Creamy Milk Fudge Squares Recipe

Creamy Milk Fudge Squares are a luxurious, soft-textured sweet made from just a few pantry staples. With their smooth, slightly crumbly interior and golden finish, these squares strike the perfect balance between richness and simplicity. They resemble traditional milk-based sweets like barfi or peda but with a softer, more melt-in-your-mouth consistency.

This recipe uses milk powder, sugar, and butter as its base, creating a creamy matrix that sets into neat, sliceable squares. The flavor is gently sweet, with hints of caramel and vanilla. The texture is firm enough to hold its shape, yet tender enough to dissolve on the tongue. These fudge squares are ideal for celebrations, tea-time platters, or as a homemade gift wrapped in parchment and ribbon.

The preparation is quick and requires no baking—just stovetop cooking and a bit of patience while it sets. The recipe includes tips for flavor variations, storage, and presentation, making it adaptable for any occasion or preference.

🧺 INGREDIENTS:

Base Fudge:

• 2 cups full-fat milk powder
• ¾ cup granulated sugar
• ½ cup water
• ½ cup unsalted butter (or ghee for a traditional touch)
• 1 teaspoon vanilla extract (or cardamom powder for a classic twist)

Optional Add-ins:

• 2 tablespoons condensed milk (for extra richness)
• ¼ cup chopped nuts (almonds, pistachios, cashews)
• 1 tablespoon desiccated coconut
• Pinch of saffron strands (soaked in warm milk)
• Edible silver leaf or rose petals for garnish

🍽️ INSTRUCTION:

Step 1: Prepare the Tray

• Line a small square or rectangular tray (8×8 inch) with parchment paper.
• Lightly grease the paper with butter or ghee to prevent sticking.
• Set aside in a cool area.

Step 2: Make the Sugar Syrup

• In a non-stick pan, combine sugar and water.
• Heat on medium flame until sugar dissolves completely.
• Do not overboil—just ensure a clear syrup forms.

Step 3: Add Butter and Flavor

• Add butter to the syrup and stir until melted.
• Lower the heat and add vanilla extract or cardamom powder.
• If using saffron, add it now for infusion.

Step 4: Incorporate Milk Powder

• Gradually add milk powder, stirring continuously to avoid lumps.
• Mix until smooth and thick. The mixture will begin to leave the sides of the pan.
• If using condensed milk or coconut, add now and stir well.

Step 5: Cook to Fudge Consistency

• Continue stirring on low heat for 5–7 minutes.
• The mixture should form a soft dough-like mass.
• Add chopped nuts if desired and fold in gently.

Step 6: Set and Slice

• Transfer the mixture to the prepared tray.
• Press evenly using a spatula or the back of a spoon.
• Smooth the surface and garnish with silver leaf, nuts, or rose petals.
• Let cool at room temperature for 1 hour, then refrigerate for 2–3 hours to set.
• Once firm, cut into neat squares or diamonds using a sharp knife.

🍴 SERVINGS:

This recipe yields approximately 16–20 squares depending on size. For larger batches, double the ingredients and use a larger tray. The fudge stores well and can be portioned for gifting or serving.

📝 NOTE:

• Make-Ahead Friendly: Prepare up to 5 days in advance. Store in an airtight container at room temperature or refrigerate for longer shelf life.
• Storage: Keeps well for 7–10 days in the fridge. Avoid moisture exposure to maintain texture.
• Flavor Variations:
  • Add cocoa powder for chocolate fudge.
  • Use rose water or kewra essence for floral notes.
  • Mix in dried fruits like raisins or chopped dates.
• Texture Tips:
  • Stir continuously to prevent burning or sticking.
  • Use a non-stick pan for easier cleanup and smoother consistency.
  • Do not overcook—fudge should remain soft, not chewy.
• Presentation Ideas:
  • Serve on decorative platters with toothpicks or mini forks.
  • Wrap in wax paper squares for gifting.
  • Layer in boxes with parchment between layers.

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