Fudge Recipe Without Condensed Milk
A rich and creamy fudge recipe made without condensed milk, perfect for a sweet and indulgent treat.
Ingredients
- 2 cups (400g) granulated sugar
- 1/2 cup (120ml) whole milkr
- 1/2 cup (50g) unsweetened cocoa powde
- 1/2 cup (113g) unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
- Optional: nuts, such as walnuts or pecans, for added texture
Instructions
- Grease an 8x8-inch (20x20 cm) square pan and line it with parchment paper for easy removal.
- In a medium saucepan, combine sugar, milk, cocoa powder, and salt.
- Cook over medium heat, stirring constantly, until the mixture reaches a boil.
- Reduce the heat to low and continue cooking, stirring occasionally, for 10-12 minutes. The mixture should thicken and become glossy.
- Remove the saucepan from heat and stir in the butter and vanilla extract until fully incorporated.
- Pour the mixture into the prepared pan, spreading it evenly.
- Let the fudge cool at room temperature for 1 hour or until firm. For quicker results, refrigerate it.
- Once set, cut the fudge into squares and enjoy!
Notes
- Use a candy thermometer to ensure the mixture reaches the soft-ball stage (235°F/113°C) for perfect texture.
- Stir constantly to prevent burning and ensure a smooth consistency.
- Store the fudge in an airtight container at room temperature for up to a week or in the refrigerator for longer storage.