Beat vigorously by hand until fudge thickens and starts to lose its gloss (about 2–3 minutes)
It should be pourable but not runny
Don’t overbeat — stop when it starts to set.
Step 6: Pour & Chill
Pour into the prepared pan
Smooth the top
Let cool at room temperature, then refrigerate 1–2 hours until firm
Cut into small squares with a sharp knife
Chill the knife — for clean cuts.
Pro Tips for the Best Fudge Every Time
Use real butter
Margarine can affect texture
Don’t stir while boiling
Stir only at the beginning — then let it boil undisturbed
Let it cool before beating
Prevents grainy texture
Beat by hand
Gives you better control over consistency
Store in the fridge
Keeps it firm and fresh for up to 2 weeks
Final Thoughts: Sometimes the Best Candy Isn’t Fancy — It’s Just Creamy and Chocolatey
We think great desserts need time, skill, and a long ingredient list.
But the truth is:
The most satisfying treats are often the simplest.
This Old Fashioned Fudge proves that great flavor doesn’t need to be hard.
So next time you’re tired, busy, or just craving something sweet and nostalgic…
Don’t overthink it.
Make this.
Because sometimes, the difference between “just fudge” and “I need the recipe”…
Isn’t in the cocoa.
It’s in the butter.
And once you make this?
You might just start making it for every holiday — and every “I need a hug” moment.
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