How to Make Fudge at Home by Fine Cooking

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream is dairy-free and adds richness.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: baking chocolate

Dark chocolate has less sugar and baking chocolate is often less expensive.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can reduce saturated fat and shortening is often cheaper.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia provides sweetness with fewer calories, while brown sugar is often less expensive.

Add sugar, chocolate, heavy cream, and salt to a saucepan.

Add corn syrup to help prevent sugar crystals from forming.

Stir the mixture together until well combined.

Place the saucepan over medium heat and stir gently until it comes to a boil.

Cover the pot with a lid and cook for 2 minutes to trap steam and wash down the sides of the pot.

Remove the lid and insert a candy thermometer, ensuring it doesn't touch the bottom of the pot.

Boil until the thermometer reads between 236°F and 238°F (soft ball stage).

Remove the pan from heat and add butter without stirring.

Let the mixture cool to 110°F, which takes about 1 to 1.5 hours.

Line an 8 by 8 inch baking pan with aluminum foil, leaving overhang for easy removal, and rub the bottom with softened butter.

Once the fudge cools to 110°F, beat it on high speed for 10 to 20 minutes until it lightens in color and the ripples are firm enough to expose the bottom of the pan.

Transfer the fudge to the prepared pan, smoothing the top with a spatula.

Let the fudge cool for at least 2 hours before cutting, or overnight for easier cutting.

Pull the fudge out of the pan using the foil overhang and invert it onto a cutting board.

Peel back the foil and cut the fudge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens