We’ve been making my mom’s family fudge recipe for as long as I can remember. It’s changed in recent years, though, after my mom was frustrated enough with the wonky, spotty results to research why it didn’t always turn out.
Mom’s changes provided the consistent results she was seeking; rich, creamy, firm fudge every time.
One thing that didn’t change? Arguing about who gets to scrape the bowl once the fudge has been poured into the prepared plates. Luckily, this time, I was the sole recipient of the prize when my mom visited Arkansas and made a couple double-batches just for this post.
Mom’s Family Fudge Recipe
- 4 cups sugar
- 6 TBS cocoa powder
- 2 pinches salt
- 1 cup salted butter
- 2 cups whole milk
- 2 tsp vanilla
- Prepare serving plates; butter 2 standard dinner plates or serving platters. Set aside.
- Add sugar and cocoa to a heavy bottomed dutch oven.
- Add 2 pinches of salt, and stir to combine mixture.
- Stir in milk until incorporated.
- Set the flame or heat to medium high and bring mixture to a rolling boil. Insert candy thermometer, if using.
- Continue boiling until mixture darkens and reduces or reaches soft-ball stage on thermometer.
- Test for doneness by dropping a small amount of mixture into cold water, if it holds its shape and can be rolled into a ball, it’s done.
- Remove from heat and beat in butter until incorporated.
- Continue beating until mixture thickens and cools slightly.
- Add vanilla and continue beating vigorously until the mixture thickens and clear ribbon-like lines appear when stirred.
- Pour onto prepared plates.
- Let set for 5 to 10 minutes and then score the fudge for easy cutting.
I practiced making a batch by myself while my mom was here to give me pointers and had really good results. I’m not sure if that’s really a good thing or not? I see more homemade fudge in my future.
Mom was kind enough to allow me to video the process for posterity. I know I’ll look back and appreciate watching mom’s family fudge recipe come to life.
