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This classic fudge brings back cozy memories from family get-togethers and holiday fun. With its creamy feel and rich chocolate taste, it’s a sweet treat you'll want close by whenever a craving hits.
The first time I cooked up this fudge was to give as a gift to my grandparents. It instantly felt like a warm link to old times and became my go-to treat for quiet nights sipping tea.
What You’ll Need
- Unsweetened cocoa powder: gives the chocolate punch with a fresh, bold taste
- Whole milk: makes it creamy and helps get that perfect fudge texture
- Vanilla extract: adds a gentle scent that lifts all the flavors
- Granulated sugar: the sweet base that caramelizes nicely when heated
- Unsalted butter: makes the fudge rich and silky smooth
Step-by-Step Directions
- Mix It Up:
- Put sugar, butter, cocoa, and milk in a saucepan on low heat. Keep stirring till everything’s melted and warm but not hot. This slow start gets the mix blended just right.
- Heat To Right Point:
- Turn up the flame and bring it to a lively boil. Keep stirring so it doesn’t burn and cooks evenly. Check the temp with a candy thermometer and wait for the soft ball mark at 235°F (113°C). This step’s what makes the fudge set right.
- Add Vanilla & Cool Down:
- Take the pan off the heat and stir in the vanilla. Let it sit for 10 minutes without touching so it cools just enough to still be warm but not cooking.
- Whip It Up:
- Once cooled, beat the mix hard for about 5 minutes. This thickens the fudge into that creamy texture you want.
- Pour & Chill:
- Spread the fudge in a greased 8-inch square pan. Leave it out at room temp for about two hours to firm up but stay soft enough to slice.
Making fudge with my family during holidays is a favorite memory. Every time meant chatting, laughing, and enjoying the sweet payoff together. Using real vanilla really amps up the flavor.
How To Store It
For fudge to stay soft and yummy, store it in a sealed container away from heat or sun. If you want it to last longer, pop it in the fridge but let it warm back up to room temperature before eating so it’s soft again.
Switch It Up
Mix in some chopped nuts like pecans or walnuts to add crunch and flavor layers. Or swirl in peanut butter for a tasty change. For something extra, sprinkle some flaky sea salt on top before it sets.
Great Pairings
This fudge goes great with a strong coffee or a bold black tea that cuts the sweetness. For dessert, serve with fresh berries to brighten things up.
Seasonal Twists
Make holiday fudge by stirring crushed candy canes and peppermint during the cooling step. In warm months, toss in diced dried fruits like apricots or cherries for a lively flavor boost.
This old style fudge is a simple pleasure that never fades. Watching it go from liquid to creamy goodness is just as fun as tasting it. Let it sit for a couple minutes after you cut it, then enjoy the smooth, rich sweetness that feels like a little piece of history.
Frequently Asked Cooking Questions
- → How can I tell the fudge is at the right heat?
Get a candy thermometer and cook until it hits the soft ball stage near 235°F (113°C). That’s key for it to set properly.
- → Why should I beat the fudge once it cools down?
Whipping it folds in air and makes the texture smooth and creamy, keeping it from getting grainy.
- → Is it okay to swap milk for something else?
Whole milk gives richness, but you could try cream or evaporated milk instead for a bit of a different taste and feel.
- → What’s the best way to store fudge?
Put it in an airtight container at room temperature. It’ll stay fresh and creamy for a week this way.
- → How do I keep fudge from turning grainy?
Keep stirring while it boils so sugar dissolves fully. Using the right temperature and beating well also stops graininess.