How To Make Fudge

What can we say? When it comes to favorite American confections, fudge has a special place in our hearts. The soft, melt-in-your-mouth candy has roots in the United States that date back to East Coast women’s colleges in late 1800s. It has since taken off and become a common delicacy offered at seaside vacation spots, Midwestern lake towns and quaint gift shops across the country. Versions now go above and beyond the classic chocolate fudge to include cookies, cakes, fruits, nuts and candies. Always been a little intimidated by the finicky process? That’s what we’re here for!

Learn how to make homemade fudge with our culinary school pastry chef in this tutorial. Whether you’re tackling a classic chocolate or a fun, new flavor, we’ll show you how become a fudge guru.

Classic Chocolate Fudge

28 oz granulated sugar
12 oz whole milk
6 oz corn syrup
4 oz butter
5 oz unsweetened chocolate
¼ tsp salt
1 tbsp vanilla

1. Place the sugar, milk and corn syrup in medium sauce pan and simmer until the mixture reaches 230 degrees F, stirring occasionally to ensure there in no scorching on the bottom.
2. Add the butter, chocolate, salt and vanilla and bring up to 235 degrees F. Remove from heat.
3. Cool on a marble using a scraper to fold the mixture inward until it begins to look dull. Place mixture in a foil lined 8 x 8 pans to cool and let set for 4-5 hours or overnight.

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