Here’s a classic Sweet Milk Fudge recipe—old-fashioned, creamy, and made the traditional way with simple ingredients. These come out as rich, melt-in-your-mouth fudge squares.
🍬 Sweet Milk Fudge Squares (Old-Fashioned Recipe)
Ingredients
- 2 cups granulated sugar
- 1 cup whole milk (the “sweet milk” in old recipes)
- ¼ cup unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
(Optional add-ins)
- ½–1 cup chopped pecans or walnuts
- 2 tbsp corn syrup (helps prevent crystallization—traditional fudge doesn’t always use it)
Instructions
- Prepare your pan
Line an 8×8 inch pan with parchment or lightly butter it. - Combine ingredients
In a heavy saucepan, add:- Milk
- Sugar
- Butter
- Salt
Stir over medium heat until the sugar dissolves and the mixture begins to bubble.
- Boil to the soft-ball stage
Continue cooking without stirring until the mixture reaches 234–238°F (112–114°C) on a candy thermometer.
(If you don’t have a thermometer: drop a little into cold water—if it forms a soft ball that flattens when picked up, it’s ready.) - Cool without stirring
Remove from heat. Let the mixture sit undisturbed until it cools to about 110°F or lukewarm.
This step helps the fudge set smoothly. - Beat the fudge
Add the vanilla.
Using a wooden spoon, beat vigorously until the fudge becomes thicker, loses its shine, and begins to hold its shape.
(If adding nuts, fold them in now.) - Pour and set
Spread quickly into the prepared pan, smoothing the top. - Cut into squares
Let sit until firm (about 1–2 hours), then cut into small squares.
⭐ Tips for Perfect Fudge
- Don’t stir while it’s boiling—this causes sugar crystals.
- Use a heavy pot for even heating.
- If fudge won’t set, beat it longer or chill for 20 minutes.
- For a creamier texture, replace some of the milk with evaporated milk.
Want a variation?
I can give:
- Brown sugar milk fudge (penuche)
- Chocolate sweet milk fudge
- Microwave version
- Southern caramel milk fudge
Which one would you like?
