Fudge Recipes: Simple Steps for Silky, Delicious Treats

If you’ve ever tried to make fudge and ended up with a grainy mess or a sticky slab, you’re not alone. The good news is that good fudge only needs a few basic ingredients and a few smart tricks. Below you’ll find a quick rundown of the classic recipe, plus the most common problems and how to fix them so you can serve smooth squares every time.

Basic Classic Fudge Recipe

Start with these pantry staples: 2 cups of granulated sugar, 1 cup of sweetened condensed milk, 2 tablespoons of butter, and 1/2 cup of chocolate chips or cocoa powder for flavor. Melt everything together in a heavy saucepan over medium heat, stirring constantly. When the mixture reaches a rolling boil, keep it bubbling for exactly 5 minutes – use a candy thermometer and aim for 234‑236°F (112‑113°C). After you remove the pan, let it cool for a minute, then beat it briskly with a wooden spoon until it thickens and loses its shine. Finally, spread the mix into a greased 8‑inch square pan, let it set at room temperature, and cut into bite‑size pieces.

Why Fudge Can Turn Grainy – and How to Stop It

Graininess usually happens when sugar crystals re‑form during cooling. The easiest fix is to keep stirring the hot mixture without letting it sit idle. If you notice the sugar starting to look gritty, lower the heat and keep the stir going until it’s fully dissolved. Adding a pinch of salt or a splash of cream can also help keep the texture smooth because the extra fat interferes with crystal formation.

Another common hiccup is fudge that won’t set. This often means the mixture didn’t hit the right temperature or you used the wrong type of milk. Make sure you’re using sweetened condensed milk, not evaporated milk, and double‑check the thermometer reading. If the fudge is still too soft after cooling, pop the pan back on low heat, stir for another minute, then let it set again.

For flavor variations, swap chocolate for peanut butter, caramel, or crushed nuts. Just add those extras after you remove the pan from the heat so they don’t interfere with the cooking temperature. Remember, every addition changes the cooling time a little, so give yourself a few extra minutes before you slice.

With these basics and troubleshooting tips, you’ll be able to whip up fudge that’s smooth, creamy, and ready to share any time cravings hit. Grab your ingredients, set a timer, and enjoy the simple joy of homemade fudge.