Favorite Chocolate Fudge

Recipe from

Oxmoor House


2 cups sugar
2 cups firmly packed brown sugar
4 (1-ounce) squares unsweetened chocolate, grated
2 (5.33-ounce) cans evaporated milk
1/4 cup butter
2 teaspoons vanilla extract


Combine sugar, grated chocolate, and milk in a large Dutch oven; cook over medium heat, stirring constantly, until sugar dissolves. Cover and continue to cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring occasionally, until mixture reaches soft ball stage (236°).

Remove from heat; add butter and vanilla (do not stir). Let stand 15 minutes or until mixture cools to lukewarm (110°). Beat with a wooden spoon until mixture thickens and begins to lose its gloss.

Working rapidly, spread mixture in a buttered 9-inch square baking pan. Mark top of warm candy into 1 1/2-inch squares, using a sharp knife. Cool completely before cutting. Store in an airtight container.


Oxmoor House Homestyle Recipes

January 1985
My Notes

Only you will be able to view, print, and edit this note.

Add Note