The Best Homemade Fudge Recipe

Recipe

This homemade fudge recipe is the kind of dessert that will make you feel like a kitchen rockstar—because it’s ridiculously easy, impossibly rich, and guaranteed to disappear faster than you can say “seconds, please!”

What sets it apart? The perfect balance of creamy chocolate, velvety smoothness, and just the right amount of sweetness. Plus, it’s a no-fuss recipe that doesn’t require a candy thermometer (yes, really).

I’ve been making this for years, and it’s always the first thing to go at every party or holiday gathering. Imagine this: a melt-in-your-mouth square of fudge that’s decadent but not overly heavy, with a glossy finish that’s as Instagram-worthy as it’s delicious.

Trust me, once you taste it, you’ll never go back to store-bought. Let’s get to it—your new sweet obsession is just a few simple steps away!

Ingredients

Start with the best-quality ingredients you can find—homemade fudge thrives on simplicity, so every component matters. Here’s what you’ll need and why:

• Sugar: Granulated sugar is the backbone of fudge, creating that smooth, melt-in-your-mouth texture. Avoid substitutes like powdered sugar—it won’t give you the same results.
• Heavy cream: This is non-negotiable for achieving that rich, creamy consistency. Don’t skimp—low-fat alternatives just won’t cut it.
• Butter: Unsalted butter is key for controlling the saltiness. It adds a velvety finish and helps the fudge set properly.
• Chocolate: High-quality semisweet or dark chocolate (at least 60% cocoa) is a must. Cheaper chocolate can result in a grainy texture.
• Vanilla extract: Pure vanilla extract enhances the flavor profile—imitation vanilla won’t give you the same depth.
• Salt: A pinch of salt balances the sweetness and intensifies the chocolate flavor.

Pro Tip: Always use a candy thermometer to guarantee your sugar mixture reaches the soft-ball stage (235°F)—it’s the secret to perfect fudge texture.

Optional Add-Ins:

• Nuts: Toasted pecans or walnuts add a delightful crunch.
• Marshmallow fluff: For a lighter, fluffier fudge variation.
• Sea salt: A sprinkle on top for a gourmet finish.

With just a handful of ingredients, you’re ready to create fudge that’s irresistibly smooth and decadent.

How to Make the Best Classic Chocolate Fudge Guide

• Line an 8-inch square baking dish with parchment paper, leaving an overhang on the sides for easy removal later. Pro tip: Lightly grease the pan before adding the parchment paper to keep it in place.
• In a medium saucepan, combine 2 cups of granulated sugar, 1/2 cup of unsalted butter, and 3/4 cup of heavy cream. Place over medium heat and stir gently until the butter is fully melted. Avoid vigorous stirring to prevent sugar crystallization.
• Attach a candy thermometer to the side of the saucepan and continue cooking the mixture, stirring occasionally, until it reaches 235°F (soft-ball stage). This usually takes about 10–15 minutes.
• Keep a close eye on the thermometer—overheating can result in grainy fudge.
• Once the mixture reaches the correct temperature, remove the saucepan from the heat immediately. Let it cool undisturbed for 5 minutes—this allows the sugar to stabilize and prevents graininess.
• Add 1 teaspoon of pure vanilla extract and 1 cup of semi-sweet chocolate chips to the slightly cooled mixture. Stir gently until the chocolate is fully melted and the mixture is smooth and glossy.
• Overmixing can cause the fudge to seize, so stop stirring as soon as it’s combined.
• Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
• Let the fudge cool at room temperature for at least 2 hours, or until completely set.
• For faster setting, refrigerate for 1 hour, but avoid over-chilling as it can make the fudge too hard.
• Once set, lift the fudge out of the pan using the parchment paper overhang. Cut into 1-inch squares with a sharp knife.
• For clean cuts, wipe the knife with a warm, damp cloth between slices.
• Store the fudge in an airtight container at room temperature for up to 1 week.
• For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Homemade fudge is a rich and indulgent treat, but it’s important to be mindful of its nutritional content.

Chef Tips

When making fudge, I always recommend using a heavy-bottomed saucepan to secure even heating and prevent scorching. I’ve found that a candy thermometer confirms precise cooking, avoiding under- or overcooking.

I don’t stir too much once boiling starts—it can cause graininess. Cooling fudge undisturbed before beating yields smoother results.

Finally, I add extracts or mix-ins at the end to preserve their flavor intensity.

Frequently Asked Questions

Can I Use a Different Type of Sugar?

Yes, you can use different sugars, but it’ll change the texture and taste. I’ve tried brown sugar for a richer flavor or coconut sugar for caramel notes. Granulated sugar works fine, just stick to fine crystals.

How Long Does Homemade Fudge Last?

Homemade fudge lasts about one to two weeks if stored in an airtight container at room temperature. I’d refrigerate it for up to three weeks or freeze it for up to three months for longer freshness.

Can I Freeze Fudge for Later?

Yes, I can freeze fudge for later. I’ll wrap it tightly in plastic wrap or foil, then place it in an airtight container. When I’m ready, I’ll thaw it in the fridge overnight to keep its texture intact.

What’s the Best Way to Store Fudge?

I keep fudge fresh by wrapping it tightly in plastic wrap or foil and placing it in an airtight container. I store it in a cool, dark place, but I refrigerate it if it’s extra creamy or contains perishables.

Can I Add Nuts or Other Mix-Ins?

I’d say you can definitely add nuts or mix-ins! I usually toss in walnuts or pecans, but you could try marshmallows, dried fruit, or even pretzels. Just fold them into the mixture before it sets.