Ah, you’re talking about classic sweet milk fudge squares — creamy, rich, and melt-in-your-mouth goodness 🍬. Here’s a tried-and-true version.
🍬 Sweet Milk Fudge Squares
Ingredients (makes ~16 squares)
- 2 cups (400 g) granulated sugar
- ½ cup (120 ml) whole milk
- ¼ cup (60 g) unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
- Optional: ½ cup chopped nuts (walnuts, pecans, almonds)
Instructions
- Prepare pan: Line an 8×8-inch (20×20 cm) baking pan with parchment paper or lightly grease.
- Combine ingredients: In a heavy-bottomed saucepan, mix sugar, milk, and butter.
- Cook: Heat over medium, stirring constantly until mixture comes to a soft-ball stage (~235–240°F / 113–115°C if using a candy thermometer) or until it thickens and leaves a trail on the spoon.
- Remove from heat: Add vanilla and nuts, stir vigorously until mixture thickens further and starts to lose shine.
- Pour into pan: Spread evenly. Let cool at room temperature until set.
- Cut into squares: Once firm, lift from pan and slice into squares.
Tips
- Stir constantly to avoid scorching
- Optional flavor twists: Add cocoa powder for chocolate fudge, or a few tablespoons of peanut butter for a nutty version
- Room temp vs fridge: Fudge sets at room temp; refrigerating makes it firmer
If you want, I can give a super creamy, no-candy-thermometer version that’s basically a “stir-and-pour” fudge, perfect for beginners.
Do you want me to do that?
