Featured Recipe

Chunky Candy Fudge

Name: Chunky Candy Fudge
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 12 servings
Ingredients: 1 1/4 cups brown sugar; 1/2 cup unsalted butter; 3/4 cup heavy cream; 3/4 cup dark cocoa powder; 1 cup peanut butter chips; 1 cup chopped walnuts; 1 tsp vanilla extract

By Kate

Created on 02 January 2026

Rich fudge crafted from altered sugar quantities with brown sugar replacing granulated sugar. Heavy cream stands in for evaporated milk, adding creaminess. Dark cocoa and peanut butter chips swap out chocolate and marshmallow creme, creating a nutty twist. Nuts remain, but pecans swap with walnuts. Heat to soft ball stage. Cool, then lift from pan to slice. Textured, dense, and a little grainy. Perfect for candy lovers who want a fudge with more bite and depth rather than pure smoothness.

Prep: 5 min

Cook: 18 min

Total: 23 min

Serves: 12 servings

fudge candy dessert chocolate peanut butter

Introduction

Grab your pots. Forget delicate timing—listen for the boil. That bubbling roar is your signal. Brown sugar? More robust, more caramel notes. Heavy cream? Swaps out evaporated milk for richer mouthfeel. Dark cocoa instead of regular chocolate powder punches up bitterness, balances the sweet. Peanut butter chips melt slower than marshmallow creme but lend chunkiness and a nutty pop. Choose your nuts wisely—walnuts offer earthiness, pecans bring their buttery snap. Fudge’s a science but it’s also feel—you’ll know the texture when it leaves the pan firm enough to slice, but soft enough to bite. No thermometer? Soft ball test from cold water does the trick—drops that mold but still yield easily. Skip the fridge if you want softer fudge, but kitchen warmth demands chilling to prevent meltdown. Cuts clean with a warm knife, no ragged edges. The difference between gooey fudge and gritty disappointment? Constant stirring and heat control. Burn it? Taste turns bitter. Undercook? Sticky, unset mess. This approach? Reliable, adaptable, with room for experimentation.

Ingredients

1 1/4 cups brown sugar

1/2 cup unsalted butter

3/4 cup heavy cream

3/4 cup dark cocoa powder

1 cup peanut butter chips

1 cup chopped walnuts

1 tsp vanilla extract

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About the ingredients

Brown sugar introduces molasses flavors often missing in granulated sugar versions; expect deeper caramel undertones in the finished fudge. Heavy cream replaces evaporated milk to enhance richness and creaminess, though it may take slightly longer to thicken. Dark cocoa powder ups the intensity and complexity, pairing well with peanut butter chips that hold their shape and melt more slowly than marshmallow creme. Walnuts provide texture and contrast but can be swapped for pecans or even macadamia nuts depending on taste and nut availability. Vanilla extract rounds out the flavor, cutting through sugar’s sweetness. Butter adds smoothness and helps the fudge set correctly. Scaled-back sugar quantity reduces the risk of burning during cooking but requires precise temperature control. If no candy thermometer, trust the cold water soft ball test—you want malleable but not runny. This combo creates a fudge with a rustic edge rather than a perfectly glossy sheen.

Method

Line a 9-inch square pan with parchment paper, overlap edges to form a sling for easy fudge removal.

Combine brown sugar, butter and heavy cream in a heavy-bottomed saucepan. Stir constantly over medium heat until boiling hard. Listen for the rolling roar of the boil, that’s your cue to start timing.

Simmer and stir for roughly 8-12 minutes, watching the thermometer hit about 235°F. If no thermometer, test by dropping a tiny bit into cold water—it should form a soft, pliable ball.

Remove from heat immediately to prevent scorching or grainy fudge. Add dark cocoa powder and peanut butter chips while still hot. Stir briskly until velvety and melted smooth (chips melt slower, don’t rush).

Fold in walnuts and vanilla extract. Nuts provide texture; don’t skip unless allergic.

Pour the thick mixture into the prepared pan, spreading evenly with a spatula. Tap pan gently to settle and remove air bubbles.

Let cool on the counter until firm but not rock solid, about 3-4 hours, or refrigerate to speed up.

Use parchment sling to lift fudge out carefully. Cut into 1-inch squares with a sharp knife warmed in hot water and dried to clean cuts without smearing.

Store air-tight at room temperature for up to 2 weeks. Refrigerate if your kitchen’s warm to prevent melting.

Technique Tips

Line pan carefully with parchment to form a sling—it saves messy scraping and broken fudge chunks later. Stir constantly as soon as mixture heats; sugar burns fast and uneven heating spells grainy fudge. Watch the boiling closely. A rolling boil means full bubbles, vigorous rolling—don’t settle for a lazy simmer. The 235°-240°F stage, called soft ball, is crucial—too low, fudge won’t set; too high, becomes hard and brittle. Lower heat after rolling boil to maintain temperature without scorching bottom. Adding dry ingredients off the heat prevents seizing and burning. Peanut butter chips melt slower than marshmallow creme so stir patiently until smooth. Nuts tossed in last keep them crunchy. Spread fudge evenly and tap pan gently to release air, creating smoother texture and cleaner cuts. Cooling at room temp preserves soft texture; refrigeration firms fudge up but can cause condensation if not sealed. Warm knife for slicing prevents sticky drag. Store fudge in airtight container to prevent drying or absorbing fridge odors. Experiment with nut types or add coarse sea salt on top for counterbalance.

Chef's Notes

💡 Use parchment paper; a sling helps lift fudge easily—important when cutting. To reduce mess, line sides too. Test temperatures carefully; sugar can burn fast. Don’t skip the constant stirring when cooking. Heat control is key.
💡 Soft ball stage means pliable drops in cold water. If no thermometer, remember. You want a soft, moldable ball. Too low you get sticky fudge. Too high it's brittle and hard. Experiment if unsure; practice leads to experience.
💡 Adjust sugar recipes; add less if you want to avoid burning risks. More sugar, more volatile cooking. Consider substitutes too. Maple syrup works for brown sugar; honey can replace some butter—experiment with amounts.
💡 Melting chips takes patience; don’t rush it. Stir toward velvety texture, mix dark cocoa evenly without lumps. Adding nuts last keeps crunch—essential for texture. Nuts provide an earthy contrast; change them to suit taste.
💡 For storage, keep in an airtight container at room temp, up to 2 weeks. If kitchen is warm, fridge is safer. Cut warm for cleaner lines—helps prevent sticky problems. Learn from mistakes–they improve future batches.

Kitchen Wisdom

Why my fudge grainy?

Overcooked fudge can scorch; watch temps closely. Graininess happens from not stirring enough too. Recover by reheating, adding a bit of cream.

Can I add things?

Yes, toss in extras. Sea salt on top works for contrast. Try nuts or dried fruit. Substituting chips also changes flavor and texture.

What's causing my fudge to not set?

Too low temperature during cooking is likely issue. Test with cold water. Soft ball test is crucial. If too soft? Cook longer.

Storage options?

Airtight container is best. Room temp for 2 weeks. Fridge prevents melting but can introduce moisture. Heat and humidity affect firmness, so adjust accordingly.