Fudge Recipe: Simple Steps for Creamy, Perfectly Smooth Fudge

If you’ve ever pulled a grainy slab of fudge from the pan and wondered what went wrong, you’re not alone. The good news is that making fudge isn’t rocket science – it’s all about timing, temperature, and a few key tricks. Below you’ll find a straight‑forward recipe, plus the most common pitfalls and how to fix them.

Basic Fudge Recipe You Can Trust

Here’s a no‑fluff, classic chocolate fudge that works every time:

• 1 ½ cups granulated sugar
• ½ cup butter (unsalted)
• ⅔ cup evaporated milk
• 2 ½ cups semi‑sweet chocolate chips
• 1 tsp vanilla extract
• ¼ tsp salt

1. Combine sugar, butter, and evaporated milk in a medium saucepan. Bring to a gentle boil over medium‑high heat, stirring constantly.

2. Once it boils, attach a candy thermometer and keep the mixture at 234°F (112°C) – this is the soft‑ball stage. Stir constantly; the temperature is the real cue, not how long it’s been on the heat.

3. Remove the pan from the heat. Add chocolate chips, vanilla, and salt. Beat the mixture with a wooden spoon until it thickens and loses its shine – about 2‑3 minutes.

4. Quickly spread the fudge into a greased 8‑inch square pan. Let it cool to room temperature, then refrigerate for at least 2 hours before cutting.

Why Fudge Can Go Wrong (and How to Fix It)

Stirring too early. If you start beating the mixture before it cools enough, the crystals form too soon and you end up with a grainy texture. Wait until the glossy surface dulls and the edges start to pull away from the pan – that’s your cue.

Wrong temperature. Skipping the thermometer or aiming for a slightly higher temperature (like 240°F) makes the fudge set too hard. Keep that 234°F target; it’s the sweet spot for smooth, melt‑in‑your‑mouth results.

Old or low‑quality chocolate. Cheap chocolate can contain more filler, leading to a waxy feel. Use good quality semi‑sweet or dark chocolate for the best texture.

Humidity. High humidity can prevent the fudge from firming up. If you live in a damp climate, give your fudge extra cooling time in the fridge, or add a pinch more sugar.

Bonus tip: for a glossy finish, dust the top with a thin layer of cocoa powder or powdered sugar right after you spread the fudge. It adds a subtle flavor boost and looks professional.

Now you’ve got a foolproof fudge recipe, the science behind common mistakes, and quick fixes to keep your fudge silky every time. Grab your saucepan, set that thermometer, and treat yourself to a batch of perfect fudge today.