Description
This classic Mom’s Fudge recipe delivers a rich, creamy, and melt-in-your-mouth chocolate treat that’s perfect for sharing. With simple ingredients like sugar, cocoa powder, milk, and butter, this homemade fudge is an irresistible nostalgic delight that sets beautifully for easy slicing. Ideal for holiday gifting or anytime indulgence, it combines traditional stovetop cooking with careful temperature monitoring to achieve the perfect soft-ball stage fudge consistency.
Ingredients
Scale
Fudge Ingredients
- 3 cups granulated sugar
- 2/3 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 1 1/2 cups whole milk
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Combine dry ingredients: In a heavy saucepan, combine the granulated sugar, unsweetened cocoa powder, and salt. Stir until the ingredients are fully blended to ensure even flavor distribution.
- Add milk and heat: Pour in the whole milk and stir to combine with the dry ingredients. Place the saucepan over medium heat and stir until the mixture reaches a rolling boil.
- Boil to soft ball stage: Stop stirring and allow the mixture to boil steadily until it reaches 234°F (soft ball stage) on a candy thermometer. This temperature is critical for the fudge’s proper texture.
- Remove and add flavorings: Take the saucepan off the heat. Immediately add the unsalted butter and vanilla extract, then let the mixture cool undisturbed until it reaches 110°F. Do not stir during the cooling process to ensure proper setting.
- Beat until thickened: Using a wooden spoon, beat the mixture vigorously until it thickens and loses its gloss, which typically takes about 7 to 10 minutes. This step creates the fudge’s creamy texture.
- Set the fudge: Pour the thickened mixture into a buttered 8×8-inch pan. Spread it evenly with a spatula or spoon. Allow the fudge to set at room temperature until firm before cutting into 36 squares for serving.
Notes
- Use a reliable candy thermometer to accurately monitor temperatures for best texture.
- Do not stir the mixture while it is boiling to prevent grainy fudge.
- For easier removal, line the pan with parchment paper before pouring in the fudge.
- Store fudge in an airtight container at room temperature for up to two weeks.
- Butter the pan thoroughly to prevent the fudge from sticking.
