Traditional Fudge Made Simple
If you’ve ever tasted a melt‑in‑your‑mouth piece of fudge, you know it’s a sweet treat worth mastering. Traditional fudge isn’t fancy – it’s just sugar, butter, milk, and chocolate working together. In this guide you’ll get a straight‑forward recipe, fixes for common problems, and storage tricks that keep your fudge perfect for days.
How to Make Traditional Fudge
Start with the basics: 2 cups granulated sugar, 1/2 cup butter, 2/3 cup evaporated milk, and 1 cup semisweet chocolate chips. Put everything in a heavy saucepan and heat over medium‑high. Stir constantly until the sugar dissolves, then bring the mixture to a rolling boil.
Once it boils, start a timer for 5 minutes. Keep stirring – you don’t want a skin forming on top. After five minutes, remove the pan from heat and add 1 teaspoon vanilla extract and a pinch of salt. Let it cool for about 10 minutes, then beat the mixture with a wooden spoon until it thickens and loses its shine.
Now comes the fun part: pour the fudge into a greased 8×8‑inch pan, smooth the top, and let it set at room temperature. After a few hours it will firm up and be ready to cut into squares.
Keeping Your Fudge Perfect
Even the best‑made fudge can go bad if you store it wrong. Wrap the whole pan tightly in plastic wrap or transfer individual squares to airtight containers. Keep fudge in the fridge if you live in a warm climate; otherwise a cool pantry works fine for up to two weeks.
If your fudge turns out grainy or too soft, don’t panic. The “failed fudge” post on our site shows quick fixes: add a splash more evaporated milk and re‑heat to the right temperature, or blend a bit of cream cheese to smooth it out. These tricks rescue your batch without ruining flavor.
When you want to freeze fudge, slice it first, wrap each piece in wax paper, then place them in a freezer bag. Thaw in the fridge overnight and enjoy the same velvety texture.
Finally, experiment a little. Swap chocolate chips for white chocolate, toss in chopped nuts, or drizzle caramel on top. The core method stays the same, so you can keep the traditional base while adding personal twists.
Now you have everything you need to make, fix, and store traditional fudge like a pro. Grab your ingredients, follow the steps, and treat yourself to that classic, melt‑in‑your‑mouth sweetness any day of the week.
