Fudge de Chocolate (Chocolate Fudge)

This is a traditional chocolate fudge recipe. It’s surprisingly easy to make, you just need to be attentive and work somewhat quickly. Cook time is short, but there is a lot of cooling time. Store in a sealed container at room temperature and it can last for a couple of weeks. This would make a nice gift for a loved one, or a great party dessert.



Time: approximately 2.5 hours total
Makes 16 servings

2 cups whole milk
4 cup white sugar
4 oz. bittersweet chocolate
4 tbsp. light corn syrup
1 tsp. salt
4 tbsp. bitter
1 tsp. vanilla
1 cup chopped walnuts (optional)
16 halved walnuts (optional)

  • If the chocolate is in blocks, chop into small pieces, or grate.
  • Butter the inside of an 8x8-in square mold. Set aside.

  1. In a large pot, pour in the milk, sugar, chocolate, corn syrup, and salt.
  2. Stir until the sugar dissolved in the milk
  3. Bring to medium-high heat and stir with a wooden spoon until the chocolate melts and the mixture beings to boil.
  4. Continue boiling, without stirring, for about 20 minutes, or until a thermometer reads 236°F (you can also tell it is ready when a drop in cold water will retain its shape).
  5. Remove from heat, the add the butter. Do not mix it in, leave it to melt on top.
  6. Allow to cool for about 1 hour, or until the bottom of the pot feels warm to the touch (thermometer should read around 110°F).
  7. Add the vanilla and stir for about 3-5 minutes until everything is well incorporated and it begins to lose some shine. It should be able to form thick ribbons (optional: mix in the walnut now)
  8. Quickly pour the fudge in the buttered dish and smooth out the top (optional: evenly space out 16 halved walnuts in a 4x4 grid on top)
  9. Allow to cool completely for about 30 minutes, or until firm to the touch.
  10. Cut into 16 squares, then remove from mold and serve.

Notes & Comments:
  • Chocolate chips would be the easiest to use, but a block of chocolate is fine as long as it’s chopped or grated, that way it melts faster.
  • In the final step of mixing, you must work quickly. The instant it begins to thicken, pour into the mold immediately. The fudge hardens very quickly and can become difficult to work with.

Receta Original:


2 tazas de leche
4 tazas de azúcar
4 oz. chocolate amargo
4 cdas. sirope de maíz blanco
1 cdta. de sal
4 cdas. mantequilla
1 cdta. de vainilla
1 taza de nueces picaditas
16 mitades de nueces

        Engrase con mantequilla un molde cuadrado de 8 pulgadas. En una cacerola de aluminio grueso ponga la leche, azúcar, chocolate, sirope Karo y sal. Revuelva hasta que el azúcar se vea casi disuelta en la leche. Déjelo hervir a fiego mediano moviéndolo de vez en cuando con la cuchara de madera hasta que empiece a hervir. Después déjelo hervir lentamente sin moverlo hasta que al echar unas goticas en un poco de agua, la mezcla conserva la forma y haga una bola suave (con el termómetro marca 236°F). Bájelo del fuego. Añada la mantequilla. No lo revuela. Déjelo refrescar hasta que el termómetro marque 110°F, o hasta que al tocar el fondo de la cacerola por fuera se sienta tibia. Añada la vainilla. Bátalo hasta que pierda un poco el brillo y conserve la forma al echar una cucharadita sobre un platico. Añada las nueces. Viértalo en el molde engrasado. Márquelo en cuadritos y ponga en el centro de cada cuadrito una mitad de nuez. Déjelo refrescar. Corte los cuadritos y sáquelos del molde. Da 16 pastillas.