The batches of fudge our grandmothers made were lighter on the chocolate than this smooth and creamy recipe. Personally, we think you should go “all in” on the chocolate if you’re going to the trouble of making fudge.

Please read About Fudge. Combine in a large heavy saucepan:

Stir over low heat until the sugar is dissolved, about 5 minutes. Bring to a boil and cook, without stirring, for 1 minute. Brush down the sides of the pan with a pastry brush dipped in warm water to remove any sugar crystals that have formed, and remove from the heat. Stir in until melted and completely smooth:

Brush down the sides of the pan again, then set the pan over medium heat and cook, without stirring, until the mixture reaches 238°F, the soft-ball stage. Remove from the heat. Float on top, but do not stir in (stirring at this point can cause graininess):

Cool the candy to 110°F, without stirring, by placing the bottom of the pan in cold water to stop the cooking. To cool on a marble slab, see About Fudge. When it is cool, stir the fudge with a wooden spoon just until it “snaps” and begins to lose its sheen. Or transfer the cooled fudge to a stand mixer and beat on low speed using the paddle attachment until the fudge begins to thicken and lose its sheen, 5 to 10 minutes. Watch the mixture carefully or it may thicken too much and become unworkable.

If desired, stir in:

Turn the fudge out into an 8-inch square pan lined with parchment paper or buttered foil that extends over two sides. Smooth the top with an offset or silicone spatula, dipping it in hot water as needed. Let stand for at least 1 hour. Remove the fudge from the pan and peel off the foil or parchment paper. Cut the fudge into 1-inch squares and store.