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Homemade Chocolate Fudge

Alton Brown's homemade chocolate fudge recipe. Rich, smooth, and creamy with a perfect soft-ball candy texture. Small batch that yields about 16 pieces. Perfect holiday gift or dessert.
Prep Time5 hours
Cook Time20 hours
Total Time1 day 1 hour
Course: Dessert
Cuisine: American
Servings: 16 pieces

Ingredients

  • 2 3/4 cups granulated sugar
  • 4 ounces unsweetened chocolate
  • 3 tablespoons butter plus more for greasing pan
  • 1 cup half-and-half
  • 1 tablespoon corn syrup
  • 1 tablespoon vanilla extract
  • 1 cup chopped roasted nuts optional

Instructions

  • In a heavy-bottomed saucepan, combine sugar, chocolate, 1 1/2 tablespoons butter, half-and-half, and corn syrup.
  • Over medium heat, stir with a wooden spoon until sugar is completely dissolved and chocolate is melted. Ensure no graininess.
  • Increase heat and bring mixture to a boil.
  • Reduce heat to medium-low, cover, and boil for 3 minutes.
  • Remove cover and attach a candy thermometer to the pot.
  • Cook uncovered until thermometer reads exactly 234°F (soft-ball stage). This takes about 10-15 minutes.
  • Remove from heat and add remaining 1 1/2 tablespoons butter. Do NOT stir—let it sink and melt on its own.
  • Let mixture cool for 10 minutes or until temperature drops to 130°F. Do not disturb.
  • After cooling, add vanilla and nuts. Stir until well-blended and the shiny texture becomes matte.
  • Grease an 8x8-inch pan with butter. Pour fudge into prepared pan.
  • Let sit in a cool, dry area until completely firm (several hours to overnight).
  • Cut into 1-inch pieces with a buttered knife. Serve immediately or store in an airtight container for up to 1 week.

Notes

This is Alton Brown's famous recipe. The key to perfect fudge is reaching exactly 234°F on a candy thermometer — this is the soft-ball stage. Don't skip the cooling period or stir during cooling, as this develops the characteristic texture. Vanilla is essential and complements the chocolate perfectly. You can use any roasted nuts — pecans and walnuts are classic choices. Equipment: Heavy-bottomed saucepan, wooden spoon, candy or deep-frying thermometer, 8x8 inch pan. Warning: The mixture will be extremely hot—wait several minutes before tasting or licking the spoon/bowl.