If you love that rich, melt‑in‑your‑mouth chocolate fudge, you’re in the right place. Below you’ll find a solid base recipe, simple tricks for smooth texture, and what to do when things go south.
Start with these pantry staples: 2 cups sugar, 1/2 cup butter, 1/2 cup milk, 1 cup semisweet chocolate chips, 1 tsp vanilla, and a pinch of salt.
Combine sugar, butter and milk in a heavy saucepan. Heat over medium, stirring until sugar dissolves. Bring to a full boil, then let it roll for exactly 5 minutes – use a timer, not a guess.
While the mixture boils, line a 9‑inch square pan with parchment. When the 5‑minute mark hits, remove the pan from heat, add chocolate chips, vanilla and salt. Stir until the chocolate melts completely and the mixture looks glossy.
Pour the fudge into the prepared pan, spread evenly, and let it cool at room temperature for about an hour. Once firm, cut into squares. That’s it – simple, speedy, and reliably tasty.
Fudge can be fickle, but most problems have a quick fix. If your batch is grainy, it probably cooled too fast or you missed the boiling time. Re‑heat the mixture gently, add a splash of milk, and stir until it smooths out.
Too soft? That means it didn’t reach the right temperature. Return it to the stove, bring it back to a gentle boil, and watch the clock. A minute or two more usually firms it up.
Got a burnt taste? Scrape the bottom layer off, then gently reheat the remaining fudge and add a tablespoon of butter. The butter masks the burnt edge and brings silkiness back.
And if you end up with a thick, un‑spreadable blob, break it into chunks, melt it again with a little cream, and turn it into a sauce for ice cream or pancakes. No waste, just a new treat.
For those who love variety, swap the chocolate chips for white chocolate, caramel, or toasted nuts. The base method stays the same; only the flavor shifts.
Store your fudge in an airtight container. At room temperature it stays fresh for up to a week; for longer life, pop it in the fridge and let it warm slightly before serving.
With these basics, you can tackle any famous fudge challenge. Whether you’re making a batch for a birthday or rescuing a mishap, you now have the know‑how to keep things smooth and delicious.
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