Old-Fashioned Fudge

Old-Fashioned Fudge

11
BUCHKO 8

"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

servings 145 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

11
  1. 14 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

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 che...

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 a...

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.

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 s...

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 t...

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..

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!

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 che...

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?...

I made this recipe twice in the last month (my first attempts at fudge), the second time I doubled it. It was fantastic! The flavor is excellent, and the temperatures worked just fine. I pres...