Fudge Capital: Your Go‑To Guide for Perfect Homemade Fudge

Fudge looks fancy, but it’s really just sugar, butter, and milk whipped together. The trick is getting the right texture and avoiding the common problem of gummy or runny fudge. Below you’ll find the basics, a quick recipe, and fixes for the dreaded soft‑fudge issue.

Basic Fudge Formula You Can Trust

Start with a 2:1:1 ratio – two parts sugar, one part butter, one part milk (or cream). For example, 2 cups of granulated sugar, 1 cup of butter, and 1 cup of whole milk works well for a classic chocolate fudge. Melt the butter and milk in a saucepan over medium heat, stir in the sugar, and bring to a gentle boil.

Once it reaches a rolling boil, lower the heat and let it simmer for about 5 minutes. Stir constantly so the mixture doesn’t scorch. Then remove from heat and add your flavorings – cocoa powder, vanilla, or even a pinch of sea salt. Beat the mixture until it thickens and loses its shine; that’s when it’s ready to set.

Why Some Fudge Won’t Harden – And How to Fix It

Soft or gooey fudge usually means the mixture didn’t hit the right temperature. Using a candy thermometer makes the difference: aim for the “soft‑ball” stage, about 235‑240°F (112‑115°C). If you’re without a thermometer, a simple ice‑water test works – drop a tiny spoonful into cold water; it should form a soft ball you can roll between your fingers.

Another culprit is humidity. High moisture in the air can keep fudge from firming up. To combat this, spread the poured fudge onto a greased tray rather than a deep pan; a thinner layer loses heat faster and sets quicker. If you’re still stuck, try reheating the fudge gently, adding a tablespoon of cornstarch dissolved in cold water, and cooking it for another minute before cooling again.

Don’t forget to let the fudge cool completely at room temperature before moving it to the fridge. A sudden temperature drop can cause condensation, making the surface sticky.

With these fixes, you’ll never wonder why your fudge stays soft again.

Ready to try a quick batch? Grab 2 cups sugar, 1 cup butter, 1 cup milk, ¼ cup cocoa, and a splash of vanilla. Follow the steps above, beat until glossy, pour into a lined tray, and let it sit for 2‑3 hours. Slice into squares and enjoy the melt‑in‑your‑mouth texture you just mastered.

Experiment with add‑ins like chopped nuts, crunchy toffee, or a swirl of caramel. The basic method stays the same; just toss in your extras when the fudge starts to thicken.

Whether you’re making fudge for a gift, a party, or just because, this guide gives you the confidence to nail the right texture every time. Remember: proper temperature, a thin layer, and patience while cooling are the three pillars of perfect fudge.

Now that you’ve got the fundamentals, the “Fudge Capital” of your kitchen is ready to expand. Keep testing flavors, tweak the sugar‑to‑butter ratio if you like a richer bite, and share your creations with friends. Happy fudging!