How to Make Fudge: Simple Steps for Perfect Homemade Fudge

If you’ve ever wanted a rich, melt‑in‑your‑mouth treat without a bakery, making fudge at home is easier than you think. All you need are a few pantry staples and a bit of patience. Follow this guide and you’ll have a batch of glossy, chewy fudge ready to share—or keep all to yourself.

Ingredients You’ll Need

Start with the basics. For a classic chocolate fudge you’ll need:

• 1 cup (240 ml) sweetened condensed milk
• 2 cups (340 g) semisweet chocolate chips
• 1/2 cup (115 g) butter
• 1 tsp vanilla extract
• A pinch of salt

You can swap chocolate chips for dark chocolate, add nuts, or mix in caramel for variation. Keep the ingredients at room temperature; cold butter can cause the mixture to seize.

Step‑by‑Step Fudge Guide

1. Prepare the pan. Line an 8‑inch square pan with parchment paper, leaving some overhang for easy lift‑out. Lightly butter the paper.

2. Melt the butter. In a medium saucepan over low heat, melt the butter just until it’s liquid. No browning needed.

3. Add condensed milk and chocolate. Pour the sweetened condensed milk into the pan, then stir in the chocolate chips. Keep the heat low and stir constantly until everything is smooth and glossy. This usually takes 5‑7 minutes.

4. Stir in flavorings. Remove the pan from heat and whisk in vanilla and a pinch of salt. If you’re adding nuts or extra mix‑ins, fold them in now.

5. Cool and set. Let the mixture sit at room temperature for about 20 minutes, then place the pan in the fridge for 2‑3 hours. The fudge should be firm enough to cut but still soft to bite.

6. Cut and serve. Use the parchment overhang to lift the fudge block onto a cutting board. Cut into squares with a warm knife (run it under hot water and dry it). Store in an airtight container.

That’s the core process. If your fudge turns out grainy, it’s usually because the sugar crystals didn’t dissolve fully. To rescue it, gently re‑heat the mixture while stirring, then add a splash of milk or cream to bring back smoothness. For soft, gooey fudge, shorten the cooling time or add a bit more condensed milk.

Failed fudge doesn’t have to be wasted. Crumble it into ice‑cream, fold it into brownies, or melt it again for a quick frosting. Repurposing saves time and still gives you a tasty treat.

Now you have a reliable recipe, some troubleshooting tips, and ideas for creative twists. Grab a pan, gather the ingredients, and enjoy the satisfying snap of homemade fudge. Happy cooking!