Mummy's Fudge
Indulge in the rich, velvety sweetness of Mummy's Fudge, a classic homemade treat that strikes the perfect balance between simplicity and decadence. Made with pantry staples like granulated sugar, cocoa powder, and creamy whole milk, this easy fudge recipe comes together in just 25 minutes of prep and cook time. The secret lies in the glossy, syrupy chocolate base, which is elevated with a touch of vanilla and salt for depth of flavor before being enriched with powdered sugar for that signature melt-in-your-mouth texture. Perfect for gifting, entertaining, or a late-night indulgence, these fudgy squares require only a few hours to set in the fridge before they’re ready to be enjoyed. With its timeless appeal and simple ingredients, Mummy’s Fudge is sure to become a family favorite.
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Ingredients
- 2 cups Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Whole milk
- 4 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 cups Powdered sugar
Directions
Step 1
Grease and line an 8x8-inch baking dish with parchment paper, leaving some excess on the sides for easy removal later.
Step 2
In a medium saucepan, whisk together the granulated sugar and cocoa powder to remove any lumps.
Step 3
Add the milk, butter, vanilla extract, and salt to the saucepan. Heat the mixture over medium heat, stirring constantly, until the butter has melted and the mixture begins to simmer.
Step 4
Once simmering, reduce the heat to low and continue stirring for 5-7 minutes, or until the sugar is fully dissolved and the mixture has thickened to a glossy, syrupy consistency.
Step 5
Remove the saucepan from heat and let the mixture cool for 5 minutes. Gradually sift in the powdered sugar, stirring well after each addition, until the mixture becomes thick and smooth.
Step 6
Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula. Smooth the surface if desired.
Step 7
Refrigerate the fudge for at least 2-3 hours, or until fully set.
Step 8
Once set, lift the fudge out of the pan using the parchment paper overhang. Cut into 16 squares and serve. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
| Serving size | (1003.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3274.8 |
| Total Fat 70.5g | 0% |
| Saturated Fat 40.9g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 146.0mg | 0% |
| Sodium 672.7mg | 0% |
| Total Carbohydrate 722.3g | 0% |
| Dietary Fiber 42.9g | 0% |
| Total Sugars 646.4g | |
| Protein 30.2g | 0% |
| Vitamin D 80.5IU | 0% |
| Calcium 382.9mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 2109.8mg | 0% |
Source of Calories