Keto Old‑Fashioned Chocolate Fudge (Simple & Rich Recipe)

There’s something about old-fashioned chocolate fudge that brings back memories. The kind you’d see at grandma’s house, cooling on wax paper while the sweet smell filled the kitchen. Soft, a little chewy, and just the right kind of rich. But if you’re cutting carbs or eating keto, it feels like fudge is off the table. Not anymore.

We’ve worked through the mess of trial and error to get you a keto version that still feels like the real thing. No weird aftertaste, no gritty texture. Just smooth, deep chocolate flavor made with Hershey’s cocoa powder and a few pantry basics.

This keto chocolate fudge? It’s built like the old-school recipes. No fancy machines, no heating sugar to just the right temperature and praying you don’t ruin it. Just good ingredients and a little patience.

Why This Fudge Is The Best

First off—yes, this is a keto recipe. But we didn’t want it to feel like a keto recipe. We kept the classic taste by using Hershey cocoa powder, which works wonders when you’re making fudge without sugar. That’s where the magic really kicks in. You get all the deep flavor without the sugar rush.

We also didn’t throw in fifty steps or make you use some oddball ingredient you’ll never touch again. Think of this as one of those hersheys cocoa recipes easy enough that even a baking newbie can pull it off.

Ingredients

Let’s get right into it. This fudge keeps it simple:

• 1 cup unsalted butter
• 1/2 cup Hershey’s cocoa powder
• 1 cup powdered erythritol (or monk fruit blend)
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/4 tsp salt
• Optional: chopped nuts, unsweetened shredded coconut, or sea salt on top

Make sure your cocoa is unsweetened. That’s key. Hershey’s makes a solid version that works like a charm. If you want to go big and make a 5lb fudge recipe, just scale these ingredients up by five. It still works.

How to Make Keto Old‑Fashioned Chocolate Fudge – Step-by-Step

1) Melt the Butter – Slowly and Gently

Start by placing a medium saucepan on the stove over medium-low heat. Add 1 cup of unsalted butter. Let it melt slowly, without rushing. If you turn up the heat too much, the butter might brown or even burn—and once it burns, it’s game over. You want it fully melted but not bubbling. Stir it occasionally with a silicone spatula to make sure it melts evenly and nothing sticks to the pan.

Tip: If you’re using salted butter, cut back a little on the added salt later.

2) Add the Cocoa – This Is Where the Flavor Builds

Once your butter is fully melted and smooth, it’s time to stir in 1/2 cup of Hershey’s cocoa powder. Add it in gradually, not all at once. Stir constantly as you pour, so the cocoa blends with the butter smoothly.

What you’re looking for is a silky, chocolatey sauce—almost like a thick ganache. It should have a deep, dark color and no visible cocoa clumps. If it’s too thick, don’t worry. The cream will loosen it up in a minute.

Why Hershey’s? It’s affordable, dependable, and perfect for those classic hershey powder recipes that never fail.

3) Sweeten It – The Low-Carb Way

Now it’s time to add sweetness without the sugar. Slowly mix in 1 cup of powdered erythritol (or a monk fruit blend if you prefer). Make sure you’re using a powdered version. Granular sweeteners won’t dissolve well here and can leave your fudge gritty.

Keep stirring gently but firmly. It might look like it’s not mixing at first, but give it a few minutes and you’ll see it turn into a thick, rich paste. This step is key to getting that old-school sugar fudge recipe vibe—minus the sugar.

Note: The mix should look glossy and thick at this stage. If it’s too stiff, add a tablespoon of cream early to loosen it.

4) Pour in the Heavy Cream – For That Classic Creaminess

With the cocoa and sweetener mixed in, pour in 1/4 cup of heavy cream. This is where the magic really happens. Stir slowly and watch as your fudge mixture loosens up into a beautiful, creamy texture.

This is the step that separates good fudge from weird keto chocolate blocks. The cream adds softness and richness, helping the fudge set without becoming too firm or crumbly.

Pro tip: Stir until it looks like melted frosting—thick but pourable.

5) Add Vanilla and Salt – Don’t Skip This

Now it’s time to boost the flavor. Add 1 teaspoon of vanilla extract and 1/4 teaspoon of salt. These might seem like background flavors, but they make a huge difference. The vanilla balances the cocoa bitterness, and the salt brings out all the flavor notes in the chocolate.

Taste a tiny bit at this point. Depending on your sweetener, you might want to add a little more or less to match your preference. Keto sweeteners can vary a lot in strength, so make it yours.

Reminder: Don’t add extras like nuts or coconut just yet—wait until you’ve poured it in the dish.

6) Pour It Out, Chill, and Wait (The Hardest Part)

Line a small square dish (around 8×8 inches) with parchment paper. Make sure the paper hangs over the sides—it makes it easier to lift the fudge out later.

Pour your warm fudge mixture into the dish. Use a spatula to smooth the top, then gently tap the pan on the counter a couple of times to get rid of air bubbles.

Here’s where patience pays off. Stick the dish in the fridge and let it chill for 2 to 3 hours. If you’re in a hurry (or just hungry), you can place it in the freezer for about 45 minutes.

Once it’s firm to the touch, lift it out using the parchment and slice into squares. Clean cuts, clean hands, and a whole tray of soft, rich hershey cocoa fudge that just happens to be low-carb.

Optional toppings: Before chilling, you can sprinkle sea salt, nuts, or even swirl in a little peanut butter for a twist that feels like hershey cocoa brownies easy in fudge form.

Taste and Texture

You want fudge that’s rich but not overkill. This recipe gets close to those old sugar fudge recipes we all grew up with, but it skips the sugar crash. It’s soft, slightly chewy, and a little creamy. You get that real cocoa taste—thanks to the hershey cocoa fudge base—and it doesn’t have that gritty, icy texture some keto desserts fall into.

If you’re someone who grew up eating fudge made with cocoa, this will hit that same nostalgic note.

Why Hershey Cocoa?

Look, you could go fancier. You could use some rare $12 cacao powder you found on a blog written by someone named Willow. But Hershey’s cocoa? It just works.

Not only does it give the fudge that deep, classic chocolate flavor, but it’s also super reliable. This recipe isn’t just about cutting carbs—it’s about using the kind of stuff most folks already have at home.

You’ll find Hershey’s cocoa in a lot of old handwritten recipe cards from the 50s and 60s. So when someone says “hershey powder recipes,” this fudge fits right in.

Want to Add Extras?

Here’s the fun part. Once you’ve got the base down, you can play around. Here are a few mix-in ideas:

• Chopped Pecans or Walnuts – Classic.
• Unsweetened Shredded Coconut – Gives a little texture.
• Natural Peanut Butter Swirl – Just a teaspoon or two.
• Pinch of Cinnamon or Cayenne – Adds a twist.
• Sea Salt on Top – A little sprinkle goes a long way.

You can even break this into bite-sized pieces and serve at a party, or keep the whole pan to yourself. No judgment.

How It Stacks Up Against Sugar Fudge

Now if you’ve made old-school fudge before, you might be thinking, “It’s just not gonna taste the same without sugar.” Fair.

But here’s the thing: most sugar-based fudges use condensed milk, sugar, and sometimes corn syrup. They’re rich, sure, but they’re also heavy. One piece and you’re down for a nap.

With this keto version, you can actually enjoy more than one bite. It feels lighter, even though it’s still rich and chocolatey. It’s kind of like the hershey cocoa brownies kind of satisfaction, but bite-sized.

Storage Tips

This fudge is best stored in the fridge. Keep it in an airtight container and it’ll last for about a week (if it even makes it that long).

If you want to keep it longer, freeze it. Just wrap it tight in plastic or parchment paper and toss it in a freezer bag. It’ll stay good for about a month. Just let it sit at room temp for 10 minutes before eating so you don’t break a tooth.

Make It for Friends (Or Yourself, Let’s Be Honest)

This recipe isn’t just for keto folks. It’s for anyone who wants that rich fudge feel without a bunch of sugar or effort. And if you’ve got friends who still think keto food tastes weird, make them this. Don’t tell them it’s sugar-free until they’ve already eaten two pieces.

There’s something comforting about knowing you can still enjoy the classics. And whether you’re making this for the holidays, as a quick snack, or even as part of your weekly prep, it fits the bill.

Keto Old‑Fashioned Fudge Mistakes to Avoid

Quick heads-up on a few things that can trip you up:

• Don’t use granulated sweeteners. You’ll get that crunchy, weird texture. Stick to powdered.
• Don’t overheat your butter. It’ll separate and your fudge will end up greasy.
• Let it chill completely. If you try to cut it too soon, it’ll be soft and sticky.
• Use parchment paper. It makes cleanup way easier.

More Recipes Like This

If this fudge hits the spot, you’ll probably love other hersheys cocoa recipes easy enough to whip up on a weeknight. Think low-carb chocolate bark, simple keto cocoa brownies, or even a hot cocoa mix with heavy cream and erythritol.

One of our favorites? A variation of this recipe that turns it into a peanut butter swirl fudge. Just melt a tablespoon of natural peanut butter and swirl it on top before chilling. It’s a little like eating hershey cocoa brownies easy, but in fudge form.

Conclusion

This isn’t some perfect glossy magazine recipe that looks better than it tastes. This is fudge you actually make—and enjoy. If you’ve ever looked up “cocoa fudge recipe easy” and ended up with something dry, flaky, or just sad, give this one a go.

It’s not complicated. It’s not fancy. But it hits the spot.

Make a small batch first, taste it, then double it for a 5lb fudge recipe next time if you’re sharing with friends. Or not. Totally up to you.

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