How to Make Fudge in 10 Easy Steps

Hi everyone, welcome back to Cooking with Bae Day! Today, since we are all likely to be having a quiet Halloween this year, we’ve given you an article on how to make fudge to brighten up the holiday! Easy and fun to make, it’s perfect for this year’s cozy Halloween, and, we gave you a candy recipe because that is, by far, the most important part of this holiday anyway!

-Amanda, Social Media Coordinator, EverydayDateNight.com

Written by Elizabeth LaBau Updated 03/25/20

01 of 10 How to Make Fudge

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This rich traditional fudge gets its deep chocolate taste from unsweetened chocolate and its milky sweetness from condensed milk. For the recipe, see Old-Fashioned Chocolate Fudge.Fudge is delightful to enjoy at home or take to a party. It also makes a delicious gift from the kitchen your recipients will love.Assemble your ingredients and equipment. This includes a nine-inch by nine-inch pan covered with aluminum foil and sprayed with nonstick cooking spray, a large saucepan, and a candy thermometer.

02of 10 Combine Sugar and Water in Saucepan

Elizabeth LaBau

In a large saucepan, combine the sugar and the water over medium-high heat. Stir while the mixture heats to dissolve the sugar.

03of 10 Bring Sugar Syrup to a Boil

Elizabeth LaBau

Continue to cook the sugar and water and bring it to a full boil. Allow the mixture to boil for one minute.

04of 10 Add Condensed Milk

Elizabeth LaBau

Once the mixture has been boiling for one minute, add the condensed milk and stir until it is fully incorporated.

05of 10 Cook Fudge to 235 Degrees

Elizabeth LaBau

After the condensed milk is added and incorporated, insert a candy thermometer and cook the mixture to 235 F, stirring frequently so that the candy on the bottom of the pan does not scorch.Using a wet pastry brush, wash down the sides of the pan occasionally to prevent sugar crystals from forming and making your fudge unpleasantly grainy.

06of 10 Add Chocolate

Elizabeth LaBau

Once the candy reaches 235 F, remove the pan from the heat and set it aside to cool for 15 minutes. Do not stir it during this time or you will form sugar crystals and the fudge will be grainy!After 15 minutes, add the grated chocolate and stir to melt the chocolate.

07of 10 Beat the Fudge

Elizabeth LaBau

Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss. This may take anywhere from 5 to 15 minutes.While beating by hand is the traditional method, you can use an electric mixer if you have one. Fit the mixer with the paddle attachment and turn it on medium. Beat it just until it starts to thicken and lose its gloss. It is easy to overbeat fudge with a mixer, so watch it carefully and check it after every minute.Once the fudge is the proper texture, add the nuts and stir quickly just until they are evenly distributed.

08of 10 Pour Fudge into Prepared Pan

Elizabeth LaBau

Once the fudge has thickened and the nuts are added, pour the fudge into the prepared pan. Allow it to set at room temperature until firm, about three hours or overnight.

09of 10 Cut the Fudge

Elizabeth LaBau

After the fudge is set, use a large chef’s knife to cut it into small one-inch squares to serve.

10of 10 Serve and Store Finished Fudge

Elizabeth LaBau

Store remaining fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks. For the best taste and texture, bring the fudge to room temperature before serving.

This article was originally posted here.