Fudge Tips: How to Make Smooth, Shiny Fudge at Home

Fudge looks fancy, but it’s really just sugar, butter, and chocolate doing a little dance. The biggest mistake most beginners make is guessing the temperature. Grab a candy thermometer and heat your mixture to 234‑236°F (112‑113°C). That range is the sweet spot where sugar crystals stay tiny, giving you that velvety texture.

Control the Crystallisation

Once you hit the right temperature, turn off the heat and let the fudge sit for a minute. Then stir slowly for about 5‑7 minutes. The slow stir helps the sugar crystals form evenly, so you avoid grainy lumps. If you see it getting glossy, you’re on the right track. Heavy stirring or a sudden temperature drop can cause big crystals, and that’s when the fudge turns gritty.

Cool, Cut, and Store Like a Pro

When the mixture looks thick and shiny, pour it into a greased pan. Let it cool at room temperature for at least 2‑3 hours – no fridge rush. Cutting too early will make the pieces crumble. Use a sharp knife dipped in hot water for clean cuts. For storage, wrap each piece in parchment and store in an airtight container. It stays fresh for up to two weeks, and a quick reheating in the microwave brings back that melt‑in‑your‑mouth feel.

Want extra flavor? Add a pinch of sea salt, a splash of vanilla, or swirl in nut butter right after you pour the fudge into the pan. Nuts, dried fruit, or crushed candy work great too – just sprinkle them on top before the fudge sets. These simple tweaks turn a basic recipe into a crowd‑pleaser without extra hassle.

Remember, the key to great fudge is temperature, gentle stirring, and patience while it cools. Follow these tips, experiment with fun add‑ins, and you’ll be handing out perfect fudge pieces at parties, holidays, or just because. Happy fudging!