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Old Fashioned Fudge

SUBMITTED BY: JAYJOSE

"This recipe is for the good fudge. The one without nuts or creams. This fudge doesn't use any shortcuts either, so use a candy thermometer for best results."
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 50 squares
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/4 teaspoon salt
  • 1 tablespoon light corn syrup
  • 1 cup milk
  • 1 tablespoon vanilla extract
  • 2 tablespoons butter

DIRECTIONS

  1. In a medium saucepan, stir together the cocoa powder, sugar and salt. Mix in corn syrup, and milk until well blended. Add butter, and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir occasionally.
  2. Remove from heat, and beat with a wooden spoon until the mixture is thick and loses its gloss. Stir in vanilla, and pour into a buttered 9x9 inch baking dish. Let cool until set. Cut into small squares to serve.

 Flawless Fudge  Advice

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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2005 by SLICK4U
I make a variation of this using canned milk, instead of corn syrup and whole milk and only 1 teaspoon of vanilla. I think its much better than the marshmellow creme type. The trick is it has to be taken off at the correct temp (I use the soft ball method in some water) partially fill the sink with cold water and place the pan in the sink add vanilla and butter and beat (its an arm workout)till glossy. Immediately put into pan lined with wax paper. It will turn like rock if you beat it too long. Also this doesn't harden in moist weather. Go figure!

6 users found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2004 by GOURMET3
Absolutely awful. A waste of effort and ingredients. I used a thermometer and followed recipe exactly. This mess was headed towards a rock candy rather than fudge. Disgusting mess and I know how to make fudge. Definitely not recommended!

4 users found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2006 by Spydergirl
I wish i would have read reviews and fudge tips before making this one. it turned out like candy, brittle.I was not happy, espec 4 the holidays. i also found this tip here in "flawless fudge" tips. now if i would have read it sooner, maybe it would have turned out better. =================== Once the fudge reaches soft-ball stage 240 degrees F (115 degrees C), DO NOT stir it or even shake the pan until it has cooled to about 110 degrees F (43 degrees C).

3 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 50

Amount Per Serving

Calories: 41

  • Total Fat: 0.7g
  • Cholesterol: 2mg
  • Sodium: 20mg
  • Total Carbs: 9g
  •     Dietary Fiber: 0.3g
  • Protein: 0.3g

VIEW DETAILED NUTRITION

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