Who can resist the rich, velvety goodness of homemade fudge? Our Blue Ribbon Fudge recipe is a timeless classic that’s been winning hearts (and taste buds) for generations. Perfectly smooth with just the right balance of sweetness, this treat is a must-have for holidays, celebrations, or whenever you’re craving something indulgent.
Blue Ribbon Fudge Recipe
Creating Blue Ribbon Fudge is like crafting a piece of edible luxury. Every step matters to ensure we achieve the signature creamy texture and decadent flavor this classic treat is known for. Let’s take it step-by-step:
Ingredients Needed
Here’s everything we need to make Blue Ribbon Fudge. Measure precisely for the best outcome.
- 3 cups granulated sugar
- 3/4 cup unsalted butter (cut into cubes)
- 1 can (5 oz) evaporated milk
- 1 1/2 cups semi-sweet chocolate chips
- 1 jar (7 oz) marshmallow creme
- 1 tsp pure vanilla extract
- Optional: 1/2 cup chopped nuts (walnuts or pecans work best)
Step-by-Step Instructions
- Prepare the Pan
Line an 8×8-inch square pan with aluminum foil or parchment paper. Grease lightly with butter or non-stick spray. This ensures easy removal and clean slicing.
- Combine Sugar, Butter, and Milk
In a heavy saucepan, combine granulated sugar, butter, and evaporated milk over medium heat. Stir constantly with a wooden spoon until the butter melts.
- Bring to Boil
Bring the mixture to a rolling boil, ensuring to stir continuously. Let it boil for 4-5 minutes, or until it reaches 234°F on a candy thermometer. Precision here is key for the fudge’s creamy consistency.
“Hitting the perfect temperature separates good fudge from award-winning fudge!”
- Add Chocolate Chips and Marshmallow Creme
Remove the saucepan from heat. Immediately stir in the chocolate chips until fully melted. Add the marshmallow creme and stir vigorously until the mixture becomes smooth and shiny.
- Incorporate Vanilla and Nuts
Stir in the pure vanilla extract and, if using, the chopped nuts. These final touches boost flavor and texture.
- Pour and Cool
Pour the fudge mixture evenly into the prepared pan, smoothing the top with a spatula. Let it cool at room temperature for at least 2 hours, or refrigerate for 1 hour if pressed for time.
Ideal Timing Table
| Step | Time Needed |
|---|---|
| Combine and Boil | 10 minutes |
| Add and Stir Ingredients | 5 minutes |
| Cooling Time | 1-2 hours |
- Cut and Serve
Once fully set, lift the fudge out of the pan using the foil or parchment paper as handles. Slice into even squares with a sharp knife. Serve and enjoy your homemade Blue Ribbon Fudge!
This recipe makes approximately 36 bite-sized pieces, perfect for sharing at gatherings or gifting during holidays. Each piece delivers a heavenly combination of rich chocolate sweetness and irresistible creaminess that melts in your mouth.
Ingredients
For our Blue Ribbon Fudge, each ingredient plays an essential role in delivering its signature richness and velvety texture. Ensure you measure accurately and use fresh, quality ingredients for the best results. Here’s what you’ll need:
Main Ingredients:
- 3 cups granulated sugar
- 3/4 cup unsalted butter (cut into small pieces for easier melting)
- 2/3 cup evaporated milk (not sweetened condensed milk)
- 2 cups semi-sweet chocolate chips
- 1 jar (7 oz) marshmallow creme
- 1 tsp pure vanilla extract
Optional Add-Ins:
- 1/2 cup chopped nuts (walnuts or pecans recommended for added crunch)
Key Notes:
- Use real unsalted butter instead of margarine for a creamy, authentic flavor.
- Choose high-quality semi-sweet chocolate chips to enhance the fudge’s smooth chocolatey profile.
- A jar of marshmallow creme is crucial—it adds fluffiness and ensures the fudge sets properly.
- For mix-ins: Chopped nuts add a delightful crunch, but you can omit them if a nut-free fudge is preferred.
Below is a quick reference of the ingredients you’ll need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Granulated sugar | 3 cups | Sweet foundation |
| Unsalted butter | 3/4 cup | Cut for quick melting |
| Evaporated milk | 2/3 cup | Do not substitute |
| Semi-sweet chocolate chips | 2 cups | High-quality encouraged |
| Marshmallow creme | 7 oz (1 jar) | Adds fluffiness |
| Vanilla extract | 1 tsp | Pure extract for better flavor |
| Chopped nuts (optional) | 1/2 cup | Walnuts, pecans, or omit |
Tools And Equipment
Having the right tools and equipment is crucial for making our Blue Ribbon Fudge a smooth and seamless experience. Here’s what we need to ensure success:
Essential Tools
- Medium-sized saucepan: Use a heavy-bottomed saucepan to evenly distribute heat and prevent the sugar from burning.
- Wooden spoon or silicone spatula: Perfect for stirring the fudge mixture without scratching the saucepan.
- Candy thermometer: Crucial for monitoring the precise temperature of the boiling mixture to achieve the ideal consistency.
- Measuring cups and spoons: Accurate measurements are key for the fudge to turn out rich and balanced.
- 8×8-inch baking pan: This size works best for achieving the right fudge thickness. Line it with parchment paper for easy removal.
- Large mixing bowl: Needed for combining chocolate chips and marshmallow creme efficiently.
- Sharp knife: To cut the cooled fudge into clean, even pieces.
Optional Equipment
- Heat-resistant gloves: These can help manage the hot saucepan safely.
- Whisk: Useful for incorporating ingredients like vanilla extract smoothly.
- Offset spatula: If you want an impeccably smooth surface, an offset spatula can help spread the fudge evenly in the pan.
Pro Tip
We recommend investing in a quality candy thermometer—a must-have for perfecting the iconic creamy texture of the fudge. Aim for 234°F to 240°F during the boiling stage, as this is the soft-ball stage necessary for proper setting.
Quick Reference Table
| Tool | Purpose |
|---|---|
| Medium-sized saucepan | Even heat distribution and prevents burning |
| Wooden spoon/spatula | Stirring without scratching |
| Candy thermometer | Ensures the mixture reaches the precise temperature for fudge setting |
| Measuring cups/spoons | Guarantees accurate ingredient proportions |
| 8×8-inch baking pan | Controls fudge thickness and makes removal easy |
| Large mixing bowl | Combines chocolate and marshmallow creme efficiently |
| Sharp knife | Cuts fudge into neat, bite-sized pieces |
By having these Tools And Equipment ready, we ensure our Blue Ribbon Fudge turns out as smooth, velvety, and delightful as intended.
Directions
Making our Blue Ribbon Fudge is a straightforward process that ensures a velvety, smooth texture every time. Let’s break it down into three simple steps: prepping, cooking, and setting.
Prep
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper or foil, leaving overhangs on the sides for easy removal. Lightly grease the lining with butter or non-stick spray.
- Measure ingredients: Gather all the necessary ingredients and measure them accurately. Ensure you have:
- 3 cups of granulated sugar
- ¾ cup of unsalted butter (cut into pieces)
- ⅔ cup of evaporated milk
- 12 ounces of semi-sweet chocolate chips
- 7 ounces of marshmallow creme
- 1 teaspoon of vanilla extract
- Optional: 1 cup of chopped nuts
- If using a candy thermometer, ensure it is clean and calibrated for precise readings.
Cook
- Mix base ingredients: In a medium-sized heavy-bottomed saucepan, combine the sugar, unsalted butter, and evaporated milk. Stir continuously using a silicone spatula or wooden spoon to avoid burning.
- Boil the mixture: Bring the mixture to a rolling boil over medium heat. Clip the candy thermometer to the side of the pan and cook until the thermometer reads between 234°F to 240°F (the soft-ball stage)—this step takes approximately 4-5 minutes.
- Pro Tip: If you don’t have a thermometer, drop a small amount of the mixture into cold water. It should form a soft ball that flattens when picked up.
- Incorporate chocolate: Immediately remove the saucepan from heat and stir in the chocolate chips, mixing until they are fully melted and smooth.
- Add remaining ingredients: Fold in the marshmallow creme, vanilla extract, and, if desired, the chopped nuts. Mix thoroughly until everything is well-blended and glossy.
Set and Chill
- Pour into pan: Quickly pour the fudge mixture into the prepared pan, spreading it into an even layer with a spatula. For a professional touch, smooth the top using an offset spatula.
- Cool at room temperature: Allow the fudge to cool on a countertop for about 2-3 hours, or until it’s firm to the touch. Avoid refrigerating at this stage to maintain the fudge’s creamy texture.
- Cut and serve: Once cooled, lift the fudge out of the pan using the parchment overhangs. Use a sharp knife to cut into bite-sized pieces—usually about 36 squares. Store in an airtight container at room temperature for up to a week, or refrigerate for extended freshness.
Tips For Perfect Fudge
Creating Blue Ribbon Fudge that is silky-smooth, rich, and flawless every time comes down to a few essential techniques and considerations. Let’s break down our expert tips to ensure your fudge-making experience is not just successful but exceptional.
1. Measure Ingredients Exactly
Accuracy is critical when making fudge. Use measuring cups and spoons to ensure precise portions of sugar, butter, evaporated milk, and other ingredients. Avoid estimating, as even slight deviations can affect the texture or consistency.
2. Use a Candy Thermometer
Hitting the perfect temperature is essential for achieving the right texture. Attach a candy thermometer to your saucepan and bring the mixture to 234°F to 240°F, known as the soft-ball stage. Going under or over this range can make the fudge too soft or crumbly. Here’s a quick reference:
| Temperature Range | Resulting Fudge Texture |
|---|---|
| Below 234°F | Too soft, may not set |
| 234°F – 240°F | Perfectly smooth and velvety |
| Above 240°F | Dry and crumbly, overcooked |
3. Stir Constantly During Boiling
While the mixture is boiling, constant stirring prevents scorching and ensures an even melt. Use a durable wooden spoon or silicone spatula that can handle high heat.
4. Use High-Quality Ingredients
Opt for real unsalted butter and high-quality chocolate chips. Subpar ingredients can lead to grainy or dull fudge. For extra smoothness, ensure your butter and marshmallow creme are fresh and at room temperature.
5. Cool Correctly
Allow the cooked mixture to cool slightly before beating in vanilla extract. Cooling too quickly or skipping this step can result in crystallization, leaving your fudge grainy instead of silky.
6. Prepare Your Pan Properly
Line your baking pan with parchment paper or grease it lightly for easy removal of the fudge. This simple step ensures the finished product doesn’t stick or crumble when cut.
7. Avoid Humid Conditions
Humidity can affect how fudge sets. If possible, aim to make fudge on a dry day. High humidity introduces excess moisture, making it harder for the fudge to firm up properly.
8. Beating for the Right Consistency
After adding chocolate and marshmallow creme, beat the mixture vigorously. This aerates the fudge, ensuring a light, fluffy texture and glossy finish.
9. Test for Soft-Ball Texture Without a Thermometer
If you lack a candy thermometer, do a “soft-ball test.” Drop a small amount of the boiling mixture into a cup of cold water. If it forms a soft, pliable ball, you’ve reached the correct stage.
10. Cut with a Warm Knife
Use a sharp knife warmed under hot water to slice your fudge cleanly. This prevents cracks or jagged edges and ensures each piece looks professional.
By following these tips, we can confidently share a blue-ribbon-worthy fudge that is a delight to taste and a joy to make.
Make-Ahead And Storage Instructions
When it comes to Blue Ribbon Fudge, proper storage is key to maintaining its rich flavor and velvety texture. Whether you’re preparing it in advance for gifting, holiday celebrations, or simply to have on hand for sweet cravings, following these make-ahead and storage tips ensures your fudge stays fresh and delicious.
Making the Fudge Ahead of Time
We can easily prepare this fudge days in advance—in fact, making it early allows the flavors to fully develop. Once the fudge has cooled and set completely in the prepared pan:
- Cut it into bite-sized pieces using a sharp knife or a warm knife for clean, professional cuts.
- Layer pieces in an airtight container, using wax or parchment paper between layers to prevent sticking.
- Seal the container tightly to avoid exposure to moisture or air, which can dry out the fudge.
Our Blue Ribbon Fudge can be stored at room temperature or refrigerated, depending on how long you need to keep it fresh.
Short-Term Storage
If you plan to serve the fudge within 1 week, keeping it at room temperature works best:
- Choose a cool, dry spot away from direct sunlight or heat sources.
- Use an airtight container to preserve its creamy consistency and prevent it from absorbing other odors.
Pro Tip: Adding a sheet of wax paper between the lid and the container creates an extra moisture barrier.
Long-Term Storage
For longer storage, refrigerating or freezing the fudge is highly effective. Here’s how to store it properly for extended periods:
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigeration | Up to 3 weeks | Seal in an airtight container or heavy-duty plastic wrap to lock in freshness. |
| Freezing | Up to 3 months | Wrap portions tightly in wax paper or plastic wrap, then seal them in a freezer bag or container. |
When storing in the freezer, label the package with the date to easily track freshness.
Thawing and Serving
To enjoy frozen fudge:
- Remove from the freezer and allow it to thaw in the refrigerator for several hours or overnight.
- Bring it to room temperature for about 30 minutes before serving for the best texture and flavor.
Expert Tip: Keeping the fudge in its container during thawing prevents it from getting sticky or moist.
By following these steps, we ensure our Blue Ribbon Fudge retains its irresistible creaminess and rich, chocolatey goodness whether it’s made on the spot or prepped ahead.
Conclusion
Blue Ribbon Fudge is more than just a dessert; it’s a timeless treat that brings joy to any occasion. With its rich flavor, creamy texture, and simple preparation, it’s a recipe we can all master and share with those we love. Whether you’re gifting it, serving it at a gathering, or indulging in a well-deserved treat, this fudge never disappoints.
By following the steps, using quality ingredients, and keeping a few expert tips in mind, you’ll create a batch that’s truly unforgettable. Let’s make every bite a moment to savor and every batch a reason to celebrate.
Frequently Asked Questions
What is Blue Ribbon Fudge?
Blue Ribbon Fudge is a rich, velvety chocolate treat known for its smooth texture and balanced sweetness. It’s made with high-quality ingredients like chocolate chips, marshmallow creme, and butter, making it perfect for holidays, celebrations, or gifting.
What ingredients are essential for Blue Ribbon Fudge?
Key ingredients include granulated sugar, unsalted butter, evaporated milk, semi-sweet chocolate chips, marshmallow creme, vanilla extract, and optional chopped nuts. Using fresh, high-quality ingredients ensures the best flavor and texture.
Can I make Blue Ribbon Fudge without nuts?
Yes, nuts are entirely optional. You can omit them for a nut-free version of Blue Ribbon Fudge without compromising the flavor or texture.
What tools do I need to make Blue Ribbon Fudge?
Essential tools include a heavy-bottomed saucepan, wooden spoon or silicone spatula, candy thermometer, measuring cups and spoons, an 8×8-inch baking pan, large mixing bowl, and a sharp knife.
Why is a candy thermometer important for making fudge?
A candy thermometer ensures the mixture reaches the soft-ball stage (234°F to 240°F), which is crucial for achieving the correct fudge consistency and avoiding a grainy texture.
How do I store Blue Ribbon Fudge?
Store fudge in an airtight container at room temperature for up to a week. For longer storage, refrigerate for up to three weeks or freeze for up to three months. Thaw frozen fudge at room temperature before serving.
Can Blue Ribbon Fudge be made ahead of time?
Yes, Blue Ribbon Fudge can be made ahead. In fact, allowing it to sit for a few days enhances its flavor. Store it properly for best results.
How many pieces does this recipe make?
This recipe yields approximately 36 bite-sized pieces, depending on how you cut it.
How do I ensure my fudge is smooth and creamy?
Use fresh, high-quality ingredients and measure accurately. Stir consistently during boiling to prevent scorching and cool the mixture properly to avoid crystallization. A candy thermometer is essential for precise cooking.
What’s the best way to cut fudge cleanly?
Use a warm knife to cut the fudge. Simply dip the knife in warm water, wipe it clean, and slice for smooth, professional-looking pieces.