Easy Fudge Recipe: Quick, Creamy Homemade Fudge

Fudge is the kind of dessert that feels fancy but doesn’t have to be a hassle. With the right tricks, you can pull off a smooth, melt‑in‑your‑mouth batch in under an hour. No fancy equipment, just a saucepan, a candy thermometer (or a good eye), and a few everyday ingredients.

What You’ll Need

Gather these items before you start. Having everything ready keeps the process flowing and stops the fudge from turning grainy.

• 1 cup (200 g) granulated sugar
• ½ cup (115 g) butter, cut into chunks
• ½ cup (120 ml) sweetened condensed milk
• ¼ cup (25 g) cocoa powder or melted chocolate for chocolate fudge
• 1 tsp vanilla extract
• A pinch of salt
• Optional add‑ins: nuts, marshmallows, or a drizzle of caramel

Step‑by‑Step Instructions

1. Prep the pan. Line a square 8‑inch (20 cm) baking dish with parchment paper. This makes lifting the fudge out a breeze.

2. Combine the basics. In a medium saucepan, melt the butter over low heat. Add the sugar and condensed milk, stirring constantly.

3. Heat to the right temperature. Raise the heat to medium and bring the mixture to a gentle boil. If you have a candy thermometer, aim for 238‑240 °F (114‑115 °C). No thermometer? Keep boiling for about 5 minutes and watch for a thick, glossy coating that sticks to the spoon.

4. Add flavor. Remove the pan from the heat. Stir in cocoa or chocolate, vanilla, and a pinch of salt. Mix until completely smooth.

5. Beat for texture. Let the fudge sit for a minute, then use a wooden spoon or hand‑held mixer to beat it for 1‑2 minutes. This helps it set with a silky bite rather than a grainy one.

6. Pour and cool. Quickly spread the mixture into the prepared pan. Smooth the top with a spatula. Let it cool at room temperature, then pop it in the fridge for at least 2 hours.

7. Slice and enjoy. Once firm, lift the parchment out, cut into squares, and dig in. Store leftovers in an airtight container; they’ll stay soft for up to a week.

Need a rescue if your fudge turns grainy? Go back to step 5, add a splash of milk, and keep beating until the texture smooths out. The extra moisture helps dissolve any sugar crystals that formed.

That’s it – a no‑stress fudge that tastes like it came from a bakery. Feel free to experiment with different flavors or mix‑ins. The core technique stays the same, so you’ll get consistent results every time you try it.