Description
Classic homemade Mom’s Fudge is a rich, creamy treat made with simple ingredients like sugar, cocoa, milk, butter, and vanilla. This timeless recipe produces smooth, melt-in-your-mouth fudge with a perfect balance of chocolatey sweetness and creamy texture. Perfect for holidays or anytime you want a nostalgic, delightful dessert.
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 thoroughly until all dry ingredients are well blended.
- Add Milk and Heat: Pour in the whole milk and stir to combine. Heat the mixture over medium heat, stirring occasionally, until it reaches a rolling boil.
- Boil to Soft Ball Stage: Stop stirring and allow the mixture to boil undisturbed until it reaches 234°F (soft ball stage) on a candy thermometer.
- Add Butter and Vanilla: Remove the pan from heat, then stir in the unsalted butter and vanilla extract. Let the mixture sit without stirring until it cools down to 110°F.
- Beat the Mixture: Using a wooden spoon, beat the fudge mixture vigorously until it thickens and loses its glossy appearance, approximately 7–10 minutes.
- Set the Fudge: Pour the thickened fudge into a buttered 8×8-inch pan. Spread it evenly and let it set at room temperature. Once firm, cut into 36 squares and enjoy.
Notes
- Using a heavy saucepan helps to evenly distribute heat and prevent burning.
- A candy thermometer is essential for accuracy to achieve the correct fudge consistency.
- Do not stir the mixture while it is boiling to ensure proper texture.
- Letting the fudge cool to 110°F before beating is crucial to forming the right crystal structure for smoothness.
- Beat by hand with a wooden spoon for best texture; electric mixers can overwork the fudge.
- Store fudge in an airtight container at room temperature for up to 2 weeks.
