Fudge Recipe: How to Make Perfect Homemade Fudge

Ever wondered why some fudge turns out buttery smooth while other batches stay soft or grainy? The secret is simpler than you think – good ingredients, the right temperature, and a few handy tricks. Below you’ll find a straight‑forward recipe, plus the most common hiccups and how to solve them.

Basic Ingredients and Tools

All you really need are four pantry staples: sugar, butter, milk (or cream), and chocolate. For a classic chocolate fudge, use about 2 cups of granulated sugar, 1/2 cup of unsalted butter, 1/2 cup of whole milk, and 2 cups of semi‑sweet chocolate chips. A pinch of salt lifts the flavor, and a splash of vanilla adds depth.

Tools matter, too. Grab a medium‑sized saucepan, a candy thermometer (or a heart‑beat timer if you’re comfortable with the “soft‑ball” stage), a rubber spatula, and an 8×8‑inch baking pan lined with parchment paper. The thermometer isn’t required, but it makes hitting the right temperature much easier.

Step‑by‑Step Fudge Method

1. Combine and melt. Put the sugar, butter, and milk in the saucepan. Stir over medium heat until the sugar dissolves, then bring the mixture to a gentle boil.

2. Watch the rise. Once boiling, let it run for about 4‑5 minutes without stirring. If you have a thermometer, aim for 234‑240°F (soft‑ball stage). That range is where the fudge sets firm but stays creamy.

3. Remove from heat. As soon as you hit the target temperature, take the pan off the burner. Quickly stir in the chocolate chips, vanilla, and salt until everything melts into a glossy mix.

4. Beat it. Let the mixture cool for a minute, then beat it with a spatula for about 2‑3 minutes. This incorporates air and gives fudge that smooth bite.

5. Set and cut. Pour the fudge into the prepared pan, smooth the top, and let it cool at room temperature for at least 2 hours. Once firm, lift it out with the parchment and cut into squares.

If your fudge is too soft after cooling, it probably didn’t reach the soft‑ball stage. Next time, let it boil a bit longer or double‑check the thermometer. If it’s grainy, the sugar may have crystallized – you can prevent that by stirring constantly until the sugar fully dissolves and avoiding any extra stirring once the boil starts.

For a fun twist, swap the chocolate chips for white chocolate, add toasted nuts, or drizzle caramel on top before it sets. The base recipe is flexible, so feel free to experiment.

One last tip: store fudge in an airtight container at room temperature for up to a week. If you want it to last longer, pop it in the fridge – just bring it back to room temperature before serving for the best texture.

Now you have a reliable fudge recipe, a quick fix for common problems, and a handful of ideas to keep things interesting. Grab your ingredients, follow the steps, and enjoy silky, homemade fudge whenever the craving hits.