Fantastic Fudge Recipes (2024)

An amazing collection of the very best fudge recipes!

Quick and easy, cooked, chocolate, peanut butter, nuts or no nuts, peppermint, pineapple – we’ve got it all! Perfect for the holiday season and all year long!

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I have always been a HUGE fan of fudge. There are so many different options when it comes to fudge and the result is always so delicious and decadent. I’ve got all kinds of fudge recipe here to choose from. Lots of easy recipes that use a combination of sweetened condensed milk and chocolate. These are great when you just have a few minutes on hand.

Fudge recipes that do require a candy thermometer and a little more time but are SO worth it.Fudge made with powdered sugar and fudge made with evaporated milk. Fudge made with marshmallow creme or marshmallow fluff and fudge made with marshmallows.

Simple fudge recipes, chocolate fudge recipes, peanut butter fudge recipes – there are just so many to choose from!

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Here are four easy fudge recipes to get you started:

Take a look around and find the fudge that fits YOU. Enjoy!

Peanut Butter Rocky Road Fudge (VIDEO)

This easy,5 Minute Peanut Butter Rocky Road Fudgeis guaranteed to be a hit with the peanut butter lovers in your life! So easy to makeandno candy thermometer needed! Great for the holidays and makes a lovely gift too!

Peanut Butter Cup Cheesecake Fudge

Prepare yourself for the most amazing fudge of your LIFE. ThisPeanut Butter Cup Cheesecake Fudgeisextracreamy,extradecadent, and the perfect addition to any festivities.

Practically Perfect Peppermint Fudge (VIDEO)

Tis the season forpeppermintand sweets! You can have the best of bothwith thisPractically Perfect Peppermint Fudge! Just a handful of ingredients and five minutes are all you need to make this pretty and festive fudge!

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FAQs

What is the world's best fudge? ›

Mackinac Island Fudge – The Best Fudge on Earth

Original Murdick's Fudge.
Joann's Fudge.
Ryba's Fudge Shops.

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Is evaporated milk or condensed milk better for fudge? ›

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

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What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

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What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels

Using the Wrong Pan. All candy and confections start by melting sugar. ...
Stirring the Sugar. ...
Not Using a Candy Thermometer. ...
Leaving Out the Parchment Paper Lining. ...
Skipping the Cooking Spray. ...
Scraping the Pot. ...
Using a Cold Knife to Slice.

Dec 16, 2015

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What makes high quality fudge? ›

It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy. Cooking, and beating after cooking, is the key to successful fudge.

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What makes mackinac island fudge different? ›

To obtain the world famous taste, the fudge is slowly cooked in traditional copper kettles over a gas flame. Once the desired temperature is reached, the mixture is poured onto marble slabs for a cooling period and then hand-paddled into loaves.

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What is the most popular flavor of fudge? ›

After years of testing recipes, we're pretty sure we have a handle on the most popular fudge flavors, but chocolate and cherry will always rank high on the list.

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What is the difference between British and American fudge? ›

Turns out that the two are not quite the same, but they're still equally delicious. Denser and sometimes a bit more crumbly than its American counterpart, British fudge comes in dozens of flavors, and is frequently found in gift shops and at outdoor markets and street fairs.

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What is the best pan to make fudge in? ›

Secondly, the pot's material should allow for good heat distribution hence your top choice should be copper cookware or a pot with a copper core. Copper's exceptional heat conductivity offers unparalleled temperature control, an asset when working with finicky ingredients like sugar.

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Why is condensed milk not advisable? ›

Sweetened condensed milk is high in calories and unsuitable for people with cow's milk protein allergy or lactose intolerance. Its sweet flavor may be off-putting for some and doesn't typically serve as a good substitute for regular milk in recipes.

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Can I use half-and-half instead of evaporated milk in fudge? ›

Half-and-half has less protein and more fat than evaporated milk, but you can substitute the same amount of half-and-half for evaporated milk in a recipe. You won't get the same note of caramelized flavor that you would from evaporated milk, but the creamy consistency makes this an excellent substitute.

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Should I stir fudge while boiling? ›

You should mix the cream, butter, and sugar when making your fudge, but put down the spoon once it has reached its boiling point. Stirring while your sugar mixture is boiling will only form sugar crystals and make your fudge crunchy rather than silky smooth.

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What went wrong with my fudge? ›

Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

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Why did my fudge turn out like taffy? ›

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

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What makes fudge moist? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

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What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

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What makes fudge softer? ›

Undercooked. This fudge was cooked until the temperature reached only108 °C (226 °F). At this temperature, the sugar is not concentrated enough... there is too much leftover water in the syrup and the resulting fudge is soft.

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Why won t my fudge go hard? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

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