. And the best way to eat it is to pour it, while still warm, over crackers. Perfect combo of salty and sweet.

Easy Skillet Chocolate Fudge

2 cups sugar
1 Tablespoon butter
1 cup sweet milk*
1 teaspoon vanilla
4 Tablespoons cocoa**

Combine all ingredients into an iron skillet. cook over medium heat, stirring constantly, until it reaches soft ball stage (this means that a soft ball will form when dropped in cold water – I didn’t know that did you? So much for my candy making skills).

Remove from heat and beat until smooth. You can also add chopped nuts at this point if you so desire.

Pour into a buttered dish to cool, or use an ice maker. Make sure you pour some onto some crackers to eat right away – you won’t regret this step.

Cut into squares.

* Okay, the hubby tells me that the higher in fat the milk is, the better the fudge. The best combo is with evaporated milk, or use half & half. Or use part 2% and part half & half. Am I confusing you yet? Bottom line is that skim milk will NOT work at all. If you are counting calories you probably aren’t going to make this anyway so go for the gusto.

**The best I’ve ever tasted of this recipe is when it is made with DARK cocoa powder – but you can use whatever variety you have on hand.

Till next time – keeping it simple.

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