My Recipe Box

Creamy Chocolate Fudge


Yields twenty-five 1-1/2-inch pieces.

  • To learn more, read:
    How to Make Chocolate Fudge
  • by from Fine Cooking
    Issue 102

Give the gift of fudge! This melt-in-your-mouth chocolate fudge is simple to make and keeps for up to 10 days in an airtight container.

  • 3 Tbs. cold unsalted butter; more at room temperature for buttering the thermometer and pan
  • 3-3/4 cups granulated sugar
  • 1-1/2 cups heavy cream
  • 4 oz. unsweetened chocolate, coarsely chopped
  • 3 Tbs. light corn syrup
  • 1 tsp. table salt

Lightly butter the face of a candy thermometer and set aside.

Put the sugar, cream, chocolate, corn syrup, and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula until the ingredients are moistened and combined. Stirring gently and constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.

Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading. Let the mixture boil without stirring until it reaches 236°F to 238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not stir it into the mixture. Set the pan on a rack in a cool part of the kitchen. Don’t disturb the pan in any way until the mixture has cooled to 110°F, 1 to 1-1/2 hours.

Meanwhile, line the bottom and sides of an 8x8-inch baking pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside.

Remove the thermometer from the fudge mixture. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10 to 20 minutes. Pour the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but not the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it’s made but will firm up overnight.

Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.

The fudge will keep for a week to 10 days stored in an airtight container at room temperature.

nutrition information (per serving):
Calories (kcal): 190, Fat (kcal): 9, Fat Calories (g): 80, Saturated Fat (g): 6, Protein (g): 1, Monounsaturated Fat (g): 2.5, Carbohydrates (mg): 30, Polyunsaturated Fat (mg): 0, Sodium (g): 100, Cholesterol (g): 25, Fiber (g): 1,

Photo: Scott Phillips

Web extra: CooksClub members can watch a video of Nicki Sizemore demonstrating the art of making smooth chocolate fudge from scratch.

I made this twice before with complete success. I made it again tonight and it failed - it seems like I managed to get crystals into the fudge as I was beating it, and may have over-beat it. I put down the mixer in the pot just to confirm the steps in the recipe and when I got back it had seized into a solid mass in the pot. Sadness... And tomorrow is Valentine's Day. But I will try again soon, as I need to know what went wrong. It is a new hand mixer, possibly stronger than my last one. I may also try washing down the sides of the pot with a pastry brush and water, as I've seen done. I will post a new review after my next attempt and hope to solve the mystery.

This is my go to Fudge recipe that I have used for several years. Family and friends rave about this homemade fudge. Change it up by using different types of high grade chocolate. I especially enjoy milk chocolate fudge. The key to silky fudge is not to stir it once the initial boiling point is reached then allow to boil until thermometer reaches 236' and cool to 110' then beat it and slid it into a pan.

As advertised, melt in your mouth, no crystallization, excellent flavor. My only complaint was they were a little soft, but I may have been slightly short on reaching the 236 temp.

exactly as described heated slowly and beat on low, then medium total of about 12 minutes for a perfectly smooth, melt in your mouth fudge. used half and half, but heavy cream would have been a plus. this is a keeper. thanks so much

I watched the video on youtube several time to make sure I knew what I was doing. My biggest piece of advice is to CALIBRATE your candy thermometer. The first time I made this it turned out horrible. I couldn't even beat it since it was a solid rock. Turns out my thermometer is off by 10 degrees so I overcooked the fudge. The second time I made this I cooked it until my thermometer said 226 degrees and it turned out perfect! So make sure your thermometers are CALIBRATED. Google how to do it. It is super easy. I have since calibrated my mother's thermometer and hers is off 10 degrees the other way which is why her fudge had never set up before since she was not cooking it long enough. CALIBRATE CALIBRATE CALIBRATE!

I was so excited to make this recipe; I followed the recipe to the T. I waited until the temp. reaches 110 degree and started to mix, and it was so hard, like the texture of the taffy. So I tried it again this time I waited 10 minutes to cool to mix, and it was okay. Does anyone have any idea what I might have done wrong?

I have made the recipe several times and always have great reviews! Even when I don't beat it enough or too little the taste is still great. When making fudge there are many variables. I have much better success when I take it off the heat at 236 degrees. I also try not to make it on a rainy day or when it is humid out. Deciding when to stop beating and pour it into the pan is also tricky. I recommend that you try again if at first you don't succeed! This is worth the trouble.

This was my first time ever making fudge and I have to say, I impressed myself. I didn't pay as much attention to the times as I did the temperatures when boiling and cooling and the look with mixing. I used organic white sugar and Lyle's Golden Syrup. If you have never used Lyle's Golden Syrup you don't know what you are missing. This syrup is unlike other syrups, it is very buttery and savory, while still sweet. I also used my stand mixer instead of a hand mixer. It took a little more than 10 minutes in the stand mixer. My fudge turned out perfectly! I made it for a super bowl party and everyone loved it. I have several requests for the recipe. I will be making this fudge recipe for yearst to come!

My original review was very negative, and I tried and failed 3 times. Then a different website suggested I test my candy thermometer and I realized it was off by 50 degrees. No wonder this didn't work! I finally got a reliable thermometer (off by 3 degrees, but that's manageable) and have successfully made two batches of fudge. I also burned out the motor on my hand mixer. If I do this again I'm tempted to pour it into the stand mixer to get real mixing power. I have to pour it past the crystallized sugar on the edges eventually. The fudge itself is extremely smooth and very rich, but doesn't quite match my favourite fudge ever. I expect that's a personal preferance though, the recipe is now a success. Pouring it into a silicone pan means not having to butter it.

This is WAY better than the standard marshmallow creme fudge recipes! The more I made this, the better it got. My candy thermometer is cheap, inaccurate, and basically worthless. So I had to learn the fudge without the help of a thermometer. I'm glad I did. There is a trick to the timing..... It is done boiling when the color is fully dark brown (instead of the mottled gold/brown). Worth making again and again. If made properly, it should be 100% grain free. Keep trying if you don't get it just right the first time.

I used a copper with stainless steel lining and followed the recipe prettty much, except using 3/4 cup raw sugar when I ran out of enough white. Also I used Trader Joe's dark chocolate from a lb bar. I was worried at first because there was a strange shiny film on top after I added the chocolate, I was worried that the fat ratio had changed and that it might affect the consistency. It did almost boil over when I put the lid on and I had to wipe off the outsides of the pot. I was very careful to boil the fudge to 238 and then I gently put it on a trivet to cool... took almost 2 hours to get to 110. It had a beautiful texture to it, kind of like carmel. I had to beat it for the 20 minutes suggested before there was ripples and a lightness to the color. I poured it into 5 mini-loaf pans for gifting. The flavor and texture was amazing, I think it is the best fudge I have ever tasted, it melted in my mouth and had layers and layers of flavor with a hint of carmel- maybe from the raw sugar? My family was amazed by it, my husband almost giddy...

I was a little nervous about making this recipe given the trouble people have had...but decided to try it anyways. I'm definitely not much of a candy maker, but my fudge turned out great. I followed the instructions to the tee, except (at the suggestion of another) I stopped beating at 10 minutes and finished stirring by spoon. I made both the rocky road (with homemade marshmallows left over from the hot chocolate cake recipe) and a plain batch. Only reason I didn't give 5 stars is that it is pretty sweet and almost like a milk chocolate flavor, and I like dark. but I would definitely do this recipe again for gifts.

This fudge turned out perfectly. I was very careful to beat the fudge right as it hit 110 degrees, and it came out really creamy and delicious. It definitely did not take over an hour to cool down though, so be very careful to watch the thermometer. My only complaint is that it was so sweet! I wish it had a richer chocolate flavor.

This was my first time making fudge, and tried the toasted coconut recipe. I read reviews first, and decided to go by the temperatures instead of the times the recipe suggested. The fudge was yummy, and only slightly grainy. I'd definitely make this again.

I make creamy chocolate fudge every year from a similar recipe that has you use the "soft ball" method as well as a candy thermometer to test when it's ready to take off heat. Lured by the gorgeous photos, I decided to try this recipe. I followed the recipe exactly, but when I went to beat the fudge, it was a solid grainy mass. What a waste! Making this fudge was a reminder that cooking is both a tactile and visual experience.

Disaster! I followed the instructions obsessively. However, when I went to beat the fudge it was too thick and chewy. It was like trying to beat caramel. I figured what the heck and dumped it all into the kitchen aid figuring that could beat it but it just spun around the whisk like a tar ball. Tastes very good but more like taffy then fudge. Into the trash it goes.

I disagree with the other ratings on this recipe, it came out perfect! Just make sure you have a good thermometer and hit the temperatures in the recipe. The times in the recipe are a good guideline, so adjust your heat to stay close to these times. It came out very creamy when I made it, loved it!

I bought this issue especially for the fudge excerpt. I followed the time frame too much so. When it was time to beat it, it was so thick that my beater overheated and broke and then I had to discard the fudge. The consistency was perfect going into the cooling period-I think that is where it goes wrong. I am going to try it again and beat it by hand but sooner than 20 minutes as the recipe states.

I am not a novice by any stretch of the imagination, and my fudge didn't turn out. I beat it for just over 10 minutes (literally 10 minutes, 30 seconds) and it turned hard and grainy. Be aware that it is very easy to overbeat this fudge. I would recommend beating it 5 or so minutes with the electric mixer, then continuing with a wooden spoon. I will definitely try this again because the flavor was perfect, but I ended up throwing the whole batch out. SECOND TIME I MADE IT: I tried this fudge again (and again followed the directions word-for-word), and instead of using my electric hand mixer to beat the fudge (and risk overbeating it), I beat it by hand. It STILL turned out grainy, though this time it was still relatively pourable. I'm not pleased. I went back to the "melt chocolate with sweetened condensed milk and butter" type of fudge and got rave reviews. I think I'll have to stick with that permanently.

I just finished making this fudge recipe, like the other posters this fudge did not turn out. I had to throw it away. Now, I am out of sugar. It did have a nice flavor and wasn't grainy.

Cookbooks, DVDs & More