Blue Ribbon Fudge

No marshmallow cream. No condensed milk shortcuts. This is fudge the way grandma made it.

Real unsweetened chocolate melts into a bubbling mixture of sugar, evaporated milk, and corn syrup, cooked to the soft ball stage on the stovetop. After it cools, you beat it by hand until it thickens, loses its shine, and transforms into dense, creamy fudge.

Stir in the walnuts, push it into a buttered pan, and try not to eat half of it while it sets.

With 34 reviews, this recipe has been tested by plenty of home candy makers. It’s the real thing.

Kitchen Tips

• Butter the sides of the saucepan before you start. This prevents sugar crystals from forming on the edges and making your fudge grainy.
• Use a candy thermometer. Guessing at the soft ball stage is a gamble, and the difference between creamy and grainy fudge is just a few degrees.
• Don’t stir while the mixture cools from cooking temp to lukewarm. Stirring too early causes crystallization.
• Beat vigorously once it’s cool enough. You’ll know it’s ready when the fudge suddenly turns from glossy to matte and starts to hold its shape.
• Work fast once you add the walnuts. It sets up quickly and won’t wait for you.