This recipe outlines how to create “Sweet Milk Fudge Squares,” a delightful confection known for its smooth, rich, and melt-in-your-mouth texture. The image showcases a generous pile of neatly cut, light brown, square pieces of fudge on a white plate, highlighting their uniform shape and soft appearance. One hand is seen picking up a piece, revealing the creamy interior and emphasizing the fudge’s firm yet yielding consistency. This type of fudge, often referred to as “Sweet Milk Fudge” or “Trinidad Fudge,” is a comforting, sweet treat, perfect for sharing or enjoying as a decadent snack. It is a no-bake recipe, relying on careful cooking and cooling to achieve its desired texture.
Ingredients:
- 4 cups (800g) granulated sugar
- 1 cup (240ml) full-fat milk (whole milk)
- ½ cup (1 stick or 113g) unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt (optional, balances sweetness)
Equipment:
- Heavy-bottomed saucepan (at least 3-quart capacity)
- Candy thermometer (highly recommended for accuracy)
- 9×9 inch baking pan (or an 8×8 inch pan for thicker fudge)
- Parchment paper
- Wooden spoon or heat-proof silicone spatula
- Whisk (for initial mixing)
- Sharp knife for cutting
Instructions:
Part 1: Prepare the Pan and Initial Mixture
- Prepare Baking Pan: Lightly grease a 9×9 inch baking pan or line it with parchment paper, leaving an overhang on two opposite sides. This overhang will serve as “handles” to easily lift the fudge out once it’s set.
- Combine Ingredients in Saucepan: In a heavy-bottomed saucepan, combine the granulated sugar, full-fat milk, and unsalted butter. Add a pinch of salt if desired.
- Melt and Dissolve: Place the saucepan over medium heat. Stir constantly with a wooden spoon or heat-proof silicone spatula until the butter is completely melted and the sugar is fully dissolved. It’s crucial that all sugar crystals dissolve at this stage to prevent grainy fudge. You can tell if the sugar is dissolved by rubbing a tiny bit of the mixture between your fingers; it should feel smooth, not gritty.
Part 2: Cook the Fudge to Soft-Ball Stage
- Bring to a Boil: Once the sugar is dissolved, bring the mixture to a rolling boil without stirring.
- Attach Candy Thermometer: Carefully attach a candy thermometer to the side of the saucepan, ensuring the tip does not touch the bottom of the pan.
- Cook to Soft-Ball Stage: Continue to boil the mixture without stirring, monitoring the temperature carefully. Cook until the thermometer registers 235-240°F (113-116°C), which is the “soft-ball stage.” This stage is critical for the fudge’s final texture.
- If you don’t have a candy thermometer: Drop a small amount (about ½ teaspoon) of the hot mixture into a cup of very cold water. It should form a soft, pliable ball that can be flattened when pressed between your thumb and forefinger. If it’s too soft, continue cooking; if it’s too hard, you’ve overcooked it slightly.
- Remove from Heat: Once the mixture reaches the soft-ball stage, immediately remove the saucepan from the heat.
Part 3: Cool and Beat the Fudge
- Add Vanilla: Stir in the vanilla extract. Do not stir the fudge after this point until it has cooled sufficiently.
- Cool Without Stirring: Let the fudge mixture cool undisturbed in the saucepan to lukewarm, about 110°F (43°C). This can take 30-45 minutes. Do not stir it during this cooling phase. Stirring too early will cause large sugar crystals to form, resulting in grainy fudge.
- Beat the Fudge: Once cooled to lukewarm (or about 110°F/43°C), begin beating the fudge vigorously with a wooden spoon or an electric mixer on medium-low speed. Beat until the fudge loses its glossy sheen and starts to thicken and become creamy. It will also begin to look slightly dull and opaque, and you’ll feel it becoming stiffer and more difficult to stir. This process can take 5-10 minutes, depending on your method. The image shows a smooth, creamy texture, indicating proper beating.
Part 4: Set and Cut the Fudge
- Pour into Prepared Pan: Immediately pour the thickened fudge mixture into your prepared 9×9 inch baking pan.
- Spread and Smooth: Quickly spread the fudge evenly into the pan using a rubber spatula or the back of a spoon. You may gently tap the pan on the counter a few times to settle it.
- Chill to Set: Let the fudge cool completely at room temperature for several hours, or transfer it to the refrigerator for 1-2 hours to speed up the setting process. It should be firm to the touch before cutting.
- Cut into Squares: Once thoroughly set, use the parchment paper overhang to lift the fudge slab out of the pan onto a cutting board. Using a sharp knife, cut the fudge into 1-inch (or desired size) squares. Wiping the knife with a damp cloth between cuts can help prevent sticking.
Part 5: Store and Serve
- Storage: Store Sweet Milk Fudge Squares in an airtight container at room temperature for up to 1-2 weeks, or in the refrigerator for longer freshness.
- Serve: Enjoy these sweet, creamy fudge squares as a delightful treat any time.
Tips for Success:
- Temperature is Key: Using a candy thermometer is highly recommended for consistent results. Reaching the exact soft-ball stage (235-240°F) is crucial for the fudge’s texture.
- Don’t Stir While Boiling: Resist the urge to stir the fudge once it starts boiling. Stirring can cause sugar crystals to form on the sides of the pan, leading to grainy fudge.
- Patience in Cooling: Allow the fudge to cool undisturbed before beating. This is equally important for a smooth texture.
- Beat Until Creamy: The beating process transforms the mixture from a hot syrup into creamy fudge. Beat until it visibly thickens and loses its glossy appearance.
- Heavy-Bottomed Pan: A heavy-bottomed saucepan helps distribute heat more evenly and prevents scorching.
- Variations:
- Chocolate Fudge: Add 1 cup of chocolate chips (milk, dark, or semi-sweet) to the fudge immediately after removing it from the heat and stirring in the vanilla. Stir until melted and smooth.
- Nutty Fudge: Fold in 1 cup of chopped nuts (walnuts, pecans, or almonds) during the beating stage.
- Coconut Fudge: Add ½ cup of shredded coconut to the mixture during the beating stage.
- Similar Confections: This fudge shares a common characteristic with other milk-based candies, often being a more solid, less gooey form of caramel. It is distinct from other desserts like Almond Joy Cookies, which are baked and cookie-based. The process of cooking to a specific temperature and then cooling/beating is common in various candy-making, distinguishing it from baked goods like Lemon Squares or Peach Cobbler.
- Avoiding Graininess: The most common cause of grainy fudge is not dissolving the sugar completely at the beginning or stirring the fudge while it’s cooling before the beating stage.