Step-by-Step Instructions (Smooth, Silky, Foolproof)
1. Combine Ingredients
In a heavy saucepan, mix sugar, butter, milk, and chocolate (or cocoa).
Stir over medium heat until butter melts and mixture is smooth.
2. Boil to Soft-Ball Stage
Bring to a full boil, stirring constantly at first.
Once boiling, stop stirring. Insert candy thermometer.
Boil until mixture reaches 234–238°F (112–114°C)—the “soft-ball” stage.
This takes 8–12 minutes. Watch closely—sugar burns fast!
🔥 No thermometer? Use the cold water test: Drop a bit of syrup into ice water. It should form a soft ball that flattens when removed.
3. Cool Slightly
Remove from heat. Let cool undisturbed to 110°F (43°C)—about 15–20 minutes.
Do not stir during cooling—this ensures smooth texture.
4. Beat to Set
Add vanilla and salt.
Beat vigorously with a wooden spoon or hand mixer for 5–10 minutes, until thickened and glossy (like pudding).
If adding nuts, fold in now.
5. Pour & Set
Pour into a greased 8×8-inch pan (or lined with parchment).
Smooth top. Sprinkle with flaky salt if desired.
Let cool at room temperature 2–3 hours (do not refrigerate—it can cause sugar bloom).
6. Cut & Serve
Lift out using parchment. Cut into 1-inch squares.
Store between layers of wax paper.
Serving Suggestions
☕ Classic: With black coffee or afternoon tea
🎁 Gift idea: Wrap in foil or cellophane—perfect for holidays
🍷 Elegant twist: Pair with red wine or port
🥄 Decadent: Serve slightly warmed with vanilla ice cream
Make-Ahead & Storage Tips
Room temperature: Keeps in airtight container up to 2 weeks.
Fridge: Up to 3 weeks (may develop white sugar bloom—still safe to eat!).
Freeze: Layer between parchment; freeze up to 3 months.
Frequently Asked Questions
Q: Why is my fudge grainy?
A: Likely stirred too much during boiling or cooled too quickly. Avoid agitation after boiling.
Q: Can I use cocoa instead of unsweetened chocolate?
A: Yes! Use ¾ cup (65g) unsweetened cocoa + 2 tbsp extra butter.
Q: No candy thermometer?
A: Use the cold water test (see above)—but a thermometer makes it far more reliable.
Q: Can I make it dairy-free?
A: Substitute butter with plant-based butter and milk with coconut milk—results vary, but possible.
❤️ The Heart of the Treat
Old-Fashioned Fudge isn’t just candy—it’s a labor of love. It’s what you make when you want to honor tradition, share sweetness without fuss, or simply treat yourself to something slow and satisfying in a fast world.
So measure that sugar, watch that boil, and beat with care. Because the best fudge isn’t rushed—it’s smooth, rich, and made with love.
“Good fudge doesn’t need a bakery—it just needs chocolate, patience, and someone to share it with.”
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