By Nancy Baggett 20 Comments
Fudge and I go back a long way, and we’ve had both our good and bad moments. Now, I think I’ve finally mastered this mercurial, occasionally maddening candy. It’s taken me many years.
My first forays into fudge began as soon as I could read cookbooks and was old enough to use the stove–probably around age 9. Well, to be accurate, sometimes I made fudge and sometimes I made something more akin to sludge!
Often on Sunday afternoons, I’d get out the big, heavy dutch oven and my mother’s falling-apart vintage recipe books and choose a tempting looking fudge to make. (Any lacking chocolate were dismissed as not being real fudge.) Usually, I tried to enlist my little brother to help with the beating, but he was much better at licking the spoon than stirring with it. Plus, he didn’t listen when I tried to give him instructions (or, in his words, boss him around).
Of course, at that age, I knew nothing about the complexities of working with sugar and chocolate, and none of the grown-up cooks in the family did either. And in retrospect, I don’t think most of the authors of those books knew the necessary candy chemistry either, because I can now often see that those old recipes were just wrong.
Sometimes the fudge wouldn’t set, ever–in which case, we pronounced the results “fudge sauce,” and ate it over ice cream! Other times it turned to stone without even being stirred; we just chipped off pieces and ate it anyway. And often we ended up with gritty fudge, though at ages 9 and 4, we weren’t yet connoisseurs, so were not turned off by this.
The only fudge batches we kids considered failures were those that couldn’t be eaten at all. Specifically, these included ones that burned and tasted nasty and ones in which the chocolate never really integrated into the cream.
The burning, I now realize, occurred because chocolate is best only gently melted, not cooked or boiled, and too much high heat had caused its natural starch to scorch. Notice in the following recipe that the chocolate goes in near the end and isn’t cooked at all, the safest way to go.
The second problem occurred because instructions said to put all the cold cream and chunks of chocolate into a pot and heat them until the chocolate melted and blended in–which it never did. I now understand that chocolate is persnickety and only melts and blends smoothly with liquid when the two are warmed and slowly, gradually mixed together. This inviolable confectionery rule accounts for the fairly precise mixing method called for below, so do follow it.
Since I only came up with this fudge-making method in the last year and it’s unique, it’s going to seem a bit unusual. Instead of being beaten until it grains and stiffens, the fudge is simply poured, while still warm and fairly fluid, into the prepared pan. It then stands at room temperature for a number of hours. This resting period allows time for the natural starch in the chocolate to gradually absorb the extra moisture and stiffen the candy to a firm, but not a dry consistency. So long as you follow the directions as written, the method yields fudge that is exceptionally creamy and flavorful and that stays moist and succulent during storage. Please, please curb any impulse to improvise.
One more thing–yes, of course, this makes a super gift from the kitchen! For other kitchen gifts ideas, check out my yummy bars-in-jars recipe or my minestrone soup mix kit.
Tip: I really like a rocky road fudge, but if you prefer yours plain, simply omit stirring in the 2 cups mimi-marshmallows into the mixture at the very end of mixing.
4.8 from 4 reviews
Nearly Foolproof No-Beat Fudge! Great Tasting, Too!
Save Print
It’s important to use a pot that holds at least 6-quarts; the cream-sugar mixture will boil up over the sides and make a mess in a smaller one. And never substitute a semi-sweet or bittersweet chocolate for unsweetened or 99 to 100 percent cacao chocolate. (Use either 7½ or 8 ounces depending on whether you like a slightly milder or more bittersweet fudge.) The unsweetened chocolate is essential not only because it provides the right amount of chocolate to balance the sugar, but because it contains the right amount of natural cocoa starch to stiffen the fudge as it stands. This happens best at room temperature, so don’t refrigerate the fudge right away. It’s best to use a candy thermometer, but you can make this fudge without one. Just watch closely for the cream mixture to thicken and turn a light dulce de leche color as described below. Then remove it from the heat and proceed as directed.
Author: Nancy Baggett
Serves: 1¾ pounds plain fudge
Ingredients
- 8 ounces unsweetened chocolate (or 99 to 100 percent cacao chocolate), coarsely chopped or in small chunks
- 2 cups heavy (whipping) cream
- 1½ cups granulated sugar
- ⅓ cup light corn syrup
- Pinch of salt
- 1 cup marshmallow fluff
- 2½ cups mini-marshmallows
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts or pecans, optional
Instructions
- Line an 8‑inch (or for thinner fudge a 9-inch) square pan with aluminum foil, allowing it to overhang on 2 sides. Put the chopped chocolate in a large, microwave-safe bowl. Microwave for 30 seconds on high power. Stir lightly, then microwave 30 or 40 seconds longer. Stir and set aside.
- Combine the cream, sugar, corn syrup, and salt in a 6‑quart or larger heavy non-reactive pot or enamel-coated Dutch oven. Bring to a boil over medium‑high heat, stirring with a long‑handled wooden spoon. As the mixture boils and rises up the sides, continuing stirring until it begins to subside, about 4 to 5 minutes.
- Adjust the heat so mixture boils briskly, occasionally gently stirring and scraping the pan bottom. Continue boiling, stirring frequently, about 5 to 7 minutes or until the mixture begins to boil down, thicken just slightly, bubble loudly and turn a pale beige color. Then, to avoid scorching, lower the heat so the mixture boils very gently.
- If a candy thermometer with a clip is available, clip it to the pot, submerging the tip in the candy, but not touching the pan bottom. Otherwise, just start frequently testing with the candy thermometer available. Cook, stirring constantly and scraping the pan bottom and sides and watching carefully to prevent scorching, about 3 to 5 minutes longer. When the mixture turns a very pale light caramel or dulce de leche color and reaches 234 to 235 degrees F, immediately remove the pot from the heat (with pot holders), stirring. Pour the mixture over chocolate, being careful not to burn yourself. If the bottom of the pot looks grainy or as if it is beginning to scorch, don't scrape out the last of the mixture.
- Add the vanilla and marshmallow fluff to the bowl with the chocolate. Stir the mixture with a clean wooden spoon until the chocolate is fully melted and blended in and no streaks remain; this will take several minutes. Be sure to scrape up the mixture from the bottom. If the fudge looks oily and separated or is too stiff to stir, vigorously stir in up to 6 teaspoons warm water a teaspoon at a time; stop adding as soon the mixture smooths out and looks creamy. Fold in the nuts, if using, until evenly incorporated. Then lightly fold in 2½ cups marshmallows, stopping before they begin to melt into the mixture. Immediately turn the fudge out into the prepared pan; quickly smooth out to the edges with a lightly greased table knife.
- Let the fudge cool on a wire rack. Cover and let stand at room temperature at least 8 hours and preferably overnight; this allows time for the natural chocolate starch to firm up the fudge. Then refrigerate, wrapped airtight, for up to 10 days. Alternatively, freeze airtight, for up to a month.
- Let the fudge slab thaw or warm up slightly before cutting. Lift the foil and slab from pan. Carefully peel off the foil; place the fudge slab on a cutting board. Using a sharp knife, trim off and discard the uneven edges all around, if desired. Cut the fudge into quarters in one direction and sixths in the other to yield 24 pieces (or cut in bigger pieces, if desired). Pack airtight and store in a cool place for up to a week. Or freeze airtight for up to 1 month; thaw in the refrigerator, then let warm to room temperature before serving.
- Makes about 1¾ pounds plain fudge, 2⅛ pounds nut fudge.
You might also like my bars in jars gift recipe here. Or another popular holiday gift recipe, my holiday biscotti in jars recipe is here.
Previous Post: « Savory, Hearty Gift from the Kitchen–Minestrone Soup Mix Kit
Next Post: Simple Secrets to “Too Pretty to Eat,” Iced Holiday Sugar Cookies–It’s NOT Fancy Piping or Sprinkles »
Reader Interactions
Comments
Nancy Baggett saysGlad to know the recipe is working so well for you!
- Jim Butler says
I’ve made this 3 times now. And the only change I’ve made is to add 1/2c of butter (“special butter”) and it comes out great every time.
Chocolate: I use the 8oz of bittersweet, plus 3/4 semisweet morsels
Mixing: I head the chocolate until it is completely melted, about 1:45 with my microwave.
I remove the pot from the heat at 235f, and I pour the chocolate into the hot mix in the pot, don’t think that makes much difference, just feels a bit safer to me.Lobstah
- Nancy Baggett says
This is great information. Thanks for posting. I would never have guessed that fudge would be done at 218 degrees F?
- Christine says
I’ve found an easy, foolproof method for converting sea-level candy recipes made with a candy thermometer to high altitude.
Water boils at 212 degrees Fahrenheit at sea level. Bring a cup of water to boil and measure the temperature. In my kitchen, water boils at 195 degrees Fahrenheit, 17 degrees less than 212.
I subtract 17 from the sea-level temperature in the recipe and cook the candy that reduced temperature. For Nearly Foolproof No-Beat Fudge, I cook the candy mixture to 218 degrees, and it turns out perfectly.
I’ve used this same method to adjust other recipes such as Turtle Brownies, and it works consistently.
- Nancy Baggett says
Thanks for posting. Hope you try this recipe in the future.
- Tomi A says
To be completely honest I did not make this recipe, but as the fudge I was making began to separate before I eyes I frantically googled how to fix it and this recipe came up. I was able to save it so I’m leaving a good review and bookmarking this recipe for the next time I make fudge. Thank you!
- Joelle C says
Wow! I also thought I had destroyed my fudge. I was making a keto version and used HWC instead of cream and it completely seperated into an awful mess. I slowly added hot water and really didn’t see it working and it just got worse. With nothing to lose at this point I kept adding the water and it was eventually a fudge miracle. Thank you for the tips!
- Nancy Baggett says
Thanks so much for commenting. Usually, the problem is caused by chocolate that has a higher percentage of chocolate solids than usual, which sucks up too much liquid and leaves the fudge oily and separated-looking. Adding water back in hydrates the fudge so it can have a smooth fudge consistency again. Delighted you are happy but hope you do get some sleep!!! Wishing you a lovely holiday!
- Lacy Laplante says
I have been making fudge for many years and tonight decided to make my Christmas batch! Everything looked fine until the very end. I used a new vanilla added my chocolate and marshmallow fluff and it turned into a grainy greasy mess! I was so upset. What did I do wrong? I came across this blog and tossed the mess back into the pan -slowly adding water as suggested. It worked! I can’t believe it! My fudge is saved!!! Oh thank you angel fudge lady who posted this!!!!!I’m so happy I cant sleep!
- Nancy Baggett says
Thanks, I may post it and if I do I will put the link to it here.
- Nancy Baggett says
Glad you enjoyed the recipe. Yes, if you want a less chocolatey fudge you can add cut the chocolate called for by an ounce or two. Or you could add more marshmallow fluff. It will also soften the fudge a bit more though. If the fudge still leaks butter, just increase the water a bit more. If you reduce the chocolate in the recipe this will also likely reduce the butter separating out a bit.
- Patty Kingston says
I had been having fat separation problems with my years old tried and true fudge recipe, and was so happy to find yours. It worked well, but it still “leaked’ a little butter, even after I used your warm water trick (an excellent idea). Any ideas?
Also, this recipe is SO chocolate; I wonder if using the whole jar of marshmallow cream (the last half cup) would help with that.
Otherwise, this was excellent, almost a truffle filling, and roasted walnuts were a wonderful addition.
Thanks! - Nancy Baggett says
Thanks, I’ll come back and add the link when I post it. It’s good, but I do like this recipe better!
- Michelle Desiderio says
My all time favorite fudge is the Short-cut fudge you wrote about in the Washington Post – it has craisens and walnuts and mini marshmallows and is a delightful treat that pulls together in no-time during the holidays. Would love to see that here so I can retire my dog-eared copy!
- Nancy Baggett says
Greg, thanks for posting–great info, greatly appreciated.
- Greg Patent says
The rule of thumb for high altitude candy making or cooking sugar syrups is to decrease the cooking temperature by 1 degree Fahrenheit for every gain of 500 feet in altitude. So, if you live at 2,000 feet, for example, cook your candy to 4 degrees less than the suggested temperature in the recipe.
- Nancy Baggett says
Lizz, thanks for letting me know. Fudge can be tricky–even with a good recipe–so I'm glad to hear that this was a success.
- Nancy Baggett says
Cynthia, I'm sorry to say I don't have any expertise on making candy at high altitude. I think that a professional confectioner who works at high altitude would know best.
- Anonymous says
Hi Nancy, I made your fudge to give as gifts and for my office. It turned out perfectly! Lizz
- Cynthia's Blog says
Nancy, do you know of a good web link for a formula to convert the sea level candy temperatures to high altitude temperatures?
