simple fudge recipe
The Best simple fudge recipe
This recipe is perfect for so many reasons. You can make it ahead and store it in the fridge, so it’s always ready for quick snacks or a last-minute dessert. My family loves it because it’s easy to customize—add nuts, sprinkles, or even a little cocoa powder if you want extra depth. And let’s be honest, there’s nothing like a big bowl of fudge to brighten up a cozy evening or a holiday gathering. Plus, it’s actually pretty healthy compared to other sweets—just a little bit of sugar and natural ingredients, but enough to satisfy that sweet tooth without feeling guilty. It’s the kind of treat that makes you feel good about yourself, even if you’re not trying to be.
Classic Homemade Fudge Recipe
A rich, creamy, and easy-to-make fudge that’s perfect for satisfying sweet cravings. This recipe yields a smooth, velvety texture with a subtle hint of vanilla.
🥘Ingredients
- 2 cups granulated sugar
- 1 cup unsalted butter (unsalted)
- ½ cup heavy cream
- 1 tsp vanilla extract
- ½ cup semi-sweet chocolate chips
- ½ cup chopped nuts (optional)
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper. -
2
In a saucepan, melt butter over medium heat. Remove from heat and stir in sugar until fully dissolved. -
3
Add heavy cream and vanilla extract, stirring until smooth. Return to low heat and cook until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes). -
4
Remove from heat, stir in chocolate chips and nuts (if using). Pour mixture into the prepared loaf pan. -
5
Bake at 350°F (175°C) for 15–18 minutes until the top is set but the center is still slightly soft. Let cool completely before slicing.
🔧Equipment
- Mixing bowls
- Saucepan
- Double boiler (or heavy-bottomed pot)
- Loaf pan
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add 1 tbsp cocoa powder to the sugar mixture.
- Ensure butter is fully melted before adding sugar to avoid lumps.
- Store in an airtight container at room temperature for up to 2 weeks.
Watch Video Of How Classic Homemade Fudge Recipe Works
❓ Frequently Asked Questions About Fudge
What is the best way to prevent fudge from getting grainy?
To avoid a grainy texture, ensure your sugar is fully dissolved by stirring constantly while heating and keeping the mixture at the correct temperature (around 234–238°F / 112–114°C for classic fudge). Avoid overmixing after the sugar dissolves, and use a candy thermometer for precision.
Can I substitute butter for vegetable shortening in fudge?
Yes, you can use butter (unsalted, softened) in place of shortening, but keep in mind it may make the fudge slightly less firm. For a closer texture, use a mix of butter (2 tbsp) and shortening (2 tbsp) to balance richness and structure.
Why does my fudge separate or develop a skin?
Separation or a skin often happens due to overheating, rapid cooling, or not stirring enough during the sugar-dissolving stage. To prevent it, cook the mixture gently, stir frequently, and avoid letting it sit too long at the boil. For a smooth finish, fold in condensed milk or mix in a bit of cream at the end if needed.
How long can I store homemade fudge?
Homemade fudge typically lasts 1–2 weeks in an airtight container at room temperature. For longer storage, refrigerate it (up to 3 months) or freeze it (up to 6 months). To revive stored fudge, warm it slightly in the microwave for 10–15 seconds before serving.
Can I make fudge without condensed milk?
Yes! You can substitute condensed milk with a mix of ½ cup evaporated milk + ¼ cup heavy cream or even ½ cup sweetened condensed milk + ¼ cup water. Alternatively, for a lighter texture, use ½ cup powdered sugar + ¼ cup heavy cream and adjust sweetness to taste.
