fudge pic mazana

We all have that one comfort food from childhood we crave. For me, it’s my grammy’s fudge, a little piece of melt-in-your-mouth-heaven that we made together every time I went to visit. Whether you need to satiate your chocolate craving or want a fun baking activity for the afternoon, this recipe has everything you need. All it takes are some simple baking ingredients and patience.


1/2 cup cocoa powder

2 1/2 cups sugar

1/4 teaspoon table salt

1 cup milk

2 1/2 tablespoon butter

1 teaspoon vanilla


First, combine the cocoa powder, sugar, milk and salt in a medium pot. Stir ingredients and leave on medium heat until it boils. While you wait, prep the butter and vanilla and grease a shallow baking pan. Any size works, but the larger the pan, the thinner the fudge. (Pro tip No. 1: use a paper towel tomake smearing butter on your pan easier.)

Once you reach a rolling boil, start stirring and don’t stop. To be sure it’s thick enough, use the ball test: drizzle a little fudge in a clear glass of lukewarm water, if you can mold it into a ball, like putty, then it’s ready. It took me about 20 minutes to get to this point, but it’s different every time, so use your judgment.

Next, take the pot off the heat and immediately mix in the butter and vanilla. (Pro tip No. 2: my grammy always told me an extra splash of vanilla makes it sweeter.) Then start whipping it with a fork. The consistency at this point will start to get thick and sludge-y like honey, testing your arm strength. It’s ready when the fudge around the edges of the pot starts to harden.

Next, pour your fudge into the greased pan. Use a rubber spatula to spread it evenly across the pan. Let it cool. (Pro Tip No. 3: start soaking your dishes right away, or the fudge will harden and never come off.)

Once it’s ready, cut yourself a piece and enjoy the rich chocolatey goodness! Share with friends, or eat it all yourself, no judgement here.

Contributed by Mazana Boerboom

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