Fudge is one of our favorite treats of all time. It’s sweet, simple and makes a perfect gift, especially during the holidays. You can usually find fudge at local candy stores, but it’s also easy to make at home.
We’ll walk you through everything, yes, everything!, you need to know about making fudge. We’ll cover the ingredients, top tips, and even fix some common mistakes if you have any problems. You will be ready to prepare our best fudge recipes in no time. Ready to get started?
What is Fudge?
In its simplest form, fudge is a dense, soft candy. Traditional fudge is chocolate-flavored, but you can use almost any flavor, such as peanut butter, pumpkin, or even birthday cake. And if you’re keeping an eye on your sugar intake, try our sugar-free chocolate fudge.
What ingredients does fudge contain?
Fume sugar requires three essential ingredients: sugar, butter, and milk, but most recipes also include chocolate or some sort of flavoring. It is also common to include mixtures and toppings, such as nuts, cookie pieces, marshmallows, and hard candy.
What are the methods to make fudge?
The two most popular ways to make fudge are on the stove and in the microwave. For the old-fashioned stove variety, such as the recipe below, you will heat your ingredients, cool slightly, mix the mixtures, and then refrigerate until firm. For a microwave fudge recipe, you’ll remove the ingredients until they melt, stirring occasionally, and then refrigerate until firm.
How to make
fudge, step by step
This triple chocolate fudge recipe comes to us from Linette Shepherd of Williamston, Michigan. “This recipe is more than enough to share with family and friends. It’s the best delicious gift!” she says.
Ingredients
4 teaspoons plus 1/2 cup butter, divided 4-1/2 cups sugar 1 can (12 ounces)
- evaporated milk 1
- teaspoon salt
- 11-1
- milk chocolate chips
- jars (7 ounces each) marshmallow cream
- chopped
- or nuts, Toast
- 2 teaspoons
- vanilla
16 ounces German sweet chocolate, chopped 2 cups semisweet chocolate chips 1 packet (
/2 ounces)
2
4 cups
nuts
extract
Tools you’ll need
Fortunately, fudge doesn’t require a lot of fancy tools or devices. In fact, chances are you already have everything at hand! And don’t worry if you don’t have a specific candy thermometer. A clean meat thermometer works just as well.
13×9-inch baking
- sheets: You’ll need two 13×9-inch pans for this recipe, lined with greased aluminum foil.
- Heavy Dutch oven: You will use a Dutch oven to heat and combine sugar, milk, salt and
- : A caramel thermometer will help keep the texture of your candy creamy and thick instead of too hard or too liquid.
butter. Caramel thermometer
How to use
This recipe yields 19-1/2 dozen pieces
.
Step 1: Prepare your pan and boil the ingredients
Line up two 13×9-inch pans with aluminum foil, greasing the aluminum foil with 4 teaspoons of
butter.
In a heavy Dutch oven, combine the remaining sugar, milk, salt and butter. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234°F (softball stage).
Step 2: Add mixtures
Then remove the mixture from the heat. Add chopped German chocolate and chocolate chips (these are our favorite brands) until smooth. Add the marshmallow cream, walnuts and vanilla. Spread the combined mixture in prepared pans.
Step 3: Cool and serve
Refrigerate for an hour or until firm. Using the edges of the foil, lift the fudge from the pans. Discard the foil and cut the fudge into 1 inch. Square. Store what does not serve right away in airtight containers.
Frequently Asked Questions about Fudge
What are the best ingredients for fudge?
When it comes to fudge toppings, your sweet tooth is the limit! Experiment with other mixes and toppings if you don’t like chopped nuts:
- Crushed candies
- Sprinkle
- Glazed bacon
- Dried fruit
- Peanut butter or Nutella swirl Cookie crumbs
- Cereals
How long does fudge last?
It depends. Most fudge will last for one to two weeks when stored in an airtight container at room temperature. You can also extend the shelf life of your fudge by storing it in the fridge or freezer. Fudge that has passed its prime is typically rock hard or soft and sticky. Pay attention to add-ons as well. Nuts tend to spoil, and cookie pieces can become rancid. Here’s more information on how long the candy lasts.
How does fudge thicken?
If your candy doesn’t settle, there are some things that could have gone wrong. The mixture may not have been cooked to the proper temperature or beaten long enough. To fix this, you can try thickening the mixture with powdered sugar or mixtures. Or, return the fudge to the stove, add about 1-1/2 cups of water, and reheat until the mixture is once again in the softball stage. Remove from heat and continue with instructions as directed.
Is there a way to soften fudge?
If your fudge is on the harder side, you can soften it by storing it on the counter instead of in the refrigerator. The warmer storage temperature should keep the fudge a little softer. But be vigilant: Hard fudge is a sign that your candy might be past its prime.
What makes fudge granulated?
Sugar crystals. The best way to prevent them from forming in your fudge is to resist the temptation to stir your mixture once it boils. Wait until you remove the mixture from the heat to add the chocolate.
Can you make fudge without a candy thermometer?
yes! If you don’t have a candy thermometer, use an instant-read digital thermometer instead. However, it won’t latch onto the pan, so you’ll have to keep it in place.
What is the soft ball test?
When making sweets, there are a number of tests that can help cooks make sure their mix has reached the right temperature and consistency. (This is especially useful if you’re working without a candy thermometer.) For candy, you’ll want to use the softball test.
When you think your fudge mixture is at or near the 234° mark, drop a small amount of the hot candy mixture in cold water. Once cold (and removed from the water) the ball should be immediately flattened and passed over your finger.
Can I use condensed milk for fudge instead of evaporated milk?
Not for this recipe. “I wouldn’t use sweetened condensed milk instead of evaporated milk,” says Alicia Rooker, editor and recipe evaluator at Taste of Home. “Sweetened condensed milk has a much higher sugar content.”
Why isn’t my candy set up?
If your fudge doesn’t set in, chances are you’ll never get hot enough. To establish a firmness, fudge should reach at least 234 °, as indicated by a caramel thermometer. Check out these other common mistakes that make mistakes with tips on how to fix them.
Can I freeze the fudge to set it in?
We don’t recommend freezing your fudge to make it settle. Freezing can cause fudge to cool unevenly and too quickly, spoiling the texture of fudge. Instead, let your fudge sit on the counter until it reaches room temperature and then store it in the refrigerator.
