Here’s a classic, old-fashioned, no-emoji recipe for Sweet Milk Fudge Squares — a creamy, melt-in-your-mouth confection made with simple ingredients like milk, sugar, and butter. This recipe is inspired by traditional Southern and Indian-style milk fudge (also called milk toffee or milk burfi), known for its rich caramelized flavor.
Sweet Milk Fudge Squares
Servings
Makes about 20–25 squares
Ingredients
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2 cups whole milk
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2 cups granulated sugar
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½ cup unsalted butter (1 stick)
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1 teaspoon vanilla extract
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Pinch of salt
Optional (for flavor or texture):
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½ cup chopped pecans or walnuts
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½ teaspoon ground cardamom or cinnamon
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2 tablespoons sweetened condensed milk (for extra creaminess)
Instructions
1. Prepare the Pan
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Line an 8×8-inch square pan with parchment paper or lightly grease it with butter.
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Set aside.
2. Cook the Fudge
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In a heavy-bottomed saucepan, combine milk, sugar, and butter.
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Place over medium heat, stirring constantly until the butter melts and sugar dissolves.
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Bring the mixture to a gentle boil, then reduce to medium-low heat.
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Continue cooking, stirring frequently to prevent burning, until the mixture thickens and turns a light golden color.
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This can take 20–25 minutes, depending on your stove.
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You’ll know it’s ready when the mixture starts to pull away from the sides of the pan and forms a soft ball when dropped into cold water (around 235–240°F / soft-ball stage if using a candy thermometer).
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3. Add Flavorings
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Remove from heat and stir in vanilla extract, salt, and nuts or spices (if using).
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Mix well until smooth and slightly thickened.
4. Pour and Set
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Quickly pour the fudge mixture into the prepared pan.
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Spread evenly with a spatula before it sets.
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Let it cool at room temperature for about 1–2 hours, or until firm.
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Cut into squares once completely cooled.
Storage
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Store in an airtight container at room temperature for up to 1 week, or refrigerate for longer freshness.
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For a softer texture, keep at room temperature; for firmer fudge, refrigerate.
Tips
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Stir constantly near the end of cooking to prevent scorching.
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Do not overcook, or the fudge will become grainy and hard.
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If it crystallizes, add 1 tablespoon of corn syrup or sweetened condensed milk during cooking to help stabilize it.
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You can also drizzle melted chocolate on top for a modern twist.
Would you like me to include a sweetened condensed milk version (a quicker, 10-minute recipe with fewer steps)?
