Fudge
10m prep 15m cook 2h ready
A classic homemade fudge made with cocoa, sugar, and milk, cooked to the soft-ball stage and beaten until creamy.
Nutrition (per serving, estimated)
Estimated based off 7 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 6.48 mg
- Iron: 0.7 mg
- Magnesium: 20.4 mg
- Phosphorus: 41.2 mg
- Potassium: 103 mg
- Zinc: 0.4 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 cup sugar
- 2 tsp corn syrup
- 1 cup milk, cream, or water
- 4 tbsp cocoa
- salt
- 2 tbsp butter
- 1 tsp vanilla
Let's Cook
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Step 1.
In a medium saucepan over low heat, combine 2 cups sugar, 2 teaspoons corn syrup, 1 cup milk (or cream or water), and 4 tablespoons cocoa. Stir occasionally to prevent burning and bring the mixture to a boil.
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Step 2.
Continue cooking the mixture, stirring occasionally, until a small amount dropped into a glass of ice-cold water forms a soft ball, or until a candy thermometer reads 234°F (soft-ball stage).
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Step 3.
Remove the saucepan from heat. Stir in ⅛ teaspoon salt, 2 tablespoons butter, and 1 teaspoon vanilla until well combined.
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Step 4.
Let the fudge cool in the pan until it can be dented with a finger, about 10–15 minutes.
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Step 5.
Beat the cooled fudge vigorously with a wooden spoon until it becomes thick and creamy and loses its gloss, about 5–10 minutes.
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Step 6.
Pour the fudge into a buttered 8-inch square pan. Mark into squares with a knife while still warm, then let set completely at room temperature until firm, about 1–2 hours.
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