How to Make Fudge

Co-authored by wikiHow Staff

Last Updated: May 25, 2021 References Tested

Fudge is a great treat for any occasion. Its dense, sweet texture is appealing to almost anyone with a sweet tooth. You can make a very simple fudge in the microwave in 5 minutes or so, or try a more traditional fudge on the stovetop. Customize your fudge with additions like nuts, cookie crumbs, sprinkles, candy bits, or peppermint pieces.

Ingredients

Simple Microwave Fudge

2 cups (350 g) of chocolate chips
1 14 oz (400 g) can of sweetened condensed milk
1 teaspoon (4.9 mL) of vanilla extract

Marshmallow Fluff Fudge

2.5 cups (500 g) of granulated sugar
1.5 sticks of butter (or margarine)
²⁄₃ cup (160 mL) of evaporated milk
2 cups (350 g) of semi-sweet chocolate chips
1 7 ounces (200 g) jar of marshmallow cream/fluff
1 teaspoon (4.9 mL) of vanilla extract

Traditional Fudge

2.75 cups (550 g) of granulated sugar or other sweetener
4 ounces (110 g) of unsweetened chocolate
3 tablespoons (60 g) of margarine
1 cup (240 mL) of half and half
1 tablespoon (15 mL) of vanilla extract
Optional: 1 tablespoon (15 mL) of honey or agave, maple, or corn syrup

Method 1

Method 1 of 3:

Making Simple Microwave Fudge

1
Add the chocolate chips and the condensed milk to a microwave-safe bowl. Pour in the 14 oz (400 g) can of sweetened condensed milk and the 2 cups (350 g) of chocolate chips. Glass works well for this purpose. You can even use a glass 4-cup measure that's microwave-safe. Gently stir them together.^{[1]
X
Research source}
- You can also use a chopped chocolate bar.
2
Heat the mixture in 30-second intervals in the microwave on high. After each 30-second interval, stir the mixture thoroughly. Be careful because the glass bowl will get hot.^{[2]
X
Research source}
- Scrape down the sides of the bowl, too, so it doesn't burn there.
Advertisement
3
Cook the mixture until it is just melted and stir in the vanilla. If you overcook the mixture, the chocolate will burn, leaving it dry and crumbly. Once everything is just melted, don't heat it anymore. Add 1 teaspoon (4.9 mL) of vanilla extract and mix it in.^{[3]
X
Research source}
- If you want, you can pour in add-ins now, such as sprinkles, nuts, or cookie crumbs.
4
Pour the mixture into a lined 8 by 8 inches (20 by 20 cm) baking pan. Line the pan with plastic wrap, wax paper, or parchment paper. Once you've poured the mixture, press it down with a spatula and smooth it out.^{[4]
X
Research source}
5
Let the fudge cool before you cut it. Place the pan in the refrigerator for 2-3 hours. It should be solid when you pull it out. Use the lining of the pan to lift the fudge out onto a cutting board, and then peel it off the fudge. Cut the fudge with a knife.^{[5]
X
Research source}
- Cut it into small squares, as it is rich.
- Store the fudge in an airtight container for a week.

Method 2

Method 2 of 3:

Creating Marshmallow Fluff Fudge

1
Line a 8 by 8 inches (20 by 20 cm) pan with foil or wax paper. Use your hands to smooth out the wrinkles. Spray the lining with cooking spray to help the fudge come free later.^{[6]
X
Research source}
- You can also use parchment paper.
2
Combine the butter, sugar, and milk in a heavy pan over high heat. Add the 2.5 cups (500 g) granulated sugar, the 1.5 sticks of butter, and the ²⁄₃ cup (160 mL) of evaporated milk to the pan. Attach a candy thermometer to the inside of the pan.^{[7]
X
Research source}
3
Stir the mixture with a wooden spoon until it reaches 234 °F (112 °C). The butter will begin to melt. As it does, continue to stir the mixture and scrape down the sides with the spoon. You want all the sugar crystals that form on the sides to be in the mixture.^{[8]
X
Research source}
- Make sure the end of the candy thermometer is in the mixture and watch it to see when it hits 234 °F (112 °C).
4
Take the mixture off the heat to stir in the chocolate chips. Once it hits the right temperature, it doesn't need any more heat. Stir in the 2 cups (350 g) chocolate chips in until they melt completely.^{[9]
X
Research source}
- You can also use chopped chocolate.
5
Beat in the marshmallow fluff, then add the vanilla. Once the chocolate is melted, add the 7 oz (200 g) jar marshmallow fluff. It will be hard to stir in, but keep mixing until it's incorporated. Stir in 1 teaspoon (4.9 mL) of vanilla at the very end.^{[10]
X
Research source}
- If you want, you can stir in chopped nuts or sprinkles at this point.
6
Pour the mixture into the pan to cool before you cut it. Spread the mixture out with a spatula, and beat it down a little. Let the mixture cool on the counter for 4 hours until it is fully solid. Lift it out of the pan and peel off the lining to cut the squares.^{[11]
X
Research source}
- Be sure to cut small squares, as it is very sweet.
- Store in an airtight container for up to a week.

Method 3

Method 3 of 3:

Cooking Traditional Fudge

1
Line a 8 by 8 inches (20 by 20 cm) baking pan with wax paper. You can also use foil or parchment paper, but grease it with butter or cooking spray if you do. You don't want your tasty fudge to stick in the pan!^{[12]
X
Research source}
- Set the pan aside for later.
2
Add the sugar, half-and-half, chocolate, corn syrup, and half the butter to a heavy saucepan. Use 1.5 tablespoons (30 g) of the butter along with 1 cup (240 mL) of half and half, 1 tablespoon (15 mL) of corn syrup, 2.75 cups (550 g) of granulated sugar, and 4 ounces (110 g) of unsweetened chocolate. Save the rest for later! Place the saucepan over medium heat to begin cooking it.^{[13]
X
Research source}
- Use a wooden spoon for stirring.
- A heavy-bottomed saucepan prevents the fudge from sticking.
3
Stir the mixture over medium heat until the sugar dissolves then boil it. The butter will begin to melt and mix with the other ingredients. Stir the mixture until the sugar dissolves and the chocolate melts completely. Turn the heat up to bring the mixture to a boil, and let it boil for 3 minutes. Don't stir while it's boiling.^{[14]
X
Research source}
4
Reduce the heat and watch for the temperature to reach 234 °F (112 °C). After the mixture has boiled for 3 minutes, take the lid off. Set a candy thermometer in the pan to measure the temperature.^{[15]
X
Research source}
- 234 °F (112 °C) is the beginning of the soft-ball stage.
5
Take the mixture off the heat to add the remaining butter. Put the 1.5 tablespoons (30 g) of butter in the mixture, but don't stir it. Just let the butter melt on top. Keep the pan off the heat during this period.^{[16]
X
Research source}
6
Let the mixture sit by itself for 10 minutes. Watch for the temperature to hit 130 °F (54 °C). That's when it's cool enough to add the vanilla extract.
7
Stir in the vanilla. Once the mixture cools, pour in the 1 tablespoon (15 mL) of vanilla. You can also add chopped nuts, sprinkles, or cookie pieces at this point if you'd like. Get creative! Stir until the mixture is incorporated.^{[17]
X
Research source}
- The mixture should change from a shiny to a matte finish.
8
Let the mixture cool before you cut it. It will take up to 4 hours to cool on the counter. Wait until the texture is firm before you cut it into small pieces. This dessert is rich, so you don't want huge bites.^{[18]
X
Research source}
- It will keep in an airtight container for a week.

Community Q&A
Did you know you can get answers researched by wikiHow Staff? Unlock staff-researched answers by supporting wikiHow

Question

What is the secret to making creamy fudge?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

Support wikiHow by unlocking this staff-researched answer.

There are a few things you can do to keep your fudge from getting grainy. Making it with corn syrup and butter can help prevent sugar crystals from forming. Add the butter after the fudge is done boiling for the best results. You can also keep crystals from growing on the sides of the pan by covering it with a lid for 2 minutes after the fudge mixture begins to boil. Keep the fudge at the soft-boil stage (between 236°F to 238°F) to keep the consistency right. After the fudge cools to about 110°F, beat it until it turns light brown and opaque, then stop—too much beating (or beating it while it’s still hot) will cause sugar crystals to form.
Question

What causes fudge not to harden?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

Support wikiHow by unlocking this staff-researched answer.

Fudge can turn out too soft if you don’t boil it at a hot enough temperature. Make sure it reaches a temperature of 236°F to 238°F while you’re boiling it, or it won’t set correctly. If your fudge comes out too soft, you may be able to firm it up by adding some powdered sugar and stirring it in while the fudge is warm. Take care to stir or beat the fudge thoroughly after it cools to help it set up properly, too.
Question

Can you overcook fudge?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

Support wikiHow by unlocking this staff-researched answer.

Absolutely! Cooking your fudge for too long or at too high a temperature can make it turn out hard and grainy. It’s also very easy to burn the ingredients in fudge, so take care and make sure you have a working candy thermometer.