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If you’ve been considering learning how to make gourmet fudge, you have come to the right place. Fudge is one of the easiest candies for the beginner to attempt. Candy making is almost a lost art, but is a skill you can master with a few simple instructions.

Fudge Making Basics
Temperature control. An essential key to making fudge correctly is temperature control. Use a candy thermometer if you are new to candy making and this will increase your chances of success. After some trial and error, you can learn to test in cold water and make fudge without the thermometer.

Equipment. Use a heavy pan for cooking the fudge. I use an iron skillet, but a heavy two-quart saucepan will do the job. Stainless will work if it has a thick pan bottom with a layer of aluminum. You will need a wooden spoon for stirring the syrup while it boils.

There are many types of fudges. Try this old-fashioned variety of cooked fudge that most people think of as real fudge.

Creamy Chocolate Fudge Recipe

• 1½ cup granulated sugar
• 1 cup brown sugar
• 1 cup milk
• 2 tablespoons of white corn syrup (Karo)
• 2 tablespoons of butter
• ¼ teaspoon salt
• 8 tablespoons of dry Hershey’s cocoa
• 1 teaspoon vanilla
• 1 ½ cup chopped pecans or walnuts

Directions for Making Fudge
Butter the sides of your heavy pan or iron skillet. This prevents the sugar crystals from clinging to the pan sides and causing the fudge to be grainy. Also butter the sides and bottom of a round cake pan. Set the cake pan aside.