Here’s a detailed recipe for Sweet Milk Fudge Squares—creamy, rich, and perfect for satisfying a sweet tooth:
🍬 Ingredients (for about 16 squares)
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2 cups granulated sugar
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1 cup whole milk
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½ cup unsalted butter (1 stick)
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1 tsp vanilla extract
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Pinch of salt
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Optional: ½ cup chopped nuts (pecans, walnuts) or chocolate chips
👩🍳 Instructions
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Prepare Pan:
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Line an 8×8-inch baking pan with parchment paper or lightly grease it.
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Cook the Fudge:
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In a medium heavy-bottomed saucepan, combine sugar, milk, and butter.
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Bring to a boil over medium heat, stirring constantly to prevent burning.
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Continue boiling for 10–12 minutes until the mixture reaches a soft-ball stage (about 234–240°F / 112–115°C if using a candy thermometer).
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Cool Slightly & Beat:
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Remove from heat and let it cool for 5 minutes.
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Stir in vanilla extract and optional nuts or chocolate.
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Beat the mixture vigorously with a wooden spoon until it thickens and becomes creamy.
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Pour into Pan:
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Pour the fudge into the prepared pan and smooth the top with a spatula.
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Set & Cut:
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Let it cool completely at room temperature or in the fridge for about 1–2 hours.
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Cut into squares and serve.
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💡 Tips
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Stir Constantly: Prevents the milk and sugar from scorching.
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Soft-Ball Test: Drop a small amount of syrup into cold water—if it forms a soft, pliable ball, it’s ready.
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Flavor Variations: Add a pinch of cinnamon, nutmeg, or a splash of bourbon for a twist.
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Storage: Store in an airtight container at room temperature or in the fridge for up to 2 weeks.
These Sweet Milk Fudge Squares are rich, creamy, and melt-in-your-mouth—perfect for gifts or indulging yourself.
I can also give a quick stovetop version that skips the candy thermometer and still turns out perfectly creamy.
Do you want me to provide that version?
