Fudge Recipes - Easy, Traditional, Peanut butter & More | Taste of Home (2024)
Our Best Fudge Recipes
For all you fudge lovers out there, this one’s for you. We’ve rounded up our top-rated fudge recipes, made with all kinds of chocolate and mix-ins galore.
We Made the Fun Pink Lemonade Fudge That People Can’t Stop Sharing
This recipe is so easy, one TikTok creator made a batch of pink lemonade fudge on an airplane.
This 2-Ingredient Strawberry Fudge Is Perfect for Valentine’s Day
Get ready for the sweetest holiday with this perfectly pink, adorable treat!
Almond Cherry Fudge
15 reviews
This fast microwave fudge is a sweet addition to any holiday gathering. I make this when I need a quick...
This Pioneer Woman fudge recipe combines the best of both worlds. Here's what we thought about her Sweet and Salty...
5 Mistakes Everyone Makes When Making Candy From Scratch
Who doesn't love a batch of homemade fudge? While it does take some finessing to get right, don't let potential...
How to Make the Easiest 2-Ingredient Fudge
This two-ingredient fudge belongs in your recipe box. It's the easiest candy recipe ever!
We Made the Original Fantasy Fudge Recipe—and It Still Stacks Up Decades Later
Make this classic fudge recipe in three simple steps!
This Festive Christmas Sugar Cookie Fudge Is Made with Only 4 Ingredients
This is going to be my new holiday dessert tradition!
Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.
It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould. Another tip: Do not scrape the sides of the pan or the spoon used for stirring.
– There are a number of reasons why the fudge was grainy. It might be that you haven't dissolved all the sugar before boiling the fudge mixture. It could be that there just wasn't enough fluid or fat to enable the sugar to dissolve or it might even be that the fudge wasn't beaten long enough or hard enough.
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
Options for what you can do with your unset fudge:
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares.
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
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