Old Fashioned Fudge Recipe - Allrecipes.com
Old Fashioned Fudge Recipe
  • READY IN 45 mins

Old Fashioned Fudge

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 50 squares Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 05, 2011

This is a recipe my family made in the 1950's and 60's. It has great texture, much better than more modern fudge recipes, but is less predictable. Let the mixture cool slowly in the pan without stirring until you can let your hand rest comfortably on the bottom of the pan for 10-15 seconds, then proceed with beating the mixture as recommended. Have your pan prepped and ready to pour-the change from glossy to non-glossy is subtle; it may take a few tries to get the timing perfect.

 
Most Helpful Critical Review
Nov 20, 2006

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).

 
May 27, 2005

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!

 
Nov 10, 2006

I've been looking for an old fashioned fudge recipe like my mom used to make. The only thing I could ever find was with the marshmallow and stuff. It was good, but not what I wanted. This is great...

 
Dec 12, 2007

This is recipe my grandmother used, except she preferred evaporated milk. Fudge is smooth and creamy if you don't over-cook it. You can't beat(stir)it too much. The more you stir the creamier the fudge. I add 1 cup of peanut butter with the vanilla. If cooked correctly, THIS IS TRUE FUDGE! Thank you!!!

 
Oct 09, 2006

Delicious! Best I have ever made. Cooked absolutely perfect. Poor quickly from boiler to pan though - thickens fast! Yummy!

 
Dec 15, 2004

I liked this recipe. Fudge is easy to 'fudge' but I got this to turn out great, just like when I was a kid.

 
Dec 04, 2008

Just like great granma use to make...Thank you SOOOO Much!!!

 

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Nutrition

  • Calories
  • 41 kcal
  • 2%
  • Carbohydrates
  • 9 g
  • 3%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 0.7 g
  • 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 17 mg
  • < 1%

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

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