Old Fashioned Fudge

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There’s something magical about making homemade candy, especially when it involves rich, creamy chocolate. Today, we’re diving into the delightful world of Old Fashioned Fudge. This recipe is a nostalgic trip back to the times when treats were made from scratch, with love and patience. If you’re a chocolate enthusiast like me, prepare to fall in love with this classic dessert.

Why You’ll Love This Recipe

This Old Fashioned Chocolate Fudge is the perfect blend of smooth and slightly crumbly texture. It melts in your mouth and is easier to make than you might think. With just a few ingredients, you can create a delectable treat that will impress friends and family. Plus, it’s a great activity to do with kids, teaching them the joy of homemade sweets.

Kitchen Equipment You’ll Need

  • Saucepan
  • Wooden spoon or spatula
  • Candy thermometer
  • Butter or parchment paper-lined baking dish

Ingredients

  • 2 cups of sugar
  • 4 tablespoons Hershey’s cocoa
  • 1 stick of salted butter
  • 5-ounce can of Carnation Evaporated Milk
  • 1 teaspoon vanilla extract
  • Nuts (optional)

Step-by-Step Instructions

  1. In a saucepan, combine the sugar and cocoa.
  2. Add the stick of butter and the can of evaporated milk to the mixture.
  3. Stir continuously over medium heat until the mixture begins to boil.
  4. Once boiling, continue stirring for 7 minutes. Use a candy thermometer to ensure the mixture reaches the soft-ball stage (about 234°F or 112°C).
  5. Remove the saucepan from heat and add the vanilla extract.
  6. Continue stirring for an additional 3 minutes until the mixture begins to thicken.
  7. Pour the fudge into a buttered baking dish to set. If desired, sprinkle nuts on top before it cools completely.
  8. Let the fudge cool and set for at least an hour before cutting into squares.

Tips for Success

  • Consistent stirring is key to preventing the fudge from burning or sticking to the pan.
  • Use a candy thermometer for best results to achieve the perfect texture.
  • Let the fudge cool at room temperature before refrigerating for a firmer texture.

Additional Tips and Variations

Feel free to experiment by adding different flavors or toppings. Swirl in some peanut butter or add a sprinkle of sea salt for a unique twist. You can also substitute the vanilla with almond extract for a different flavor profile.

Nutritional Highlights (Per Serving)

Calories: 150
Fat: 7g
Carbohydrates: 20g
Protein: 1g

Frequently Asked Questions (FAQ)

Can I use unsweetened cocoa powder instead?
Yes, but you may need to increase the sugar slightly to balance the bitterness.

How do I store the fudge?
Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for a firmer texture.

Can I make this fudge without a candy thermometer?
While a candy thermometer ensures precise results, you can test the mixture by dropping a small amount into cold water to see if it forms a soft ball.

Conclusion

Old Fashioned Fudge is a delightful treat that brings the charm of homemade candy into your kitchen. I invite you to try this recipe and experience the joy of making and sharing it with loved ones. If you do, please share your experience and any creative variations you come up with in the comments below. Happy cooking!

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23 Comments

  1. This recipe was a complete bust! Followed the instructions and ended up with something that looks and tastes like very thin uncooked brownie batter.

  2. Yoy heve to cook or boil until it reaches a soft bell or hard stage. U dint beat fir 3 minutes while it’s cooling then pour in osn. I didn’t try this but your directions seem to be off . I use evap milk and that has to reach 236 at least .
    These commenters staring theirs were batter , that’s why ,

  3. I read through all the comments before finishing this. I took Mar E.’s advice taking it to the 236 degrees – which was about 8 minutes. I didn’t stop stirring from the time I put it on the burner until it reached 236. Then I stirred for just past 3 minutes after adding the vanilla and removing from heat. By the time I poured it in my pan to cool, it was forming a nice consistency. It’s still cooling, but I think Mary’s advice will help avoid some of the issues other commenters encountered.

  4. 2 factors in making the fudge with peanut butter my mother said the humidity has to be right and if you’re female you can’t be having your period it will not set she also never stirred while cooking she scraped the sugary top off every few minutes until it reached softball took it off heat added peanut butter and vanilla and stirred it about 5 minutes best damn fudge I ever had my sister makes it now not as good but still yummy

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