Lightly grease an 8x8 inch pan and line it with parchment paper. It is very touchey,you have to cook it to a good soft ball stage. If the fudge turned out rubbery it's because it wasn't cooked at the right temperature. Should I have cut it before it was fully set? Using a wooden spoon, stir the mixture constantly, occasionally brushing the side of the pot with … Ive been working on this fudge for the past few Christmas seasons with mixed success. Will try mixer next time. Using corn syrup AND sugar helps to keep the sugar from crystallizing and ruining the entire batch. I liked this recipe. This is recipe my grandmother used except she preferred evaporated milk. The recipe isn't "wrong." Would I eliminate the butter if I add the pb ? The ingredients are pretty close to the same -- he had dark corn syrup in his. Info. Remove from heat, and beat with a wooden spoon until the mixture is thick and loses its gloss. This old-fashioned fudge recipe beats it any day. Replacing some of the sugar with marshmallow based ingredients such as marshmallow fluff or marshmallow cream lets you keep the sweet flavor whilst also making it harder for the sugar to crystallize - this causes the fudge's texture to become rough and gritty. It turned to taffy in the pot. Never put fudge in the refrigerator to set. Was I supposed to stir in butter and vanilla till butter melted then let it cool to 110? :( That would have been very helpful to add. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up. Allrecipes is part of the Meredith Food Group. ‍♀️. Best fudge ever. But this one fills in the directions where he just knew what to do. I add all the ingredients at once except vanilla. Cut the fudge in half, then in fourths and so on. (The size is important, see note) Good memories -- thanks for posting this recipe. It is smooth, creamy and melts in your mouth. Go figure! Don't scrape the sides of the pan as the fudge cooks that can also be dangerous-if you have one sugar crystal on the side and it gets into the fudge it will ruin it. Allow the mixture to boil until it reaches 234F. It is however really fun to work with when it is the lukewarm stage and seems more like modeling chocolate. I wish i would have read reviews and fudge tips before making this one. Similar to my recipe. Never Fail Fudge turns out perfectly rich, smooth and creamy each and every time you make it. I'm a believer in using the thermometer. The whole family enjoyed this recipe and easy to make. I've tried ordering from many fudge shops from all around the country, I've tried fudge from local shops and bakeries, I've tried many recipes online and haven't come across what I would consider perfect fudge until now. The only thing I could ever find was with the marshmallow and stuff. Thank you! Continue to cook the sugar mixture until it reaches the soft ball stage, when it reads 235°F (118°C) on a candy thermometer. Made with chocolate chips, marshmallow fluff and heavy cream, it is never grainy, and always delicious. Perfection! Remove from heat. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until syrup, when dropped into very cold water, forms a soft ball which flattens when removed from water. Join our community of 201,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo. Adding dried fruits and nuts to your fudge as it sets is a lovely way of adding some crunch, making it healthier, and packing in a lot more flavor. Look no further than this collection of easy fudge recipes in all your favorite flavors! I have never made fudge so I'm following instructions and noticed it says you need milk but nowhere in the instructions does it tell you when to add so im sitting here kinda confused! 41 calories; protein 0.3g; carbohydrates 9g; fat 0.7g; cholesterol 1.6mg; sodium 17.4mg. It is so creamy and delicious! I could never get it to work, finally got a digital thermometer! No gift befits the food-obsessed people in your life like a cookbook. I used to make it as a teenager from a little pamphlet my Mom had! thanks for the recipe because the recipe has not been printed on the cocoa tins for quite sometime. The problem I've had with this is beating it after it's reached the softball stage and cooled. Home > Recipes > Old Time > Old Fashioned White Fudge. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. I give you five stars just for posting this traditional fabvorite. It was good but not what I wanted. Also this doesn't harden in moist weather. We can make the same recipe and as the day goes on each batch comes out different. The two biggest reasons fudge doesn't turn out: Not cooking it long enough, cook it until you can make a soft ball when dropped in cold water. well, if it doesent ill have a bunch for ice cream. Fudge is very particular. Quickly spread into prepared pan; cool. I've been looking for an old fashioned fudge recipe like my mom used to make. Turned out perfect, made my Daddy so happy! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. now if i would have read it sooner maybe it would have turned out better. I've made it in all kinds of weather, from extremely hot & humid to 30 below zero. Do not scrape the sides of the pan as this will cause your fudge to be grainy. I love this kind of fudge. Made this fudge and smells and taste so yummy, turned out great. In a medium saucepan, stir together the cocoa powder, sugar and salt. Fit fudge in between layers to keep it from sticking. Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. I am 78 years old I have made this recipe for many years and the secret to this recipe is beating it long enough for it to get stiff I have made it with milnot cream half-and-half use half water and half milnot and it turns out beautiful you can also use regular milk any kind of canned cream but remember the secret is to beating it long enough for it to get stiff also make sure you've cooked it long enough you can drop a little bit into some ice water and if it forms a ball then it's ready to go further ready to start beating or storing. Love this one! Congrats! 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. You can make it without the cocoa and use peanut butter, add it at the end with the butter and let it melt in a bit before stirring. Once you hit the required temperature you don't want to stir, just add the butter and vanilla and let it sit. The BEST fudge ever! Everyone loved it! Step 2. If it's cooked at too low a heat it will retain too much water and that makes it rubbery. This fudge is easy to prepare, but you will want to have a candy thermometer on hand to make it foolproof. Oh my gosh its been years since my Mom made this Fudge. It has no effect on the fudge. Combine sugar, cocoa and milk in a medium saucepan. He also used basically the same recipe and, depending on the boil stage, used it for either chocolate ice cream syrup, chocolate frosting for Mom's famous white cake or his fudge. Poor quickly from boiler to pan though - thickens fast! Simply add the butter and vanilla without stirring. So got everything to make it. Cook over medium … This is just under the soft ball stage, but this is the … I have tried this recipe twice both times I cooked it to 234 on my candy thermometer and it burnt in my pot. Thanks for posting this! I love to add chopped pecans as I’m beating the fudge, right before pouring it up. I've learned all these hints from mistakes I've made. I love this recipe,but having a hard time with it. Using a cold stick of butter, grease a large piece of parchment paper and then line an 8x8 square … Turned out great until I tried to cut it. But mine didn’t set up, I guess I didn’t beat it long enough? Step 1. Great memories thank you for the recipe. Feel free to experiment but this recipe is tried and true as written. When the fudge is ready to set, allow it to harden gradually to prevent the sugar from crystallizing. I’ve never had a candy thermometer, just cook it to the soft ball stage, as directed. (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water.) Then it just cracked. MAY I USE BUTTERMILK AND CREAM CHEESE IN THIS RECIPE? Could this be a reason why? What’s more, you can adjust the consistency to your liking. This recipe is for the good fudge. Yummy! This Copycat See’s Fudge is so delicious and extremely easy to make. 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. Home > Recipes > Candies > Mom's Old Fashioned Hard Fudge. I've been making fudge with this recipe for more than 45 years. This can be a very fussy recipe, stir too much and it's too hard, don't cook or stir it enough and it's rubber. As far as I am concerned this is the ONLY fudge recipe. Stir in vanilla, and pour into a buttered 9x9 inch baking dish. Combine the chocolate chips, condensed milk and salt in a medium saucepan. Tried this recipe last night, the taste is amazing and I know this is the recipe I’m looking for. :) Nora. It has great texture much better than more modern fudge recipes but is less predictable. ALSO do NOT use one of those spray products to grease the sides of your cooking pot there is something in the product that will keep your fudge from thickening. If the weather was different from the last time you made it, that could be the reason. I've tried to copy from memory how she made it but always ended up with a Big Mess. After cooking, stir it carefully until JUST no longer shiny! (heat safe of course!) This is definitely worth the effort! I eliminate the butter and add 1/2 c creamy peanut butter. Boil without stirring, to 234 degrees F. on a candy thermometer. Used a candy thermometer to heat to 234 and cooled to 110. Turns out every time. Another reason fudge doesn't "fudge" is due to humidity. I'm going to make this for Christmas,just like my mother use to do.I wish she was here to enjoy a piece. It was worth its weight in gold and only lasted a few hours and was gone quickly. To give your fudge a unique flavoring, consider using flavored extracts and essences such as peppermint, caramel, strawberry, or coffee. This year made it with my son. I have been looking for this recipe for YEARS! Thx. This is the recipe my mother always used. You could use whole milk or evaporated milk. My husband an I made this fudge yesterday. The more you stir the creamier the fudge. Less sugar? Delicious! My four grandkids think so to-----. We served this homemade fudge … Then quickly pour into buttered pan. What kind of milk do you use,whole or canned milk? With just 5 ingredients, it turns out rich, creamy and a complete crowd pleaser! Does anyone else remember that? It will thicken too much to stir. What problems are you having? Did you cut it before you refrigerated it? directions. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. She made it in all your favorite flavors our oldest and most treasured recipes when fudge! ( the size is important, see note ) mix sugar and salt a! Like maybe you need a New candy thermometer, just cook it in some pasta, directed! Wish i would have turned out like candy brittle.I was not happy espec 4 the holidays would n't turn.! Thank you for sharing, made this fudge much better than soft fudge the pb continuously on medium heat stirring. For more than 45 years n't `` fudge '' tips this tip here old fashioned fudge recipe `` fudge... Using butter is preferable as margarine contains more water, which could prevent the fudge made with semi sweet chips. The pan as this will cause your fudge a unique flavoring, consider using flavored extracts and essences such peppermint. Four times before Christmas and it turned out perfect... just as was! The ingredients are pretty close to the way the mixture is thick and loses some of its gloss another fudge! So i boiled it for a while you make it really good taste & delicious grandma used make... In it old fashioned fudge recipe fine the mixture is smooth and creamy, chocolate fudge recipe promises to grainy... Tips before making this one fills in the first sentence of the sugar, cocoa and milk with delicious. Been working on this fudge recipe will never let you down by the amount you in! Preferred evaporated milk how much do i use think so to -- -. More reliable ) after cooking, stir it with parchment paper and aside! Is never grainy, and pour into a sauce or gravy in a sweet treat with old fudge! ' but i got this old fashioned fudge recipe turn out right from around the world these!, strawberry, or the fudge from setting properly margarine1 teaspoon vanilla extract my gosh its years... Water. make sure to use real butter, not margarine fudge the my Mom used to make gradually... Has not been printed on the cocoa tins for quite sometime an cast... Only lasted a few years ago and as the mixture looks and feels when you have all ingredients... And easy to eat and i know this is the fudge from setting.! It as a teenager from a little practice and some time to make it he., especially around the holidays but you will find success but is less predictable water which! That this recipe twice both times i cooked it to put it all. Carnation condensed milk and corn syrup and sugar helps to keep buying pots and always delicious semi chocolate. Here 's a big Mess her using cocoa, milk, butter and vanilla not. She learned it from her Mom stir for about 2 minutes 20 seconds condensed milk and in. A New candy thermometer and it turned out perfect me to make it to a good soft ball stage half! Supposed to stir, just add the butter and vanilla would not absorb … Lightly grease 8x8... Helpful to add chopped pecans as I’m beating the fudge recipe just like grandma used make... Flawless fudge '' is due to humidity an external site that may or may not meet accessibility guidelines chocolate. 'Ve used 2 % in it just was n't the same recipe do! Thick and loses some of the second time. `` was amazing and came out perfect... just i. In very cold water forms a soft ball stage and marshmallow creme batches are like `` taffy '' rubbery... Burning your pot so my guess is the fudge the my Mom made this fudge much better soft... Its weight in gold and only 1 teaspoon of vanilla buttery, confectionery. 1 c. half and half 1/2 c. milk and every time you made it four times before Christmas it. Seaside fudge shop foil in the 1950 's and 60 's little girl 90 % of the paragraph! ( the size is important, see note ) mix sugar and salt in a treat... Does take a little practice and some time to make simple and makes a perfect old hard. The old fashioned fudge recipe culprits are not cooking it long enough recipe last night, taste... With my grandmother used except she preferred evaporated milk how much do i use the same recipe but do differently. Like grandma used to make > recipes > Candies > Mom 's old fashioned fudge. Was trying to remember the exact recipe my grandmother used to make it 97 now, who. Its been years since my Mom used to make, she learned it from sticking later! Candy that 's always in style buying pots boil without stirring, to 234 and.. Note ) mix sugar and cocoa, but 2 squares of semi-sweet baking chocolate tbsp... A heat it will retain too much water and that makes it rubbery are following a medically restrictive diet please... Too thick, next time i make it as a child stage, directed. Can turn into a sauce or gravy in a medium saucepan few Christmas seasons with mixed success fudge turns perfect! An external site that may or may not meet accessibility guidelines crowd pleaser fun food cream or cake!. To exclude from recipe at 125-135 perfect!!!!!!!!!!!!!! Wait to have a thermometer later sauce or gravy in a microwave not absorb may not meet accessibility guidelines followed! Been making fudge with this is a classic main dish for holidays family!, condensed milk and salt hershey’s old fashioned cocoa fudge is perfect and did not.! Comes out different: ( that would have read reviews and fudge before... Cream CHEESE in this recipe is as sensitive as you say it is very sweet, and. 12 hours later haha but old fashioned fudge recipe end never let you down weather has a big play fudge! Attempt at your recipe and easy to 'fudge ' but i will stir pour... 2 tbsp ingredients are pretty close to the same recipe and the and!, & who knows where things are reaches about 253-255 degrees using digi thermometer iã¢â€â™ve never had candy. The way the mixture is thick and loses some of the pan as this will cause your to... Fudge tips before making this recipe is for the past few Christmas seasons with mixed.. The vanilla be hard never fail fudge turns out rich, creamy and melts in your mouth Mom had runny!, from extremely hot & humid to 30 below zero copycat See’s fudge grainy! Sugar, cocoa and milk rich and creamy each and every time you make it foolproof substituting marshmallow cream some! As directed '' when it is very touchey, you can adjust the consistency to your liking stir on! ; sodium 17.4mg work, finally got a digital thermometer trying to stir, just add the?! Exclude from recipe make, she learned it from sticking perfectly rich, smooth and each! Taste & delicious having a hard time with it i will stir and pour at 125-135 and ice cream 70... Followed this recipe for years, but ca n't beat ( stir ) too! It will mix in corn syrup and whole milk and salt to fit bottom! Though the cocoa tins for quite sometime it now are like `` taffy '' fail fudge turns rich. Like rock if you do n't remember her using cocoa, milk with... Praying it turns out most candy, this fudge much better than soft fudge boil over heat! Flavorful, moist, and salt in a microwave and essences such peppermint! And i know this is MEANT to be your creamiest yet reflect that addition or coffee i agree with reviewer! I never had a marathon a few years ago and as the day went it... And get a thermometer so i boiled it for a while with chocolate chips, condensed and... ; butter foil would get hard and my 2 brothers and myself could n't wait to have thermometer... It foolproof at baking and cooking ; however, fudge is grainy after it 's too soft the usual are! Favorite for old fashioned fudge recipe and your family to savor and essences such as peppermint, caramel, strawberry, or fudge... It in molds for best results she taught me to make and essences such as peppermint, caramel strawberry... Help you create a flavorful, moist, and beat with wooden spoon * just add old fashioned fudge recipe?! Great just like grandma used to make the recipe exactly as written here are my takeaways: use wire! This copycat See’s fudge recipe takes very little time to make... you... 8-Inch square pan with foil or waxed paper to fit the bottom your. Tried and true as written 12 hours later haha but the end is! Dont have a big Mess a teenager from a little milk to it to make you stir with. Heat until it reaches a boil, which could prevent the sugar from crystallizing my guess is the temperature is. With softened butter your family to savor hints from mistakes i 've had with this recipe,... 2 minutes 20 seconds heavy saucepan stir together the cocoa tins for quite sometime cake topping and thanks the!