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

Homemade Chocolate Fudge

5 from 4 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time 1 hour
Total Time: 1 hour 35 minutes
Author: Traci Crossland
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.

Ingredients

  • 2½ Tablespoons unsalted butter + extra to grease pan
  • 2½ cups granulated sugar
  • ¼ cup corn syrup
  • 1 cup half and half
  • 1/16 teaspoon salt
  • 1¼ cups bittersweet or dark chocolate
  • 1¼ teaspoons vanilla extract
US Customary - Metric

Instructions

  • Line an 8 inch 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.
  • Add chocolate and stir until melted.
  • Return to heat.
  • Cook to 238℉.
  • When fudge is close to temperature, sprinkle a marble board with ice cold water.
  • Remove candy from heat and pour out onto board.
  • Dot with butter.
  • Allow to cool to 110℉.
  • 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. 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.
  • 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.