Homemade Fudge Made Simple: Recipes, Tricks, and Fixes

If you’ve ever tried to make fudge at home and ended up with a grainy mess or a sticky slab that never sets, you’re not alone. The good news? A few easy tweaks can turn any batch into a buttery, smooth slice that melts in your mouth. Below you’ll find two solid recipes plus the top hacks for texture, setting, and flavor.

Classic Chocolate Fudge – The Reliable Go‑To

Ingredients:

• 2 cups granulated sugar
• 1 cup evaporated milk
• 1/2 cup butter
• 2 cups semi‑sweet chocolate chips
• 1 tsp vanilla extract

Steps:

1. Combine sugar, evaporated milk, and butter in a heavy saucepan. Heat over medium‑high, stirring constantly until it reaches a rolling boil.
2. Attach a candy thermometer. Keep boiling until the temperature hits 236‑240°F (soft‑ball stage). That’s the sweet spot for a firm yet creamy fudge.
3. Remove from heat. Immediately stir in the chocolate chips and vanilla. Keep mixing until the chips melt completely and the mixture looks glossy.
4. Pour into a greased 8×8‑inch pan. Let it cool at room temperature for at least 2 hours before cutting.

Why it works: Using evaporated milk gives a richer texture than regular milk, and hitting the soft‑ball stage ensures the sugar crystals stay small, so you avoid graininess.

3‑Ingredient Peanut Butter Fudge – Quick and Delicious

Ingredients:

• 1 cup creamy peanut butter
• 1 cup sweetened condensed milk
• 1 cup chocolate chips (dark or milk)

Steps:

1. Mix peanut butter and condensed milk in a microwave‑safe bowl. Heat for 1‑minute bursts, stirring each time, until smooth.
2. Stir in chocolate chips until fully melted and integrated.
3. Spread the mixture into a parchment‑lined tray. Chill for 30‑45 minutes, then cut.

This version is foolproof because the condensed milk already contains the right amount of sugar and fat, so you don’t have to watch a thermometer.

Top Troubleshooting Tips

1. Grainy texture? Most grain comes from sugar crystals forming too early. Make sure you keep stirring while the mixture reaches boiling, and don’t lift the pot until the thermometer reads the soft‑ball stage. If you’re using a regular pot, a heavy‑bottomed pan distributes heat more evenly.

2. Fudge won’t set? That usually means you didn’t hit a high enough temperature or the ratio of sugar to liquid is off. Try reheating the batch to 236°F, or add a tablespoon more butter to help the mixture firm up. For condensed‑milk recipes, let the fudge cool completely before moving it to the fridge – a sudden chill can cause a soft center.

3. Too sticky after cooling? Let the fudge rest at room temperature first, then refrigerate. A gradual cool keeps the sugar crystals stable. If it’s still tacky, melt a tiny bit more butter into the mixture and stir – the extra fat coats the crystals.

4. Want extra flavor? Add a pinch of sea salt, a dash of espresso powder, or swirl in caramel. These simple boosts make ordinary fudge feel gourmet without extra hassle.

Now you’ve got two reliable recipes and a handful of fixes for the most common problems. Grab your ingredients, follow the steps, and enjoy homemade fudge that looks bakery‑ready and tastes even better. Happy cooking!