Basic Fudge Recipe


  • 2 ounces bittersweet chocolate
  • ¾ cup milk
  • 2 cups of sugar
  • 2 tsp corn syrup
  • Pinch of salt
  • 2 tbsp butter
  • 1 tsp vanilla


Prepare a 9″ square pan by coating the bottom and sides with a little butter or non-stick spray.

Melt chocolate in a saucepan over low heat.

Raise heat to medium and add sugar, milk, corn syrup, and salt and stir until it boils.

As soon as it begins to boil, stop stirring and attach a candy thermometer to the side of the pot making sure it doesn’t make contact with the bottom.

While fudge is cooking, use a pastry brush dipped in water to wash down the sides of the pan to dissolve and remove any sugar crystals that form

Cook without stirring until temperature reaches 235 degrees (“softball” stage). If temperature increase slows or stops rising, you need to increase the heat. You should have a consistent boil.

Remove from heat and let sit, undisturbed, until the temperature falls to 110 degrees

Add butter and vanilla and begin to stir with a wooden spoon

Stir continuously until surface changes from shiny to dull and fudge begins to “set up” or thicken. This may take 15 to 20 minutes.

Pour into prepared pan and press in with a buttered spatula or your fingers.

After fudge is completely cooled, cut into 16 squares.

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