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 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 chocolatey, rich, and silky smooth. You couldn’t ask for a better chocolate treat during the holidays. Be sure to give this old fashioned homemade chocolate fudge as a gift this Christmas, serve alongside dessert, or just to have on hand whenever you’re craving chocolate! SO. GOOD.

→ 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 holidays..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 25 years or more.

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

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

I’ll admit it though. I was a bit skeptical. This is a traditional fudge recipe. No tricks. I thought it was going to be 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 had a problem with. Every recipe 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, chocolatey, 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 chocolatey.
• It’s the perfect gift to give during Christmas!
• This recipe is naturally Gluten Free.

Equipment Needed

• 8 Inch Square Pan
• Parchment Paper
• 2 Quart Pot
• Pastry Brush
• Wooden Spoon
• Thermometer
• Marble Pastry Board
• Bench Knife
• Sharp Knife

Ingredients

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

• Unsalted Butter – While inhibiting crystallization of the sugar during the folding stage, unsalted butter adds flavor and silkiness.
• Granulated Sugar – Not only does granulated sugar sweeten, it also contributes to texture.
• Corn Syrup – In candy making, fudge in particular, corn syrup is used to prevent crystallization of the sugar during cooking.
• Half and Half – With a fat content between whole milk and heavy cream, half and half makes the fudge rich and creamy without coating your mouth.
• Salt – Just a pinch is all you need to balance and enhance the flavor.
• Dark Chocolate – Rich and luxurious, extra chocolatey perfection is what dark chocolate contributes to this fudge.
• Vanilla Extract – Adding a subtle undertone, vanilla extract is the perfect choice to enhance the flavor.

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

Add chocolate, stir until melted, and place back on the heat. Cook to 238℉.

Step 3

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

Step 4

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

Step 5

Dot with butter and allow to cool to 110℉.

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 the outcome.

Why is my fudge not set?

If your fudge didn’t set, there could be a couple of 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, the mixture was either overcooked or overworked.

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!

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 add it to the top as a decorative (but tasty!) element after it’s been placed in the pan.
• 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 fudgy 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 layers of fudge separate.

Expert Tips

• The temperatures in this recipe are very important. Anything over or under could ruin your fudge. It’s always a good idea to calibrate your thermometer before starting.
• 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.

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