Chocolate fudge is one of those incredibly tasty treats a lot of people need to try out. It’s the energy booster we need, especially in the mornings. There are a variety of chocolate fudge recipes, so we are here to share one of the more common recipes you can try out.

In Ineskohl Kitchen, You will learn how to prepare Chocolate Fudge Recipe in just a few minutes.

What ingredients do you need?

If you want to prepare chocolate fudge, it’s very important to have access to the right ingredients. There are quite a few needed to prepare this recipe, as you will notice below.

  • 2 small cups of sugar, 1 small cup of salt
  • 4 tbsp of unsalted Butter
  • 1 tsp of vanilla extract
  • 1 cup of whole milk
  • Half a cup of cocoa powder (unsweetened if possible)
  • Saucepan
  • Thermometer
  • Spatula
  • Whisk

Preparing the chocolate fudge

  1. Grab a large saucepan and then add salt, sugar, and cocoa powder to it, mix the ingredients to ensure they are fully combined
  2. Once you finish that, pour milk and then start stirring. During this time, it’s ideal to switch the heat to medium-high if you can. You should only stop stirring when your mixture starts to boil. (source: ineskohl.info)
  3. When you see that the mixture is boiling, you want to insert a thermometer and stop stirring. You want to cook and stop when the mixture is reaching 234 degrees. If it reaches that point or if it forms a softball, it’s a good idea to stop at that point
  4. At that point, you must remove your saucepan from any heat and include some vanilla and butter. Avoid stirring it at all costs.
  5. Now you have to wait until it cools down to 130 degrees. At that point, you want to stir, stop only when you see the fudge sheen become a bit dull.
  6. Pour the mixture into a buttered dish.
  7. Once that is done, you can run a knife through the fudge. What this does is help remove the air bubbles, and it will be ready to enjoy for everyone. After that, you just have to add it to the fridge and you are good to go.


The chocolate fudge recipe is great, very interesting, and not that hard to prepare. It’s a very good idea to use a large saucepan since this is a recipe that requires quite a bit of space in the pan. We also recommend using a quality thermometer and ensuring that it works. Otherwise, if you don’t reach the right temperatures you can end up with various problems, and that’s something to avoid. It will take a bit to experiment until you find the right temperatures and mixture, but it’s well worth it since the chocolate fudge recipe is a great, enjoyable one to try out!

If you liked this EASY 3 MINUTE FUDGE RECIPE recipe, I recommend you visit Dinner category for similar recipes.



  1. Sharon Stark

    you say a glass of milk. How large of a glass.8 oz or what????

    • Kathy Bernard

      Did you get a response, cause I’m wondering the same?

      • Mary A Schreiber

        The proportions work because you measure everything in a cup. The cup can be big or small. The first line says “A small cup.” Try the recipe using a 1 cup measuring cup. Next batch, add more or less vanilla and more or less butter.

    • Mary A Schreiber

      See the comment for Kathy Bernard, Dec 27, 2020.

  2. Jill

    I love checking out your recipes everyday…..You have great recipes…..THANK YOU….😎😎😇😇

  3. Paula Johnson

    I love looking at what you cook it looks so good

  4. Valerie Stroh

    I lost the original set of all your recipes. I need to find them again. Can you give me the e-mail address to find them?

  5. Joleen Pearson


  6. Shirley Rempel

    I make a lot of fudge, and there is no way you can cook it up in 3 minutes. I have made 27 different kinds and rarely have a batch that isn’t perfect. Not only that, but I also do stir it as it is cooking, wash down the sides of the pot with water with a new bristle paint brush and always pour it out on my marble slab to let it cool, so there is no chance of accidentally getting sugar in it, and then I work it with a 4-inch wide paint scraper from the hardware store when it gets cool enough. If you don’t have a slab, even a cookie sheet will do the job. Just wish I could demonstrate how to do it.

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