Old Fashioned Fudge Recipe
There are two essential things that are needed to make this recipe: a good candy thermometer (we prefer Taylor – available at Bed, Bath & Beyond), and a good sturdy mixer. We use our Kitchenaid Mixer. This recipe CANNOT be doubled!
1 cup evaporated milk (add about 1/4 cup water to dilute slightly)
3 squares unsweetened baking chocolate (1 oz each)
3 cups sugar
3 Tbs Corn Syrup
1 Tbs Butter
1/2 tsp Vanilla
1. In a heavy saucepan, melt chocolate in the evaporated milk, over medium heat. Stir constantly to keep froms corching.
2. Stir in sugar and corn syrup. Keep stirring until sugar is dissolved, making sure no sugar granules are stuck to the side of the pan.
3. Turn heat to medium low. Place candy thermometer in mixture and cook to softball stage (about 236* F).
4. Remove from heat and immediately pour mixture into a bowl that you are comfortable mixing in.
5. Add 1 Tbs butter and 1/2 tsp vanilla, but DO NOT stir.
6. With thermometer in the chocolate, let it cool to under 200*. If you need it to cool quickly, you can place the bowl in a shallow cool water, until it gets below 200*.
7. After mixture has cooled, beat well until fudge begins to set up. It will just begin to lose it’s glossy texture, which is when you know it is time to put it into the pan. This is also the time to add any chopped nuts, if desired. Mix in quickly, then pour into the pan.
8. Turn mixture into a buttered 8×8″ pan and let it set.
This step is a little tricky. You need to watch closely as you beat the chocolate, to make sure it doesn’t set up too much, making it difficult to turn out into the pan. If you overmix and it looks dry, you can roll it between two pieces of wax paper, into a long thick roll.
*I’d love to hear if you decide to try this recipe, and how it turns out for you. Even better, share your pictures! Feel free to pin this post! 😉