Dad's Fudge

Recipe by Cindy Lynn
READY IN: 20mins
SERVES: 18-20


  • 1 12
    cups whole milk
  • 3
    cups sugar
  • 6
    tablespoons cocoa
  • 1
    pinch salt
  • 1
    tablespoon butter
  • 1
    teaspoon vanilla
  • 12
    cup nuts, broken into pieces and toasted (Black walnuts, butternuts, pecans or English walnuts; we prefer black walnuts. approximately 2-ounce) (optional)
  • 18 -20
    whole nutmeats, for garnish (optional)


  • Before beginning to cook fudge, be sure to have an 8-inch square or round baking dish buttered (do not use non-stick cooking spray).
  • Have hand held electric mixer set up and ready to use.
  • Have butter, vanilla and nuts measured and ready to add.
  • If you wish to have the nuts in the fudge, toast them in the oven at 350 deg F for 10 minutes shaking after the first 5 minutes.
  • Set nuts aside to cool.
  • Measure sugar, cocoa and salt into a 4-quart heavy bottom saucepan (I use either my aluminum-clad or copper-clad stainless steel dutch oven).
  • Note: If the saucepan is smaller than this you will need to reduce the recipe or it will boil over!
  • Blend together dry ingredients in saucepan, then add the milk, stirring until blended.
  • Bring to a rolling boil over medium high heat, stirring constantly with a wooden spoon.
  • Note: If mixture is spattering out of pan, reduce heat slightly.
  • (Because of spattering, I like to use my long handled wooden spoons.) Boil until mixture forms a soft ball when tested in cold water.
  • Remove from heat.
  • Immediately add butter, vanilla and toasted nuts, if desired.
  • Beat at high speed with electric hand-mixer until fudge begins to stiffen.
  • Quickly, dump into prepared, buttered pan scraping sides of saucepan and spread evenly.
  • Fudge will lose its gloss during this last step.
  • While still warm, cut into desired servings.
  • Garnish the top of each serving with a whole nut meats if desired.
  • Attention: If the stiffening and loss of gloss occur simultaneously you have overcooked it.
  • All is not lost, return to saucepan, add an additional tablespoon butter and 2 tablespoons milk and melt until smooth over medium heat (fudge will still be edible, but will be somewhat sugary if this becomes necessary).