Hints from Heloise Best Fudge
Indulge in the rich, chocolatey decadence of "Hints from Heloise Best Fudge," a timeless recipe that delivers the perfect balance of creamy sweetness and nostalgic charm. This homemade fudge comes together with just a handful of pantry staples—granulated sugar, unsweetened cocoa powder, whole milk, and a touch of butter and vanilla—for an irresistibly smooth and velvety texture. With simple, step-by-step instructions and minimal prep time, this recipe is foolproof for beginners yet impressive enough for seasoned candy makers. Perfect for holiday treats, gift giving, or an anytime indulgence, these bite-sized squares of chocolate bliss will quickly become a family favorite. Plus, with its classic “soft-ball stage” technique, this recipe is a delightful way to master the art of traditional fudge-making. Get ready to savor every melt-in-your-mouth bite of this old-fashioned confection!
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 0.5 cups Unsweetened cocoa powder
- 1 cups Whole milk
- 4 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Instructions
Line an 8x8-inch baking dish with parchment paper or grease it lightly with butter. Set aside.
In a medium saucepan, combine the granulated sugar, cocoa powder, whole milk, and salt. Stir to mix evenly.
Place the saucepan over medium heat. Stir continuously until the sugar is dissolved, and the mixture begins to boil.
Once boiling, stop stirring and allow the mixture to cook until it reaches 234°F (112°C) on a candy thermometer. This is the soft-ball stage.
Remove the saucepan from the heat. Add the unsalted butter and vanilla extract but do not stir. Let it cool undisturbed for about 10 minutes.
After it has cooled slightly, beat the mixture vigorously with a wooden spoon until it loses its gloss and begins to thicken. This process should take about 5-7 minutes.
Quickly pour the fudge into the prepared baking dish and spread it evenly before it sets completely.
Let the fudge cool at room temperature for at least 2 hours, or until firm.
Slice into 16 squares and serve. Store any leftovers in an airtight container.
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 485.6 g | 177% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 414.6 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 456 mg | 35% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2196 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
