Usually when you cook sugar to the softball stage you want it to stay nice and pliable and clear. But in the case of fudge you actually want to cook it to softball for the chewy-ness, and then agitate it by mixing, which starts re-inverting it back to crystalline form. It should be in very tiny crystals.
Recipe courtesy of Gale Gand
Show: Sweet Dreams
Episode: Candy Corner
35 min
20 min
80 pieces


  • 4 ounces unsweetened chocolate, chopped
  • 1 1/4 cups milk
  • 3 cups sugar
  • 2 tablespoons light corn syrup
  • 1/8 teaspoon salt
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts, optional


In a saucepan heat the chocolate and milk on low, stirring until it's melted. Add the sugar, corn syrup and salt and heat to the softball stage (236 degrees F).

Add the butter and pour off into a mixer bowl to cool. Add the vanilla and beat with a paddle until it starts to lighten; then quickly add the nuts. Continue beating on low until it loses its gloss and thickens. Pour into a greased 9 by 9-inch pan and spread evenly. Let cool then cut into 1-inch cubes.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:


Rich and Creamy Grits

Recipe courtesy of Darin Sehnert

Chocolate Fudge

Recipe courtesy of Alton Brown

Chocolate Fudge

Recipe courtesy of Zoë François

Chocolate Pistachio Fudge

Recipe courtesy of Nigella Lawson

Peanut Butter Fudge

Recipe courtesy of Alton Brown

Winterfresh Fudge Bars

Recipe courtesy of Stacie Kropp

Creamy Farfalle with Cremini, Asparagus, and Walnuts

Recipe courtesy of Giada De Laurentiis

Rev's Rich and Creamy Hot Chocolate with Mix-ins

Recipe courtesy of Joseph Simmons

Stuffed Poblano Chiles in a Creamy Walnut Sauce

Recipe courtesy of Marcela Valladolid


So Much Pretty Food Here