There’s something deeply nostalgic about old-fashioned fudge—dense, velvety, and intensely chocolatey, with a melt-in-your-mouth texture that modern shortcuts rarely replicate. This classic recipe uses the traditional stovetop method (no marshmallows, no condensed milk) for authentic, small-batch fudge that’s rich without being overly sweet.
With just 4 ingredients and a little patience, you’ll create a confection that’s perfect for gifting, holiday trays, or savoring with a cup of coffee by the fire.
Why You’ll Love This Recipe
🍫 Silky smooth, never grainy or crumbly
🥣 Only 4 simple ingredients—no fancy tools
💛 Deep chocolate flavor with a hint of vanilla
💸 Costs under $6—makes 25–30 pieces
🌾 Naturally nut-free & easily gluten-free(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 topping1. 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!
