Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Old Fashioned Fudge Recipe


  • Author: Lindsey
  • Total Time: 1 ½ hours

Description

This Old Fashioned Fudge Recipe is chewy, fudgy with the perfect amount of chocolate. Step by Step instructions for perfect fudge every time!


Ingredients

Scale
  • 2 c Sugar (460g)
  • ¾ c Milk (195g)
  • 2 oz Unsweetened Chocolate. 2, 1oz squares, chopped.
  • ½ t Salt
  • 1 T Light corn syrup
  • 2 T Butter, plus additional for the dish & pot
  • 1 t Vanilla extract
  • Walnut Halves, for finishing

Instructions

  1. Butter the sides of a heavy, high-sided sauce pot. Don’t skimp this is crucial because then when the fudge is bubbling, sugar can’t cling to the side and create unwanted crystals. 
  2. Also butter a 4×6” baking dish or loaf pan. I had the darndest time getting mine out and next time I will try lining it with parchment paper and then buttering! Don’t worry, the scraps didn’t go to waste.
  3. Combine sugar, milk, chopped chocolate, salt, corn syrup and butter. Cook over medium high heat. Stir the mixture until the sugar dissolves and it comes to a boil.
  4. Attach a candy thermometer to the side of the pot. Cook, without stirring or swirling, until it reaches soft-ball stage (236°F). You can double check by dropping a small spoonful in ice water. It should form a soft, pliable ball of candy. 
  5. Remove from the heat and allow to cool undisturbed to 110°F. The bottom of the pan should feel comfortably warm to your hand. 
  6. Add the extract and begin beating vigorously with a wooden spoon. Don’t stop beating! No resting! Enlisting the help of a friend is highly recommended. Try not to scrape around the edges.
  7. The fudge will begin to stiffen and lose it’s gloss. The longer you beat it, the more air that will be incorporated. This will change the texture ever so slightly. It will make it more crumbly but will have a magically chewy, fudgy texture. I was paranoid about stopping too soon and mine never really lost its gloss, so I finally just had to call it. 
  8. Push the mixture from the pan into prepared dish and don’t scrape around the sides. It seems wasteful but the crystals will ruin the texture of your fudge! Smooth out the surface. 
  9. Score the squares with the tip of a knife for neater slices later. Press a perfect half walnut into the top of each square before they set completely. [Try not to stress.]
  10. Once it cools, cut along score marks and admire your handiwork. Bravo! You made fudge!!!
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
Send this to a friend