-INGREDIENTS:
2 cups granulated sugar
1/2 cup unsalted butter
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups powdered sugar
-INSTRUCTIONS:
Step 1: Prepare the Pan
Line the Pan:
Line an 8×8 inch square baking pan with parchment paper or aluminum foil, leaving some overhang on the sides for easy removal. Lightly grease the paper or foil with butter.
Step 2: Make the Fudge Base
Combine Ingredients:
In a medium saucepan, combine the granulated sugar, butter, milk, cocoa powder, and salt.
Heat Mixture:
Place the saucepan over medium heat and stir constantly until the butter is melted and the mixture is well combined.
Boil the Mixture:
Increase the heat to medium-high and bring the mixture to a rolling boil. Continue to stir constantly to prevent burning.
Boil to Soft Ball Stage:
Once the mixture reaches a rolling boil, continue to cook without stirring until it reaches the soft ball stage (234-240°F or 112-115°C) on a candy thermometer. This should take about 4-5 minutes. If you don’t have a candy thermometer, you can test it by dropping a small amount of the mixture into a glass of cold water; it should form a soft ball that flattens when removed from the water.
Step 3: Beat the Fudge
Remove from Heat:
Remove the saucepan from the heat and allow it to cool for about 5 minutes. Do not stir during this time.
Add Vanilla and Powdered Sugar:
After cooling, add the vanilla extract and gradually sift in the powdered sugar. Stir vigorously with a wooden spoon until the mixture is smooth and loses its glossy appearance. This step requires some muscle, but it’s worth it for the perfect fudge texture.
Step 4: Set the Fudge
Pour into Pan:
Quickly pour the fudge mixture into the prepared baking pan. Use a spatula to spread it evenly into the corners.
Cool:
Allow the fudge to cool at room temperature for at least 2 hours, or until it is completely set. For faster setting, you can place it in the refrigerator for about an hour.
Step 5: Cut and Serve
Remove from Pan:
Once the fudge is set, lift it out of the pan using the parchment paper or foil overhang.
Cut into Pieces:
Using a sharp knife, cut the fudge into small squares or rectangles.
Serve:
Enjoy your old-fashioned fudge immediately, or store it in an airtight container at room temperature for up to two weeks.
