Here it is. Finally, the fudge I’ve been talking about since December. The recipe I’ve been tweaking and perfecting all winter. I wanted a fudge that was creamy and soft, but still stayed in nice solid squares. Now I bring it to you in all it’s creamy, rich, chocolatey glory.
So if you see a family of nine rolling down the street like giant blueberries in a chocolate factory, you’ll have to excuse us. The amount of fudge I have fed my family in the past months is slightly ridiculous, but it was definitely worth it.
Now I never have to think about the intricate science of fudge making again. All I have to do is mindlessly follow this recipe and I easily have perfect fudge every time.
To those of you who are new to the fudge making business, let me give you some tips.
- Fudge is a type of candy. It must be cooked to a specific temperature to achieve the correct texture. In this case you will need to cook the sugar to “the soft ball stage” (234ºF). If you don’t have a candy thermometer, you can check if the candy has reached the correct temperature by placing a spoonful of the boiling mixture in a glass of ice water. After it has cooled for a moment, you should be able to form the sugar into a soft ball. Some people just time their fudge, but I feel like the time is different every time for me.
- Grainy fudge is caused by not cooking it to the proper temperature. Another way to assure that your fudge will not be grainy is to add a little corn syrup or marshmallows to stop the sugar from crystallizing.
- I use chocolate chips for this recipe. I had many batches of fudge turn out with a clumpy, weird texture because the chocolate didn’t melt well. To avoid this, I pour the hot sugar mixture over the chocolate chips instead of adding the chocolate right to the hot pot. This way the chocolate doesn’t get overcooked by the hot pot.
- Make sure you use evaporated milk and not sweetened condensed milk. These are two totally different things. If you don’t have evaporated milk, heavy cream is a better sub.
- You can use either marshmallow creme or marshmallows. I feel like a like the results are a little better with the creme, but both are great.
- You can pour the fudge into any container or pan you want. It’s best if you can line it with parchment because it makes removal easier. I like to use an 8×8 inch square pan, but you can use different sized pans, mini loaf pans, even muffin tins!
- I keep this stored in the fridge, but it’s really good room temp because it’s a little softer that way.
- This recipe is easily doubled. If you double it, you might want to use a slightly bigger pot and put it in a 9×13 pan.
- And if all of this is too complex for you, try this five minute microwave fudge. It’s awsome too!
- The Best Fudge Ever
- 1 stick of salted butter (1/2 cup)
- 5 oz. can of evaporated milk (or 10 tablespoons if you only have a big can)
- 1/4 cup corn syrup
- 2 1/2 cups granulated sugar
- 7 oz. jar of marshmallow creme or 2 cups mini marshmallows
- 1 1/2 cups chocolate chips (I use semi-sweet)
- 1 tablespoon vanilla
- 1 cup nuts (optional)
- Line an 8×8 inch square pan with parchment paper and grease it lightly.
- Place the chocolate chips and vanilla in a large bowl. Set aside.
- Combine the butter, milk, syrup, and sugar in a medium pot (it should come about half way up the sides of the pan). Cook on medium heat.
- Bring the mixture to a boil, stirring constantly until it reaches 234ºF (known as “the soft ball stage”) on a candy thermometer
(or you can test if it’s done by putting a spoonful of the boiling mixture into a cup of ice water. If you form it into a soft ball, it’s ready). - Remove from the heat and stir in the marshmallows or marshmallow creme until the mixture is smooth.
- Pour the mixture over the chocolate chips and stir until all the chocolate is melted and the mixture is smooth. Add the nuts if using.
- Pour the mixture into the prepared pan and cool completely before cutting.
