Homemade Chocolate Fudge

This 7 ingredient Homemade Chocolate Fudge is a classic during Christmas time! Made the traditional way, which always yields the most delicious silky and fudge EVER. All it takes is some butter, salt, sugar, corn syrup, half and half, chocolate, and a splash of vanilla to make this fudge one of the most delectable candies this holiday season! Trust me, it’s SO worth it. Every bite is SUPER chocolate-y, rich, and silky smooth. You couldn’t ask for better chocolate treat during the holiday’s. Be sure to give this old fashioned homemade chocolate fudge as a gift this Christmas, serve along-side dessert, or just to have on hand whenever you’re craving chocolate! SO. GOOD.

side shot of fudge on parchment paper on upside down antique cake pan with spoon, flowers, and flaked salt

→ This post is also available as a Web Story: Homemade Fudge

About The Recipe

With Christmas being this week, we are finally sharing one of the most loved recipes during the holiday’s..because no Christmas is complete without homemade chocolate fudge!

Though, I’ll be honest, fudge has never been apart of our annual Christmas desserts. It’s not because we don’t love it, we have just never been able to get it right…until now! My mom has been trying to make fudge for literally 40 years or more.

Her mom always made fudge during Christmas and my mom has such fond memories of it! So, she’s always tried using her mother’s recipe, but it just wouldn’t work. The steps were too vague, no temperatures were written, and it was actually just impossible to make from those notes.

This year though, we started anew! My mom discarded the old recipe to a family box of recipes and wrote her own.

fudge stacked on upside down cake pan with bite missing from one, stack of plates behind with more fudge

I’ll admit it though, I was a bit skeptical. This is a traditional fudge recipe. No tricks. So, it seemed a little difficult, but once we got started, it wasn’t hard at all! Seriously, the fudge came out perfectly the FIRST. TIME. And, if you’ve been reading our blog lately, you know that’s been something we’ve not been able to achieve. Every recipe lately has taken quite a few test bakes…maybe it was a little Christmas miracle of our own!

Well, these little bites of fudge are definitely their own Christmas miracle! Every bite is absolutely creamy, rich, chocolate-y, and SO. DARN. GOOD.

Why You Will Love This Fudge Recipe

  • It’s actually not as hard to make as you might think.
  • Every bite is SUPER rich, silky, and chocolate-y.
  • It’s the perfect gift to give during Christmas!
  • This recipe is naturally Gluten Free.
stacked fudge on parchment paper on old cake pan with more fudge behind, flowers, and empty glasses

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

  • Unsalted Butter
  • Granulated Sugar
  • Corn Syrup
  • Half and Half
  • Salt
  • Dark Chocolate
  • Vanilla Extract
chocolate, half and half, sugar, butter, corn syrup, vanilla extract, and salt on marble counter

How To Make Fudge

Step 1

Combine the sugar, corn syrup, half and half, and salt in a heavy saucepan. Heat over medium low heat, stirring continually, until the sugar melts. Brush down sides with a pastry brush dipped in warm water and remove from heat.

Step 2

Stir in chocolate until melted and place back on the heat. Cook to 238 degrees F.

Step 3

While the chocolate mixture is heating, very lightly sprinkle your marble board with ice cold water.

bowl of ice water on marble board

Step 4

Remove chocolate mixture from the heat and pour the chocolate mixture onto the marble.

Step 5

Dot with butter and allow to cool to 110 degrees.

Step 6

Add the vanilla and use a bench knife to work the candy, folding it over itself, until it loses its shine, about 10 minutes.

Step 7

Immediately scoop into prepared pan and spread evenly. Allow to cool at room temperature for 3-4 hours, or until completely set. Cut into desired shapes.

Traditional Fudge FAQ’s & Troubleshooting

What kind of chocolate should I use?

We recommend either using bittersweet or dark chocolate. If you use another type of chocolate, the cooking temperatures will vary and we can’t guarantee any outcome.

Why is my fudge not set?

If your fudge didn’t set, there could be a few things that went wrong. It might be that the chocolate wasn’t cooked to the proper temperature or it wasn’t worked/beaten properly.

Why is my fudge hard?

If your fudge isn’t as soft and silky as it should be, it sounds like the mixture was overcooked. You can try softening it by storing it in a lidded container and keep at room temperature, but you will most likely need to remake it.

What makes fudge grainy?

The short answer? Sugar crystals are what’s making your fudge grainy. It’s generally caused by over-mixing or cooking to the wrong temperatures.

Can I freeze or refrigerate to set the fudge quicker?

Personally, we wouldn’t recommend it. It may cause the fudge to set unevenly and not properly. It’s always best to let it sit at room temperature until completely set!

front shot of stacked fudge with glasses, fairy lights, a mini pine cone, and more fudge behind

Topping Ideas

Want to give your fudge a little extra something? Here are a few things we like to stir in or add on top!

  • Flaked Salt – This makes for a great addition after the fudge is set and cut! If you like sweet and salty, we highly recommend it!
  • Nuts and Dried Fruits – You can either add chopped nuts or dried fruit into the fudge while you’re working it or after it’s been placed in the pan and added to the top as a decorative (but tasty!) element.
  • Crushed Candies – Things like crushed candy canes or M&M’s make a great fudge topping!
  • Mini Marshmallows – It might sound a little silly, but I promise it tastes AMAZING! It’s like fudge-y hot cocoa.

How To Store

The best way to store this fudge is in an airtight container at room temperature for about 1-2 weeks. You will need small pieces of parchment to keep the fudge pieces separate.

Expert Tips

  • The temperatures in this recipe are very important. Anything over or under could ruin your fudge.
  • Make sure to use a high quality chocolate that you love the flavor of. Do not use baking chips or candy melts in this recipe.
  • If you don’t have half and half, you can combine 1/2 cup of heavy cream and 1/2 cup whole milk.
  • You can also use a wooden spoon or a stand-mixer to beat the candy. If you use a mixer, be careful not to over beat. It happens quickly!

When you make this Homemade Chocolate Fudge, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

side shot of fudge on parchment paper on upside down antique cake pan with spoon, flowers, and flaked salt

Homemade Chocolate Fudge

Traci
Rich, silky, decadent, and so delicious. That's the perfect way to describe this Homemade Chocolate Fudge! Great for gift giving, serving during a holiday party, or just as a quick bite of chocolate when you want something sweet.
5 from 3 votes
Prep Time 10 mins
Cook Time 25 mins
Additional Time 1 hr
Total Time 1 hr 35 mins
Course Desserts
Cuisine American
Servings 64
Calories 67 kcal

Ingredients
 

  • 2 ½ Tablespoons unsalted butter + extra to grease pan
  • 2 ½ cups granulated sugar
  • ¼ cup corn syrup
  • 1 cup half and half
  • 1/16 teaspoon salt
  • 1 ¼ cups bittersweet or dark chocolate
  • 1 ¼ teaspoons vanilla extract

Instructions

  • Line an 8" square pan with parchment paper.
  • Grease the parchment paper with butter. Set aside.
  • Combine sugar, corn syrup, half and half, and salt in a heavy saucepan.
  • Heat over medium low heat, stirring continually, until sugar melts.
  • Brush down sides with a pastry brush dipped in warm water.
  • Remove from heat.
  • Stir in chocolate until melted.
  • Return to heat.
  • Cook to 238 degrees F.
  • Remove from heat.
  • Sprinkle a marble board with cold water.
  • Pour candy out onto board.
  • Dot with butter.
  • Allow to cool to 110 degrees F.
  • Add vanilla.
  • Use a bench knife to work the candy, folding it over itself, until it loses its shine, about 10 minutes.
  • Immediately scoop into prepared pan and spread evenly.
  • Allow to cool at room temperature for 3-4 hours, or until completely set.
  • Once set, lift out of pan and cut into desired shapes.

Notes

  • The temperatures in this recipe are very important. Anything over or under could ruin your fudge.
  • Make sure to use a high quality chocolate that you love the flavor of.
  • If you don’t have half and half, you can combine 1/2 cup of heavy cream and 1/2 cup whole milk.
  • You can also use a wooden spoon or a stand-mixer to beat the candy. If you use a mixer, be careful not to over beat. It happens quickly!

Nutrition

Serving: 1pieceCalories: 67kcalCarbohydrates: 11gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 5mgPotassium: 5mgFiber: 1gSugar: 10gVitamin A: 27IUVitamin C: 1mgCalcium: 4mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!
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