Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)

Advanced Search


Free Offer
No Bake Recipes: 21 Fuss-Free Easy Desserts eCookbook

This FREE eCookbook will provide you with some great treats that you will not be able to resist. So, if you can't imagine a night without a dessert following a hearty meal, check out one of these wonderful no bake recipes!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Back in Time Fudge

(8 Votes)


They say not to mess with perfection, which is why some of the best recipes for fudge are the ones that have lasted for generations. This Back in Time Fudge is a classic fudge recipe that will make your mouth water just looking at it! With simple flavors and a rich chocolaty taste, this easy fudge recipe tops our list of the best chocolate dessert recipes ever. You can't beat a treat as decadent and simple to make as this!

  • 2/3 cup milk
  • 1/3 cup cocoa
  • 2 cups sugar
  • dash of salt
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons butter or margarine
  • 1 teaspoon vanilla
  1. Mix milk and cocoa in pan over low heat until cocoa is dissolved.
  2. Add sugar, salt and cream of tartar. Cook and stir over medium heat till soft ball stage.
  3. Remove from heat. Add 2-3 tablespoons of butter or margarine. Let cool until butter is melted (or a little longer if you want). Add vanilla. Beat with electric mixer until it starts to set up.
  4. Pour into buttered pan and let cool.


Your Recently Viewed Recipes

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

The grainy and sugary comes from how much or little you beat the fudge. We were taught NEVER to beat the fudge with the electric mixer, because if you beat it too much, or too long it will start to harden on the mixer, then it's too far gone to pour into a pan. We were told to beat it by hand, just until the gloss starts to disappear. I do think it's still on the Hersey CoCoa Can.

This is the recipe for fudge that has been on the Hershey Cocoa can for decades, and I've always preferred it. Yes, it is a little grainy sugary, but yummy.

I have been hunting for an old recipe for fudge that has sort of a grainy (sugary) texture. Would this be the one? My grandmother used to make it....and it would almost dissolve in your mouth ! It was so wonderful!

The soft ball stage is a temp between 235 and 240 degrees. You cook the mixture until it reaches this temp range on an instant read or candy thermometer or drop a few drops of the hot mixture into cold-room temp water and when the drops cool, they are still soft and pliable.

why do so many of your recipes not have pictures to go with them?

What is "soft ball stage"?

soft ball stage is where you drop a little bit of the hot mix into water and it forms a ball the when you handle it it is a little soft and mushy ball that stays together it is not hard or runny. Ruby Brown

I will assume to use an 8" x 8" sized pan. I love this site but pan sizes are often omitted in the recipes.

It's best to use evaporated milk rather than regular milk.


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.