Old-Fashioned Fudge Recipe - Allrecipes.com
Old-Fashioned Fudge Recipe

Old-Fashioned Fudge

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"This is a lot of work, but well worth it. This fudge never lasts past the day I make it."

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Ingredients Edit and Save

Original recipe makes 2 dozen pieces Change Servings
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Directions

  1. Butter an 8 or 9 inch square pan. Set aside.
  2. In a large bowl, combine sugar, cornstarch, and salt; mix well. In a heavy saucepan, cook butter or margarine until golden brown; remove from heat. Add sugar mixture; mix well. Stir in vinegar and milk; return to heat. Bring to a boil, stirring frequently. Cover and boil 5 minutes, stirring occasionally.
  3. Stir in chocolate. Insert a candy thermometer and cook, uncovered to soft ball stage, 238 degrees F ( 114 degrees C). Remove from heat; add vanilla and do not stir. Let it sit until pan is lukewarm and easy to hold.
  4. With a sturdy wooden spoon, beat the fudge until it loses is shine.
  5. With buttered hands, quickly press mixture into prepared pan. Let cool slightly before cutting. Keep fudge covered tightly with plastic wrap.
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Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2007

The ONLY problem with this recipe is that it makes far too small a batch of fudge! The flavor is absolutely great. There were a couple of tips from previous reviewers that are worthwhile for any fudge recipe from scratch: heat it to boiling slowly, over medium or med-low heat; let it cool all the way before you begin beating it; wipe down sides before you beat it. I would add to these suggestions - make sure you don't cook it past the soft-ball stage or 234 degrees (I found boiling for 5 minutes was just a tad too long) and after it's cooled don't beat it *too* long - you can go past that perfect fudgey texture to something grainier if you do.

 
Most Helpful Critical Review
Dec 17, 2009

OK, sounds like someone else had the exact same experience as I, on the same exact day!! As I (we)left it to cool, it got so hard in the saucepan, I couldn't do anything to get it out. I had checked my themometer for accuracy before starting (twice!) and actually followed the directions. I have no idea what happened. Unlike the other reviewer, what I could chip away and taste, was DELICIOUS, which made it even more disappointing.

 

14 Ratings

Dec 12, 2003

It took me 3 times to get this recipe right once I learned to heat up the fudge very slowly it worked perfect everybody loved this fudge.

 
Oct 17, 2007

This recipe is really good. Make sure that when you let it cool you let it go all the way to 110 degrees F. Otherwise it will be grainy. Also, use a damp pastry brush or damp towel to wipe the sides down. If you pour the fudge out with the sides still all goopy it will not be as smoothe as it could be.

 
Dec 20, 2007

The first time I made this I forgot to cover the pan and it came out great. The second time I did cover the pan and must've cooked it past the soft ball stage because it ended up dry and I had to throw it away. I found the reviews for this and the other old fashioned recipe helpful concerning avoiding sugar crystals and when to stir and not to stir. Also I tested for "soft ball" stage the old-fashioned way; it doesn't really form a ball by itself - you have to form it into a ball in the water, but you can easily flatten it when you remove it from the water. After this I ran out of unsweetened chocolate so I tried the other old-fashioned fudge recipe (the one using cocoa powder) and it took forever. I will make this recipe again!

 
Dec 12, 2003

I just got everything ready ahead and it didn't make it as hard to do...good taste..mine did turn out a little grainy..but it always does..

 
Feb 24, 2009

my father in law loves fudge and i made this for christmas for him... he loved it! and another friend said it was just like her moms!

 
Dec 23, 2010

I think 238 is too high I boiled it for about 3 minutes and checked the old fashioned way since my mom was there to help the thermometer kept slipping off and I think I got a reading of 225-230? The fudge came out perfect like my mom remembers my gramma making. thank you this was my Christmas gift to her.

 

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Nutrition

  • Calories
  • 145 kcal
  • 7%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 38 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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