Ingredients
- 3 cups granulated sugar
- ¾ cup whole milk
- ½ cup unsalted butter
- ½ cup unsweetened cocoa powder (good quality)
- 1 teaspoon vanilla extract
- Pinch of salt
Optional (for extra richness)
- 100 g dark chocolate, chopped
- ¼ cup sweetened condensed milk (makes it smoother)
Instructions
- Prepare the pan
Line a rectangular dish or loaf pan with parchment paper. Lightly butter it. Set aside. - Mix dry ingredients
In a heavy saucepan, add sugar, cocoa powder, and salt. Whisk well to remove lumps. - Add milk and butter
Pour in the milk and add the butter. Stir gently over medium heat until butter melts and mixture is smooth. - Bring to a boil
Once it starts boiling, stop stirring. Let it boil 5–7 minutes until slightly thickened.
(If using a thermometer: 115–118°C / soft-ball stage) - Remove from heat
Take the pan off the heat. Let it sit 2 minutes without touching. - Add vanilla & chocolate
Add vanilla extract. If using dark chocolate or condensed milk, add now. - Beat the fudge
Using a wooden spoon, beat vigorously for 3–5 minutes until the mixture thickens, loses its shine, and becomes creamy. - Pour & smooth
Immediately pour into the prepared pan. Smooth the top quickly. - Set
Let it cool at room temperature for 2–3 hours or refrigerate for 1 hour. - Slice
Lift out, cut into thick slices or squares like in the photo.
Texture & Taste
- Dense and smooth
- Not crumbly
- Deep chocolate flavor
- Clean slices
- Melt-in-your-mouth finish
Storage
- Room temperature: 3 days (covered)
- Refrigerator: up to 10 days
- Freezer: 2 months (wrap tightly)
Variations
- Add chopped nuts (walnuts or peanuts)
- Swirl in peanut butter
- Sprinkle flaky salt on top
- Add a little espresso powder for intense chocolate