quality matters—especially for the cocoa and vanilla.
The Core Ingredients
3 cups granulated sugar: The foundation of our fudge. Don’t reduce—fudge needs sugar for proper texture.
¾ cup unsalted butter, cut into tablespoons: Creates richness and helps prevent crystallization.
Substitute: Salted butter works—just omit any added salt. For dairy-free, try vegan butter (texture may vary slightly).
⅔ cup unsweetened cocoa powder, sifted: Use high-quality cocoa for best flavor. Dutch-process adds depth; natural cocoa is brighter.
Tip: Sifting prevents lumps in your fudge.
⅔ cup whole milk
