Homemade Stovetop Fudge
@Half_Ashed: 3 cups Sugar
6 Tablespoons of Hershey’s Cocoa Powder
1/8 teaspoon Salt
1/2 Butter (1 stick)
1 & 1/2 cup of whole milk
1/4 teaspoon vanilla extract
1/3 cup Peanut Butter
9x13 pan greased pan
Use butter to grease a 9x13 pan and set aside
Place a pot in the stove and add in the sugar, cocoa powder, and salt. Combine ingredients together and ensure you have gotten all of the clumps from the sugar and cocoa out. Add in your milk and stir together turn the heat to medium high and boil your mixture while stirring consistently and making sure you are scraping the sides down. As your mixture begins to boil it will quickly rise in the pan, when this happens drop your stick of butter in and stir until it dissolves. Also add in your vanilla and turn the heat to a LOW medium. You want a gentle simmer. This part takes the longest. I find on average it takes around 35-40 mins for it to reach the right consistency. Stir the mixture occasionally and continue to make sure you are scraping the sides and bottoms so it doesn’t stick and burn. If you try to cook it on a high heat for a shorter period, it won’t turn out right. Low and slow is the name of the game. I normally start testing around 35 mins. Take a small amount of the mixture on a spoon and drop it into a cold cup of water. Initially it I will be very loose. When it appears that it is getting close to being ready I test a little bit every 2-3 mins. It will be done when you put it in the cold water and can form a ball with the chocolate. From there immediately remove from heat and add peanut butter (I use closer to a cup to a cup and 1/2 of peanut butter but my grandmothers actual recipe called for 1/3 cup). Now you will begin to stir the mixture together. This takes about another 5+ mins. It will be ready when a stream of the fudge holds its shape on the top of the mixture. When this happens you will want to move quickly and pour the mixture into your prepared 9x13 pan. Shake it around to even it out and I give it a few leveling smacks on the counter. Let it sit for a few mins to cool and dig in… in the meantime you can eat the remaining mixture off the pan and spoon. My family literally fights over this 😂
Making homemade stovetop fudge is a delightful way to enjoy a classic, rich chocolate treat without requiring an oven. The key to mastering this fudge recipe is patience and attention to temperature during cooking. Cooking the mixture on low to medium heat for 35 to 40 minutes ensures that the sugar fully dissolves and the fudge reaches its ideal consistency without burning. Testing the fudge by dropping a small amount into cold water until it forms a soft ball is a traditional technique to check doneness. Using quality Hershey’s cocoa powder provides a deep chocolate flavor, while the addition of peanut butter offers a creamy texture and a subtle nutty taste that balances the sweetness. The vanilla extract adds a hint of aroma that rounds out the flavor profile. Greasing the 9x13 pan with butter helps the fudge release easily once set, and taking care to stir and scrape the pot sides prevents scorching. Moving quickly to pour and level the fudge before it cools is important to achieve an even surface and smooth finish. Many enjoy this stovetop fudge because it avoids the complexity of candy thermometers and baking, making it approachable for home cooks of all levels. The recipe’s “low and slow” cooking method is essential to prevent graininess and allows the ingredients to marry perfectly. This homemade stovetop fudge is perfect for family gatherings, holiday treats, or any occasion that calls for an indulgent dessert. Plus, the leftover mixture that you can lick off the spoon is always a favorite part of the process! For those looking to customize, you can experiment by adding chopped nuts, a sprinkle of sea salt on top, or swapping the peanut butter for almond butter to create your own signature fudge. This simple stovetop method invites creativity while delivering reliably delicious results every time.