Ingredients
- 3 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ cups whole milk
- ¼ teaspoon salt
- 4 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
- Prep Pan: Line an 8×8 inch pan with parchment paper or butter it generously.
- Combine Ingredients: In a heavy-bottomed saucepan, whisk together sugar, cocoa, salt, and milk over medium heat.
- Bring to Boil: Stir constantly until sugar dissolves, then let the mixture come to a full rolling boil.
- Cook to Soft-Ball Stage: Without stirring, cook until the temperature reaches 234°F (112°C) on a candy thermometer.
- Add Butter & Vanilla: Remove from heat, add butter and vanilla, but do not stir. Let it sit until lukewarm (about 110°F).
- Beat Until Thick: Beat with a spoon or mixer until the mixture thickens and loses its glossy appearance.
- Pour & Set: Quickly pour into the prepared pan and smooth out the top. Let cool at room temperature until firm.
- Cut & Serve: Once completely set, cut into small squares and enjoy!
Note:
- Stirring during the boiling phase can cause crystallization—only stir before it reaches a full boil.
- Letting the mixture cool before beating is key to the perfect texture.
Tips for Success
- Use a candy thermometer to ensure accuracy.
- Use a heavy-bottomed pot to prevent scorching.
- Don’t rush the beating process—it’s what gives the fudge its creamy texture.
- Cut with a sharp knife once completely set for clean edges.
Additional Tips and Variations
- Add nuts: Mix in ½ cup chopped walnuts or pecans during the beating phase.
- Flavored fudge: Add a teaspoon of espresso powder or orange zest for a fun twist.
- Salted topping: Sprinkle sea salt on top before it sets for a modern finish.
Frequently Asked Questions (FAQ)
Q: Can I double this recipe?
A: Yes, just use a larger pan and ensure even cooking—watch the temperature carefully.
Q: Why did my fudge turn out grainy?
A: Stirring during boiling or not cooling properly before beating can cause graininess.
Q: Can I use evaporated milk instead of regular milk?
A: Yes, but it may slightly change the texture and richness.
Q: How do I know when to stop beating the fudge?
A: When it thickens and begins to lose its shine, it’s ready to pour into the pan.
Conclusion
If you’ve been searching for a dessert that combines rich flavor, comforting texture, and a dose of nostalgia, this grandma old fashioned fudge recipe is exactly what you need. It’s a reminder of simpler times, when recipes were made with care and passed down with pride. With each bite, you’ll taste not only chocolate but also tradition, warmth, and love. Give it a try, share it with loved ones, and keep the sweet legacy going.