Easy Soft & Creamy Fudge Recipe
No Fail, Old-Fashioned Creamy Fudge
The Best Creamy Fudge Recipe
Updated for 2025: This classic creamy fudge recipe has been a reader favorite for years. I refreshed the steps with a few modern tips so you get perfectly silky, no-grain fudge every time—without changing the old-fashioned flavor you love.
I know, fudge can feel intimidating—maybe you’ve scorched a batch and vowed never again. Here’s a clear, step-by-step that makes it very easy to make. It might even become a new holiday tradition.
Growing up, my Aunt Margaret made our family a 5-pound box of fudge every Christmas. We looked forward to it all season long! I love that this recipe is flexible: use milk, dark, or white chocolate—just keep the total ounces the same and stick with real ingredients (real butter, cream, vanilla, and good chocolate) for the creamiest texture.
Pro Tip: I’ve tested this recipe dozens of times since my Aunt Margaret first taught me—the secret is hitting the right temperature and beating just until the gloss fades for that ultra-smooth texture.
How to Make Your Own Creamy Fudge
It’s a little bit of work to follow the order and timing precisely, but the payoff is incredible homemade fudge that’s soft, rich, and versatile.
The Initial Preparation
Prep before you turn on the stove. Having everything ready makes candy-making smoother (and safer):
- If adding nuts (walnuts or pecans are great choices), chop and toast them according to package directions; cool completely.
- In a large heat-proof bowl, break up your chocolate bars.
- Cut butter into pieces; set vanilla out with a measuring spoon.
- Line a 9×13-inch pan (or 11×7 for thicker pieces) with parchment.
- Butter a heavy, lidded pot (enameled cast iron is great; avoid metal tools on enamel).
Cook the Syrup (Reach Soft Ball 235–240°F)
- Add cream and sugar to the pot and stir together.
- Over medium heat, stirring constantly, bring to a rolling boil (about 10 minutes).
- Once boiling, cover with the lid for 1 minute to steam-clean sugar crystals off the sides.
- Remove lid and clip on a candy thermometer. Do not stir.
- Boil undisturbed until the mixture reaches the soft-ball stage, 235–240°F (about 15–20 minutes). (In cold water, a small drop forms a soft, flexible ball.)
Want the classic temperature chart? See the USDA’s candy-making guide for thread/soft-ball/firm-ball stages.
Combining and Mixing Everything
When the syrup hits temperature, remove the pot from heat. Add the butter and vanilla and let sit for 1 minute—don’t stir. Without scraping the pot, pour the hot syrup over the broken chocolate in your bowl.
Using a mixer (hand or stand), beat until very smooth and no longer glossy. It should look slightly dull—this is good! Over-beating can stiffen it; stop when it loses shine.
Adding Some Fun Flavor
Add nuts, candies, or peanut butter—stir in whatever your heart desires:
- Nuts: pecans, walnuts, almonds (toast 6–8 minutes at 350°F for extra flavor).
- Swirls: peanut butter, caramel, marshmallow creme.
- Mix-ins: crushed peppermint, toffee bits, mini marshmallows.
Note: I toast store-bought pecan chips ~6 minutes at 350°F—watch closely; they can burn quickly. No oil needed; a parchment-lined sheet works great.
Setting Your Fudge
Pour into your parchment-lined pan (11×7 for thicker squares). Cover and refrigerate until well set—about 5 hours, preferably overnight.
Cutting Your Fudge
Lift the fudge out with the parchment and place on a cutting board. Use a sharp knife (or pizza cutter) to cut even squares. Wipe the blade between cuts for the cleanest edges.
Love chocolatey treats like this? Check out our full collection of
brownies and bars recipes
for more sweet ideas to share or gift!
Keeping Your Fudge Fresh
Place squares in an airtight container and refrigerate. For serving, set out at room temp for 10–15 minutes to soften slightly. Fudge keeps 2–3 weeks in the fridge or up to 3 months in the freezer. Separate layers with parchment to prevent sticking.
Air Fryer Chocolate Chip Cookies.
FAQs for Creamy Fudge
Can I make this fudge without a candy thermometer?
Yes. Use the cold-water test: drop a little syrup into a cup of very cold water; if it forms a soft, pliable ball, you’re at soft-ball stage. A thermometer is more precise and helps prevent overcooking.
Why did my fudge turn grainy?
Sugar crystals on the pan walls seed the mixture. Let steam melt them (the 1-minute covered boil step), or wipe the sides with a damp pastry brush before boiling. Also, avoid scraping the pot when pouring.
How long does homemade fudge last?
Refrigerated and airtight, 2–3 weeks; frozen up to 3 months. Separate layers with parchment to prevent sticking.
Can I use different chocolate?
Yes—milk, semisweet, or dark all work. Keep total ounces the same for ideal texture. White chocolate is softer; consider mixing half white with half semisweet.
More Christmas Recipes:
- Nutella Hot Chocolate Recipe
- Glazed Donut Muffins Recipe
- Easy Chocolate Coconut Drops Recipe
- Grandma’s Date Bars Recipe
- Mini Cheesecake Tarts Recipe
Find all our Christmas recipes here!
Easy Soft & Creamy Fudge Recipe
Equipment
- 9x13-inch pan
Ingredients
- 3 6.8-ounce Symphony Bars or 20.8-ounces of milk chocolate candy bars, (I like Dove, Symphony or Toblerone Bars)
- 4 cups sugar
- 2 cups heavy cream
- 2 sticks of butter
- 1 Tablespoon vanilla
- 1 cup nuts chopped and toasted, if desired
Instructions
- Begin by lining a 9x13-inch pan with parchment paper. Next break up chocolate bars into a large heat-proof mixing bowl. Set up electric mixer.
- Butter the sides of a large, lidded, heavy, pot. Pour cream and sugar into pot and stir together. Place over medium heat and stir constantly, just until it comes to a rolling boil. When it reaches this point, cover pot with lid for 1 minute and then remove the lid. Continue cooking to a soft ball stage, 235˚degrees on a candy thermometer. DO NOT OVERHEAT
- Remove pot from heat, add butter and vanilla. Let it sit in the hot candy mixture for 1 minute without stirring. Pour candy over broken chocolate bars in mixing bowl. Do not scrape the pan. Beat fudge until very smooth with beaters. Add stir-ins, nuts, peanut butter, or candies at this point. Pour into prepared pan, cover and refrigerate till set, preferably overnight.
- To cut, using the parchment paper, lift the slab of fudge to a cutting board. Cut with a sharp knife or pizza cutter into even squares. Keep refrigerated in a sealed container.
Recipe Notes
Nutrition
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Sounds delish, I’m just curious as to why you use candy bars? And can you use dark chocolate?
Hi Jennifer, you can use any kind of good quality chocolate. Just make sure you total the ounces and use the right amount. Dark chocolate would be wonderful, candy bars just make it easy!
I LOVE this perfect recipe. I had given up .making fudge because in this high altitude I live in it came out grainy. I almost passed this one on by but for some reason I came back to it. I’m so happy I did!!! I have used a bag of chocolate chips instead of candy bars and it was still perfect!
Thanks for sharing, Lisa! Glad you enjoyed it!
I used to make fudge a lot for the holidays but then started having issues with it becoming too grainy and I’ve been hesitant to try making it again. I came upon this recipe and SO happy that I did. The fudge was smooth and creamy deliciousness. I used high quality milk chocolate chips but I think next time I might do half milk, half dark chocolate for some depth of flavor. Great recipe, but really the detailed instructions is what’s most helpful!
Congratulations Kate, I’m so glad your fudge was a success. I think you’re right, milk and dark chocolate would be just right. I have recently discovered really good dark chocolate and I am in love. Thank goodness I’m reading a little of it is even good for us!!! Merry Christmas and thanks for sharing your good fudge news here.
hoow much chips did oyu use
How long do you beat it approximately?
I used KA Mixer on LOW setting for about 3 minutes.
If you beat on a higher speed, the fudge will get air bubbles.
Nice hack Karen, thanks!
Are the calculations in the Nutrition Guide based on an entire batch? If not, what portion of the entire batch are they?
Hi Shirley! Good catch! Yes, that’s the entire batch… we will get it fixed with the correct yield and serving size.
Did you use salted or unsalted butter?
Hi, I made this recipe last year and it was flawless. I also made peanut butter fudge using Reese’s chips. This year however, my peanut butter fudge isn’t coming out. I used 20.8 oz of chips and it comes out crumbly and dry. What am I doing wrong? Do you think I should reduce the amount of peanut butter chips? I’m so disappointed and have tried twice to make my requested peanut butter fudge. I’m going to make the chocolate fudge now. Hoping it comes out ok.
Thanks for your help.
Sherri
I can’t understand what happened, but my fudge is swimming in butter…I used 2 stick when I let it sit in the pan…..I beat the fudge and afterwards, I have nothing but butter. I did use sugar free Lilly’s chips – could that be it?
Me as well as Zan on above review. Mine was swimming in butter!? What did we do wrong?
Suzanne, did you use Lily’s chocolate chips too?
This is the best fudge recipe! I used a mixture of semisweet and bittersweet chocolate chips. It is creamy and luscious. Thank you so much!!
So glad to hear it worked well for you Deb! 🙂 Thanks for taking the time to leave a review!
How much chips did oyu use
Very easy recipe to read, but I literally think I boiled it for a few seconds too long because it’s really grainy and like others said my chocolate is swimming in butter I don’t understand, because I used the right amount of butter and the chocolate chips were Nestle.
I worked with a chef for a year to find that look on there face is everything. Soft ball is just that, soft. Grainy fudge means too long or too much heat. Our burner must be on medium with even heat or just below. My reason is when your making soft ball it is better to creep upto 230 degrees slowly because a chemical reaction starts at 230 and too much is grain in our fudge.
It tastes good, but it’s too soft. It says cook until softball, 230 degrees. I did this, even though I know that soft ball is at least 234, or even 236 degrees. I took a chance. It’s more like a soft frosting than fudge. I should have known.
This fudge is excellent! I have made the chocolate chip/sweetened condensed milk cheater-fudge recipe for at least a decade… never again. This recipe is a 100% winner. Thank you! I plan to make another batch tomorrow using white chocolate and mix in some broken Oreos.
Thank you so much, Jen!
Hello, can you omit the chocolate and just make a vanilla fudge instead? Thank you
Hi Tre, yes, you can use this recipe as a base for vanilla fudge. Add an extra 2-3 teaspoons of vanilla to enhance the flavor, and proceed with the recipe without the Symphony Bars. The chocolate bars add creaminess to the fudge, so you can also try using white chocolate instead, as it has a milder flavor and pairs nicely with vanilla. But any chocolate is optional. Let us know how it goes!