Old-Fashioned Fudge

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Old-Fashioned Fudge

Ingredients

  • 3 cups granulated sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 cups whole milk
  • 1/8 tsp salt
  • 1/4 cup butter (do not substitute with margarine)
  • 1 tsp vanilla extract

Instructions

  1. Prepare Your Pan:
  2. Combine Dry Ingredients:
    • In a medium-sized heavy-bottomed saucepan, combine the sugar, cocoa, and salt. Mix thoroughly to avoid lumps.
  4. Add Wet Ingredients:
    • Gradually stir in the milk until well blended.
  6. Heat to Boil:
    • Place the pan over medium heat and stir constantly until the mixture comes to a boil. Use a wooden spoon if you have one, but any sturdy spoon will work.

  1. Reduce Heat & Stop Stirring:
    • Once boiling, lower the heat slightly. Do not stir anymore. This is crucial to prevent crystallization, which can make the fudge grainy. Avoid scraping the sides of the pan for the same reason.
  3. Check for Soft Ball Stage:
    • Cook the mixture until it reaches the soft ball stage (234°F to 240°F on a candy thermometer). If you don’t have a thermometer, drop a small amount of the mixture into cold water; it should form a soft, pliable ball.
  5. Add Vanilla and Butter:
    • Remove the pan from heat and gently add the butter and vanilla on top. Do not stir. Let it sit undisturbed for about 30 minutes. This cooling step makes it easier to beat the fudge later.

  1. Beat the Fudge:
    • Once the mixture has cooled slightly (lukewarm), begin beating it vigorously with a spoon. This can take a bit of arm work! Beat until the fudge thickens and loses its shine.
  3. Pour Quickly:
    • Immediately pour the fudge onto the buttered plate or dish. Spread it out quickly if needed; it sets very fast.

  1. Cool and Serve:
  • Let the fudge cool completely before cutting it into squares or serving directly from the plate.

Tips for Success:

  • Patience is Key: Avoid stirring once the mixture boils, as it can cause the fudge to crystallize.
  • Soft Ball Test: If you’re unsure about the soft ball stage, practice the cold water method—it’s foolproof!
  • No Thermometer? No Problem: The recipe has been made without one for generations. Just watch for the right consistency.
  • Storage: Store fudge in an airtight container at room temperature for up to a week, or freeze for longer storage.

This simple, rich, and creamy fudge is a throwback to simpler times and guaranteed to bring smiles to anyone who tries it!

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