Description
This classic Mom’s Fudge recipe delivers a rich, creamy, and chocolatey treat that’s easy to make at home. Using simple ingredients like sugar, cocoa powder, milk, butter, and vanilla, this fudge is cooked to the perfect soft ball stage and then beaten to a luscious, smooth consistency. Ideal for sharing, this recipe yields 36 delicious squares of nostalgic, luscious fudge perfect for holidays, gifts, or anytime indulgence.
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 dry ingredients together until fully blended to ensure an even chocolate base.
- Add Milk and Heat: Pour in the whole milk and stir to combine. Place the saucepan over medium heat and continue stirring until the mixture reaches a rolling boil.
- Boil to Soft Ball Stage: Once boiling, stop stirring and allow the mixture to continue boiling until it reaches 234°F on a candy thermometer, known as the soft ball stage, critical for proper fudge texture.
- Remove and Add Flavorings: Remove the saucepan from heat, then stir in the unsalted butter and vanilla extract. Let the mixture cool undisturbed until it reaches 110°F. Do not stir during this cooling phase to allow proper crystal formation.
- Beat the Mixture: Using a wooden spoon, beat the fudge mixture vigorously until it thickens and loses its gloss, which should take about 7-10 minutes. This step develops the smokey texture and creamy consistency.
- Set the Fudge: Pour the beaten fudge into a buttered 8×8-inch pan, spreading it evenly. Allow it to set completely at room temperature before cutting into 36 small squares for serving.
Notes
- Use a heavy-bottomed saucepan to prevent hot spots and burning.
- A reliable candy thermometer is essential for reaching the correct soft ball stage.
- Do not stir the mixture while it is boiling to avoid grainy fudge texture.
- Cooling to 110°F before beating is crucial for proper crystallization and smooth texture.
- Beat the fudge well; under beating will result in sticky fudge, over beating may cause it to harden too much.
- If desired, you can add chopped nuts or sprinkles during the final step before setting.
