It took me a couple of times to get this fudge recipe just right but when I did, the results were so satisfying. It is chewy, sweet, chocolatey and super dreamy – honestly, the perfect piece of fudge. Optionally, you can swirl in some peanut butter if you’d like but, importantly, this fudge is made the classic way without condensed milk, corn syrup or marshmallows.
Keep in mind that this recipe is a bit technical, but if you follow my tips and tricks, you will be poised for success!
The most important thing is to ensure you have a thermometer – either an instant-read or a candy thermometer – as you won’t be able to get the desired results without one.
How to Make Fudge Without Using Condensed Milk
Make sure that you set aside enough time to make this fudge because as soon as the syrup reaches the right temperature, you need to get moving.
To begin, go ahead and add some chopped dark chocolate (I like using 70% cacao), some dark brown sugar (the molasses in brown sugar also prevents the mixture from crystallising while you’re cooking the syrup), a bit of butter, some cocoa powder, a bit of salt and some whole milk.
In my first iteration of this recipe, I used heavy cream instead of milk thinking that the added fat content would aid in a more tender texture, but I did end up finding this detrimental and the mixture separated when stirring it. I had no issues with this when switching to whole milk.
Set the pan over medium heat and, stirring constantly, bring it up to a boil as you gently melt the chocolate and butter.
Unlike in many of my other candy recipes (be that chewy caramel or candy apples or lollipops), there is no need to stop stirring once this boils! In fact, it’s better that you continue to stir to prevent the bottom from scorching.
Once the mixture is boiling, begin checking the temperature and continue cooking the syrup until it reaches 112-114°C (234-237°F), which is also known as the soft ball stage.
At this point, pour the syrup in one fluid motion into a large mixing bowl – or into the bowl of a stand mixer, if you have one.
It is imperative that, at this point, you do not stir or agitate the mixture in any way. We need to control when we form crystals with fudge and any stirring or agitation before the syrup cools to an appropriate temperature can result in a grainy fudge.
What you do need to do is dot the top of the fudge with a bit more butter and then wait until the temperature of the syrup drops to 50°C (122°F). Be careful not to agitate the syrup too much when checking the temperature!
Once you’re at this temperature, it’s time to vigorously stir the fudge. This is most easily done in a stand mixer with a paddle attachment or with a hand mixer, but you can do it with a spoon and some elbow grease (and stamina!) if that’s all you have.
While stirring the fudge, you will notice that it is very shiny for the first part of it. As you continue to stir, you will notice the fudge turn matte in appearance – this means that small crystals are forming, and that’s what we want!
Note that it can take up to 10 minutes with an electric mixer to reach this stage and longer if you’re mixing by hand.
Once the mixture is matte, you can use this time to swirl in some creamy peanut butter (use the homogenized kind rather than the natural kind for best results) if you want a chocolate-peanut butter fudge.
You can also use this time to stir in some toasted nuts – walnuts or pecans would be great!
Scrape the fudge into greased loaf pan that has been lined with overlapping pieces of foil. Smooth out the top and allow the fudge to set completely – at least 2 hours. Then, cut the fudge into 24 equal pieces and enjoy!
Chocolate Fudge Without Condensed Milk
Equipment
Ingredients
- 250 g (1¼ cups) dark brown sugar
- 150 g (5¼ oz) bittersweet chocolate about 65-70% cacao, roughly chopped
- 100 g (7 tbsp) unsalted butter divided
- 80 ml (⅓ cup) whole milk
- 15 g (3 tbsp) Dutch process cocoa powder
- 3 g (½ tsp) salt (see note 1)
- 50 g (3 tbsp) smooth peanut butter (optional)
Instructions
- In a medium saucepan, add the brown sugar, chocolate, 75g (5 tbsp) of butter, the milk, cocoa powder and salt. Set over medium heat and, stirring constantly, gently melt the butter and chocolate and bring the mixture up to a boil.
- Continue stirring constantly to avoid scorching on the bottom of the pan. Cook the syrup until it registers between 112-114°C (234-237°F) on an instant-read thermometer – or a candy thermometer.
- Immediately pour the syrup into a heatproof bowl (or the bowl of a stand mixer) – ensuring not to stir the syrup. Dot the mixture with the remaining 25g (2 tbsp) of butter. Allow the mixture to cool, not stirring, until the mixture registers at 50°C (122°F) – about 30 minutes (see note 2). Be careful when taking the temperature, making sure not to agitate the mixture too much to prevent crystals from forming.
- While the fudge syrup is cooling, take the time to prepare the pan. Grease a standard loaf pan with butter or cooking spray and arrange two pieces of foil, overlapping, to line the pan and serve as a sling to remove the fudge once set.
- Using a hand mixer, a wooden spoon and some elbow grease or a stand mixer fitted with the paddle attachment, vigorously stir the syrup mixture until the consistency turns from shiny to matte in appearance – about 5-10 minutes. Note that this will be quicker if using a stand mixer or may take up to 15 minutes if stirring by hand. Stir in the peanut butter, if using.
- Scrape the fudge mixture into the prepared loaf pan, smoothing the surface to ensure that it is even. Allow the fudge to set for at least 2 hours at room temperature. Use the foil to lift the fudge from the pan and then cut it into 24 equal squares.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Stored in an airtight container or wrapped in plastic, the fudge will last at room temperature for several weeks, making it the perfect gift for the holiday season!
Are you after a great chocolate fudge recipe without using condensed milk? Have any questions? Let me know in the comments!
