Here are some easy tips for making it easier to make delicious homemade fudge and also to cut it and give it as holiday gifts to your family and friends!
7 Tips For Making Homemade Fudge Easier! Easy Ideas And Tips
- Line your pan with greased foil, plastic wrap or, better yet, parchment paper, making sure the foil comes up over the edge of the pan. Then, you can just lift it out of the pan for easier cutting.
- I have used almost every method known to man to find an easy way to cut fudge. After 40 plus years of fudge making (I started when I was in the womb, because I’m not that old, I’m sure 😉 I had almost given up until last year when I made a discovery that changed my life. I used a square metal scraper, sometimes called a dough cutter, with a rocking motion to cut my fudge. It works so well that I can hardly wait to make my fudge this year so I can cut it.
- You don’t always have to put fudge in pans. When slightly cooled, pour onto plastic wrap that has been sprayed with Pam and roll into logs. Chill and then slice.
- To add an elegant twist to homemade candy and cookies that you give as gifts, place them in cellophane bags and tie with a pretty ribbon. The fact that no wrapping is needed is an added bonus. You can place several bags of different things into a decorated box or basket for a larger gift.
Readers’ Homemade Fudge Tips!
I think the best way to cool fudge is to pour it into a waxed paper half gallon milk carton. Once it has cooled you can peel off the carton and cut the fudge into perfect little squares. Brooke K.
I was wondering if you have thought of using a silicone baking pan to put the fudge in. If you spray it with Pam first then let the fudge set-up in it, you can simply flip it out onto a cutting board. I use a silicone Bundt pan to make meatloaf in the microwave. I also use a silicone Bundt pan for cakes and Jello molds. You can even make an ice mold, provided that you use distilled water. Everyone from Bed Bath and Beyond to Wal-mart now carries the silicone bakeware. They even make silicone “heart shaped” baking pans for Valentine’s Day! I hope my suggestion was helpful. I love “Living on a Dime.”
Have a great day!!!
I saw your tip on fudge! We make the same recipe but now substitute Hershey’s kisses. This year I was able to get the kisses with almonds for $1 a bag which is a steal for our neck of the woods (Alaska!)
I saved the foil squares from the kisses as they are in beautiful falls colors. They will be glued to small boxes with lids (baby shoe boxes given away free at the shoe store) in which to place smaller presents. By the way, the fudge was the best we’ve made so far. We will be making it again for Valentine’s Day.
We roll it into walnut sized balls, roll in crushed nuts (bought when the bulk unshelled nuts go on sale and stored in the freezer/or on the back porch in our case), and give them out as chocolate truffles. We will make the same boxes but will cover them in red foil squares if I find Kisses on sale after Christmas. We make dividers out of cardboard, place the truffles in a small paper candy cup, and place them in the box. They make great presents as you not only have the chocolate but a pretty box as well. Oh, we do line the box with parchment or wax paper. I sometimes even cheat and reuse the little paper cups that come in a box of chocolate if we are given any over the holidays. My mother would die if she knew!! Peggy
I believe I read that fudge cuts much easier with a plastic knife. Sandy
I just read your fudge recipe (which sounds wonderful, by the way) and thought I would mention that this year I made some fudge with Hershey’s kisses in the chocolate cherry cordial flavor. It tasted like chocolate covered cherries– It was to die for! Jane
For more homemade fudge and Christmas candy recipes, check out our Dining On A Dime Cookbook.
Anonymous says
I’ve heard (but not tried) dental floss as the way to cut through fudge. My girl friend swears by her pizza cutter for this too!!
Bea says
Thanks for the tips because fudge can be a nightmare to cut and not ruin.
Joan King says
The absolute best way to cut fudge is with a pizza cutter. I have been making fudge from scratch (cocoa, sugar and milk ) for 56 years so I was glad when the pizza wheel was invented. Joan King
Bea says
Jill, I thought you might like these fudge recipes. Easy and yummy.
Easy Freezer Frosting Fudge
2 cups (or more) confectioner’s sugar to make right consistency
1 container of ready-made can frosting (any flavor)
1/2 to 1 teaspoon extract (chosen to compliment frosting flavor)
1 teaspoon milk or cream
Moosh confectioners sugar with the other ingredients by hand kneading or place in plastic bag and knead together
Banana Fudge
vanilla frosting with banana extract and yellow food coloring (optional)
Candy Cane Fudge
vanilla frosting with peppermint extract or crushed peppermints or candy canes
Cherry Vanilla Fudge
vanilla frosting with 24 chopped and well drained maraschino cherries (red or green or both)
Lemon Fudge
lemon frosting plus 1 tablespoon grated lemon peel or 1 teaspoon lemon extract
Orange Fudge
vanilla frosting with 1 tablespoon orange juice or 1 teaspoon orange extract
Chocolate Malt Fudge
add 3 tablespoons malted milk mix to chocolate frosting
Chocolate Marshmallow Fudge
chocolate frosting and 1/2 cup mini-marshmallows
Chocolate Orange Fudge
chocolate frosting and 1/2 teaspoon orange extract and grated orange peel
Chocolate Peanut Butter Fudge
chocolate frosting and 1/3 cup peanut butter or 1/2 cup peanut butter chips
Strawberry Banana Fudge
strawberry frosting and 1/2 teaspoon banana extract
Use any frosting and add the confectioners sugar and chosen flavorings and freeze several hours.
Jill says
Thanks Bea. I think I will save them and try to remember to post them for everyone when we get closer to Christmas because we all love new Christmas recipes.
Jill says
Also I need to confess. I only make fudge at Christmas time because I love it so much I can’t control myself at all and usually don’t even try but day before yesterday I couldn’t stand it any longer and was having the worst chocolate attack known to man (or woman) and broke down and made me some fudge.
I have eaten almost all of if and feel so guilty every time I take a bite but oh it tastes so good I can hardly stand it. Yummmmmm!!!!!! I feel so much better getting that off of my chest.
charity says
Don’t feel bad, last Sunday I made a huge dinner complete with pies. Everyone else wanted chocolate or cherry. I happen to be a pumpkin pie addict (and fudge as well I’ll confess), I ended up eating the entire pie myself by the next morning. My motto, “it ain’t gonna matter a hundred years from now” 🙂
Bea says
You are so funny Jill. I made fudge last week. I made the Freezer Frosting Fudge with chocolate frosting and crushed candy canes that I had left over from last Christmas. I usually don’t make fudge too often either, but like you, sometimes I get a craving and can’t help myself. I also made peanut butter fudge as a gift for someone. I’m glad you will post these for Christmas. They are really good gifts to give to someone and easy too. I think the strawberry fudge with banana extract sounds unusual so may make that next. We had a little bit of a chill in the air last week and I nocticed it’s getting darker earlier, so I started to think of the holidays coming up, so that is also why I made fudge. Fall isn’t too far away now. September starts tomorrow and I’ve noticed all the holiday decorations coming out in the stores already. They will be here before you know it and I like to have plans for them ahead of time. LESS stress like you mentioned in your article today.
Jill says
You are so right fall is on its way. We have almost not stop temps all summer and I saw that in a few days we are going to be only in the 80’s. Yeah that means fall is almost here.
rose says
bea.. thanks for sharing ur recipe .. i found a really easy fudge recipe using 2 ingredients ..
1 container of white frosting and a bag of chips of any flavor ..
i used the white frosting and hte peanut butter chips .. mic’d them for 90 seconds each .. mixed together .. set in a container with foil and then sprayed down with pam (or you can grease with butter) .. chill room temp for a while .. and voila ..
i actually chilled in the fridge too long and it was really hard .. but after it softened up, it was easier to cook ..
very rich and decadent .. and so easy to make too ..
planning on making some for the family when i go and visit near the holidays ..
i looked up 2 ingredient fudge recipes and found lots of them ..
i like the idea of using the powdered sugar and will have to try that too .. i have lots of powdered sugar .. i make zeppoli’s all the time and well, i coat the zep’s with the powdered sugar ..
thats also an easy recipe .. i get a pkg of the bread dough (usually 3 loaves in a bag that is frozen) ..
defrost and let rise on a warm stove .. when risen, then i cut the dough into pieces of the size i want.. fry them up in oil (like i am making donuts) .. drain on a paper towel .. while stil warm, add to a paper bag, add the sugar and shake .. when done .. put on plate and enjoy! .. they are the yummiest .. 😀 ..
thanks for sharing ur recipes with us … 😀
Jill says
Bet your fried bread would be good with cinnamon and sugar on them. Yummmm or how about cinnamon, sugar and drizzled with honey. 🙂 You can tell we aren’t on a diet. 🙂
Bea says
Rose I just love that fried bread dough idea. I LOVE DONUTS!!! so I would love to try that recipe and add cinnamon and sugar. YUMMY. I also just bought some Maple Sugar from the Farmers Market so that would be good on the dounts too. And you’re welcome for the fudge recipes. The powered sugar gives some “body” to the fudge so it’s very fudge like without all the work and there are so many combinations to try. Especially for people who like fudge but not chocolate.
Sheri says
Mommy uses powered sugar in her fudge and it never crystallizes. It’s always smooth!
rose says
jill . .i have made the zep’s with the cinnamon/sugar and its good too but we prefer the powdered sugar ..
they are super cheap to make (if u cut the dough in smaller pieces) or cut them in bigger pieces .. our neighbor who helps us prefers the bigger pieces ..
when i make these and give away i cut them in smaller pieces ..
my daughter loves the pb fudge i make and when i made the frosting/pb chips fudge, her and her fiance (at the time, since then they have broken off the engagement but “are friends now” but still living together .. so i am not sure what i should call him .. boyfriend/roommate? they are working things out, which is a good thing.. he has his moments (dont we all?) but basically a good person).. well .. i made that batch and yes .. he ate most of it .. and i had to make another batch for her, my son and his one friend that helps me around the house (she is unemployed so we have hired her to be my little handy lady) ..
i can see why you would want the fudge .. esp this time of year that is coming up . i love the fall season ..
my daughter asked when i was going to make my 2 ingrediant cake (spice cake with a can of pumpkin puree (not the pumpkin pie mixture in the can but the puree) and frosted with cream cheese frosting.. i told her closer to oct .. when it will be cooler ..
i have to try and make that lemon fudge .. jeff (my daughter’s fiane/boyfriend roommate) and julie (our handy lady/helper) love anything with lemon .. so this will be a nice treat for them ..
thanks again for the recipes .. i appreciate it .. 😀
Mary Crabtree says
All these comments are making me so hungry! ROSE, what size can of pumpkin puree do you use? I’d love to make that spice cake this weekend. Thanks a bunch. Have a great day, everyone!
Chris says
I haven’t had very good luck making fudge. Either it didn’t set well, or just the opposite – it was too hard.
Last week I tried a new fudge recipe and it came out really well! It has a combination of sugars and requires NO candy thermometer.
Here’s the recipe I used for Peanut Butter Fudge:
ingredients:
1 cup confectioners sugar
1 cup brown sugar
1 & 1/2 cups granulated sugar
6 TBL maragarine
3/4 cup regular milk
1 tsp vanilla
1 cup chunky peanut butter
1 cup marshmallo fluff
8×8 greaesed pan
directions:
combine the milk with the magarine in a saucepan
stir in the granulated sugar and the brown sugar
warm the mixture up to boiling, while stirring – for 5 minutes
add the vanilla, peanut butter and the fluff
mix well by stirring a lot in the pan
pour into greaesed pan to set; store in your fridge
Arlene says
Thought I would share a recipe for the easiest (& cheapest) fudge I have EVER made…
1 bag of Zachary Creme Drops
1 Tablespoon of butter
Place ingredients in microwave safe bowl & heat for 1 minute (depending on microwave time could be a little longer). Stir well & pour onto covered pan.
Let cool & ENJOY!!!
I have made this fudge for years now & it is a big hit!!
If you want, you can add walnuts before you pour into the pan.
Merry Christmas & GOD BLESS!!!!!
Chris says
Arlene, your fudge recipe looks mighty interesting – something I would love to try!
Bea says
Arlene that sure is a unique fudge recipe. Sounds yummy.
Judi says
I had the same cutting problem because I put the fudge in the fridge as instructed. So I let it get to room temp and discovered that it is now tooooo soft. What can I do? Can’t serve it cold! Thanks for all the great comments and recipes. Wish I had seen this site before making fudge.
Jill says
Judi try chilling it again and cutting it while it is good and cold then let it get to room temp. I assume you have time to chill it again. If not we need to go to plan B. 🙂
Maggie says
My recipe for fudge is this:
2/3 can evaporated milk
3 cups sugar
1 1/2 sticks of margarine
Put these into a saucepan on medium heat. Bring to a boil, stirring constantly and boil for 5 minutes.
Add 1 – 12 oz bag of semi-sweet chocolate bits
1 jar of marshmallow creme
1 tsp vanilla
Stir until well blended. Add nuts or peanut butter here if you want.
Pour into a 9″ x 13″ pan and let cool until bottom of the pan is cool. Cut with a plastic knife.
Then continue to cool until it sets up fully.
Enjoy. This is very smooth and tasty fudge. It has been on the Kraft Marshmallow Creme jar for years.
Mary Jane says
Jill’s fudge confession, makes me think of my neighbour years ago. She was a bit of a health food nut, and was always scolding us on the evils of sugar. She did however come across a delicious recipe for “Fudge Pie”, and yes, it was every bit as rich as real fudge. Fudge pie became the special occasion treat in the neighbourhood. One day during bible study, my neighbour made her true confession. She had made a fudge pie for her family for someone’s birthday. When she had cooled it enough, she decided to have a small piece. One piece turned into two, and before she knew it, she had eaten half the pie by herself in one sitting with the better part of a pot of coffee. Shocked and embarrassed by her actions (remember, she was the sugar police), she decided to eat the second half in the same sitting, to get rid of the evidence.
Mary Jane says
Fudge Pie
Makes 1 large, deep dish pie
Preheat the oven to 350 degrees.
Ingredients:
Enough of your favourite pastry to make 1 single shelled pie
1 cup butter or block margarine (no spreadable margarine)
2 cups white sugar
2 eggs
2 tsp. vanilla
8 Tbsp. cocoa
8 Tbsp. white flour
Melt butter or margarine. Mix in all other ingredients except pastry shell.
Pour fudge mixture into an unbaked pie shell, and bake at 350 degrees for 25 minutes, or until crust is nicely browned. Cool. The filling may settle a bit, as it cools and will take on a chewy texture. Very rich. Eat small pieces at a time.
Linda says
Well I have the best and easiest fudge recipe ever! My Aunt Rose would kill me if she knew I was giving it away. She has given this fudge away for gifts every year and everyone always raves. I finally extracted the recipe from her after holding her down.
1 bag milk chocolate chips
1 bag butterscotch chips
1 can of eagle brand sweetened condensed milk
2 T butter
Melt
Add 1 cup small marshmallows
1/2 c nuts-pecans
1 tsp vanilla
Pour in square pan lined with wax paper only over two sides.
Cut the wax paper so it doesn’t come up on all four sides. Just two sides. The reason is because the paper makes little lumps in the corners if you have it come up on all four sides. The two sides make good handles to flip the pan. I know, I know, I was trying to make it perfect for gifts. Cool at room temp and then refigerate until completely set. Flip the pan on a cutting board and pull off wax paper to cut in perfect 1 inch squares with a pizza cutter! Voila! Don’t tell Aunt Rose:)
A
Jill says
Mums the word Linda. It really looks yummy. I would tell you to thank A. Rose but since we can’t let her know – well what can I sayyyy??? : ) : )
Linda says
Forgot to tell you to grease the square pan first before wax paper and then grease the wax paper lightly after lining the pan!!!