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Cooked Fudge

User Rating 5 Star Rating (1 Review)


Cooked Fudge

Cooked Fudge

Linda Larsen
You really need a candy thermometer to make this fudge recipe. If it overcooks, the texture will hard, which is not what you want in fudge!

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: Makes about 2 pounds fudge


  • 2 (1-ounce) squares unsweetened chocolate, chopped
  • 2 cups sugar
  • 3/4 cup light cream
  • pinch salt
  • 1 Tbsp. light corn syrup
  • 3 Tbsp. butter
  • 2 tsp. vanilla


Combine chopped chocolate, sugar, cream, salt, and corn syrup in large heavy saucepan. Bring to boil over medium heat, stirring frequently. When mixture comes to a boil, cover pan for 2 minutes so sugar crystals are washed down sides of pan by the steam. Uncover pan, clip on a candy thermometer, making sure it doesn't touch the bottom of the pan, reduce heat to low and cook gently to 232 degrees (soft ball stage).

Remove from heat, drop butter into the mixture, and let the saucepan sit without moving until lukewarm (110 degrees). This is a very important step - if you move or jostle the pan while the fudge is cooling you'll have sugary fudge.

Then add vanilla and beat with spoon until fudge begins to lose its gloss and thickens. This takes awhile, and you'll probably need help stirring! All at once it will come together and look like fudge. The candy will not dissolve back into the mixture in the pan when you lift the spoon. Quickly pour into a 8" greased square pan. Let cool completely and cut into squares.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Incredible melt in your mouth fudge, Guest Ann

This fudge is better than any fudge I've ever tried, including expensive fudge at gourmet candy stores! It literally melts in your mouth, leaving a rich chocolate coating. You have to watch it really carefully while it cooks, and beating it takes a while, but boy, is it worth it!

12 out of 12 people found this helpful.

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