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Skip the Shortcuts: How to Make Real, Rich Holiday Fudge
Дата публикации: 02-12-2025 14:43:15



California Live’s Jobeth Devera learns the secret to real fudge from chef Marisa Churchill. Forget marshmallows and condensed milk, this rich treat is made by carefully heating sugar, cream, and butter to the perfect softball stage. The result is a firm exterior and a luxuriously silky, melt-in-your-mouth center that shortcuts simply can’t match.
Fantasy Fudge
Yield: 25 squares or one 8” x 8” pan
INGREDIENTS:
• Pan spray
• 1 tablespoon neutral oil (I use algae oil, can also use canola)
• ¾ cup (170g) half & half
• ¼ cup (85g) corn syrup
• 1 cup (100g) good quality chocolate
• 1 teaspoon Madagascar vanilla
• 2 1/3 cup (455g) sugar, preferably ultrafine baking sugar
• 1/8 teaspoon salt
• 3 tablespoons (42g) unsalted room temperature butter, divided use
Mix-ins (choose one):
• 1 cup (≈55g) mini marshmallows
• 1 cup (≈60g) broken bits of pretzels
• 1/3 cup plus 1 tablespoon (80g) smooth peanut butter
Toppings (choose one or more):
• 2 tablespoons (25g) rainbow sprinkles
• 2 tablespoons Pop Rocks
• 1 sheet edible gold leaf, torn into small pieces
HOW TO MAKE:
Grease an 8” x 8” pan and set aside.
In a large stainless steel or copper pot, brush the base and sides with oil to prevent sugar crystals from sticking.
Combine the half & half and corn syrup in the pot. Heat over low until warm. Add chocolate and vanilla, stirring continuously until melted.
Carefully pour in sugar and salt, stirring until absorbed. Wash down sides of the pot with a pastry brush and a little water to remove sugar crystals.
If using a candy thermometer, clip it to the pot. Increase heat to medium and cook while gently stirring occasionally:
At 200°F (or after rapidly boiling for 2 minutes), add 2 tablespoons of butter.
At 226°F, stop stirring and cook undisturbed.
At 236°F, fudge is done (≈4 minutes).
No thermometer? Drop a spoonful in cold water; if it forms a soft ball that flattens, it’s ready.
Transfer fudge to a greased 8” x 13” pan to cool undisturbed. Wait 20 minutes until fudge is 110–120°F, or holds a line when dragged with a spatula.
Pour into a mixing bowl, add remaining tablespoon butter.
Stand mixer: paddle attachment, medium speed 3–4 minutes.
By hand: mix 5–6 minutes until fudge holds shape around spoon or paddle.
Add mix-ins before pouring into the pan or sprinkle on top immediately. For peanut butter, pipe on top and swirl with a knife. Top with sprinkles, Pop Rocks, gold leaf, or any desired toppings.
Let fudge set several hours or overnight at room temperature before slicing. Store in an airtight container at room temp for up to 10 days.
*Recipe courtesy of Marisa Churchill


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Published December 2, 2025 • Updated on December 2, 2025 at 2:43 pm

NBC Universal, Inc.

California Live’s Jobeth Devera learns the secret to real fudge from chef Marisa Churchill. Forget marshmallows and condensed milk, this rich treat is made by carefully heating sugar, cream, and butter to the perfect softball stage. The result is a firm exterior and a luxuriously silky, melt-in-your-mouth center that shortcuts simply can’t match.

Fantasy Fudge
Yield: 25 squares or one 8” x 8” pan

INGREDIENTS:
• Pan spray
• 1 tablespoon neutral oil (I use algae oil, can also use canola)
• ¾ cup (170g) half & half
• ¼ cup (85g) corn syrup
• 1 cup (100g) good quality chocolate
• 1 teaspoon Madagascar vanilla
• 2 1/3 cup (455g) sugar, preferably ultrafine baking sugar
• 1/8 teaspoon salt
• 3 tablespoons (42g) unsalted room temperature butter, divided use

Mix-ins (choose one):
• 1 cup (≈55g) mini marshmallows
• 1 cup (≈60g) broken bits of pretzels
• 1/3 cup plus 1 tablespoon (80g) smooth peanut butter

Toppings (choose one or more):
• 2 tablespoons (25g) rainbow sprinkles
• 2 tablespoons Pop Rocks
• 1 sheet edible gold leaf, torn into small pieces

HOW TO MAKE:

  1. Grease an 8” x 8” pan and set aside.
  2. In a large stainless steel or copper pot, brush the base and sides with oil to prevent sugar crystals from sticking.
  3. Combine the half & half and corn syrup in the pot. Heat over low until warm. Add chocolate and vanilla, stirring continuously until melted.
  4. Carefully pour in sugar and salt, stirring until absorbed. Wash down sides of the pot with a pastry brush and a little water to remove sugar crystals.
  5. If using a candy thermometer, clip it to the pot. Increase heat to medium and cook while gently stirring occasionally:
    • At 200°F (or after rapidly boiling for 2 minutes), add 2 tablespoons of butter.
    • At 226°F, stop stirring and cook undisturbed.
    • At 236°F, fudge is done (≈4 minutes).
      No thermometer? Drop a spoonful in cold water; if it forms a soft ball that flattens, it’s ready.
  6. Transfer fudge to a greased 8” x 13” pan to cool undisturbed. Wait 20 minutes until fudge is 110–120°F, or holds a line when dragged with a spatula.
  7. Pour into a mixing bowl, add remaining tablespoon butter.
    • Stand mixer: paddle attachment, medium speed 3–4 minutes.
    • By hand: mix 5–6 minutes until fudge holds shape around spoon or paddle.
  8. Add mix-ins before pouring into the pan or sprinkle on top immediately. For peanut butter, pipe on top and swirl with a knife. Top with sprinkles, Pop Rocks, gold leaf, or any desired toppings.
  9. Let fudge set several hours or overnight at room temperature before slicing. Store in an airtight container at room temp for up to 10 days.

*Recipe courtesy of Marisa Churchill

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