Famous Fudge Recipes

Scrumptious Fudge does not use any of the recipes below specifically, but all fudge has some basic commonalities: butter and milk (or cream) and sugar. The traditional recipes will also include chocolate, although we like all kinds of fudge flavors.

Original Recipes

The “Original” Fudge Recipe
From Emelyn B. Hartridge of Vassar College, this is based on recollections printed early in the 1900s.:

2 cups granulated white sugar
1 cup cream
2 ounces unsweetened chocolate, chopped
1 tablespoon butter

Combine sugar and cream and cook over moderate heat. When this becomes very hot, add the chocolate. Stir constantly. Cook until mixture reaches soft-ball stage (234°-238°F). Remove from heat and add butter. Cool slightly, then mix until fudge starts to thicken. Transfer to a buttered tin. Cut into diamond-shaped pieces before fudge hardens completely.

The Wellesley College Recipe
The Wellesley girls added marshmallows:

2 cups granulated sugar
1 cup heavy cream
2 ounces unsweetened chocolate, chopped
1 tablespoon butter
1/2 pound marshmallows

Combine sugar and cream and cook over moderate heat. When this becomes very hot, add the chocolate. Stir constantly. Cook until mixture reaches soft-ball stage (234°-238°F). Remove from heat and add butter and marshmallows. Mix until fudge starts to thicken. Transfer to a buttered tin. Cut into squares before fudge hardens completely.

The Smith College Recipe
Here the ingredients get elaborate, incorporating brown sugar (as does penuche, brown sugar fudge) and molasses:

4 tablespoons butter
1 cup granulated sugar
1 cup brown sugar
1/4 cup molasses
1/2 cup heavy cream
2 ounces unsweetened chocolate, chopped
1-1/2 teaspoons vanilla

Combine butter, sugar, brown sugar, molasses and heavy cream and cook over moderate heat. When this starts to boil, add the chocolate. Stir constantly. Cook until mixture reaches soft-ball stage (234°-238°F). Remove from heat and add the vanilla. Cool slightly, then mix until fudge starts to thicken. Transfer to a buttered pan. Cut into squares before fudge hardens completely.

Modern Recipes

Never Fail Fudge
This is the first recipe so many people use to make fudge:

2 1/2 c. sugar
3/4 tsp. salt
1/2 stick butter or margarine
1 5 oz. can evaporated milk (2/3 c.)
1 Jar (7 1/2oz) Marshmallow Fluff™
3/4 tsp. vanilla
1 12-oz. package semi-sweet chocolate pieces
1 /2 c. chopped walnuts

Grease a 9-inch square baking pan; set aside. In large saucepan combine the first 5 ingredients. Stir over low heat until blended. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes use Soft-Ball test (see FAQs). Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Makes 2 1/2 pounds.

Fluff is a registered trademark of Durkee Mower.

Betty Crocker
The good book says, “Good old-fashioned fudge! It’ll take care of your sweet tooth and chocolate cravings all at once.” Here is the recipe:

4 cups sugar
1 1/3 cups milk or half-and-half
1/4 cup corn syrup
1/4 teaspoon salt
4 oz unsweetened baking chocolate or 2/3 cup unsweetened baking cocoa
1/4 cup butter or margarine
2 teaspoons vanilla
1 cup coarsely chopped nuts, if desired

Grease bottom and sides of 8-inch square pan with butter. In 3-quart saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter. Cool mixture without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly stir in nuts. Spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares.

Alton Brown, Food Network
Here is the recipe from Alton Brown, as featured on the Good Eats episode “Fudge Factor”:

2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.