Old Fashioned Fudge
Elena Rossi(Makes 25–30 pieces)
- 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)
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 8x8-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.” 🍫✨