How to Make Fudge

  • 01 of 10

    How to Make Fudge

    Old Fashioned Chocolate Nut Fudge
    Susan Marie Andersson / Getty Images

    This rich traditional fudge gets its deep chocolate taste from unsweetened chocolate and its milky sweetness from condensed milk. For the recipe, see Old-Fashioned Chocolate Fudge.

    Fudge is delightful to enjoy at home or take to a party. It also makes a delicious gift from the kitchen your recipients will love.

    Assemble your ingredients and equipment. This includes a 9-by-9 pan covered with aluminum foil and sprayed with nonstick cooking spray, a large saucepan, and a candy thermometer.

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  • 02 of 10

    Combine the Sugar and Water in the Saucepan

    Combining sugar and water to make fudge
    Elizabeth LaBau

    In a large saucepan combine the sugar and the water over medium-high heat. Stir while the mixture heats to dissolve the sugar.

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  • 03 of 10

    Bring the Sugar Syrup to a Boil

    making fudge
    Elizabeth LaBau

    Continue to cook the sugar and water and bring it to a full boil. Allow the mixture to boil for one minute.

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  • 04 of 10

    Add the Condensed Milk

    Condensed milk in chocolate fudge
    Elizabeth LaBau

    Once the mixture has been boiling for one minute, add the condensed milk and stir until it is fully incorporated.

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  • 05 of 10

    Cook the Fudge to 235 Degrees

    checking cooking temperature in fudge
    Elizabeth LaBau

    After the condensed milk is added and incorporated, insert a candy thermometer and cook the mixture to 235 degrees, stirring frequently so that the candy on the bottom of the pan does not scorch.

    Using a wet pastry brush, wash down the sides of the pan occasionally to prevent sugar crystals from forming and making your fudge unpleasantly grainy.

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  • 06 of 10

    Add the Chocolate

    Adding chocolate in fudge
    Elizabeth LaBau

    Once the candy reaches 235 degrees, remove the pan from the heat and set it aside to cool for 15 minutes. Do not stir it during this time, or you will form sugar crystals and the fudge will be grainy!

    After 15 minutes, add the grated chocolate and stir to melt the chocolate.

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  • 07 of 10

    Beat the Fudge

    Chocolate fudge
    Elizabeth LaBau

    Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss. This may take anywhere from 5 to 15 minutes.

    While beating by hand is the traditional method, you can use an electric mixer if you have one. Fit the mixer with the paddle attachment and turn it on medium. Beat it just until it starts to thicken and lose its gloss. It is easy to overbeat fudge with a mixer, so watch it carefully and check it after every minute.

    Once the fudge is the proper texture, add...MORE the nuts and stir quickly just until they are evenly distributed.

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  • 08 of 10

    Pour the Fudge into the Prepared Pan

    Chocolate fudge
    Elizabeth LaBau

    Once the fudge has thickened and the nuts are added, pour the fudge into the prepared pan. Allow it to set at room temperature until firm, about 3 hours or overnight.

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  • 09 of 10

    Cut the Fudge

    Cutting chocolate fudge
    Elizabeth LaBau

    After the fudge is set, use a large chef's knife to cut it into small 1-inch squares to serve.

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  • 10 of 10

    Your Fudge is Finished

    Chocolate fudge
    Elizabeth LaBau

    Store remaining fudge in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks. For the best taste and texture, bring the fudge to room temperature before serving.