Old Fashioned Fudge

(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 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.”