The Best Copycat Fannie May Fudge Without a Thermometer

If you’ve ever tasted Fannie May fudge, you already know why it’s legendary. Ultra-smooth, deeply chocolatey, and melt-in-your-mouth creamy, it’s the kind of fudge that feels luxurious without being overly sweet. The problem? Authentic candy-store fudge often relies on candy thermometers, precise temperatures, and intimidating techniques that make home cooks nervous.

This recipe solves that problem completely.

This Copycat Fannie May Fudge Without a Thermometer delivers everything you love about the iconic confection — dense texture, rich cocoa flavor, and that signature silky bite — without complicated equipment or guesswork. No boiling stages to stress over. No thermometer required. Just simple ingredients, smart technique, and foolproof results.

Whether you’re making fudge for the holidays, gifting homemade sweets, or just craving a nostalgic chocolate treat, this recipe belongs in your kitchen.

Why This Recipe Works

Traditional fudge relies on exact sugar crystallization, which is why thermometers are usually involved. This version uses a controlled melt-and-set method that mimics the texture of classic Fannie May fudge without risking graininess or separation.

By combining high-quality chocolate, butter, cocoa powder, and sweetened condensed milk, you create a stable emulsion that sets beautifully every time. The result is smooth, creamy fudge that slices cleanly and melts slowly on the tongue — exactly what you want.

Ingredients

• 2 cups semi-sweet chocolate chips (high quality recommended)
• 1 cup sweetened condensed milk
• ½ cup unsalted butter
• ¼ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting. Set aside.
2. In a medium saucepan over low heat, combine butter and sweetened condensed milk. Stir constantly until butter is fully melted.
3. Add chocolate chips and cocoa powder to the pan. Continue stirring gently until the chocolate is completely melted and the mixture is smooth and glossy. Do not rush this step.
4. Remove from heat. Stir in vanilla extract and salt until fully incorporated.
5. Pour the fudge mixture into the prepared pan. Smooth the top with a spatula.
6. Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or until fully set.
7. Lift fudge from the pan using parchment, cut into squares, and serve.

Texture & Flavor: What Makes It Special

This fudge is:

• Dense but creamy, never crumbly
• Deeply chocolate-forward, not overly sugary
• Perfectly sliceable, with clean edges
• Silky smooth, just like classic candy-shop fudge

The cocoa powder deepens the chocolate flavor without adding sweetness, while the butter adds richness and a soft mouthfeel that mimics professional fudge.

Tips for Perfect Fudge Every Time

• Use low heat only. High heat can scorch chocolate and cause separation.
• Stir constantly but gently — aggressive stirring can introduce air bubbles.
• Choose quality chocolate chips; they make a noticeable difference.
• Let the fudge set fully before slicing for clean cuts.
• Wipe your knife between cuts for bakery-style squares.

Flavor Variations

• Walnut Fudge: Fold in ½ cup toasted walnuts before pouring into the pan.
• Peanut Butter Swirl: Swirl ¼ cup melted peanut butter on top before chilling.
• Dark Chocolate Sea Salt: Use dark chocolate chips and finish with flaky salt.
• Mint Chocolate: Add ¼ teaspoon peppermint extract with vanilla.

Serving Suggestions

• Serve chilled or at room temperature with coffee or espresso
• Package in parchment-lined boxes for gifting
• Add to holiday dessert trays
• Pair with vanilla ice cream for a decadent sundae

Storage & Make-Ahead

• Store in an airtight container in the refrigerator for up to 2 weeks
• Freeze for up to 2 months; thaw overnight in the fridge
• Flavor improves slightly after 24 hours as it sets fully

A Little Cultural Context

Fannie May has been a Chicago confectionery icon for over a century, known for handcrafted chocolates and classic American candy traditions. This fudge pays homage to that heritage — rich, indulgent, and meant to be shared.

Copycat Fannie May Fudge Without a Thermometer

Ultra-smooth, rich chocolate fudge inspired by classic Fannie May flavor, made easily without a candy thermometer.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 16 pieces

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 220

Ingredients

  

• 2 cups semi-sweet chocolate chips
• 1 cup sweetened condensed milk
• 0.5 cup unsalted butter
• 0.25 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 0.25 tsp salt

Equipment

• Saucepan
• Mixing spoon
• 8×8-inch baking pan
• Parchment paper

Method

 

1. Line an 8×8-inch pan with parchment paper and set aside.
2. In a saucepan over low heat, melt butter with sweetened condensed milk, stirring constantly.
3. Add chocolate chips and cocoa powder, stirring until fully melted and smooth.
4. Remove from heat and stir in vanilla and salt.
5. Pour into prepared pan and smooth the top.
6. Cool at room temperature, then refrigerate until fully set before slicing.

Notes

Use high-quality chocolate for best flavor and texture.