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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)")
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: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)")
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FAQs
Who makes the world's best fudge? ›
- Original Murdick's Fudge.
- Joann's Fudge.
- Ryba's Fudge Shops.
Let cool before beating
After being cooked, the sugar must crystallize again to create fudge. This stage will determine the size of the sugar crystals. The sugar should ideally form small crystals that are barely discernible on the tongue. To achieve this, let the mixture cool for 15 minutes before beating it.
Avoid Stirring Once the Mixture Comes to a Simmer
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
Swirl the chocolate through the mixture once using a spatula or the handle of a wooden spoon. Leave the fudge to set overnight.
Why is Mackinac Island fudge so good? ›To obtain the world famous taste, the fudge is slowly cooked in traditional copper kettles over a gas flame. Once the desired temperature is reached, the mixture is poured onto marble slabs for a cooling period and then hand-paddled into loaves. Joann's Fudge does not contain any preservatives or powdered ingredients.
Where is the fudge capital of the world? ›Whether you visit Mackinac Island on National Fudge Day in June or any other day – maybe during the Mackinac Island Fudge Festival in August – come find your favorite flavor and experience the fudge capital of the world!