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


Recipe Summary test

1 hr 30 mins


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; protein 0.6g; carbohydrates 18.2g; dietary fiber 0.3g; sugars 17.3g; fat 1.3g; saturated fat 0.5g; cholesterol 2.2mg; vitamin a iu 39.6IU; folate 0.5mcg; calcium 13.1mg; iron 0.6mg; magnesium 1.1mg; potassium 15.9mg; sodium 20.9mg.

1 other carbohydrate