Dutch Fudge
Indulge in the rich, velvety decadence of Dutch Fudge, a heavenly treat that marries the deep, bold flavor of Dutch-processed cocoa with the smooth luxury of dark chocolate. This timeless confection is elevated by a silky mixture of heavy cream, golden syrup, and butter, cooked to perfection at the soft-ball stage for just the right texture. Carefully beaten to creamy bliss and set in an 8x8 pan, this fudge achieves the perfect balance of melt-in-your-mouth tenderness with a satisfyingly firm bite. Whether you're making it for a holiday treat or an everyday indulgence, this small-batch recipe yields 16 delightful squares of chocolate perfection. Serve at room temperature for the ultimate experience, and savor every luscious, homemade bite! Keywords: Dutch fudge recipe, homemade fudge, cocoa fudge, chocolate fudge, soft-ball stage candy.
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Heavy cream
- 0.5 cup Unsalted butter
- 0.25 cup Golden syrup (or light corn syrup)
- 0.25 cup Dutch-processed cocoa powder
- 0.25 teaspoons Salt
- 1 teaspoon Vanilla extract
- 4 oz Dark chocolate (finely chopped)
Instructions
Line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with butter or nonstick spray.
In a medium saucepan, combine the granulated sugar, heavy cream, butter, golden syrup, Dutch-processed cocoa powder, and salt.
Place the saucepan over medium heat and stir constantly until the butter melts and the sugar dissolves. Bring the mixture to a gentle boil.
Clip a candy thermometer to the side of the saucepan, ensuring the tip is submerged in the fudge mixture but not touching the bottom of the pan.
Continue to cook, without stirring, until the mixture reaches 238°F (soft-ball stage), about 10–15 minutes. If you don't have a thermometer, you can test it by dropping a small amount into cold water—it should form a soft, pliable ball.
Remove the saucepan from the heat and carefully stir in the vanilla extract and chopped dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
Allow the fudge mixture to cool to about 110°F, undisturbed (this can take 15–20 minutes). Avoid touching or stirring the mixture during this time to prevent crystallization.
Once cooled, beat the fudge mixture with a wooden spoon or hand mixer until it thickens, loses its shiny appearance, and starts to hold its shape.
Quickly transfer the fudge to the prepared baking pan and spread it evenly with an offset spatula or the back of a spoon.
Let the fudge set at room temperature for 2–3 hours or until firm. You can also refrigerate it for faster setting, but let it come to room temperature before cutting for the best texture.
Once set, lift the fudge out using the parchment paper overhang and transfer it to a cutting board. Cut into 16 squares or desired shapes.
Store the fudge in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 31.6 g | ||
| Protein | 0.7 g | 1% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 61 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
