Which ingredient is traditionally used for fudge?

Sweetened condensed milk is traditionally used for making fudge due to its unique properties that contribute to the texture and creaminess of the final product. This ingredient contains both milk and sugar, providing a rich, sweet base that helps achieve the smooth, creamy consistency characteristic of fudge. The high sugar content also aids in the cooking process, helping to create the desired crystalline structure, which is crucial for the fudge to set properly without being overly grainy.

The other ingredients listed, while they may be used in various confections or fudge recipes, do not contribute the same balance of sweetness and creaminess. Granulated sugar can serve as a primary sweetener in traditional fudge recipes, but it often requires additional ingredients to achieve the same creaminess provided by sweetened condensed milk. Evaporated milk lacks the sweetness found in sweetened condensed milk and can lead to a different texture. Heavy cream, while rich and flavorful, may not mix as seamlessly with sugar in fudge recipes as sweetened condensed milk does, which could impact the fudge's structure and consistency.