Rediscover the nostalgic taste of homemade chocolate with this easy, customizable recipe. Learn how to make soft or crunchy chocolate using simple ingredients and personal touches.

Hello friends! Today, I’m thrilled to share my very own homemade chocolate recipe—a treat that’s not only delicious but also a healthier alternative to store-bought versions. I’ve experimented with this recipe for a while, and I’m excited to pass on all my tips and tricks so you can customize it exactly to your taste. Whether you prefer it soft and chewy or firm and crisp, this chocolate is all about YOU!

🍬 Why I Love This Recipe

Making your own chocolate is a joyful, creative process. You only need a few pantry staples, and the possibilities are endless:

  • You control the sweetness 🍯
  • You choose the texture (soft or crisp) 🧊
  • You add what YOU love—nuts, coconut flakes, dried fruits, or even a dash of vanilla or orange zest 🍊

Personally, I always go for whole milk powder—it’s closer to the creamy childhood chocolate I remember. I avoid milk blends with too much soy because they just don’t taste the same.

Homemade chocolate is the kind of nostalgic comfort that makes you feel like a child again—but with grown-up control over ingredients!

Ingredients

  • 250 g Milk Powder (choose whole milk powder for an authentic taste)
  • 30 g Cocoa Powder
  • 120–130 g Sugar
  • 100 ml Water
  • 75–80 g Butter
  • Vanilla Essence
  • Optional: Dried fruits, nuts, orange essence, etc. 🍊🌰

Instructions

1. Prepare the Dry Mix

  • Sift & Mix: In a large bowl, sift the milk powder to break up any lumps. Then, sift in the cocoa powder. Mix them thoroughly until you achieve a smooth, even blend.
Close-up of sifted milk powder in a clear glass bowl, ready for use
Close-up of sifted cocoa powder added to sifted milk powder in a glass bowl, ready for mixing
Close-up of sifted cocoa and milk powder fully mixed together in a glass bowl

2. Optional Ingredients

  • Customize Your Flavor: In a separate bowl, prepare any optional add-ins like chopped nuts, dried fruits, or even a touch of extra orange essence. (I sometimes skip the extra mix-ins to keep it simple and let the rich chocolate flavor shine!)

3. Make the Syrup

  • Combine & Heat: In a small saucepan, add sugar, water, and a dash of vanilla (and orange essence, if using). Bring the mixture to a medium heat and let the sugar melt completely.
  • Boil to Perfection: Allow the syrup to boil until it reaches your desired consistency. In my experience, about 5-7 minutes of boiling gives a syrup that results in a softer chocolate initially. (Keep in mind that it will firm up over the next couple of days.)
  • Test the Consistency: Drop a small amount on a plate and tilt it. If it forms a bead that stays in place, you’re on the right track! Alternatively, take a little between your fingers—if it stretches into a thin string, it’s perfect.
Close-up of sugar placed in a small pot, ready for cooking
Small saucepan on the stove with sugar, water, vanilla extract, and orange extract for homemade chocolate fudge.
A bubbling sugar syrup mixture of water, sugar, vanilla, and orange extract cooking on the stove for homemade chocolate fudge.
A drop of sugar syrup on a vertically tilted plate, used to check the perfect consistency for homemade chocolate fudge.

4. Bring It All Together

  • Add Butter: Once your syrup has reached the right consistency, remove it from the heat and stir in the butter until completely melted and combined.
  • Mix & Knead: Pour the hot syrup into your dry mix. Quickly stir with a spoon and then knead the mixture by hand. (Be cautious—it’s hot!) This is the moment to fold in your optional ingredients if desired.
Close-up of sugar syrup heating in a small pot on the stove with three pieces of butter added.
A rich sugar syrup with melted butter added, simmering on the stove for homemade chocolate fudge.
Close-up of chocolate syrup being poured over a milk powder and cocoa mixture in a large bowl

5. Shape & Set

  • Mold Your Chocolate: Spread the chocolate mixture onto a baking tray using a spatula. For fun shapes, press cookie cutters gently into the mix.
  • Cool & Store: Transfer the tray into a jar or container and refrigerate for up to two days. After that, leave it out at room temperature until it’s all gone.
Close-up of melted chocolate spread evenly in a baking tray, ready to set
Close-up of set chocolate in a tray, pressed with cookie cutters to form shapes
A wooden plate filled with homemade chocolate fudge in various shapes, showcasing its rich texture and deep brown color

✨ Final Thoughts & Tips

  • If you’re unsure about consistency, start with a slightly softer syrup—it firms up more as it cools.
  • Want a softer texture? Add a touch more butter or reduce the boiling time.
  • Want it firmer and snappier? Cook the syrup longer and use a silicone mold to get clean, crisp shapes.
  • Store in the fridge for up to 5–7 days (if it lasts that long 😄).
A wooden plate filled with homemade chocolate fudge in various shapes, showcasing its rich texture and deep brown color
A glass jar with a floral design, filled with homemade chocolate fudge, showcasing its rich, dark brown color

Let your creativity shine and don’t stress over perfection—each batch is unique, and that’s the magic of homemade treats.

Share your version in the comments—I can’t wait to see what twists you bring to it!💕

🍫 Made with Love (and Cocoa) by Lela #SimplifyWithLela 🍫

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