Chocolate Fudge

December 16, 2015
2 Ratings
Photo by Mark Weinberg
  • Prep time 5 minutes
  • Cook time 1 hour
  • Makes about 40 pieces
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 Jeanne McDowell

What You'll Need
  • 5 tablespoons unsalted butter, divided (71 g)
  • 2 1/2 cups sugar (500 g)
  • 1/4 cup light corn syrup (81 g)
  • 1/2 teaspoon salt (2 g)
  • 1 cup whole milk (230 g)
  • 2 tablespoons good-quality cocoa powder (11 g)
  • 4 ounces good-quality dark chocolate, finely chopped (113 g)
  • 1 teaspoon vanilla extract (5 g)
  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.

See what other Food52ers are saying.

  • Sp Baking
    Sp Baking
  • Micki Balder
    Micki Balder
  • Esparky Vee
    Esparky Vee
  • Sarah Barrett
    Sarah Barrett
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

6 Reviews

Sarah B. December 10, 2018
Oh my gosh. This is the fudge I've always tried to make. I started off using the recipe off the back of a marshmallow fluff container (a la my mother), then got cranky and turned to Joy of Cooking, then got crankier and kind of gave up. Thank you for taking the time to explain all of the nuance here, and helping me finally get it right! This is the best fudge I've ever made, or ever had.
Sp B. May 2, 2018
I made this fudge today, I used candy thermometer and started beating the mixture with hand mixer when it reaches 120° F. I beat for ten minutes but the mixture didn't hold its shape!
Sarah B. December 12, 2018
Did you check your candy thermometer before beginning? I've had years and years of gritty fudge, so finally checked my thermometer and discovered it runs two degrees low--so I've been overcooking it this whole time! Maybe yours is running a few degrees too high and it isn't getting to the soft ball stage?
Micki B. December 27, 2017
Any suggestions for how to salvage if it turns grainy?
N H. December 21, 2016
Delicious and creamy, but required significantly longer beating time and despite calibrated thermometer is very soft after standing time. Perhaps refrigeration will help.
Esparky V. September 20, 2016
If I were to add nuts, how much do you recommend?