Mama Dee’s Never Fail Creamy Fudge

Mama Dee's Never Fail Creamy Fudge

Are you ready to unlock the secret to the most decadent, melt-in-your-mouth fudge that has been passed down through generations? Mama Dee's Never Fail Creamy Fudge is not just a recipe—it's a culinary experience that transforms simple ingredients into a chocolate lover's dream. With just a few steps and minimal cooking time, you'll create a dessert so rich and smooth, it'll have your family and friends begging for the recipe!

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: American
Serves: 24 pieces

Ingredients

  1. 2 cups granulated sugar
  2. 1/2 cup unsweetened cocoa powder
  3. 1/2 cup milk
  4. 1/4 cup unsalted butter
  5. 1 teaspoon vanilla extract
  6. 1 cup chopped nuts (optional)

Instructions

  1. Prepare a 9x9 inch baking pan by lining it with parchment paper, allowing some overhang for easy removal. Lightly butter the parchment paper to prevent sticking.
  2. In a heavy-bottomed medium saucepan, combine granulated sugar, unsweetened cocoa powder, and milk. Whisk these ingredients together until they are well incorporated and no dry spots remain.
  3. Place the saucepan over medium heat and add unsalted butter. Stir constantly to prevent scorching, allowing the mixture to come to a gentle boil.
  4. Continue cooking without stirring, using a candy thermometer to monitor the temperature. Heat the mixture until it reaches exactly 234°F (soft ball stage), which typically takes about 5 minutes.
  5. Remove the pan from heat immediately once the correct temperature is reached. Let the mixture sit undisturbed for 10 minutes to cool slightly.
  6. Add vanilla extract and begin beating the mixture with a wooden spoon or electric mixer. Beat vigorously until the fudge starts to lose its glossy appearance and becomes thick and matte.
  7. If using nuts, quickly fold them into the fudge before it sets completely. Work swiftly to ensure even distribution.
  8. Pour the fudge into the prepared pan, using a spatula to spread it evenly and smooth the top.
  9. Allow the fudge to cool at room temperature for about 2 hours, or until it has completely set and is firm to the touch.
  10. Using the parchment paper overhang, lift the fudge out of the pan and place on a cutting board. Cut into 24 equal squares using a sharp knife.
  11. Store the fudge in an airtight container at room temperature, with wax paper between layers to prevent sticking. Consume within 1 week for best quality.

Tips

  1. Use a reliable candy thermometer to ensure you hit the precise 234°F soft ball stage—this is crucial for achieving the perfect fudge texture.
  2. Be patient and avoid stirring once the mixture starts boiling. This prevents sugar crystallization and ensures a smooth, creamy result.
  3. When beating the fudge, use vigorous strokes to incorporate air and create that classic matte finish.
  4. Work quickly when adding nuts to ensure even distribution before the fudge sets.
  5. Allow the fudge to cool completely at room temperature for the best consistency and easiest cutting.
  6. Store in an airtight container with wax paper between layers to maintain freshness and prevent sticking.

Nutrition Facts

Calories: 140kcal

Carbohydrates: 22g

Protein: 1g

Fat: 6g

Saturated Fat: g

Cholesterol: 15mg

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