Rich Creamy Chocolate Fudge (Printable Version)

Smooth, decadent chocolate confection combining butter, sugar, and vanilla for rich flavor and creamy 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 - Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in granulated sugar and whole milk until evenly combined.
03 - Bring the mixture to a boil while stirring constantly.
04 - Attach a candy thermometer to the pan and continue cooking, stirring frequently, until the temperature reaches 238°F (114°C), the soft-ball stage, approximately 10 to 15 minutes.
05 - Remove from heat. Add semi-sweet chocolate, vanilla extract, and sea salt. Stir vigorously until the chocolate has melted completely and the mixture appears thick and glossy.
06 - Immediately pour the mixture into the prepared pan and smooth the surface with a spatula.
07 - Allow the confection to cool at room temperature for 2 hours or until fully set.
08 - Lift the set confection from the pan using the parchment overhang and cut into 36 even squares with a sharp knife.

# Expert Advice:

01 -
  • It's foolproof once you understand the soft-ball stage—no fancy equipment beyond a basic thermometer.
  • The texture lands in that perfect sweet spot between melt-in-your-mouth and satisfyingly chewy.
  • You can make a full batch in under an hour of active time, then let patience do the rest.
02 -
  • A candy thermometer isn't optional—guessing at soft-ball stage is how you end up with either grainy sugar or fudge that never sets properly.
  • The vigorous stirring after you add the chocolate actually cools the mixture slightly and creates the creamy texture; rushing this step leaves you with something too dense.
  • Humidity matters more than people admit—on very humid days, your fudge might take an extra 30 minutes to set.
03 -
  • Invest in a good candy thermometer—a digital instant-read one removes all doubt and takes the guesswork out of soft-ball stage.
  • Stir the mixture constantly until it boils, then every 30 seconds after; uneven stirring means uneven cooking, which shows up as grainy patches in your finished fudge.
  • If your fudge seizes or looks grainy even after you've added the chocolate, try whisking in a splash of milk and beating harder—sometimes this recovers it, though prevention is always easier.
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