Oh, Fudge!

Chocolate Fudge topped with chopped nuts | photo by Zoë François

Addiction warning, I cannot stop eating this fudge! I’ve been giving away bags of it to anyone I meet, just to keep from eating the whole batch. I lost a bet to my boys on Super Bowl Sunday and as a result I had to make the dessert of their choice. They chose fudge. It wasn’t my best parenting moment to teach my boys to bet, but I got swept up in the moment and really thought I was going to win. In this case we all won, because this fudge is crazy good. I like chocolate fudge with all kinds of stuff in it, especially nuts, but my boys are purists and just wanted unadulterated chocolate.

This recipe is made by boiling down evaporated milk until it reaches just the right temperature and poured over really great chocolate. No marshmallow fluff! I’ve done those recipes as well, but I like the texture of this better and the flavor is more intense and not as cloying. It requires a candy thermometer, but don’t let that scare you, it is really very simple and I’ll talk you through any possible sticking points.

Chocolate Fudge

1 pound bittersweet chocolate, finely chopped

2 ounces unsweetened chocolate, finely chopped

1 1/2 sticks unsalted butter, cut into small pieces

3 cups sugar

1 12-ounce can evaporated milk

2 teaspoons vanilla extract

1-3 tablespoons 1/2&1/2

1 cup chopped salted peanuts or other toasted nuts

prepare a 13 Inch x 9 Inch Baking Pan with foil or parchment. Spray the foil or parchment with a very light coat of oil.

How to make fudge: boiling evaporated milk in a sauce pot with a candy thermometer

In a large sauce pot, fitted with a Candy Thermometer, whisk together the evaporated milk and sugar.

How to make fudge: boiling evaporated milk in a sauce pot with a candy thermometer

Bring to a boil over medium heat and cook until the mixture reaches 234 degrees. Stir once in a while and be sure to get behind the thermometer. This may take between 10-20 minutes depending on your burners power.

How to make fudge: chopped chocolate and butter in a large bowl.

While the milk mixture is cooking chop up the chocolate and butter and place in a large bowl.

How to make fudge: prepare a pan with foil and parchment paper.

I don’t have the right sized pan so I made one using foil and parchment. It may not be the exact right size, but it worked just as well. That 13x9x2-inch pan is now at the top of my wish list.

How to make fudge: pour the hot mixture into the bowl with the chocolate and butter.

Pour the hot mixture over the chocolate and whisk right away with a wooden spoon or stiff egg whisk~ which is more open and will not clog up with the thick fudge. (If the milk mixture looks as though it has any lumps in it then strain it over the top of the chocolate. If it looks smooth then don’t bother.) Whisk in the vanilla.

How to make fudge: fudge mixture looking seized.

If your fudge looks as though it has seized (looks grainy, not smooth)…

How to make fudge: whisk in a tablespoon of half and half if your chocolate fudge mixture looks like it's seizing up.

Then add a tablespoon of the 1/2&1/2 and whisk in. Keep adding and whisking after each tablespoon of 1/2&1/2 until the fudge is smooth.

How to make fudge: smooth fudge mixture.

In the end it should look shiny and smooth. (Add the nuts now if you want them throughout the fudge.)

How to make fudge: use a spatula to spread the mixture into your prepared pan.

Spread into the prepared pan using a Spatula

How to make fudge: fudge mixture spread evenly into the prepared pan.

make sure it is spread evenly.

Fudge mixture topped with pecans.

Because my boys asked for pure chocolate fudge and didn’t want nuts on theirs I just pressed the nuts on top of half the pan before refrigerating it. Place it uncovered in the fridge until it is well cooled and set, then cover with plastic and return to refrigerator for at least 3 hours.

Fudge with pecans after 3 hours in the refrigerator

When I came back to cut the fudge I found a chunk taken out of the corner. Since it was on the side with nuts I knew it wasn’t the boys! 😉

Chocolate Fudge topped with chopped nuts | photo by Zoë François

Flip the fudge over, remove the parchment and flip onto a cutting board. Using a sharp knife dipped in a pitcher of hot water you will trim the edges and then cut into squares. I cut mine into 6 strips on the short end and 6 strips on the long end to make 36 pieces, less the couple of pieces my husband ate.

Chocolate Fudge topped with chopped nuts | photo by Zoë François

Enjoy and be sure to have lots of help to eat these treats. They make wonderful gifts to your family, friends and neighbors..

Here are some other candies you might want to try:

Chocolate covered Matzo

Coffee Toffee

Fruit Jellies

Peanut Butter Cup

Share this post

66 thoughts to “Oh, Fudge!”

  1. O. My. GOD. Fudge is my #1 addiction. I can’t even make it because I’ll eat all of it. Piece by mouthwatering, melty, fugdy piece.

    I HAVE to make this. And it’s all your fault! 😉

  2. I make fudge almost every year for the holidays and I have always used the marshmallow fluff version. I am going to have to try this very, very soon! It looks superb!

  3. Fudge is something I can’t get enough of – visited Mackinac Island a year or two ago, and that was DANGEROUS. Not only can you spend hours watching them make it, it’s just too easy to get “just one more box of fudge” to take home. We won’t mention how much actually made it home though 🙂

  4. Looks incredibly awesome, cannot wait to try it. I love fudge, your photos are making my mouth water. I am now ready to officially forget that diet is part of my vocabulary!

  5. Hi Zoe,

    Have you seen any recipe research on using Stevia instead of sugar in recipes? I was wondering how it would affect the structure of the fudge (if there was a way of substituting), and other sweet goods.

    1. Hi Jillnjosh,

      Hmmmm, that is a tricky one. I don’t think that you can candy stevia, but I have never set out to try. It would certainly be an interesting experiment.

      I’ll look into that! Thanks, Zoë

  6. Is there a way to print recipe only? While the pictures are excellent it takes many pages to print them. Love your enthusiasm for cooking and your very excellent recipes.

    1. Hi Carol,

      I don’t think there is, but I’ll look into it and let you know if I can figure out how to print without pictures.

      Thanks, Zoë

  7. I’m going to make this for my next scrapbooking event where I’m sure I’ll have plenty of help to eat it!!! I love making candy (chocolate only!) and your recipes are the best!

  8. Zoe, may I use milk powder or whole milk instead of evaporated milk which is difficult to find here?

    1. Hi Sharon,

      That is a really interesting question. I think it would work to use milk powder, but use about 40% more than you would for a normal recipe, it should be very concentrated. Start with 12 ounces of water and add the recommended amount of milk powder and then an additional 40%.

      Please let me know if that works out if you try it! Thanks, Zoë

  9. Zoe,
    I haven’t made fudge in years. That stuff is dang-errrr-ous! Any chance I have of fitting into cute party dresses is completely blown if I even smell the stuff. The fragrance is like blood to a shark.

    Hope your boys enjoyed their winnings 🙂

  10. Thanks Zoe, will let you know once I make it with milk powder. One more thing,how much is the yield for this fudge?

  11. Oh fudge, indeed. Some of this fudge made its way to our office…really delicious. I had waaaaay too much.

  12. I have a secret — I’ve never made fudge. Shhhhh…! Your photos are droolworthy as always so I could be tempted. I think I’d go double on those nuts and then I’d be hooked too 🙂

  13. This would be amazing with Black Walnuts! I love the bitterness of these native North American nuts in contrast to the sweetness of the fudge.

  14. Your fudge looks wonderful. I’ve had some terrible disasters with fudge- maybe with your recipe I’ll have better luck. Thanks for the great tutorial.

  15. I’m so glad I found your blog just now. I’ve always loved dense-looking fudges like this, but whenever I see recipes they always contain corn syrup and/or just taste rubbery.

    I’m trying this recipe as soon as possible!

  16. That fudge looks incredible!

    I just found your blog, and am looking forward to seeing your creations. I make pretty desserts with chocolate, and have a fun give away right now – chocolate related, of course!

    RE: question above about stevia…I dont know, but I temper sugar free chocolate that has malitol, and it holds up nice.

  17. Fudge is definitely one of my biggest weaknesses! I have adored the stuff from when I was a kid. And this looks amazing … I could easily eat the entire plate of fudge pictured. Not that I should of course!!

  18. Fudge, like brownies, are difficult things to control. Do we slice them into squares so we know how many we’ve eaten and can keep track? Or, leave the slab there, so as to deter our lazy selves from getting a knife and slicing it and washing up. I can’t decide!!! 🙂 Your fudge would have me eating incessantly too though.

  19. I’m dying right here! I want some. Oh wait, I still have some from my brother, but once it’s gone I’ll be making these. Rest assured I need to make a plan of attack that involves giving a lot of them away!

  20. Do you have any idea why my tastefull mixture became very liquid? It has nothing to do with your photos 🙁
    Of course, after a nignt in the fridge, i still cannot cut it in pieces 🙁

    1. Hi Anna,

      The only thing that makes any sense to me is that the mixture didn’t reach the proper temperature before adding it to the chocolate? I’ve only ever had the opposite problem of it getting too stiff. Does this sound like it could have been the issue?

      Thanks, Zoe

  21. Zoe –
    Users can cut and paste recipe verbiage to a word doc and print that, eliminating the pictures.

  22. Hi Zoe
    Your fudge looks wonderful !
    I am from France, would you please explain to me what is “1/2&1/2”
    Thank you for sharing

    1. Hi Houda,

      1/2 and 1/2 is a combination of milk and cream. You can make it by combining them in equal parts. We Americans use it mostly in our morning coffee.

      Thanks, Zoë

  23. Hi Zoe,
    You have a fab fab site.
    A question. We don’t get evaporated milk where I live (India). Do u think it would work if i used sweetened condensed milk and cut back on the sugar?

  24. Hi Zoe,

    I absolutely love this recipe – it’s truly as addictive as you say! I’ve always made it as written (both with and without pecans) but this next round I’d like to have a little fun and try some new variations.

    Have you tried making the fudge with anything other than pecans? Fruit? Other nuts? Candies? etc. Please let me know, as I’d love to hear some of your suggestions!

    Thank you for all your wonderful recipes,


    1. Hi Emily,

      You could try any of those things in the fudge. If you use fruit it should be dried fruit or the liquid will prevent the fudge from setting up. Please let me know what you end up trying. It has put me in the mood for fudge.

      Thanks, Zoë

  25. Hi Zoe,

    So, what counts is that I am in fact reporting back.. not that it took me a few months to do so!

    I tried three variations of the fudge.. and you know what? They were all delicious! Go figure! In one I added dried cranberries, blueberries, and toasted walnuts. In another I added cut up bits of frozen York peppermint patties. In the last I added chocolate covered coffee beans while the fudge was still hot. Fudge covered coffee beans!

    Although they were all great, I guess my favourite was the fruit & nut fudge! YUM!


  26. Zoe,
    we don’t have evaporated milk in Israel… what can I substitue it with? heavy cream (42%) or something else?

    1. Hi Michal,

      Evaporated milk is just milk that has been cooked down until the water has evaporated out of the milk. You can make it by simmering 2 1/4 cups milk until it measures 1 cup.

      Thanks, Zoë

  27. I just made the fudge, however, as I poured the milk and sugar mixture over the chocolate and butter the milk mixture hardened in areas touching the cold bowl. The mixture had tiny lumps everywhere and I continued to mix and I realized that the little lumps were parts of the sugar milk mixture and it hardened. So tiny pieces of hardened sugar candy were in it which did not make it a great texture so maybe I will add the butter to the milk and sugar once it reaches 234 degrees to soften the mixture then pour it over the chocolate.

  28. Hi and thanks for your awesome recipes.
    Can I use sweetened condensed milk as a substitute for evaporated milk? cause we don’t have evaporated milk in the stores in my country. I know I can make evaporated milk myself at home but using ready sweetened condensed milk is faster and easier.

Leave a Reply

Your email address will not be published.