Rich Creamy Chocolate Fudge (Printable)

Decadent chocolate squares combining creamy butter, sugar, and vanilla for a smooth texture.

# What You Need:

→ Dairy

01 - 1 cup unsalted butter
02 - 2/3 cup whole milk

→ Sugars

03 - 3 cups granulated sugar

→ Chocolate

04 - 2 cups semi-sweet chocolate chips or chopped chocolate

→ Flavorings

05 - 1 teaspoon pure vanilla extract
06 - 1/4 teaspoon fine sea salt

# Steps:

01 - Line an 8x8-inch square pan with parchment paper, leaving an overhang for easy removal.
02 - In a heavy-bottomed saucepan over medium heat, melt the butter. Stir in the sugar and milk until fully blended.
03 - Bring the mixture to a boil, stirring constantly to prevent scorching.
04 - Attach a candy thermometer to the saucepan. Continue cooking and stirring frequently until the temperature reaches 238°F (114°C), indicating the soft-ball stage, about 10 to 15 minutes.
05 - Remove the pan from heat. Stir in the semi-sweet chocolate, vanilla extract, and sea salt vigorously until the chocolate melts completely and the mixture thickens and becomes glossy.
06 - Quickly transfer the mixture into the prepared pan and smooth the surface evenly with a spatula.
07 - Allow to cool at room temperature for 2 hours until fully set.
08 - Lift the set confection using the parchment overhang and cut into 36 equal squares with a sharp knife.

# Expert Tips:

01 -
  • It's genuinely foolproof once you understand the soft-ball stage—no fancy equipment beyond a thermometer.
  • The whole process takes less than an hour of active time, and you get enough fudge to share or hoard.
  • There's something deeply satisfying about making candy at home that tastes better than anything store-bought.
02 -
  • If your fudge turns out grainy, you either didn't stir enough or your temperature was off—next time, be more vigilant with the thermometer, because two degrees matters.
  • The moment you pull it from heat is non-negotiable; even thirty seconds too long and the mixture hardens before you can pour it.
  • Humidity affects setting time, so on a damp day, give it an extra thirty minutes or move it to a cool, dry spot.
03 -
  • Invest in a good candy thermometer early on—it's the difference between fudge success and fudge failure, and a ten-dollar thermometer will pay for itself in saved batches.
  • Have everything measured and ready before you start cooking; once the mixture is on heat, there's no time to hunt for the vanilla bottle.
  • If the fudge hardens in the pan before you can finish smoothing it, gently reheat the whole pan over low heat for a minute or two to soften it again.
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