A delicious and classic dark chocolate fudge recipe. Made with both unsweetened chocolate and Rodelle Baking Cocoa, this fudge is packed with chocolate flavor! We suggest making two batches – one with nuts and one without.

  • 2 tablespoons unsalted butter, plus more for the pan, room temperature
  • 4 ounces unsweetened chocolate, chopped
  • 4 tablespoons Rodelle Gourmet Baking Cocoa Powder
  • 1 cup heavy cream
  • 1 ½ cups sugar
  • Pinch salt
  • 1 ½ teaspoons Rodelle Gourmet Vanilla Extract
  • ½ cup chopped nuts (optional)
  1. Line a 9-inch square baking pan with foil and grease with butter.
  2. In a medium saucepan, combine the chocolates and cream and heat over low heat.
  3. Stir constantly until well blended.
  4. Add the sugar and salt. Cook over low heat, stirring until the mixture boils.
  5. Stop stirring and cook until the mixture reaches 236F. At altitudes above 5000 feet, you want to stop at 226F. (You can double check by dropping a small piece into a cold glass of water. It should form a soft ball).
  6. Immediately remove from the heat. Add the butter, but do not stir.
  7. When the mixture has cooled to just lukewarm, add the vanilla and beat vigorously with a wooden spoon until the mixture has lost it's sheen, about 5 minutes.
  8. Add the nuts if using. Scrape into the prepared pan.
  9. When the fudge has hardened, about an hour, lift the foil out of the pan, peel it off, and cut the fudge into squares.
  10. Wrap well and refrigerate. Fudge keeps for weeks, but is best eaten fresh.

Photography by The Mindful Hapa.