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

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.

Ingredients

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

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

Preparation

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 8×8-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.

Tip

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

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Reviews (25 reviews)

Jimworld | 12/13/2019
I followed the recipe to a T. It came out great. taste good. The only problem is after it sat all night, it was still really soft. To soft to cut. I put it in the refrigerator. Is there something I did wrong, or does it just need to chill for a day or so?
EMM3773 | 03/26/2019
Update: I made this fudge about three weeks ago (I like it best after it's cured in the fridge for a few weeks). Cut it neatly into small squares, and then dipped them in melted chocolate. Some dark, some milk. I liked the dark chocolate best, but they were both delicious. And a sprinkling of whiskey salt before the chocolate set added the bespoke final touch. Finally ... something to rival See's butterscotch.
CandymakerCorrine | 12/29/2018
This was my first time making "real," fudge and it was a huge success! This recipe yielded the creamiest fudge I've ever had. The texture became creamier the next day. I disagree with one of the reviews and did not find it to be bland or salty. It was very chocolatey and rich, and like all fudge, a little goes a long way lol. My whole family loved it as well as my husbands coworkers. This is my go to recipe for chocolate fudge.
Sherileisa | 10/09/2018
Well... I am very impressed with the texture. That part is perfect. I don't have a hand mixer. This made me nervous, but I buttered the bowl and the paddle beater to my Kitchen-Aid standing mixer. That worked fine. It took 10-12 minutes on high speed, and when I saw the fudge starting to turn slightly lighter and less glossy I turned it out into the prepared pan (with a buttered rubber spatula). I think this is BLAND IN FLAVOR and TOO SALTY! The chocolate favor needs more depth. I'm used to making Cocoa Fudge, but this time I wanted a recipe with cream in the ingredients. I'm wondering if I should try adding 1/2-3/4 Cup of Cocoa or if more Unsweetened Chocolate would work better? Or maybe even some Semisweet chocolate? But for sure I would cut back on the salt to 3/4 tsp. This is a good start! For me though the recipe needs to be tweaked a bit. Thank You

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What We're Cooking Now

Name: Creamy Chocolate Fudge
Yield: Yields twenty-five 1-1/2-inch pieces.
Cuisine: American
Ingredients: 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