Making Fudge: A Quick and Easy Guide

"Fudge" in the U.S. is usually understood to be chocolate. In fact, the word fudge is used on packaging of cakes and brownies with "extra" chocolate flavoring or with fluid chocolate in the mixture. Other non-chocolate flavors of fudge are sold in the U.S., especially peanut butter and penuche, but these are designated by their flavor while the plain word, fudge, is understood to refer to chocolate flavored fudge. Penuche is most commonly seen in New England and is most similar to the original recipes.
Logo of fudgemaker in Mackinaw City, Michigan (near Mackinac Island)

Mackinac Island and other tourist towns in Northern Michigan are famed for making slab fudge. Slab fudge, typically sold in 0.5 lb (0.23 kg) slices, is made by pouring liquid ingredients onto large marble slabs for hand working. Boxes of fudge are one of the island's primary souvenirs, and about 10,000 lb (4,500 kg) of the confection are sold every day. The tourists there are referred to as "fudgies". Mackinac Island holds a "Fudge Festival" on the fourth week of August.

1. Shape a piece of foil around the outside of the pan that will hold the fudge. Then fit the foil inside the pan, pressing along the edges. Lightly butter the bottom and sides of the foil.

2. When clipping a thermometer to the side of the pan, make sure the bulb is completely covered with boiling liquid, not just foam, and that it does not touch the pan bottom. This ensures accurate reading.

While cooking fudge to the soft-ball stage (234 degrees F to 238 degrees F), stir the mixture with a wooden spoon only as necessary to prevent sticking. If a thermometer is not available, use the cold-water test to determine soft-ball stage. Shortly before fudge reaches the minimum cooking time, spoon a few drops of the hot mixture into a cup of very cold water. Using your fingers, form the drops into a ball. When the ball is removed from the water, if it instantly flattens and runs between your fingers, the mixture has reached the required temperature.

3. After the fudge cools undisturbed to 110 degrees F, it is ready for continuous, vigorous beating. When the fudge stiffens slightly, it's time to add ingredients such as chopped nuts. Continue beating till the fudge becomes very thick and starts to lose its gloss.

4. Pour the fudge into the buttered foil-lined pan, spreading evenly. Do not scrape the saucepan; the scrapings have a stiffer, less creamy texture. If the fudge becomes too stiff, try kneading it with your hands till softened, then press it into the pan. While the fudge is still warm, score it into squares using a sharp knife.

5. When fudge is cool and firm, use the foil to lift it out of the pan. Remove the foil; discard. To keep fudge at its freshest, cover tightly with waxed paper, foil, or clear plastic wrap; store in an airtight container in a cool, dry place, or refrigerate if specified in the recipe.

* Choose a saucepan with a heavy bottom or one that's lined with a nonstick material to keep the fudge from burning.

* For safety, use a long-handled wooden spoon that won't heat up during the prolonged cooking period.

* Always test your candy thermometer before making your first batch of fudge; high altitude can cause a variation of several degrees.

* To test for altitude variations, clip the thermometer to a saucepan filled with water. Heat the water till boiling. Continue boiling the water for 10 minutes. At this time, the thermometer should register 212 degrees F. If there is any variation, you will need to adjust the thermometer's reading by that number of degrees when you cook candy.