We’re here to show you just how simple it is to make classic old-fashioned fudge. With only six ingredients and a little candy-making know-how, you’ll be creating creamy fudge in no time. Whether you’re a candy-making beginner or a seasoned pro, this recipe is designed to deliver perfect results every time. Say goodbye to store-bought fudge and hello to a new favorite treat made right in your kitchen.

While you are at it, treat yourself to Grandma’s Homemade Caramels and our Quick and Easy Toffee.

Why Our Recipe

  • We use a little food science to make sure your fudge is always smooth and never grainy.
  • Simplifies the candy-making process using just six basic ingredients.
  • Grab a candy thermometer or learn to master the soft-ball stage by hand.
A close up view of pieces of homemade old fashioned fudge.

This fudge recipe relies on food science to make sure you get it right. A candy thermometer will help you nail the soft-ball stage, but don’t worry if you don’t have one—we’ll guide you through how to do it by hand too! The result is a melt-in-your-mouth piece of chocolate goodness that’s perfect for holiday gifting, party platters, or simply treating yourself.

Ingredient Notes

An overhead view of the ingredients needed to make old fashioned homemade fudge.
  • Granulated Sugar: Use regular granulated sugar.
  • Unsweetened Cocoa Powder: Go for a high-quality cocoa powder for a richer chocolate flavor. Dutch-processed cocoa can also be used.
  • Heavy Cream: Provides creaminess and richness. Avoid substituting with milk or half-and-half, as the fudge may not set properly.
  • Corn Syrup: Helps prevent the sugar from crystallizing, ensuring a smooth texture. Light corn syrup works best here. This is not the same thing as high fructose corn syup.
  • Salted Butter: If using unsalted butter, add a pinch of salt to the recipe as salt enhances the flavor of chocolate.
  • Vanilla Extract: Gives a smooth finish and enhances the flavor of chocolate.

Food Science: Corn Syrup

Our test kitchen experiments showed that adding a small amount of corn syrup significantly smoothed out the fudge. It’s a little food science at work! Corn syrup is an invert sugar, and invert sugars are used to prevent crystallization. This means your fudge will set with a creamy, melt-in-your-mouth texture rather than turning grainy. If you’ve ever had fudge that’s a bit gritty, this small addition makes all the difference.

Variations

This classic fudge recipe is a perfect base for adding your favorite flavors and mix-ins. Here are some ideas to get creative:

Flavor Extracts: Swap out or complement the vanilla extract with almond, orange, or coconut extract. Use 1/2 teaspoon.

Nuts: Stir in 1/2 to 1 cup of chopped walnuts, pecans, pistachios, or almonds for crunch.

Peppermint: Add 1/2 teaspoon peppermint extract and sprinkle crushed candy canes on top.

Marshmallows: Fold in mini marshmallows after stirring the fudge for a rocky road twist.

Sprinkles: Top the fudge with colorful sprinkles for festive fun.

An overhead view of pieces of homemade fudge on a table.

Mastering the Soft-Ball Stage

Reaching the soft-ball stage is crucial for perfect fudge. Attach a candy thermometer to the side of your saucepan, making sure the bulb doesn’t touch the bottom of the pan. Once the mixture reaches 235–238°F, you’ve hit the soft-ball stage.

Hand Testing: If you don’t have a thermometer, you can test by dropping a small spoonful of the hot mixture into a bowl of cold water. If it forms a soft ball that flattens when pressed between your fingers, it’s ready.

Pro Tip: Avoid stirring the fudge mixture once it begins to simmer, as this can cause premature crystallization.

Storage & Freezing Instructions

Refrigerate fudge in an airtight container or wrap it tightly in plastic wrap. Properly stored, it will stay good in the fridge for up to 2 weeks.

Freezing works best with small bricks of fudge rather than individual pieces. Divide an 8×8 pan into 4 larger squares. Wrap each piece individually in plastic wrap, then place them in an airtight, freezer-safe container or resealable freezer bag to prevent freezer burn. Fudge can be frozen for up to 3 months.

To thaw, transfer to the refrigerator for several hours or overnight.

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