Simple Pantry Fudge with Brown Sugar and Cocoa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick homemade fudge made with pantry staples, yielding a rich and smooth texture without specialized ingredients. This recipe, ready in about 20 minutes, layers unsalted butter, brown sugar, and whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 16 Desserts cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Grease an 8-inch square pan with 1 tbsp unsalted butter and line with parchment paper, leaving an overhang for easy removal.
  2. Step 2: In a medium heavy-bottomed saucepan, melt 6 tbsp unsalted butter over medium heat. Stir in 1 1/4 cups packed brown sugar, 1/2 cup whole milk, and 1/3 cup unsweetened cocoa powder.
  3. Step 3: Bring mixture to a rolling boil, stirring constantly. Boil for 4 minutes without stirring, then remove from heat and let cool for 5 minutes until slightly thickened.
  4. Step 4: Stir in 1 tsp vanilla extract and 1/4 tsp salt.
  5. Step 5: Gradually beat in 1 1/2 cups sifted powdered sugar using a wooden spoon until the mixture thickens and loses some gloss, about 2-3 minutes.
  6. Step 6: Pour the fudge into the prepared pan and smooth the top with a spatula. Refrigerate for at least 2 hours until firm.
  7. Step 7: Lift fudge out using parchment overhang, cut into 1-inch squares, and serve chilled or at room temperature.

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