Description
Classic homemade fudge recipe combining rich cocoa, sugar, and creamy butter to create a smooth, delightful treat. Perfectly sweet and melt-in-your-mouth, this Mom’s Fudge recipe is a timeless dessert ideal for sharing.
Ingredients
Scale
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 these ingredients until they are thoroughly blended to ensure even flavor and texture throughout the fudge.
- Add Milk and Heat: Pour in the whole milk and stir to mix everything evenly. Place the saucepan over medium heat and bring the mixture to a rolling boil, making sure it heats uniformly.
- Boil to Soft Ball Stage: Once boiling, stop stirring the mixture and let it continue boiling until it reaches 234°F, which is the soft ball stage. This is a crucial temperature for fudge consistency, so careful monitoring with a candy thermometer is recommended.
- Remove and Cool: Take the saucepan off the heat and add the unsalted butter and vanilla extract. Let the mixture rest without stirring until it cools down to 110°F, allowing it to set up slightly.
- Beat the Mixture: Using a wooden spoon, beat the fudge mixture vigorously until it thickens and loses its glossy sheen. This process usually takes about 7 to 10 minutes and results in the characteristic fudge texture.
- Set the Fudge: Pour the beaten fudge into a buttered 8×8-inch pan. Spread it evenly across the surface. Allow the fudge to set completely at room temperature before cutting it into 36 small squares for serving.
Notes
- Use a heavy-bottomed saucepan to prevent scorching the sugar mixture during boiling.
- Be sure to use a candy thermometer for accurate temperature measurement at the soft ball stage (234°F).
- Do not stir the mixture during boiling to avoid grainy fudge.
- Cool the fudge mixture properly before beating to ensure the correct texture.
- Butter the pan properly to make it easier to remove fudge once set.
- Store fudge in an airtight container at room temperature for up to one week.
