Sandra This Alton Brown Fudge recipe is a classic and creamy confection, which calls for unsweetened chocolate and rich half-and-half. It’s a nostalgic holiday treat, ready in about 3 hours (mostly cooling time).
Alton Brown Fudge Ingredients
- 2 ¾ cups granulated sugar
- 4 oz unsweetened chocolate, chopped
- 3 tbsp unsalted butter (plus extra for greasing), divided
- 1 cup half-and-half
- 1 tbsp corn syrup
- 1 tbsp vanilla extract
- 1 cup chopped, roasted nuts (walnuts or pecans), optional
How To Make Alton Brown Fudge
- Prep the pan: Grease an 8-by-8-inch square baking pan generously with butter. Set aside.
- Combine and melt: In a heavy-bottomed saucepan, combine the sugar, chopped chocolate, 1 ½ tablespoons of the butter, half-and-half, and corn syrup. Place over medium heat. Stir constantly with a wooden spoon until the sugar has completely dissolved and the chocolate is melted.
- Cover and boil: Increase the heat and bring the mixture to a boil. Reduce the heat to medium-low, cover the pan with a lid, and boil for exactly 3 minutes. (This steam washes down any sugar crystals on the sides of the pan, preventing graininess).
- Cook to temp: Remove the lid and attach a candy thermometer to the side of the pot (ensure the tip is in the liquid but not touching the bottom). Continue to cook, without stirring, until the thermometer reads exactly 234°F (soft-ball stage).
- Cool: As soon as it hits 234°F, remove the pan from the heat. Add the remaining 1 ½ tablespoons of butter on top of the mixture. Do not stir. Let the mixture cool undisturbed until the temperature drops to 110°F to 130°F. This usually takes about 10–15 minutes.
- Beat the fudge: Add the vanilla extract and nuts (if using). Using a wooden spoon, beat the mixture vigorously. This is the workout phase. Continue mixing until the fudge thickens, becomes difficult to stir, and the surface changes from glossy/shiny to matte/dull.
- Pour and set: immediately pour the fudge into the prepared greased pan. Smooth the top quickly. Let it sit in a cool, dry area for several hours until firm.
- Cut: Once firm, cut into 1-inch squares. Store in an airtight container at room temperature.
Recipe Tips
- Don’t scrape: When pouring the hot fudge out of the pan in step 7, do not scrape the bottom or sides of the saucepan. The residue on the sides may have crystallized, and mixing it in will make your whole batch grainy.
- The “Matte” phase: The visual cue of the fudge turning from shiny to matte is critical. If you pour it while it’s still shiny, it won’t set. If you beat it too long after it turns matte, it will harden in the pot.
- Corn syrup: The tablespoon of corn syrup is a “doctoring agent.” It helps prevent the sugar from crystallizing too large, ensuring a smooth texture.
- Heavy Pot: Use a heavy-bottomed pot to ensure even heat distribution so the chocolate doesn’t scorch on the bottom.
What To Serve With Alton Brown Fudge
This rich candy is best enjoyed in small bites.
- Black Coffee: Essential to cut the sweetness.
- Milk: Cold milk pairs perfectly with chocolate.
- Holiday Platter: Serve alongside peppermint bark and sugar cookies.
How To Store Alton Brown Fudge
- Room Temperature: Store in an airtight container at room temperature for up to 1 week. Use wax paper between layers.
- Refrigerate: You can store it in the fridge to extend shelf life to 2–3 weeks, but it may become sticky due to humidity.
- Freeze: Wrap the block tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge.
Alton Brown Fudge Nutrition Facts
- Calories: 110kcal
- Protein: 1g
- Carbohydrates: 18g
- Fat: 5g
- Saturates: 3g
- Sugar: 16g
- Salt: 0g
Nutrition information is estimated per 1-inch piece (based on 64 pieces).
FAQs
Why is my fudge grainy?
Grainy fudge (“sugaring”) happens if sugar crystals formed on the side of the pot and fell in, or if you stirred the mixture while it was cooling down (between 234°F and 110°F).
Why didn’t my fudge set?
If it didn’t reach 234°F, there is too much water left in the syrup, and it will remain a goo. Calibrate your thermometer in boiling water (212°F) to ensure accuracy.
Can I use milk chocolate?
No, this recipe relies on the sugar ratio for unsweetened chocolate. Using milk or semi-sweet chocolate will throw off the sugar concentration and texture.
Alton Brown Fudge Recipe
Description
A scientifically precise old-fashioned fudge recipe that involves boiling sugar and chocolate to the soft-ball stage and beating it to a matte finish.
Ingredients
Instructions
- Grease an 8×8 pan.
- Melt sugar, chocolate, 1.5 tbsp butter, cream, and corn syrup.
- Boil covered for 3 minutes.
- Cook uncovered without stirring to 234°F.
- Remove from heat, add remaining butter, and cool to 110°F–130°F (do not stir).
- Add vanilla and beat until matte.
- Pour into pan and set.
- Cut into squares.
Notes
- Covering the pot for the first 3 minutes of boiling traps steam, which washes sugar crystals down the sides of the pot; this is a crucial step to prevent grainy fudge.
- Waiting for the mixture to cool to 110°F before beating is scientifically necessary; beating it while too hot forces large crystals to form, ruining the creamy texture.
- The transition from shiny to matte happens quickly while beating; have your prepared pan ready immediately so you can pour it before it sets in the pot.
Alton Brown Fudge Recipe
