5 Ingredients or Fewer

1-2-3 Fudge

March 16, 2015
1 Ratings
  • Makes 8 in X 8 in pan of fudge
Author Notes

This is a family recipe that my mom made as a kid. When I was young, my mom would make it on Friday nights (only Fridays!) and she would recruit us to stir it. Standing still for at least fifteen minutes was a trial but it was always worth it in the end. Now, it is my go-to when I can craving chocolate. It is very easy and the ingredients are always on hand. —ginnygetsfloury

What You'll Need
  • 1 cup milk (full fat is best but I have had success with skim)
  • 2 cups sugar
  • 3 tablespoons cocoa, heaping
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  1. Combine in the saucepan and cook over medium heat, stirring consistently, until it boils and reaches a soft ball stage, about 15-20 min (Check by dripping it into a cup of cold water. If makes a soft ball, it is ready).
  2. Remove from heat and beat until it starts losing its gloss.
  3. Add the butter and vanilla.
  4. Keep beating until thickens.
  5. Pour quickly into 8 in. X 8 in. greased pan. It will set up quickly.

See what other Food52ers are saying.

  • Cheri Mayell
    Cheri Mayell
  • Lisa Anderson
    Lisa Anderson
  • ginnygetsfloury

4 Reviews

Lisa A. April 14, 2024
This is the recipe I can't seem to get just right. My mom used to make this all my life and I'm 61 and mine always ends up too hard and crumbly I do believe I am boiling it way to long at 15 minutes. I have not been able to eat not 1 batch of fudge I have tried making. I quit even trying for many years because they make it sound so freaking easy but I am not boiling the shit out of it so I don't understand the first 30 years of my life it was Gooey and the last 30 years it's been to crumbly.

I really don't understand why. Or am I just a failure at this?? I'm a totally awesome baker, cook, and candy maker so I can't figure it out.

Lisa Anderson
Port Hueneme California now but originally from Eau Claire, Wisconsin
ginnygetsfloury April 15, 2024
What milk have you been using? I have found that if I do not use at least 2% the texture is off.

Also it does go so quick from soft to hard. You could use a candy thermometer to get to soft ball stage and then take it off.
ginnygetsfloury May 30, 2015
You want to cook the sugar, cocoa and milk until it is in a soft ball stage, which is about 15-20 minutes. Then you will beat it for a few minutes before adding the vanilla and butter. The vanilla and butter is the last step before pouring out of the pan. Hope this helps!
Cheri M. May 30, 2015
Can you confirm that you mix milk, cocoa & sugar in pan stir & heat for 15 mins , then add the butter & vanilla? (whisking stil smooth)