We're here to show you how easy it is to make classic old-fashioned fudge. With just six ingredients and a little candy-making know-how, you'll be whipping up creamy fudge in no time. Whether you're a candy-making beginner or a seasoned pro, this recipe is designed to deliver perfect results every time. Say goodbye to store-bought fudge and hello to a new favorite treat made in your kitchen.
While you're at it, treat yourself Grandma's Homemade Caramel and us Quick and easy toffee.
Why our recipe?
- We use a little food science to make sure your fudge is always smooth and never grainy.
- Simplifies the candy making process by using only six basic ingredients.
- Grab a candy thermometer or learn to master the soft-ball stage by hand.
This fudge recipe relies on food science to make sure you get it right. A candy thermometer will help you nail the soft-ball stage, but if you don't have one, don't worry—we'll guide you how to do it by hand! The result is a melt-in-your-mouth piece of chocolate goodness perfect for holiday gifting, party platters or simply treating yourself.
Material notes
- Granulated Sugar: Use regular granulated sugar.
- Unsweetened Cocoa Powder: Go for a high quality cocoa powder for a rich chocolate flavor Dutch-processed cocoa can also be used.
- Heavy Cream: Provides creaminess and richness. Avoid substituting with milk or half-and-half, as the fudge may not set properly.
- Corn Syrup: Helps prevent sugar from crystallizing, ensuring a smooth texture. A light corn syrup works best here. It is not the same thing as high fructose corn soup.
- Salted Butter: If using unsalted butter, add a pinch of salt to the recipe as salt enhances the flavor of the chocolate.
- Vanilla Extract: Gives a smooth finish and enhances the chocolate flavor.
Food Science: Corn Syrup
Experiments in our test kitchen showed that adding a small amount of corn syrup made it noticeably smoother. It's a little food science! Corn syrup is an invert sugar, and invert sugar is used to prevent crystallization. This means your fudge will have a creamy, melt in your mouth texture rather than being grainy. If you've ever made fudge it's a little too proud, this small addition makes all the difference.
variety
This classic fudge recipe is a perfect base for adding your favorite flavors and mix-ins. Here are some ideas to get creative:
Flavor Extract: Swap or supplement the vanilla extract with almond, orange or coconut extract. Use 1/2 tsp.
Nuts: Stir in 1/2 to 1 cup chopped walnuts, pecans, pistachios or almonds for crunch.
Mint: Add 1/2 teaspoon peppermint extract and sprinkle crushed candy cane on top.
Marshmallow: Fold in mini marshmallows after stirring the fudge for a rocky road twist.
Sprinkle: Top the fudge with colorful sprinkles for festive fun.
Mastering the soft-ball stage
Reaching the soft-ball stage is crucial to making perfect fudge. Attach a candy thermometer to the side of your saucepan, making sure the bulb doesn't touch the bottom of the pan. Once the mixture reaches 235-238°F, you've hit the soft-ball stage.
Hand test: If you don't have a thermometer, you can test by dropping a small spoonful of the hot mixture into a bowl of cold water. If it forms a soft ball that flattens when pressed between your fingers, it's ready.
Pro tip: Stir the fudge mixture once it begins to boil, as this may cause premature crystallization.
Storage and freezing instructions
Keep in fridge Place fudge in an airtight container or wrap tightly in plastic wrap. If stored properly, it will keep well in the fridge 2 weeks.
to freeze Works best with small bricks of fudge rather than individual pieces. Divide an 8×8 pan into 4 large squares. Wrap each piece individually in plastic wrap, then place in an airtight, freezer-safe container or reusable freezer bag to prevent freezer burn. Can be frozen until fudge 3 months.
swallow, Transfer to the refrigerator for a few hours or overnight.
