You can absolutely make delicious fudge without a candy thermometer by using the “cold water test”

 

You can absolutely make delicious fudge without a candy thermometer by using the “cold water test” and watching texture cues carefully. Here's a simple no-thermometer fudge method:

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🍫 Easy Chocolate Fudge (No Thermometer)

Ingredients:

• 3 cups sugar

• ¾ cup butter (1½ sticks)

• ⅔ cup evaporated milk (not sweetened condensed)

• 1½ cups chocolate chips (semi-sweet or dark)

• 7 oz jar marshmallow creme (or about 2 cups)

• 1 tsp vanilla extract

• Pinch of salt

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🔹 Instructions:

1. Prepare your pan: Line an 8x8 or 9x9 inch dish with parchment or foil, lightly greased.

2. Cook the base: In a large saucepan, combine sugar, butter, and evaporated milk over medium heat. Stir constantly.

3. Bring to a boil: Once boiling, cook for 4–5 minutes, stirring constantly — the mixture should thicken slightly and bubble steadily.

   • No thermometer? Drop a small spoonful of the hot mixture into a cup of cold water. If it forms a soft ball you can pick up with your fingers, it's ready (this is called the soft-ball stage, around 234–240°F or 112–116°C).

4. Remove from heat and immediately stir in:

   • Chocolate chips

   • Marshmallow creme

   • Vanilla

   • Salt

   Stir until smooth and glossy.

5. Pour and cool: Spread evenly into your prepared pan. Let cool at room temperature for 2–4 hours (or refrigerate to speed it up).

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Pro tip: Don’t overcook the sugar mixture — that's what causes grainy fudge. Stir constantly and pull it once it hits soft-ball stage.