Fudge is a type of sweet confectionery that is typically made by combining sugar, butter, and milk or cream. It has a smooth and creamy texture, and it often has added flavors such as chocolate, vanilla, or nuts. Fudge is known for its rich and indulgent taste.

The process of making fudge involves heating the ingredients together until they reach a soft-ball stage, which is a specific temperature that allows the mixture to set into a solid form once cooled. After cooking, the fudge is typically beaten or stirred vigorously to create a smooth and creamy texture before being poured into a dish to cool and set.


Recipe by caion


Prep time


Cooking time



Fudge is a popular treat that can be found in various flavors and variations. It is often enjoyed during holidays, such as Christmas, and is commonly given as a gift or served at dessert tables. It can be made at home or purchased from confectionery shops.


  • 2 cups granulated sugar

  • 1/2 cup unsalted butter

  • 3/4 cup evaporated milk

  • 12 ounces (about 2 cups) semisweet chocolate chips

  • 1 teaspoon vanilla extract

  • 1 cup chopped nuts (optional)


  • Grease an 8×8-inch baking dish and set it aside.
  • In a medium-sized saucepan, combine the sugar, butter, and evaporated milk over medium heat. Stir constantly until the mixture comes to a boil. Once it boils, reduce the heat to low and continue stirring for about 5 minutes.
  • Remove the saucepan from the heat and add the chocolate chips. Stir vigorously until the chocolate chips are completely melted and the mixture is smooth.
  • Stir in the vanilla extract and nuts (if using) until well combined.
  • Pour the fudge mixture into the greased baking dish, spreading it evenly.
  • Let the fudge cool at room temperature for about 2 hours, or until firm. You can also refrigerate it to speed up the cooling process.
  • Once the fudge is completely cooled and set, cut it into small squares and serve.
  • Store the fudge in an airtight container at room temperature or in the refrigerator.

Leave a Reply

Your email address will not be published. Required fields are marked *