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
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (optional)
Instructions
- 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.
- 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.
- Place the saucepan over medium heat and add unsalted butter. Stir constantly to prevent scorching, allowing the mixture to come to a gentle boil.
- 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.
- Remove the pan from heat immediately once the correct temperature is reached. Let the mixture sit undisturbed for 10 minutes to cool slightly.
- 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.
- If using nuts, quickly fold them into the fudge before it sets completely. Work swiftly to ensure even distribution.
- Pour the fudge into the prepared pan, using a spatula to spread it evenly and smooth the top.
- Allow the fudge to cool at room temperature for about 2 hours, or until it has completely set and is firm to the touch.
- 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.
- 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
- 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.
- Be patient and avoid stirring once the mixture starts boiling. This prevents sugar crystallization and ensures a smooth, creamy result.
- When beating the fudge, use vigorous strokes to incorporate air and create that classic matte finish.
- Work quickly when adding nuts to ensure even distribution before the fudge sets.
- Allow the fudge to cool completely at room temperature for the best consistency and easiest cutting.
- 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
