Chocolate Fudge

I've tried many times, and unsuccessfully I might add, to make chocolate fudge. It always turns out dry and crumbly, but not today!!!!! I just want to keep sneaking bites of this creamy fudge. The best part is I am able to make this fudge so that my kiddos with allergies can enjoy it as well.

Easy Chocolate Fudge
2 cups white sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract

Mix sugar and cocoa in medium saucepan.

 Sugar and cocoa ready to mix.

 Sugar/cocoa mixed

Add milk and mix. Bring mix to a boil.

 Pre-boiling state. Make sure no sugar crystals/mixture remain on the sides of the pan. Wipe down.

Once boiling DO NOT stir. Add candy thermometer and turn heat down slightly so mixture can simmer. Once candy thermometer reaches approximately 238 degrees F, remove from heat. Mine didn't get that high (maybe I'm not patient enough), but the candy thermometer itself indicates fudge to be a range of about 210-250 so I was fine with the temperature only reaching about 230 degrees. 

 Boiling

Remove from heat and allow mixture to cool to about 150 degrees F. 

 Cooling down

Once cool, beat in butter and vanilla until fudge loses its sheen. (To be quite honest, I do more by feel than by look so mine didn't quite lose its sheen, but I could tell it was ready). Pour into greased pan and let cool and set. 

 Cooling and setting

Cut into squares and enjoy!!!

Sunbutter Fudge

One of my favorite sweets is peanut butter fudge, and not just anybody's my Great Mamaw Pilkenton's. I'm sure I haven't had any of her fudge in 20 years or more, but the taste is one that can't be easily forgotten. In my quest to share my love of fudge with my children, I've tried many recipes and had many fails, but not this one. Now since there are peanut allergies I don't enjoy this fudge as much as I do true peanut butter fudge made this way, but my kiddos love it and that is what matters most.

My favorite part about this recipe.....NO candy thermometer needed!!!!


Basic Recipe:
1/2 cup butter
2 1/4 cup brown sugar
1/2 cup milk (we use Silk Plain Soy milk due to milk allergies)
3/4 cup Sunbutter (peanut butter if you can)
1 tsp vanilla extract
3 1/2 cups powdered sugar

Melt butter in medium saucepan. Add brown sugar and milk.

Brown sugar, milk, and butter mix

Bring mix to a boil. Stir frequently and allow to boil about 2 minutes. 

Boiling mix

Remove from heat and add Sunbutter (or peanut butter) and vanilla extract. Stir until well mixed. 

 Just after Sunbutter and vanilla added.

Mix after Sunbutter is starting to melt into sugar mix.

Place the powdered sugar in a medium sized mixing bowl. To avoid some lumping, you can sift the powdered sugar into the bowl or go through it with a fork breaking up clumps before adding mix. I forgot I sometimes do that so I had a few powdered sugar clumps to work out. 

Pour Sunbutter/sugar mix over powdered sugar. 

 Just after pouring Sunbutter mix.

Mix well and spread into an 8 x 8 pan.

 Ready to set. 

Allow fudge to cool. You can place in refrigerator for a 1-2 hours. Once cool, cut into squares and enjoy! 

Ready to eat.