Hey there! So, the other day I was rifling through my old recipe box—you know, the one that’s been handed down through the family—and stumbled upon the recipe for my mom’s fudge. It’s the kind of treat that feels like a warm hug (except it’s chocolate). I remember making it with her in the kitchen when I was a kid, sneaking tiny spoonfuls when she wasn’t looking. Ah, those were the days!
Why You’ll Love This
I usually whip this up when I need a little pick-me-up or when my family starts dropping hints about missing homemade sweets. My kiddos practically inhale these, and it’s one of those rare treats that even my picky eaters don’t turn their noses up at. Plus, it’s perfect for sharing (or not). I’ve tried skipping steps before—don’t do it—and it’s just not the same!
What You Need
- 2 cups of sugar (I sometimes use brown sugar for a caramel-y twist)
- 1/2 cup of milk (whole milk is best, but honestly, I’ve used almond milk in a pinch)
- 1/2 cup of unsalted butter
- 1/4 cup of unsweetened cocoa powder (just use whatever brand you have lying around)
- 1 tsp vanilla extract (my grandma swore by the real stuff)
- A pinch of salt (because why not?)
Let’s Get Cooking
- First things first, grab a saucepan and mix together the sugar, milk, butter, and cocoa. Heat it over medium until it all melts into a luscious chocolate river.
- Bring it to a boil. This is the part where I usually sneak a taste—careful, it’s hot!
- Once it reaches that bubbling perfection, let it boil for about 5 minutes without stirring. Don’t worry if it looks a little odd; it always does!
- Remove it from the heat and stir in vanilla and salt. Feel free to add a handful of nuts if you’re feeling nutty.
- Pour it into a lined dish and let it cool. I know it’s tempting, but give it time to set, or you’ll end up with a gooey mess (trust me, I’ve been there).
My Notes
I’ve found through trial and error that using a candy thermometer helps, but if you don’t have one, no worries. Just keep an eye on the color and texture.
Fun Variations
I’ve tried adding a sprinkle of sea salt on top for a sweet-salty twist (works like a charm) and once attempted marshmallows—I can’t recommend that one.
What If You Don’t Have…
No candy thermometer? No problem! Just go by look and feel (or borrow one from your neighbor). A wooden spoon works fine instead of a whisk!
Storing (As If It’d Last!)
Store in an airtight container; it’ll last a week. But let’s be real, in my house, it doesn’t make it past the first two days!
Serving Suggestions
I love pairing this fudge with a cup of tea in the afternoon—or a glass of milk if you’re feeling nostalgic.
Pro Tips (From My Goofs)
Don’t rush the cooling! I once made that mistake, and well, let’s just say I had chocolate soup instead of fudge.
FAQs From My Curious Friends
Can I use margarine instead of butter? Well, you could, but it won’t be as rich. Butter’s where it’s at!
What’s the secret to making it creamy? The secret is patience and not skimping on the stirring while it melts. And, maybe a little love!