Classic No Bake Chocolate Fudge with Cocoa Powder
Let me tell you about the time I completely misunderstood what “no-bake” meant—I was twenty-two and thought I knew everything. My abuela had given me her fudge recipe over the phone, and when she said “no bake,” I somehow convinced myself that meant I should bake it anyway. The result? A smoking pan and tears in my tiny apartment kitchen. Twenty years later, I finally understand that no bake chocolate fudge means exactly what it says: no oven required.
This classic no bake chocolate fudge with cocoa powder is the recipe I should have made back then. It’s the one Sofia and I make every December, the one my neighbor Mrs. Johnson requests for every potluck, and the one that’s saved me more times than I can count when I need something impressive but only have fifteen minutes. Trust me on this one—if I can master it after my spectacular failure, anyone can.
What I love most about this chocolate fudge recipe is that you probably have everything in your pantry right now. No fancy chocolate bars, no candy thermometer, no complicated tempering. Just sweetened condensed milk, cocoa powder, butter, and a little patience while it chills. My abuela always said the best recipes are the ones you can make without running to three different stores, and she was right about that too.
Table of Contents
Classic No Bake Cocoa Fudge
This no bake fudge uses only cocoa, sweetened condensed milk and butter, then chills to set into rich, sliceable squares. It comes together in about 15 minutes plus chilling time.
Ingredients
- 1 can (400 g / 14 oz) sweetened condensed milk
- 4–5 tablespoons unsweetened cocoa powder, sifted
- 30 g (2 tablespoons) butter
- 1 teaspoon vanilla extract (optional)
- Small pinch of salt
- Optional mix-ins:
- ½ cup chopped walnuts, pecans or peanuts
- 2–3 tablespoons chocolate chips for extra richness
Equipment
- Small saucepan with heavy base
- Whisk or wooden spoon (I use my abuela’s old wooden spoon)
- 8×8 inch (20×20 cm) square pan or similar dish, lined with parchment paper and lightly greased for easy removal
Step-by-Step Instructions
- Prepare the pan: Butter or lightly oil your pan, then line it with parchment, leaving overhang “handles” to lift the fudge out later.
- Warm the condensed milk: Add the sweetened condensed milk to the saucepan and place over low heat. Warm gently until it loosens and flows easily; do not let it vigorously boil.
- Add cocoa powder: Sift in the cocoa powder a spoonful at a time, whisking well after each addition until completely smooth and glossy. Scrape around the sides and bottom so no dry cocoa pockets remain.
- Cook to thicken with butter: Add the butter and a pinch of salt. Keep the heat low-medium and stir constantly for about 8–10 minutes, until the mixture looks like thick pudding and starts to pull away from the sides of the pan. The texture should be very thick but still spreadable, similar to a soft ganache.
- Flavor and add mix-ins: Remove the pan from the heat. Stir in vanilla extract, then fold in nuts or other mix-ins if using.
- Pan and chill: Scrape the fudge mixture into the prepared pan and spread it into an even layer, smoothing the top with a spatula. Let cool to room temperature, then refrigerate for 3–4 hours, or until completely firm. A longer chill (overnight) gives the cleanest slices.
- Cut and serve: Use the parchment to lift the set slab of fudge out of the pan onto a cutting board. Cut into small squares with a sharp knife, wiping the blade between cuts for neat edges. Serve chilled or at cool room temperature.
🍫 Fudge Batch Calculator
Planning to make extra batches? Let me help you scale the recipe!
Your Ingredients:
- Sweetened condensed milk 1 can (400g)
- Cocoa powder (sifted) 4-5 tbsp
- Butter 2 tbsp (30g)
- Vanilla extract 1 tsp
- Salt 1 pinch
- Optional nuts ½ cup
Making multiple batches? I cook each one separately rather than doubling in the same pan. Trust me—you’ll have better control over the texture that way!
Classic No Bake Chocolate Fudge with Cocoa Powder
Course: BreakfastCuisine: AmericanDifficulty: Easy24
servings5
minutes10
minutes120
kcalIngredients
1 can (400 g / 14 oz) sweetened condensed milk
4–5 tablespoons unsweetened cocoa powder, sifted
30 g (2 tablespoons) butter
1 teaspoon vanilla extract (optional)
Small pinch of salt
- Optional mix-ins:
½ cup chopped walnuts, pecans or peanuts
2–3 tablespoons chocolate chips for extra richness
Directions
- Prepare the pan: Butter or lightly oil your pan, then line it with parchment, leaving overhang “handles” to lift the fudge out later.
- Warm the condensed milk: Add the sweetened condensed milk to the saucepan and place over low heat. Warm gently until it loosens and flows easily; do not let it vigorously boil.
- Add cocoa powder: Sift in the cocoa powder a spoonful at a time, whisking well after each addition until completely smooth and glossy. Scrape around the sides and bottom so no dry cocoa pockets remain.
- Cook to thicken with butter: Add the butter and a pinch of salt. Keep the heat low-medium and stir constantly for about 8–10 minutes, until the mixture looks like thick pudding and starts to pull away from the sides of the pan. The texture should be very thick but still spreadable, similar to a soft ganache.
- Flavor and add mix-ins: Remove the pan from the heat. Stir in vanilla extract, then fold in nuts or other mix-ins if using.
- Pan and chill: Scrape the fudge mixture into the prepared pan and spread it into an even layer, smoothing the top with a spatula. Let cool to room temperature, then refrigerate for 3–4 hours, or until completely firm. A longer chill (overnight) gives the cleanest slices.
- Cut and serve: Use the parchment to lift the set slab of fudge out of the pan onto a cutting board. Cut into small squares with a sharp knife, wiping the blade between cuts for neat edges. Serve chilled or at cool room temperature.
Notes
- Texture control: For firmer fudge, cook the mixture a minute or two longer and use the full 5 tablespoons cocoa. For softer, creamier fudge, use 4 tablespoons cocoa and pull it off the heat as soon as it thickens.
- Flavor ideas: Stir in 2 tablespoons peanut butter at the end for a peanut-chocolate fudge. Add ½ teaspoon instant coffee or espresso powder with the cocoa for mocha notes. Sprinkle the top with flaky sea salt before chilling for a sweet-salty finish.
- Storage: Store the fudge in an airtight container, layered with parchment, in the fridge for up to 1–2 weeks. For gifts, let it sit at cool room temperature for a short time before packing so it does not sweat in the container.
💬 Your Fudge Questions Answered
Click on any question to see Maria’s answer!
Absolutely! In fact, cocoa powder makes some of the best fudge I’ve ever tasted. My abuela always used cocoa powder instead of chocolate bars because it was what she had on hand, and honestly, I think it gives you better control over the texture.
When you use cocoa powder with sweetened condensed milk and butter, you get a smooth, rich fudge that sets beautifully. The key is to sift your cocoa powder first—I learned that lesson the hard way when I had lumpy fudge one Christmas. Nobody wants to bite into a pocket of dry cocoa!
— Maria’s Kitchen WisdomYes, you can! This is actually my preferred method for making fudge. Cocoa powder is more affordable, lasts longer in your pantry, and you probably already have it on hand.
The recipe I’m sharing uses cocoa powder because it’s what real home cooks like us actually have in our kitchens. No need to run to the store for fancy baking chocolate bars. Trust me on this one—I’ve been making fudge with cocoa powder for fifteen years, and Sofia has never complained. Well, except that one time I didn’t make enough!
Just remember to use unsweetened cocoa powder, not hot cocoa mix. That’s a whole different situation.
— Maria’s Kitchen WisdomThe simplest version is just sweetened condensed milk and chocolate chips—melt them together, pour into a pan, and chill. But let me be honest with you: I prefer adding a few more ingredients because they make such a difference.
My recipe uses cocoa powder, condensed milk, and butter (okay, that’s three, but who’s counting?). The butter adds richness and helps the fudge set with that perfect sliceable texture. The vanilla and pinch of salt? Those are what transform it from “pretty good” to “Mrs. Johnson asking for the recipe again.”
Sometimes the simplest path isn’t always the best one. My abuela always said if you’re going to make something, make it worth remembering.
— Maria’s Kitchen WisdomAfter making this recipe hundreds of times, I can tell you the real secrets: patience while stirring and not rushing the cooling.
First, you need to stir constantly for those full 8-10 minutes on the stove. I know your arm will get tired—mine always does—but this is what makes the difference between grainy fudge and smooth, glossy perfection. Think of it as meditation. Put on your favorite music and just stir.
Second, let it chill properly. I know it’s tempting to cut into it after an hour, but trust me, wait the full 3-4 hours, or better yet, overnight. The patience pays off with clean, beautiful squares that don’t crumble.
And here’s the secret my abuela taught me that you won’t find in other recipes: make it with love. I know it sounds cheesy, but people can taste the difference between something rushed and something made with care. Sofia rolls her eyes when I say this, but she’s always the first one to grab a piece.
— Maria’s Kitchen WisdomMaria’s Kitchen Wisdom
You don’t need fancy equipment for this—I’ve been making this easy chocolate fudge with the same mixing bowl and wooden spoon for fifteen years. Sofia rolled her eyes when I told her we were making “fancy fudge” last Christmas, but she ate three pieces when she thought I wasn’t looking. That’s when you know a recipe is a keeper.
The secret to perfect no bake fudge with cocoa powder is patience during the stirring. I know your arm will get tired—mine always does—but those eight to ten minutes of constant stirring are what transform simple ingredients into something that looks like you spent hours in the kitchen. My abuela always said cooking is meditation, and she was right. There’s something peaceful about standing at the stove, stirring in circles, watching condensed milk and cocoa powder become glossy and thick.
This homemade chocolate fudge recipe has gotten me through so many moments. Teacher appreciation gifts when my budget was tight. Last-minute desserts when the family showed up unexpectedly. Christmas tins for neighbors. Sofia’s bake sale contributions that actually sold out. It’s all about the love you put into it, and trust me, people can taste the difference between something made with care and something bought at the store.
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