Soft Fudge: Easy Recipes and Simple Fixes

Soft fudge is the kind of candy you can melt in your mouth without chewing. It’s sweet, buttery, and has just the right amount of chew. If you’ve ever ended up with a hard or grainy batch, you’re not alone – a few tiny tweaks can turn any fudge into a silky treat.

Basic Ingredients and Equipment

The core of any soft fudge is sugar, butter, milk (or cream), and chocolate or cocoa. A pinch of salt lifts the flavor, and a splash of vanilla adds depth. You’ll also need a reliable candy thermometer, a heavy‑bottomed saucepan, and a silicone or parchment‑lined pan for cooling.

Using a candy thermometer is the easiest way to hit the right temperature. Aim for the “soft‑ball” stage, which is 235‑240°F (112‑115°C). If your thermometer reads high, the fudge will set too firm; too low and it stays gooey.

Step‑by‑Step Guide to Silky Soft Fudge

1. Combine sugar, butter, and milk in the saucepan. Stir over medium heat until the sugar dissolves.

2. Bring to a boil and attach the thermometer. Let the mixture reach 235‑240°F, stirring gently. This usually takes 5‑7 minutes.

3. Remove from heat and add chocolate, cocoa, vanilla, and salt. Stir until everything melts into a glossy mixture.

4. Cool without stirring for about 5 minutes. Then, beat the fudge with a wooden spoon or electric mixer for 2‑3 minutes. This creates tiny air pockets that keep the texture soft.

5. Spread the fudge into the prepared pan, smoothing the top. Let it sit at room temperature for at least 2 hours before cutting.

Follow these steps and you’ll get a batch that’s smooth, melt‑in‑your‑mouth, and easy to slice. If you want extra softness, add a tablespoon of corn syrup or a bit more butter – they both interfere with sugar crystallization, which keeps the fudge from turning grainy.

If you’ve already hit a snag, don’t toss the batch. How to stop fudge from getting grainy is a common question, and the fix is simple: gently re‑heat the fudge to just below the soft‑ball stage, stir in a teaspoon of butter, and beat again until glossy. This often rescues a texture that’s started to set too early.

Another common issue is fudge that won’t set at all. That usually means the temperature stayed too low or the butter-to‑sugar ratio is off. A quick trick is to add a splash of more milk and bring the mixture back up to the right temperature, then let it cool undisturbed.

Storing soft fudge is easy – wrap individual squares in parchment paper and keep them in an airtight container. They stay soft for up to a week at room temperature. For longer storage, pop them in the freezer; they’ll thaw back to perfect texture in a few hours.

Bottom line: the secret to soft fudge is precise temperature, a little extra butter or corn syrup, and a brief beat at the end. With these tips you can skip the grainy disasters and enjoy smooth, buttery squares whenever the craving hits.