Back to Sweetheart Fudge

Print Options


Card Sizes


Sweetheart Fudge Recipe

This rich cocoa fudge, shared by Ottawa, Kansas field editor Dorothy Anderson, is sure to delight someone you love.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:30 servings


  • 1-1/2 teaspoons plus 1/4 cup butter, divided
  • 3 cups sugar
  • 2/3 cup baking cocoa
  • 1/8 teaspoon salt
  • 1-1/2 cups milk
  • 1 teaspoon vanilla extract


  • 1. Line an 8-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in the milk until smooth; bring to a rapid boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; add vanilla and remaining butter (do not stir).
  • 2. Cool to 110° (about 5 minutes). Beat with a spoon until fudge thickens and just begins to lose its gloss. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Yield: about 5 dozen.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts

2 each: 106 calories, 2g fat (1g saturated fat), 6mg cholesterol, 33mg sodium, 22g carbohydrate (20g sugars, 0 fiber), 1g protein.

Reviews for Sweetheart Fudge

Sort By :

Average Rating
Prairedawn User ID: 634060 18375
Reviewed Dec. 1, 2010

"This was my first successful fudge I have ever made in my life. I thought making fudge was going to be a breeze, but found out that it takes patience. This recipe was delicious, easy and turned out the way I always imagined fudge to be. However, it will take approximately 22-25 min. for the temp to get up to 234 degree and at least 45-50 min. for the temp to get down to 110 degrees, just be patient, it will be worth the wait! :)"

Loading Image