Description
A classic homemade fudge recipe that yields rich, creamy chocolate squares with a perfect soft texture. This traditional treat combines sugar, cocoa, milk, and butter, cooked to the soft ball stage and beaten to a smooth finish for an irresistible sweet indulgence.
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
- Mix Dry Ingredients: In a heavy saucepan, combine the granulated sugar, unsweetened cocoa powder, and salt. Stir the mixture well until all the dry ingredients are thoroughly blended together.
- Add Milk and Heat: Pour in the whole milk and stir to combine with the dry mixture. Place the saucepan over medium heat and bring the mixture to a rolling boil, stirring occasionally to prevent scorching.
- Cook to Soft Ball Stage: Once boiling, stop stirring and allow the mixture to continue boiling until it reaches 234°F on a candy thermometer, which is the soft ball stage. This is crucial for achieving the proper fudge texture.
- Add Butter and Vanilla, Cool: Remove the saucepan from heat. Add the unsalted butter and vanilla extract to the hot mixture. Let the mixture cool down without stirring until it reaches 110°F, allowing it to set slightly.
- Beat the Mixture: Using a wooden spoon, beat the fudge mixture vigorously until it thickens and loses its glossy appearance. This process takes about 7 to 10 minutes and helps develop the ideal fudge consistency.
- Pour and Set: Pour the beaten fudge evenly into a buttered 8×8-inch pan. Spread it out smoothly and allow it to set at room temperature until firm. Once set, cut into 36 squares to serve.
Notes
- Using a candy thermometer is essential for accuracy in reaching the soft ball stage for perfect fudge texture.
- Do not stir the mixture once it reaches a rolling boil to ensure proper crystallization.
- Cooling to exactly 110°F before beating helps the fudge set correctly.
- Beating with a wooden spoon is traditional and recommended to achieve the correct consistency – an electric mixer can be too aggressive.
- For easier removal, line the pan with parchment paper before buttering.
- Store fudge in an airtight container at room temperature for up to two weeks.
