Some recipes don’t come from cookbooks—they come from childhood memories, handwritten note cards, and the unmistakable smell of sugar melting on the stove. My Mom’s Fudge is one of those recipes. It’s rich without being heavy, smooth but never grainy, and sweet in a way that feels comforting rather than overwhelming. This is the kind of fudge that quietly disappears from the plate because “just one more piece” keeps happening.
What makes this fudge special isn’t a fancy technique or rare ingredients. It’s simplicity, patience, and a little kitchen wisdom passed down over the years.
Why This Fudge Recipe Is the Best
Most fudge fails for one of three reasons: it’s too soft, too crumbly, or too gritty. My mom’s recipe avoids all of that by sticking to a classic stovetop method that balances heat and timing perfectly.
Here’s why it works every time:
No candy thermometer required (but you can use one if you like)
Deep chocolate flavor without being overly sweet
Creamy texture that melts in your mouth
Reliable results, even for beginners
Ingredients You’ll Need
This recipe makes about an 8×8-inch pan of fudge.
2 cups granulated sugar
½ cup whole milk
½ cup unsalted butter
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
Pinch of salt
½ cup chopped nuts (optional, but Mom always used walnuts)
How to Make My Mom’s Fudge
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