Real Butter Fudge. COM

Patience.... Some things can't be rushed and Real Butter Fudge takes time!

This decadent recipe has its roots in the Betty Crocker Cookbook my mom used when I was a kid. I'll bet I made this 100 times by hand! This updated recipe uses the finest ingredients, but removes all the work.

The original process called for hand stirring -- something like 5-7 minutes worth. This new recipe accomplishes the same thing with zero effort but using a Cuisinart. Here's how it goes:


  • 6 or 8 Cups of White Sugar
  • 16 oz of Heavy Whipping Cream (one pint)
  • 8 oz of Baker's Unsweetened Chocolate (one pack)
  • 8 oz of salted butter (2 sticks)
  • 2 tbs of real vanilla extract (yes, tablespoons)
  • 1/2 tsp of sea salt (optional)


Mix Sugar, Cream, Chocolate, and salt in a tall saucepan and bring to boil while stirring. Using 8 cups of sugar will max out the Cuisinart classic and taste great! You'll get a slightly more decadent intensity by using 6 cups, but less fudge. Your call.

Reduce to a mild but active simmer and cook for 30-45 minutes, stirring from time to time, until mixure reaches a firm-firm ball stage in the range of 244F (use a candy thermometer). Test by placing a 1/2 teaspoon of mixture into a 2-3 oz of clear, cool water. It should form a firm, but moldable candy, not diffuss into mush. When done, stir once again and remove from heat.

Let mixture set STILL (this is key) until it reaches 180F, about 15-20 minutes, then fold into Cuisinart and let it rip! Other receipes call for a lower temperature, but I find that the fudge begins to harden. If it does drop below 180F, dig it out and let the Cuisinart and melting butter do its magic. It should come back to life.

While in motion, drop in small slabs of butter, not too fast so they will melt into the hot mixture. Finally, drop in 2 tbs of vanilla. Leave in Cuisinart for a total of 5-7 minutes and thank your lucky stars for kitchen machines!

Meanwhile, coat a large plate or serving platter with unmelted, stick butter. Pour liquid fudge onto the serving platter and let cool for about an hour. Place into refrigerator to cool overnight, or for at least a several hours. You can score the cool fudge with a shape knife after an hour and re-score the fudge once cold, but I've found that well-made fudge cuts just fine.

To remove, cover with wax paper, flip upside down, and run cool-warm water on the bottom of the plate for just 5-7 seconds. Just enough heat will penetrate the plate to soften the butter and permit you to pop up the slabs of fudge, row by row, from the plate with a spatula. Break and pile into a serving dish. Keep refrigerated until you're ready to enjoy. When service outdoor, keep serving dish on ice if available.


Maple Fudge-- One of our favorite variations for the fall and winter! Substitute brown sugar for white and a cup of pure maple syrup in place of the 8oz of chocolate squares. Temperatures may vary, so go with the firm-ball test over the numbers.