Homemade fudge isn't hard to make--and this version uses low-fat milk for a healthier indulgence.

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Line the bottom and sides of an 8-inch square baking pan with a sheet of aluminum foil. Coat with cooking spray.

  • Whisk sugar, cocoa and salt in a large (3 1/2-quart) heavy saucepan. Slowly stir in milk. Place the saucepan over medium heat and bring to a boil, stirring continuously with a wooden spoon. Once the mixture comes to a boil, stop stirring. Boil, without stirring, until the fudge reaches the soft-ball stage (when a small amount dropped into ice water forms a very soft ball) or 234 degrees F on a candy thermometer, about 10 minutes. Remove from the heat and add butter, oil and vanilla but do not stir. Let cool to lukewarm, about 45 minutes.

  • Stir the fudge vigorously with a wooden spoon until it begins to thicken and just loses its gloss, 1 to 2 minutes. Quickly pour into the foil-lined pan and spread evenly; let cool. Invert onto a cutting board, remove the foil and cut the fudge into 36 squares.


Make Ahead Tip: Stored wrapped in plastic at room temperature for up to 1 week.

Nutrition Facts

85 calories; 1.3 g total fat; 0.5 g saturated fat; 2 mg cholesterol; 21 mg sodium. 16 mg potassium; 18.2 g carbohydrates; 0.3 g fiber; 17 g sugar; 0.6 g protein; 40 IU vitamin a iu; 1 mcg folate; 13 mg calcium; 1 mg iron; 1 mg magnesium;