OH FUDGE!

There is nothing in the world as good as FUDGE,

but . . .

It has to be creamy and silky smooth.

 It can’t be sugary or grainy!

This fudge will pass that test . . . I promise.

I originally posted this recipe around Christmas time, when all the candy recipes come to the surface.  I’ve had several emails from some who love Fudge, but can’t make fudge . . . and have asked for help!  Since I only posted the recipe, I thought I would see if a few pictures could – or would make a difference for you.

I’ve decided that it’s very difficult to get a good picture of FUDGE.  It might not look it, but this fudge recipe is silky smooth, and it simply melts in your mouth.  You certainly don’t have to add the nuts, but in this house . . . we love nuts.

There are a few simple rules to making good fudge, and hopefully this tutorial will help.

~

1.  I like to butter the inside edges of my pot – (these Martha Stewart Pots are wonderful)

2.  Mix the cream and Sugar together over medium heat – stir continually.

3.  Bring that mixture to a boil

4.  Once the mixture comes to a full boil, place the lid on tightly for one full minute – time it.

When you take the lid off after one full minute . . . It will look like this.

5.  After you have removed the lid – place a good thermometer in the pot.

Or if you don’t have one, you must cook this to a firm soft ball stage. (228 degrees)

IMPORTANT!!  – DO NOT STIR NOW…..AT ALL!

6.  While it’s cooking, break your chocolate bars up into a large bowl.

7.  Prepare a greased or parchment paper lined glass baking dish. 9×13

*I like to place another pan inside the dish, so it helps to flatten our the parchment paper.

8.  Cut 2 sticks (cubes) of butter into chunks

9.  You can just get your hand mixer ready as well.

When the butter/cream mixture is at 228-230 degrees, (perfect with my thermometer) . . . Remove the pot from the heat.

DO NOT STIR! . . . at all.

Note:  Soft-ball stage is (234 F. to 240 F.) When dropped into very cold water, forms a soft ball that flattens between your finger.  To check your candy thermometer for accuracy, put the thermometer in water and bring to a boil.  The thermometer should read 212 degrees F.  If the reading is higher or lower, make the necessary adjustment when making the candy. The thermometer should stand upright in the candy mixture.  The bulb or the tip shouldn’t rest on the bottom of the pan.  If you don’t have a thermometer, do the cold water test.  With a clean spoon, drop a small amount of candy mixture into a cupful of very cold water.

Add the 1 cup of butter (2 sticks) and 1 tsp. Vanilla.

Let it sit quietly for 1 minute

DO NOT STIR!!!!!!!

After the 1 minute has passed – pour that mixture into your bowl with the broke up Chocolate pieces.

IMPORTANT!!! – DO NOT SCRAPE THE POT

*This is very vital in fudge making – you don’t want any sugar particles from the sides of that pot.

JUST POUR  IT IN – DON’T SCRAPE THE SIDES.

Now you can beat it until is very smooth and creamy.

About four to five minutes.  Taste it…..is is silky smooth?

If so, then it’s ready to pour into your greased or parchment lined pan.

UNLESS . . . you are adding nuts.

 I like to do half and half.  I don’t use two pans, I simply pour the plain fudge into the dish and tilt the pan slightly so that it stays to the left of the pan.

THEN . . . ADD NUTS TO THE REMAINING FUDGE.

Once the fudge is settled into the dish, cover it with Saran Wrap and then foil.

I like to place mine in the refrigerator for several hours, then it’s easier to cut.

If you’ve used Parchment, you can simply lift that entire slab of Fudge right out of the pan!

I trim the edges so that they are neat and straight.

*If you dip your sharp knife into a bit of hot water first, you can easily cut the fudge.

Clean off the knife if it gets built up with fudge, and start the process over until it’s all cut nicely.

Store the Fudge in between layers of waxed paper in a well sealed tupperware type container.

I keep mine in the fridge – It will stay perfect for several days.

FUDGE – Smooth as Silk

You will need:

3 – (6.8 oz) Symphony Bars
4 cups Sugar

2 Cups Cream

2 sticks of real butter
1 tablespoon good vanilla
 Directions:
 Stir together Cream and sugar in large heavy buttered pot. Place over medium heat and stir constantly just until it comes to a rolling boil. Once it starts to boil, DO NOT STIR, and put the lid on for ONE minute and then remove the lid.
Continue Cooking to a soft ball stage, and Do not Stir: Use your Candy Thermometer. I cook mine to about 230 degrees. Every thermometer is different, so test yours, or do the cold water test. Take off the heat, and add 1 cup (2 sticks) of butter that you have cut up in chunks, and the vanilla…. let sit in the hot candy mixture for ONE minute – WITHOUT STIRRING!
 Now – Without scraping the pan, pour over 3 big (the 6.8 oz) symphony bars that you have broke up into a large bowl. Beat until very smooth with beaters. Pour into a greased 9×13 pan. Put in the fridge until nice and set up…preferably over night.
*I line mine with parchment paper, that way you can lift the entire slab of fudge from the pan, and cut them easily. This fudge rarely turns to sugar, and is very creamy and smooth. Nuts are optional. Makes a large batch. Once cut, put in a container with a sealed lid, and keep refrigerated. YUM!
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  • Sherry - May 25, 2010 - 3:51 pm

    I’ve made easy types of fudge that require on use of the stove, but this looks batter than anything I’ve ever made!! I really need to try making fudge this way. And I’ll definitely add the nuts;)ReplyCancel

  • Missy - May 25, 2010 - 8:21 pm

    Oh, I love fudge; I cannot wait to try this recipe. This looks absolutely perfect. Wonderful photos too!ReplyCancel

  • Steph - May 25, 2010 - 9:09 pm

    This looks super yummy! One question: above it says to “mix the cream and butter,” but at the bottom where the recipe is summarized it says “stir together the cream and SUGAR.” Which is correct?ReplyCancel

  • jessica - May 26, 2010 - 7:58 am

    I am so glad you posted this. I love your fudge.ReplyCancel

  • Brandi - May 26, 2010 - 10:18 am

    Oh your killing me!!! I LOVE your fudge, and am so jealouse that Chant got some of it for her trip to boise! mmmmmReplyCancel

  • ingrid - May 26, 2010 - 10:26 am

    Jonna, normally I agree with everything you say but with this one I have to disagree. (chocolate) Fudge is not the best! 🙂 LOL, this of course comes from a vanilla girl.
    ~ingridReplyCancel

  • Tauna - May 26, 2010 - 9:59 pm

    Good fudge has always eluded me. I will try this one!
    Thanks for sharing!
    I could spend hours here. You are amazing.ReplyCancel

  • Shelly B. - May 26, 2010 - 10:46 pm

    This is THE BEST fudge EVER! I LOVE this recipe Jonna! Now I’m craving your fudge and it isn’t even Christmas!ReplyCancel

  • Kathy @ The Sugar Queen - May 27, 2010 - 7:13 am

    I’m going to definitely try your recipe! I always use one that calls for marshmallow creme. This one looks fantastic!ReplyCancel

  • Barbara - May 27, 2010 - 11:37 am

    That is perfect looking fudge! My family loves it too. Copying now.ReplyCancel

  • Anthi! - July 30, 2010 - 6:27 am

    OHHH my God!!!!!!ReplyCancel

  • Nikki H - January 10, 2011 - 4:23 pm

    Wow!!! I have made fudge for years and thought I’d perfected my own recipe which always turned out creamy, rich and deilcious, but took constant stirring & cooking on low or it would scorch. But now, after using this recipe, I’m throwing my other recipe away! This is by far the easiest, best tasting fudge ever …absolutely without equal! I even varied it by using white and green mint choc. chips to make mint fudge and added mini-marshmallows and nuts for rocky road. It works every single time and this year this fantastic fudge in original and the variations, was my gift to neighbors, friends and family!! Wow Again!ReplyCancel

  • BreAna {Sugar and Spice and All Things Iced} - December 8, 2011 - 10:07 am

    I absolutely love this fudge! I used chocolate chips instead of the symphony bars since I didn’t have any on hand. It turned out fantastic!ReplyCancel

  • Sanna - December 10, 2011 - 10:19 pm

    Made this the other day and my hunt for the best fudge is over 😉 ThanksReplyCancel

  • Chattipati - December 28, 2011 - 12:34 pm

    Use a good quality pizza cutter to cut your fudge into rows. It makes quick work of it and pieces turn out nicd and uniform. No need to butter or Pam the pizza cutter.ReplyCancel

  • AnnO - December 30, 2011 - 7:14 pm

    I made this exactly like you show & it was AWESOME! I made it for Christmas gifts and EVERYONE said it was the creamiest they ever had. I’m not great in the kitchen – but, I thank you so much for these great recipes and pics. I will make this over and over again!ReplyCancel

  • JoniB - November 28, 2012 - 4:12 pm

    I am dying to make this fudge, what kind of cream do you use,
    light cream, heavy cream, half & half?????
    Thanks in advance.

    Hi Joni
    I use regular whipping cream or heavy whipping cream….either works perfectly!
    JonnaReplyCancel

  • Fathima - November 28, 2012 - 7:04 pm

    Thank you for all your wonderful Dishes. So yummy and love the pict. I want to make this fudge this year and never made fudge. what kind of cream do you use? WHipping cream? I get confused with creams when it comes to recipes. Sorry still learning

    FathimaReplyCancel

  • Shelly B. - November 29, 2012 - 9:45 am

    My favorite fudge EVER! Just bought my stock of candy bars last night! Holiday baking and candy making starts with this recipe! 🙂ReplyCancel

  • Trisha Preece - November 29, 2012 - 3:12 pm

    Jonna,
    I should have read these comments before I started making the fudge. I had half and half in my fridge and used it in the recipe totally not thinking about what cream was. It looks like it’s going to set up okay, what do you think? Will it be okay? I am dying right now and could totally kick myself.ReplyCancel

    • Get Off Your Butt and BAKE! - November 29, 2012 - 3:22 pm

      Hi Trisha,

      I betcha it’s still great…..less calories. It might not be quite as creamy though.
      Let us all know.

      JonnaReplyCancel

  • Good Food Good Friends - November 30, 2012 - 4:49 am

    I love making fudge. I can’t wait to try this recipe!ReplyCancel

  • Diane - December 1, 2012 - 2:48 am

    I have made fudge from for years ..this looks easy can’t wait to try I was wondering do you use salted or unsalted butter. (I bake with unsalted)

    Hi Diane,

    I have used both, with great results!
    It might seem odd to you, but I never buy unsalted butter!

    JonnaReplyCancel

  • Susan Geyer - December 1, 2012 - 5:27 am

    I can’t believe I have only found this recipe now! I have been stalking your site for absolute ages and somehow missed it.:D So sad! I have a question:- Would using dark chocolate change the outcome, (Meaning creaminess, smoothness)of the fudge? I do love dark chocolate fudge!
    Regards Susan

    Hi Susan,

    As long as you use a high quality chocolate it will work.
    The symphony results in a very creamy fudge.
    I’ve used Hershey bars, and it’s good but not as creamy smooth.

    Either way…it’s good!

    JonnaReplyCancel

  • Marie - December 2, 2012 - 3:49 am

    Hi Jonna

    I am looking for a silky smooth fudge recipe like you buy at the Confectionery Stores. I would like to give your recipe a try. Since I live in Australia and ingredients can be different, I would appreciate knowing the measurements in ounces or grams for the weight of the butter.

    Look forward to your response.

    Hi Marie,

    I will work on that….promise.

    JonnaReplyCancel

  • Roberta Boice - December 2, 2012 - 4:58 pm

    SO, that’s how you do it. I’ve been the recipient of this wonderful recipe for many a Christmas – DELICIOUS! Thanks Jonna-girl! AS ALWAYS, I love your site!ReplyCancel

  • Autism News - December 3, 2012 - 8:17 am

    The last time I attempted making fudge, it over flowed all over my stove top. Was it too hot maybe? Even turned down the heat and still couldn’t control. Any suggestions?!ReplyCancel

  • Cindi - December 3, 2012 - 10:20 am

    How could you adapt this for peanut butter? or chocolate with peanut butter swirl?

    Hi Cindi,

    I betcha that you could just blend it in with your mixer at the same time you pour everything over the chocolate.
    You might have to blend a little longer. I would try 1/3 cup…..let us all know!
    Yum!

    JonnaReplyCancel

  • Ela - December 15, 2012 - 10:08 pm

    Good looking fudge, yum! Can we subtitute other chocolates, for example, milk chocolate chips or Lindt chocolate bars as long as it equals 6.8 oz? One more question, I’d like to give this away for Christmas, will it melt if it isn’t refrigerated? I’d like to send it out of state? Thanks.ReplyCancel

    • Get Off Your Butt and BAKE! - December 16, 2012 - 2:45 pm

      Hi Ela,

      Yes, you can substitute another brand of Chocolate….Lindt would be fabulous!
      It doesn’t need to be refrigerated, and should ship very easily.
      What a nice gift!

      JonnaReplyCancel

  • Krista - December 23, 2012 - 7:19 pm

    Hi Jonna,

    Thanks so much for the recipe – I’m making this as we speak! I did notice though that towards the beginning of the recipe it calls for a teaspoon of vanilla, but the ingredients list reads a tablespoon of vanilla. Should it be a tablespoon? Thank you!!ReplyCancel

  • Nic - February 22, 2014 - 3:54 am

    Hi,

    Please help.

    All seems to go really well with this recipe until I get it in the blender then it seems to go to a texture where it does not stick to my rubber spatula so I put it on a bit longer then it went all lumpy? I have tried the recipe twice now and same thing but with different blenders. I am obviously blending too long to get it to the lumpy stage however should it not be at a stage where I stick my finger in and the mixture sticks to my finger, with mine I stick my finger in and the mix slides off. I am using a proper candy thermometer and taking it to soft ball then removing. Can you make any recommendations as to where I am going wrong?

    ThanksReplyCancel

    • Get Off Your Butt and BAKE - February 22, 2014 - 5:45 pm

      Hi Nic,

      If you are sure your syrup mixture is a good firm soft ball stage, then the blender, is simply for creaming that syrup
      into the chocolate & butter. You will blend it only until the “glossy” shine has barely started to leave the fudge. You can
      see it starting to change texture….more creamy, less caramel like. If you wait too long, or blend too long, then it won’t be easily
      spread nicely into your buttered pan or parchment lined pan. Once you have it in your pan, cover it very well and let it set up in the fridge.

      I hope this helps…..cuz it’s delicious!!!!

      JonnaReplyCancel

      • Nic - February 26, 2014 - 7:03 am

        Thank you Jonna. Even though my candy thermometer was brand new and a Kitchen Craft I did a temp test and it seems to be slightly out. I did the fudge in water test just to re confirm and finally ta dah the fudge is perfect. I am glad I attempted it again as you recepi is simply awesome. If you have any other fudge flavour recipes to share please do. Thank you so very much.ReplyCancel

  • Jacque B - December 4, 2014 - 1:50 pm

    HOLY YUM! So happy to find this fudge recipe! I have been searching for an awesome old fashioned fudge recipe. Love that you use Symphony bars in this as well. Can’t wait to try this and thank you for the wonderful tutorial! I have tried many of your recipes and love all of them. The cheesy potatoes and crescent/orange rolls have become our family favorites!!! Thank you Jonna, you ROCK!!! 🙂ReplyCancel

  • Tammy - November 26, 2015 - 6:22 am

    I thought that I had mastered fudge, but short on my usual ingredients I looked for a variation and stumbled upon this gem.. I made a white chocolate version adding dried cranberries. This will be my recipe from here on in.. Thank you for sharingReplyCancel

  • Kristin - December 4, 2015 - 12:45 am

    I just made this for Thanksgiving. It is a HUGE batch, which is awesome. It was a hit and loved by everyone, including 4 year olds and 70 something year olds. I also packed a small box for my parents to take home and they were thrilled. I also froze half of it (it makes a lot!) and pulled it out of the freezer 4 days later for a potluck dessert and it was a fast-disappearing dessert, with lots of compliments.

    It was super easy to make. I followed the instructions, no need for tweaking or substitutions. Perfection. E

    It is on the creamier side that I’m not used to…I don’t know if I like this better or the kind that’s made with just Hersheys cocoa and milk, but I will keep making this because everyone liked it so much, and maybe make the other kind if I feel like variety. 🙂 THANK YOU for the great recipe!ReplyCancel

  • Chelsea - December 19, 2015 - 12:19 pm

    Mine has been in the fridge since making it last night, and I pulled it out to cut but it’s kind of airy and doesn’t have a clean cut. Should I let it warm up a bit instead of cutting straight from the fridge? Did I overmix it?ReplyCancel

  • Amanda - September 21, 2016 - 8:04 pm

    Is it 6.8 total ounces of chocolate or three bars of chocolate that each weigh 6.8 ounces?ReplyCancel