Traditional Fudge: Simple Steps for Creamy Classic Treats

If you love that melt‑in‑your‑mouth, slightly grainy‑but‑still‑smooth fudge you got at the candy store, you can make it at home. The good news? You only need a few pantry basics, a candy thermometer, and a bit of patience. Below you’ll find the exact process that keeps the texture right and avoids the dreaded grainy mess.

Key Ingredients & Tools

Traditional fudge sticks to four core ingredients: sugar, butter, milk (or cream), and chocolate (or cocoa). Use granulated white sugar, unsalted butter, and whole milk for the richest flavor. Good quality chocolate makes a big difference—go for a bar with at least 60% cocoa if you’re using chocolate, or a classic Dutch‑process cocoa powder for a deeper taste.

A reliable candy thermometer is a must. It helps you hit the "soft‑ball" stage (around 234‑240°F / 112‑115°C) where the fudge sets perfectly. A heavy‑bottomed saucepan prevents hot spots, and a wooden spoon makes stirring easier.

Step‑by‑Step Method

1. Combine the basics. Toss sugar, butter, and milk into your saucepan. Heat over medium, stirring until the butter melts and the sugar dissolves.

2. Bring to a boil. Once the mixture is smooth, let it boil. Watch it closely; you don’t want it to boil over. Keep stirring gently.

3. Watch the temperature. Clip the candy thermometer to the side of the pan. When the reading hits 234°F (soft‑ball stage), remove the pan from heat. This is where many go wrong by stopping too early.

4. Let it cool, then beat. Let the hot fudge sit without stirring until it drops to about 110°F. Then, beat it with a wooden spoon or electric mixer for 2‑3 minutes. This is the secret that turns a grainy batch into a creamy one. If you stir too early—like the common mistake of stirring right after boiling—you lock in sugar crystals and get a gritty texture. (That’s exactly why the post “Why Stirring Fudge Too Early Ruins Texture” is worth a read.)

5. Add chocolate and flavor. Drop in chopped chocolate or cocoa, plus any vanilla or nuts you like. Keep stirring until everything melts together.

6. Pour and set. Quickly spread the fudge into a greased 8×8‑inch pan. Let it cool completely at room temperature—no fridge needed. Once firm, cut into squares.

Follow these steps and you’ll avoid the common grainy outcome while still getting that classic, buttery chew. If you notice any sugar crystals forming while beating, keep mixing a bit longer; the crystals will dissolve as the fudge thickens.

Pro tip: For a glossy finish, dust the top with a thin layer of cocoa powder or sprinkle sea salt just before it fully sets. This adds a subtle flavor boost and makes the fudge look bakery‑ready.

Now you have a reliable, no‑fuss method for making traditional fudge that tastes like it came from a candy shop. Grab your ingredients, set your thermometer, and enjoy the sweet success of homemade fudge.