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How to Make Fudge
This rich traditional fudge gets its deep chocolate taste from unsweetened chocolate and its milky sweetness from condensed milk. For the recipe, see Old-Fashioned Chocolate Fudge.
Fudge is delightful to enjoy at home or take to a party. It also makes a delicious gift from the kitchen your recipients will love.
Assemble your ingredients and equipment. This includes a nine-inch by nine-inch pan covered with aluminum foil and sprayed with nonstick cooking spray, a large saucepan, and acandy thermometer.
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Combine Sugar and Water in Saucepan
In a large saucepan, combine the sugar and the water over medium-high heat. Stir while the mixture heats to dissolve the sugar.
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Bring Sugar Syrup to a Boil
Continue to cook the sugar and water and bring it to a full boil. Allow the mixture to boil for one minute.
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Add Condensed Milk
Once the mixture has been boiling for one minute, add the condensed milk and stir until it is fully incorporated.
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Cook Fudge to 235 Degrees
After the condensed milk is added and incorporated, insert a candy thermometer and cook the mixture to 235 F, stirring frequently so that the candy on the bottom of the pan does not scorch.
Using a wet pastry brush, wash down the sides of the pan occasionally to prevent sugar crystals from forming and making your fudge unpleasantly grainy.
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Add Chocolate
Once the candy reaches 235 F, remove the pan from the heat and set it aside to cool for 15 minutes. Do not stir it during this time or you will form sugar crystals and the fudge will be grainy!
After 15 minutes, add the grated chocolate and stir to melt the chocolate.
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Beat the Fudge
Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss. This may take anywhere from 5 to 15 minutes.
While beating by hand is the traditional method, you can use an electric mixer if you have one. Fit the mixer with the paddle attachment and turn it on medium. Beat it just until it starts to thicken and lose its gloss. It is easy to overbeat fudge with a mixer, so watch it carefully and check it after every minute.
Once the fudge is the proper texture, add the nuts and stir quickly just until they are evenly distributed.
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Pour Fudge into Prepared Pan
Once the fudge has thickened and the nuts are added, pour the fudge into the prepared pan. Allow it to set at room temperature until firm, about three hours or overnight.
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Cut the Fudge
After the fudge is set, use a large chef's knife to cut it into small one-inch squares to serve.
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Serve and Store Finished Fudge
Store remaining fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks. For the best taste and texture, bring the fudge to room temperature before serving.
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:max_bytes(150000):strip_icc()/2_pot-56a0ebc55f9b58eba4b532db.jpg "See This 10-Step Photo Guide to Making Delicious Fudge (2)")
:max_bytes(150000):strip_icc()/3_boil-56a0ebc55f9b58eba4b532e2.jpg "See This 10-Step Photo Guide to Making Delicious Fudge (3)")
:max_bytes(150000):strip_icc()/4_milk-56a0ebc53df78cafdaa66815.jpg "See This 10-Step Photo Guide to Making Delicious Fudge (4)")
:max_bytes(150000):strip_icc()/5_stir-56a0ebc65f9b58eba4b532ed.jpg "See This 10-Step Photo Guide to Making Delicious Fudge (5)")
:max_bytes(150000):strip_icc()/6_chocolate-56a0ebc65f9b58eba4b532f1.jpg "See This 10-Step Photo Guide to Making Delicious Fudge (6)")
:max_bytes(150000):strip_icc()/7_stir-56a0ebc65f9b58eba4b532f7.jpg "See This 10-Step Photo Guide to Making Delicious Fudge (7)")
:max_bytes(150000):strip_icc()/8_pour-56a0ebc63df78cafdaa66823.jpg "See This 10-Step Photo Guide to Making Delicious Fudge (8)")
:max_bytes(150000):strip_icc()/9_cut-56a0ebc65f9b58eba4b53300.jpg "See This 10-Step Photo Guide to Making Delicious Fudge (9)")
:max_bytes(150000):strip_icc()/10_finished-56a0ebbf5f9b58eba4b53253.jpg "See This 10-Step Photo Guide to Making Delicious Fudge (10)")
FAQs
What is the process of making fudge? ›
Commercial fudges are generally prepared by mixing milk, corn syrup (glucose), sugar, fat, a little salt, and suitable flavoring matter such as chocolate; cooking the resulting mixture to a temperature of about 235 F. to 245 F., while agitating the mix; cooling the mix to a temperature between 90 F.
Is evaporated milk or condensed milk better for fudge? ›Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.
What makes high quality fudge? ›It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy. Cooking, and beating after cooking, is the key to successful fudge.
How do you make fudge creamy and not grainy? ›Grainy Fudge
To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
What happens if you use sweetened condensed milk instead of evaporated milk in fudge? ›Don't Substitute One for the Other
Thus, using condensed milk in a recipe that requires evaporated milk will yield an overly sweet dish.
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
What happens if you use evaporated milk instead of sweetened condensed milk? ›For the most part, if you find yourself without condensed milk on hand, you can substitute an equal amount of evaporated milk. The consistency will be the same, but since evaporated milk is unsweetened, you'll need to add sweetener to match the recipe's intended flavor profile or to suit your personal preference.
When should you not make fudge? ›Humidity can cause fudge to boil over in the pan or stay soft when set, so try to avoid working on humid days if at all possible. If waiting for a less humid day isn't feasible, you'll need to boil your fudge at a slightly higher temperature than usual — or just order some delicious fudge from Wockenfuss!
What is the secret to smooth fudge that is not gritty? ›Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
Who makes the world's best fudge? ›
- Original Murdick's Fudge.
- Joann's Fudge.
- Ryba's Fudge Shops.
Making fudge can be a challenging endeavor, requiring precision and attention to detail to achieve the perfect texture and consistency. The process of making fudge involves a delicate balance of cooking, cooling, and beating, and the smallest mistake can result in fudge that is too soft or too hard.
Can you beat fudge in a stand mixer? ›Pour the mixture over the chocolate, being sure to shake, not scrape, the mixture from the pot. Set aside to cool for 10 to 12 minutes. (This prevents a grainy consistency.) Using the clean wooden spoon or a standing mixer on low speed, stir or beat the mixture until the chocolate is completely melted and incorporated.
Why won't my 2 ingredient fudge set? ›The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.