Ingredients
Scale
- 3 cups Powdered sugar (confectioners’ sugar), sifted
- 1/2 cup Unsweetened cocoa powder, sifted
- 1/2 cup Unsalted butter, very soft (room temperature)
- 1/4 cup Whole milk or heavy cream
- 1 teaspoon Pure vanilla extract
- 1/4 teaspoon Salt
- 1/2 cup Chopped walnuts or pecans (optional)
Instructions
- Line an 8×8-inch square baking pan with parchment paper. Ensure the paper hangs over the edges slightly; this creates a “sling” that allows you to lift the fudge out easily once it has set. Lightly grease the parchment paper with a tiny bit of butter or non-stick spray for an extra clean release.
- In a large mixing bowl, sift together the powdered sugar and the cocoa powder. Sifting is a vital step for zero-heat fudge because it removes any stubborn lumps that won’t melt away. Stir in the salt until the dry mixture is a uniform light brown color.
- Add the softened butter, milk (or cream), and vanilla extract to the dry ingredients. Using a sturdy spatula or a wooden spoon, mash the ingredients together. At first, it will look dry and crumbly, but keep working it. The moisture from the butter and milk will eventually turn the powder into a thick, glossy, and heavy paste. If you are using nuts, fold them in now.
- Transfer the fudge mixture into your prepared pan. Use the back of a spoon or a piece of plastic wrap to press the fudge firmly into an even layer. Smooth the top as much as possible. Place the pan in the refrigerator for at least two hours, or until the fudge feels firm to the touch.
- Once the fudge is firm, lift it out of the pan using the parchment paper edges. Place the block on a cutting board. Use a sharp, warm knife to slice the fudge into 24 small squares. Serve immediately or keep chilled until you are ready to eat.
- Cook Time: 15 minutes (plus 2 hours chilling)