Real Fudge
Indulge in the creamy, melt-in-your-mouth perfection of homemade "Real Fudge," a classic confection crafted with simple pantry staples for irresistibly authentic flavor. This recipe captures the essence of traditional fudge-making with a rich blend of granulated sugar, whole milk, butter, and a touch of light corn syrup, expertly cooked to the soft-ball stage for that velvety texture everyone craves. Customize your fudge with optional cocoa powder for a decadent chocolate twist or sprinkle in chopped nuts for a crunchy finish. With just 10 minutes of prep time, this indulgent treat is perfect for gifting, sharing at special occasions, or savoring as a sweet indulgence at home. Whether you’re a seasoned candy maker or a beginner, this foolproof recipe guarantees rich, creamy results every time. Perfect for holidays, parties, and dessert lovers alike!
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 1 cup whole milk
- 0.5 cup unsalted butter
- 2 tablespoons light corn syrup
- 0.25 teaspoon salt
- 2 teaspoons vanilla extract
- 3 tablespoons unsweetened cocoa powder (optional, for chocolate fudge)
- 0.5 cup chopped nuts (optional, for garnish)
Instructions
Prepare an 8x8-inch baking pan by lining it with parchment paper, leaving an overhang on two sides to help lift the fudge out later. Lightly butter the parchment paper.
In a medium, heavy-bottomed saucepan, combine the granulated sugar, whole milk, unsalted butter, corn syrup, and salt. If making chocolate fudge, whisk in the cocoa powder at this stage.
Place the saucepan over medium heat and stir continuously with a wooden spoon or heatproof spatula until the sugar dissolves and the mixture begins to simmer.
Clip a candy thermometer to the side of the saucepan, ensuring the probe is submerged but not touching the bottom of the pan. Reduce heat to medium-low and cook the mixture without stirring until it reaches 238°F (the 'soft-ball stage'). This can take approximately 15–20 minutes.
Once the mixture reaches temperature, immediately remove the saucepan from the heat. Let it cool undisturbed until the temperature drops to around 110°F. This will take about 20–30 minutes.
Once cooled, add the vanilla extract to the mixture. If desired, add the chopped nuts at this stage.
Using a wooden spoon or spatula, beat the mixture vigorously until it becomes thick, creamy, and loses its glossy sheen. This can take 5–10 minutes of solid mixing.
Quickly pour the fudge into the prepared pan, spreading it evenly with a spatula. Work quickly as the fudge will set as it cools.
Let the fudge cool completely at room temperature, or place it in the refrigerator for faster setting. Once firm, lift it out of the pan using the parchment overhang and cut it into squares.
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 |
2595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 462.0 g | 168% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 443.6 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 385 mg | 30% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 926 mg | 20% | |
*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.
