Candies, fudge, chocolate, prepared-from-recipe
Whole food · Sweets
Photo: Wikipedia
This is a dense, sweet confection made by cooking sugar, butter, and milk or cream to the soft-ball stage, then beating it smooth as it cools. The chocolate version is rich, creamy, and fudgy, with a melt-in-your-mouth texture that's less airy than nougat but softer than a hard candy. At 410 kcal per 100g, it's a calorie-dense treat where sugar provides over 70% of its weight.
Calorie split: 2% protein · 75% carbs · 23% fat
↓ Full nutrition💚 Why it's loved
People adore fudge for its luxurious, velvety texture and deep, caramelized sweetness that feels like a special indulgence. It's a nostalgic treat often associated with holidays, gift-giving, and homemade care, making it a versatile dessert for parties, care packages, or a personal reward.
⚠️ Watch-outs & how to enjoy it better
The extremely high sugar content (over 73g per 100g) can cause rapid blood-sugar spikes, making it a poor choice for those managing diabetes or insulin resistance. To enjoy it more mindfully, practice strict portion control (a 1-inch square is a typical serving) and pair it with a source of protein or healthy fat, like a handful of nuts or a piece of cheese, to slow sugar absorption.
Key benefits
- Provides a quick source of energy from carbohydrates
- Contains small amounts of calcium and phosphorus from dairy ingredients
- Offers a moment of sensory pleasure and psychological comfort
- The fat content (from butter and cocoa butter) aids in the absorption of fat-soluble vitamins if eaten with other foods
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'fudge' may have originated as a slang term meaning 'to fake' or 'to cheat,' possibly because early batches that didn't set properly were 'fudged' and still served.
Full nutrition (USDA data · scales with serving)
| Water | 9.8 g |
| Energy | 410 kcal |
| Energy | 1715 kj |
| Protein | 2.4 g |
| Total lipid (fat) | 10.4 g |
| Ash | 0.70 g |
| Carbohydrate, by difference | 76.7 g |
| Fiber, total dietary | 1.7 g |
| Total Sugars | 73.1 g |
| Calcium, Ca | 49.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 36.0 mg |
| Phosphorus, P | 71.0 mg |
| Potassium, K | 134 mg |
| Sodium, Na | 45.0 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.33 mg |
| Manganese, Mn | 0.42 mg |
| Selenium, Se | 2.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.09 mg |
| Niacin | 0.18 mg |
| Pantothenic acid | 0.14 mg |
| Vitamin B-6 | 0.01 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 10.0 mg |
| Vitamin B-12 | 0.09 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 44.0 ug |
| Retinol | 43.0 ug |
| Carotene, beta | 10.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 159 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 4.0 ug |
| Vitamin E (alpha-tocopherol) | 0.18 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 1.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 8.0 mg |
| Theobromine | 130 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.4 g |
| SFA 4:0 | 0.19 g |
| SFA 6:0 | 0.13 g |
| SFA 8:0 | 0.08 g |
| SFA 10:0 | 0.15 g |
| SFA 12:0 | 0.15 g |
| SFA 13:0 | 0.00 g |
| SFA 14:0 | 0.47 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 2.7 g |
| SFA 17:0 | 0.04 g |
| SFA 18:0 | 2.5 g |
| SFA 20:0 | 0.06 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 2.9 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.06 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 2.9 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.37 g |
| PUFA 18:2 | 0.32 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.17 g |
| Cholesterol | 14.0 mg |
Amino acid profile (per 100g)
Estimated from Candies, honey-combed, with peanut butter — USDA does not publish this profile for Candies.
| Tryptophan | 0.09 g |
| Threonine | 0.21 g |
| Isoleucine | 0.24 g |
| Leucine | 0.61 g |
| Lysine | 0.27 g |
| Methionine | 0.10 g |
| Cystine | 0.09 g |
| Phenylalanine | 0.47 g |
| Tyrosine | 0.33 g |
| Valine | 0.31 g |
| Arginine | 1.1 g |
| Histidine | 0.22 g |
| Alanine | 0.36 g |
| Aspartic acid | 1.2 g |
| Glutamic acid | 2.0 g |
| Glycine | 0.56 g |
| Proline | 0.55 g |
| Serine | 0.58 g |
FAQ
What's the difference between fudge and ganache?
Fudge is a crystalline candy made by cooking sugar to a specific temperature and then beating it to form fine sugar crystals, resulting in a firm, slightly grainy texture. Ganache is an emulsion of chocolate and cream, which is smoother, richer, and more like a thick sauce or truffle filling.
Why does homemade fudge sometimes turn out grainy?
Graininess is caused by large sugar crystals forming. This can happen if the mixture is stirred too much during cooling, if sugar crystals from the side of the pan fall in, or if it wasn't cooked to the correct temperature (234-240°F / 112-116°C for soft-ball stage).
Can I freeze fudge?
Yes, fudge freezes exceptionally well. Wrap it tightly in plastic wrap and then aluminum foil, or place it in an airtight container. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.10 kcal/g · 2% calories from protein · 1.7 g fiber · 73.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.34 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.