My Homemade Fudge
Creamy homemade fudge with rich chocolate, peanut butter, and cinnamon flavors, perfect for satisfying sweet cravings and sharing with friends during special occasions.
Ingredients
Instructions
- Mix cocoa and sugar and blend well, then add milk and canned milk.
- Cook over low heat until mixture forms a soft ball when dropped in water.
- Remove from heat and set in a pan of cold water.
- Beat candy while adding the rest of the ingredients: vanilla, margarine, peanut butter, salt, and cinnamon.
- Candy will lose its luster and get dull when it is ready to pour on wax paper or a buttered dish.
- Cool and cut into desired squares.
Tips & Substitutions
To achieve a smooth consistency, ensure you mix the cocoa and sugar thoroughly before adding the milks. If you prefer a richer flavor, consider using whole milk instead of canned milk. If you're out of margarine, unsalted butter can be a perfect substitute. For a twist, add chopped nuts or dried fruit to the mixture before it sets.
Serving Suggestions
This homemade fudge is delightful on its own or can be paired with a scoop of vanilla ice cream for an indulgent dessert. It also goes wonderfully with coffee, making it a perfect treat for gatherings. Consider serving it alongside slices of Quick Sour Cream Pound Cake for a delightful dessert platter.
Storage & Reheating
Store any leftover fudge in an airtight container at room temperature for up to a week. If you want to keep it longer, refrigerate for up to two weeks. To serve, allow the fudge to come to room temperature before cutting, as this will help maintain its texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of My Homemade Fudge contains roughly 515 calories, with 6g protein, 68g carbohydrates, and 11g fat. It is an excellent source of vitamin C (73% of the Daily Value) and dietary fiber (32% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1884mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dark chocolate instead of cocoa powder?
Yes, you can substitute dark chocolate for cocoa powder by melting it and adjusting the sugar accordingly. Use about 1 cup of dark chocolate and reduce the sugar by about 1/2 cup for a richer, chocolatey flavor.
What should I do if my fudge doesn't set properly?
If your fudge is too soft, it may need more cooking time. Return it to the heat and cook for a few more minutes until it reaches the soft ball stage. If it's already cooled and still soft, consider using it as a topping for ice cream or brownies.
Can I add flavors or mix-ins to the fudge?
Absolutely! You can incorporate flavors like mint or almond extract in place of vanilla. Additionally, mix-ins like nuts, dried fruits, or even marshmallows can add texture and variety to your fudge, making each batch uniquely yours.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).