20 MIN
15 MIN
2 H
about 64 pieces



  • 1/4 cup (60 ml) 35% cream
  • 1/2 cup (125 ml) milk
  • 2 tablespoons (30 ml) corn syrup
  • 2 cups (500 ml) sugar
  • 6 oz (170 g) semisweet chocolate, chopped
  • 2 tablespoons (30 ml) butter
  • 1 teaspoon (5 ml) vanilla extract


  1. Line a 20-cm (8-inch) square pan with parchment paper, letting the paper hang over two sides and butter the 2 other sides.
  2. In a heavy saucepan, bring the cream, milk, corn syrup and sugar to a boil, stirring to dissolve the sugar. Reduce the heat and add the chocolate, stirring until it melts completely.
  3. Clean the sides of the pan with a wet brush to remove any sugar crystals. Attach a candy thermometer in the centre of the pan and simmer over medium heat without stirring until the thermometer reads 113 to 114 °C (235 to 237 ˚F). Add the butter and vanilla, without stirring them in.
  4. Place the pan in a cold water bath. Let cool, without stirring, until the thermometer reads 43 to 50 °C (110 to 122 °F) or 20 to 30 minutes. Remove the pan from the water. With a wooden spoon, stir vigorously until the fudge begins to crystallize and lose its gloss but is still soft, about 3 to 4 minutes.
  5. Pour immediately into the prepared pan and spread with a spatula. Cover with plastic wrap and press to smooth the surface. Let cool for about for 1 hour and 30 minutes at room temperature. Unmould and cut into 2.5-cm (1-inch) squares. Store in an airtight container. The fudge squares freeze well. 


Step 3

It is important not to stir. If necessary, clean the side of the pan again with a wet brush. These precautions prevent the sugar crystals from crystallizing the whole preparation.

Step 4

Cooling the syrup before beating it ensure the smallest sugar crystals. This is the secret to creamy fudge.