Old-Time Fudge
Old-Time Fudge offers a rich, velvety chocolate treat that melts in your mouth, embodying nostalgic sweetness and creamy texture for a classic indulgence.
Equipment
- 1 8-inch square pan lined with buttered parchment paper
- 1 medium saucepan
- 1 wooden spoon avoid metal spoons
- 1 candy thermometer to monitor temperature
Ingredients
- 3 cups granulated sugar
- 2/3 cup unsweetened Dutch-processed cocoa
- 1/8 teaspoon salt
- 1 1/2 cups whole milk
- 1/4 cup salted butter room temperature (increase salt to 1/4 tsp if using unsalted butter)
- 1 teaspoon vanilla extract
Instructions
- Line an 8-inch square pan with buttered parchment paper and set aside.
- Combine sugar, cocoa, and salt in a medium saucepan. Add milk and stir with a wooden spoon.
- Cook over medium heat, stirring constantly, until the mixture reaches a strong boil, about 15 minutes.
- Reduce heat to medium-low and cook without stirring until the mixture reaches 234°F (112°C), about 30 minutes.
- Remove from heat and add butter and vanilla extract without stirring. Let cool to room temperature, about 30 minutes.
- When the mixture reaches 110°F (43°C), beat with a wooden spoon for 6 to 8 minutes until losing its gloss.
- Spread the fudge quickly into the prepared pan and allow it to cool completely, preferably overnight at room temperature.
- Cut into squares and serve when fully set.
Notes
- Store fudge in an airtight container at room temperature up to 2 weeks.
- Refrigerate wrapped fudge for 2-3 weeks.
- Freeze fudge up to 3 months; thaw before serving.
- Use wooden spoons to avoid reacting with ingredients.