Old-Fashioned Chocolate Fudge Recipes (2024)

Recipe: Old-Fashioned Hershey's Cocoa Fudge

Julia
Bronze Post Medal for All Time! 146Posts

June 14, 2010

Old-Fashioned Chocolate Fudge Recipes (3)With my mother's help, this was the first candy that I ever made and it brings back more memories than I can count. We always made fudge for Christmas for the family as well as for neighbors and as gifts for many people. We could never make it on a rainy day though as it wouldn't set up properly, so on rainy days, we made cookies.

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There was a time when ladies took their well-behaved children and visited other mothers. They'd spend all afternoon making candies. Fudge, Divinity, and Sea Foam Candy. Much of it went into CARE packages for our men and women overseas, but we children could always look forward to having a few pieces in our Christmas stockings. Today, with such a bountiful array of every imaginable kind of candy so readily available at every drug and grocery store, we don't make homemade candy that much anymore. It's still the best candy in the world though, and every child should know the difference IMHO.

Ingredients:

  • 3 cups sugar
  • 2/3 cup unsweetened cocoa (Hershey's)
  • 1/8 tsp. salt
  • 1 1/2 cups milk
  • 1/4 cup butter (half stick)
  • 1 tsp. vanilla extract
  • 1 Tbsp. Karo white corn syrup (or other white syrup)

Pookarina's Note:The syrup was not added when I was a child, but I learned in later years that it helped with over-crystallization of the sugar. It still remains an optional ingredient and is not absolutely necessary. The original recipe on the backside of Hershey's Cocoa cans did not mention anything about Karo syrup.

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Directions:

Line an 8 or 9 inch square pan with aluminum foil, butter the foil.

Mix sugar, cocoa, and salt in a 4 quart saucepan, add milk and corn syrup (if using). Cook over medium heat, stirring constantly until mixture comes to a full boil. Boil without stirring until mixture reaches 234 degrees F on a candy thermometer (soft ball stage).

Remove from heat, add butter and vanilla; do not stir. Cool at room temperature to 110 degrees F.

Beat with a wooden spoon until fudge begins to thicken and loses its gloss. Spread quickly into pan, let cool to room temperature, then cut into squares.

Pookarina's Note: We used a buttered heavy platter for fudge. If I were making it today, I'd still use a buttered platter. The butter aided in being able to cut and remove the pieces from the platter. Today, you only have to lift the foil along with the candy, place it on the counter top and allow it to cool thoroughly.

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Once in a while, we slipped up on the weather conditions, and our fudge wouldn't set up, so we ate it with spoons while watching one another like hawks to make sure no one got more than they were supposed to be getting. The boys were terrible little piggies.

Servings: 16
Time:20 Minutes Preparation Time
35-40 Minutes Cooking Time

Source: Hershey's Cocoa (back of the can in 1940)

By Julia from Boca Raton, FL

Read More Comments

Recipe: Chocolate Marshmallow Fudge

littergitter
Silver Post Medal for All Time! 418Posts

December 21, 2011

I have been using this fudge recipe since 1961. It is a creamy type fudge and very easy to make.

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Recipe: Grandma Nellie's Old Fashioned Fudge

Susan Guedea

May 29, 2009

It's chocolate fudge, yum! It brings back memories of my childhood. It's very fattening, but we all deserve a little indulgence sometimes.

Read More...

Recipe: 5 Lb. Fudge

Robin
Diamond Post Medal for All Time! 5,887Posts

May 11, 2007

Combine sugar and evaporated milk together in heavy pan and boil for 8 minutes. Pour the above mixture over the chips, butter, marshmallow creme, vanilla and nuts and stir.

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Recipe: Old Fashioned Chocolate Cream Fudge

Judy = Oklahoma
Gold Feedback Medal for All Time! 509Feedbacks

February 1, 2010

This fudge is not smooth and creamy (equals slimy to me), it is the old fashioned stuff that was made before marshmallow creme. It is absolutely delicious and the grainy texture is not from the sugar not dissolving, it's made to be this way!

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Recipe: Butter Rum Fudge

Connie
Silver Post Medal for All Time! 361Posts

December 6, 2007

Line an 8-inch square baking dish with foil and spray with non-stick spray. In saucepan melt butterscotch chips and stir in vanilla frosting. Stir in nutmeg and rum extract.

Read More...

Question: Old Fashion Fudge Recipe?

treese361

December 7, 2018

I am looking for a recipe for easy old fashion fudge.


Answers

Hello
Bronze Post Medal for All Time! 107Posts

December 8, 20180 found this helpful

this looks promising: www.thefedupfoodie.com/.../

Dad's fudge recipe since 1975.

Answer this Question
Old-Fashioned Chocolate Fudge Recipes (2024)

FAQs

What happens if I use sweetened condensed milk instead of evaporated milk in fudge? ›

Don't Substitute One for the Other

Thus, using condensed milk in a recipe that requires evaporated milk will yield an overly sweet dish.

Why is my old fashioned fudge not hardening? ›

The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Why is my 3 ingredient fudge not setting? ›

Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

Can I use heavy whipping cream instead of evaporated milk in fudge? ›

With its very similar consistency, 1 cup of heavy cream can replace 1 cup of evaporated milk in sweet and savory dishes. While the flavor will be blander than evaporated milk's unique caramelized tones, the texture will be noticeably richer.

What is the best pan to make fudge in? ›

Saucepan: Choose a heavy, straight-sided metal saucepan that holds about twice the volume of your fudge recipe.

Why is my fudge not setting condensed milk? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

What to do with failed fudge? ›

Options for what you can do with your unset fudge:

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.

How to tell if fudge is ready without a thermometer? ›

You can go old-school and use the soft ball test. Using a metal spoon, drizzle a little fudge in a cup of ice water. If it forms a soft, pliable ball, then it's done. Another hint that your fudge is almost ready is that it will go from a mix of larger and smaller bubbles to just the smaller, tighter bubbles.

How to make fudge more solid? ›

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

How long do you boil fudge to get to soft ball stage? ›

How long does it take to make fudge:
  1. about 18 min to reach boiling.
  2. about 40 minutes to reach soft ball stage.
  3. 60 minutes to cool.
  4. 28 minutes to beat in a KitchenAid (your time for this may vary)
  5. 4 hours to set.

What happens if you don't stir fudge? ›

Why is it so important to keep stirring until the fudge ``sets''? Stirring helps control the size of the sugar crystals that form--it keeps them from growing too large, which would produce gritty fudge.

Can you recook fudge if it doesn't set? ›

You can try refrigerating the fudge to help it harden. Reheating: If your fudge remains too soft, you can try reheating it gently on the stovetop. Heat it over low heat, stirring constantly until it reaches the soft-ball stage again. Then, let it cool and set as usual.

What makes fudge moist? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

How do you describe high quality fudge? ›

High-quality fudge tastes smooth and creamy because it contains small sugar crystals. It has a deep brown color and a satiny sheen. Poor-quality fudge tastes grainy because it contains large sugar crystals.

What gives fudge its firm texture? ›

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

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