Why didn't my fudge set?

This can happen if the sugar isn't heated to a high enough temperature, or if improper chocolate was used. Just the slightest change in either can affect how the fudge sets.

Why is my fudge chalky?

This is due to crystallization. It happens when sugar gets sloshed up against the sides of the pot and then hardens. To prevent this, make sure to spray the pot with nonstick spray before starting. Then carefully mix the sugar to prevent it from sloshing up the sides.

Can I use different chocolate?

The slightest variation in cocoa butter can affect how the fudge sets. I recommend sticking with the chocolates in the recipe as they were carefully selected!

Can I make fudge ahead of time?

Absolutely! Fudge is a wonderful make-ahead dessert, especially during the holidays. Prepare it a few days in advance and store it in an airtight container in the refrigerator or at room temperature until you're ready to serve or package it.

Can I freeze homemade fudge?

Yes! Fudge freezes well when stored in an airtight, freezer-safe container or bag. Separate the layers with parchment paper to keep the pieces from sticking together.

Is homemade fudge a good option for holiday cookie boxes?

It's one of my favorite additions! Fudge holds its shape well when properly set, is easy to portion into individual pieces, and adds something a little different to a box. It also holds up well over time.

Can I add nuts to this fudge recipe?

Sure! Add in 1 cup of chopped walnuts or pecans with the bowl of marshmallow and chocolate. Mix everything in at the same time.

Meltaway Fudge - Butternut Bakery

Ingredients

3 XL Hershey’s Symphony milk chocolate bars, broken into small pieces (12.75 oz total) *see notes for GF instruction
10 ounce bag Ghirardelli 60% bittersweet chocolate chips
7 ounce jar marshmallow creme
1 tablespoon vanilla extract
4 cups (800g) granulated sugar
12 ounce can evaporated milk
1/4 cup (56g) unsalted butter, sliced
1 teaspoon kosher salt
Flaky sea salt, for sprinkling (optional)

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Instructions

Grease a 9×13 pan with nonstick spray and line with a sheet of parchment paper to cover the bottom and two long sides with some overhang.
Place the Hershey’s chocolate, chocolate chips, marshmallow creme, and vanilla in a large bowl. Set aside.
Now spray the entire inside of a large heavy-bottomed pot with a light coating of nonstick spray. NOTE: It’s important to not slosh the mixture up against the sides of the pot during this entire process as this can cause crystallization and a gritty fudge, so gently and carefully stir throughout.
Add the sugar, evaporated milk, butter, and salt to the pot and use a wooden spoon to gently stir to combine. Place over medium-low heat and stir occasionally until the sugars dissolve and the mixture looks uniform, about 5 minutes.
Bring to a boil over medium heat. Once boiling, gently stir occasionally to prevent the bottom from burning. Let it bubble and heat to 234°F, about 6 minutes boiling.
Immediately remove from heat and pour in the chocolate and marshmallow. Using your wooden spoon, stir until completely melted and smooth. Avoid beating it vigorously, which can encourage crystallization as the fudge cools.
Immediately pour into the pan and quickly spread into an even layer. Work fast as the surface likes to set very quickly. Let it set at room temperature until firm, about 2 hours, then slice and enjoy! Top with sea salt after they’ve set, if desired.

Equipment

Large Pot

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9×13 Baking Pan

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Offset Spatula

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Notes

STORAGE – Once the fudge has set at room temperature, you can then transfer it to the refrigerator if desired. Otherwise, it can be stored at room temperature where it can last for 1 to 2 weeks.

GLUTEN FREE – None of the ingredients include gluten-containing ingredients, but they are not specifically labeled gluten free so make at your own discretion.

Cooling Time: 2 hours
Category: Dessert
Method: No Bake
Cuisine: American