Chocolate Fudge

December 16, 2015
Photo by Mark Weinberg
Author Notes

Fudge is most associated with chocolate (though it can be made in lots of other delicious flavors, no chocolate involved!), and this one is dense, creamy, and very chocolatey. Fudge is an easy candy to make at home, but it does require an accurate thermometer. Check for accuracy by testing your thermometer in ice water or boiling water before you use it. —Erin McDowell

  • Makes about 40 pieces
  • 5 tablespoons unsalted butter, divided
  • 2 1/2 cups sugar
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 tablespoons good-quality cocoa powder
  • 4 ounces good-quality dark chocolate, finely chopped
  • 1 teaspoon vanilla extract
In This Recipe
  1. Grease an 8- by 8-inch pan lightly with nonstick spray. Line the pan with parchment paper (I cut the paper at the corners so that they fit flush to the pan). Butter the top of the parchment with 1 tablespoon of butter. Butter the inside of the bowl of an electric mixer.
  2. In a medium pot, combine the sugar, corn syrup, salt, milk, cocoa powder, and chocolate (be sure to use a pot that is large enough to allow the mixture to vigorously bubble without bubbling over). Clip a candy thermometer to the side of the pot. Cook over medium-low heat, stirring constantly to help the sugar dissolve and the chocolate melt. Once the mixture is smooth, carefully attach an accurate candy thermometer to the pot and turn the heat up to medium high and bring to a boil, stirring frequently.
  3. Cook, stirring frequently, until the temperature reads 235° F on the thermometer. Stirring prevents the mixture from scorching on the base of the pan during cooking. When the mixture reaches temperature, stir in the vanilla.
  4. Pour the mixture into the buttered mixing bowl. Attach the candy thermometer to the bowl—make sure the base of the thermometer is as deep as possible in the mixture. Dot the surface of the mixture with the remaining 3 tablespoons butter. Do not mix to combine.
  5. Allow the mixture to cool, undisturbed (absolutely no stirring!) until it reads 120° F on the thermometer. Remove the thermometer and attach the bowl to an electric mixer fitted with the paddle attachment.
  6. Beat the mixture on medium speed until it has lightened slightly in color and has lost some of its sheen (it will look more matte). It should hold its shape when dropped from the paddle into the bowl. This will take about 3 to 4 minutes. (You can also do this by hand in a large bowl with a wooden spoon; it will take 4 to 6 minutes.)
  7. Pour the mixture into the prepared pan, and smooth into one layer. Allow to set at room temperature until cool, 45 minutes to 1 hour. Remove the cooled fudge from the pan and cut into 1-inch squares.
  8. Store the fudge in airtight containers (or wrap the pieces individually) to prevent it from drying out. It can be stored at room temperature for up to 2 weeks, or frozen for up to 3 months. Thaw before serving.

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I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.