There’s something deeply nostalgic about old-fashioned fudge—dense, velvety, and intensely chocolatey, with a melt-in-your-mouth texture that modern shortcuts rarely replicate. This classic recipe uses the traditional stovetop method (no marshmallows, no condensed milk) for authentic, small-batch fudge that’s rich without being overly sweet.
With just 4 ingredients and a little patience, you’ll create a confection that’s perfect for gifting, holiday trays, or savoring with a cup of coffee by the fire.
Why You’ll Love This Recipe
🍫 Silky smooth, never grainy or crumbly
🥣 Only 4 simple ingredients—no fancy tools
💛 Deep chocolate flavor with a hint of vanilla
💸 Costs under $6—makes 25–30 pieces
🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
3 cups (600g) granulated sugar
¾ cup (170g) unsalted butter
⅔ cup (160ml) whole milk
6 oz (170g) unsweetened chocolate, chopped (or 1 cup high-quality cocoa powder)
1½ tsp pure vanilla extract
Pinch of salt
Optional:
½ cup chopped walnuts or pecans
Flaky sea salt for topping
💡 Pro Tips:
Use a heavy-bottomed saucepan—prevents scorching.
Don’t stir after boiling—this prevents crystallization.
A candy thermometer is highly recommended (target: 234–238°F / soft-ball stage).
Step-by-Step Instructions (Smooth, Silky, Foolproof)
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