Chocolate & Candy 1″
Fudge Ingredient Ratio Calculator
Scale easy condensed-milk chocolate fudge, white chocolate vanilla bean fudge or old-fashioned cooked fudge to your pan and thickness, with how many pieces you'll cut.
How to use it
- Choose the fudge, your pan and how thick you want it.
- Pick a piece size to see how many squares it makes.
- Make the scaled recipe and let it set fully before cutting.
How it works
Each fudge has a base recipe sized for an 8-inch square pan. The recipe scales by the pan's area and the thickness you choose, so fudge comes out the same height in any pan.
Condensed-milk fudge sets as the chocolate cools. Cooked fudge is boiled to soft ball (234°F) and beaten as it cools to form fine sugar crystals.
Assumptions and limits
- Pan sizes are inside measurements; line them with parchment.
- Cooked fudge temperatures are for sea level.
Tips
- Don't scrape the pan when pouring cooked fudge; crystals on the sides make it grainy.
- Cut with a hot, dry knife for clean edges.
- Use real vanilla: it's the main flavor in vanilla fudge.
Recipes to try it with
Questions
How much fudge does an 8x8 pan make?
About 2 pounds at ¾ inch thick, or 64 one-inch pieces.
Why didn't my fudge set?
Cooked fudge wasn't cooked to soft ball, or condensed-milk fudge had too little chocolate. Check the temperature and the ratio.
Why is my fudge grainy?
Cooked fudge was stirred while hot or beaten too early. Cool to 110°F before beating.
How long does fudge keep?
About 2 weeks airtight at cool room temperature, or 3 months frozen.