STREAMING NOW: Carnivorous

Creamy Chocolate Fudge

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This yummy Chocolate Fudge recipe comes form Sunset. com. This is one of the Christmas candies that I am making. Prep time is part of the cooling time.”
2hrs 30mins
3 Pounds

Ingredients Nutrition


  1. In a 3-to4-quart heavy-bottomed pan over medium-low heat, stir sugar, cream, and corn syrup, continually scraping the bottom of the pan with a heatproof flexible spatula, until sugar is completely dissolved, about 15 minutes.
  2. Stir in unsweetened and bittersweet chocolate until melted.
  3. Increase heat to medium and bring mixture to a simmer.
  4. Cook, occasionally stirring mixture and brushing down sides of pan with a wet pastry brush, until mixture reaches 235 degrees on a candy thermometer.
  5. Remove from heat and pour into the bowl of standing mixer or large bowl.
  6. Add butter and vanilla but DO NOT STIR; insert candy thermometer and let mixture stand undisturbed until cooled to 110 degrees, 1 1/2 to 2 hours.
  7. Line 9-inch pan with foil; (Release foil works great) Lightly butter foil.
  8. With the paddle attachment of standing mixer or a sturdy wooden spoon beat the chocolate vigorously (on highspeed if using mixer; reduce speed if motor starts to labor) until mixture thickens and loses its glossy sheen, about 5 minutes with a mixer, about 10 minutes by hand.
  9. Scrap into pan, smooth top, and chill until firm to the touch,at least 2 hours,or up to 1 day.
  10. Lift foil to remove fudge from pan; cut fudge into 1 inch squares.
  11. Store cut fudge airtight in the refrigerator up to 1 week.
  12. To keep longer (up to 1 month) wrap uncut fudge airtight and chill; cut into squares as you want to use it.
  13. Serve at room temperature.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a