Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. I hope you enjoy. As far as I am concerned this is the ONLY fudge recipe. My mom always used the water method and a lot of her candy wouldn't turn out. Thank you from my heart. I was wondering if I use evaporated milk how much do I use? I find a bit more difficult to get to set. Just A Pinch will NOT work unless you turn javascript ON in your browser. Less sugar? Serve and enjoy! Never thickened have no idea what went wrong. Cant even believe it turned out perfect. Using butter is preferable as margarine contains more water, which could prevent the fudge from setting properly. Quick and easy-to-make, this rich and irresistible confection will be a favorite for you and your family to savor. I’ve tried this 2 countless times useing the soft ball method. This was my first attempt at your recipe and the directions yielded a perfect old style hard fudge. More Baking inspiration. Will be making this again, great when you have all the ingredients already in your pantry. I love to add chopped pecans as I’m beating the fudge, right before pouring it up. Not all candy thermometers are rated equally. Turns out every time. Both of them thought thermometers were for wimps, so chances were 1/3 that it would turn out right. Boil without stirring, to 234 degrees F. on a candy thermometer. I am going to try this fudge. I stir continuously on medium heat until temp reaches about 253-255 degrees using digi thermometer. Thank you for sharing, Made this with my grandmother as a child. 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. OMG this was amazing and came out perfect... just as I remember when I was younger! The water or oil helps your hands glide over the fudge and gives the top a seamless look. This recipe is unfortunately not for me can't afford to keep buying pots. DO NOT STIR AT THIS POINT! It gives me the incentive to try again "one more time.". Boil witout stirring, to … Great memories thank you for the recipe. They can be prepared using different ingredients in different ways. She said, "Followed everything to a tee. My family loves this recipe. He had 4 versions that we could choose as "our" batch -- plain, nuts, raisins, or raisin/nut combo. 3 cups sugar2/3 cup cocoa powder1/8 teaspoon salt1 1/2 cup milk1/4 cup butter or margarine1 teaspoon vanilla extract. It will thicken too much to stir. Could this be a reason why? With the 3 cups of sugar, how much should I reduce the sugar by, and how much fluff should I use to have the greatest chance of it turning out good? What did I do wrong? This year made it with my son. Any help, I'd appreciate it. Fudge does not set until poured into pan. I then pour into a buttered 14×9 glass pan. It was worth its weight in gold and only lasted a few hours and was gone quickly. I remember you stir it till it snaps. Or drop it in and leave it and DO NOT STIR??? Check out this super easy Christmas menu with family tested and approved recipes that anyone can make. This milk is listed in the first sentence of the second paragraph of the directions. Cooking, and beating after cooking, is the key to successful fudge. To give your fudge a unique flavoring, consider using flavored extracts and essences such as peppermint, caramel, strawberry, or coffee. Favorite fudge recipe handed down through the centuries. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Ive been working on this fudge for the past few Christmas seasons with mixed success. How to make fudge. This is a Hard Fudge, not the soft gooey kind. Another reason fudge doesn't "fudge" is due to humidity. Any ideas what I did wrong? You'll need a sugar thermometer but it's well worth it – this is a recipe you'll use again and again More effort . Then, beat with a spoon until the fudge thickens and just begins to lose its gloss. To fix soft fudge or hard fudge, simply follow these easy steps: Scrape the fudge back into a large saucepan and add 1 1/2 cups of water. Line 8 or 9 inch square pan with foil; butter foil. Stir the fudge over low heat until it dissolves. Our family will butter hands and mold into rows. Thanks for the recipe. Step 6: Set and serve. Should I have cut it before it was fully set? Wonderful recipe, just perfect. I've been making fudge with this recipe for more than 45 years. :). Thank you for your advice. Followed everything to a tee. Step 1, Combine first four ingredients. Stir to blend, then bring to a boil, stirring … Beat with wooden spoon until fudge thickens and loses some of its gloss. We can make the same recipe and as the day goes on each batch comes out different. I'm 68 years old and this is the recipe my mother always used for her fudge. Good appetite! 3 of 5. I loved it growing up! Elaine, Great!!!! If it's cooked at too low a heat it will retain too much water and that makes it rubbery. Thanks. For anyone with a problem,You do really need to know how to judge "hard ball" & "soft ball" stages. Just A Pinch Recipes - # 1 Site for Real Recipes from Real Home Cooks, Show 11 Comments & Reviews, Homemade Cinnamon Rolls To Start Your Day. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up. Laura Beth Drilling/Demand Media Once your fudge has reached the soft-ball stage, cool it to 130 F. This gives fudge its creamy texture and matte appearance. This is my new favorite. im so glad that i saw this. Refrigerate for at least 3 hours or until fully chilled and the fudge is firm. Carefully taste the mixture, as the water probably diluted the flavor. We’re here to help! What kind of milk do you use,whole or canned milk? vegetable. Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants. As I was trying to stir it with the wooden spoon, it started to thicken and the butter and vanilla would not absorb. :-). A candy thermometer will ensure that you cook to exactly the temperature that your recipe calls for. The whole family enjoyed this recipe and easy to make. This fudge is very sweet, bursting with flavors of chocolate- not to mention, it melts in your mouth. Thank you for sharing this recipe!!!! I don't like the creamy floppy fudge everyone has these days, or the fudge made with marshmallow cream. She's 97 now, & who knows where things are. I love this fudge much better than soft fudge. Boy did it give our arms a workout but was so worth it. She also said the weather made a difference on how the fudge turned out. See the notes in the recipe about substituting marshmallow cream for some of the sugar. Cool at room temperature to 110 degrees F (lukewarm). Usually if fudge crumbles it's because it's cold. Copyright © 1995-2020 . Have not used your recipe yet but my mother used to make it with an Old Hershey recipe I am 63 years old and as long as I can remember she made it by this recipe Hershey's you say weather has a lot to do with it you're right that also pertains to Divinity and the seven minute frosting. Mix together all ingredients, put in double boiler and cook until it forms a soft ball in cool water (about 5 minutes). It’s the size of sugar crystals that makes the knees of fudge lovers buckle… the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy. Bookmark. Perfect! When the fudge is ready to set, allow it to harden gradually to prevent the sugar from crystallizing. This recipe had a really good taste & delicious. Thanks!!! I've used 2% in it just fine. Line 8 or 9 inch square pan with foil; butter foil. The plain peanut butter fudge is very sweet. I then pull from the stove,add vanilla then stir for about 2 minutes 20 seconds. People who have a problem with the recipe probably need to calibrate their candy thermometer, most thermometers need to be calibrated, some can be way off. I could never get it to work, finally got a digital thermometer! Perfection! Using the foil liner, gently lift the fudge out of the pan. Wet your hands lightly (or spray them with a thin layer of nonstick cooking spray) and press and pat the fudge smooth. 15 ways to use sweetened condensed milk, 34 Chocolate Chip Cookie Recipes You Must Try, 10 Copycat Pizza Recipes From Famous Restaurants. Cook over low heat, stirring constantly until chocolate chips have … Wait about ten minutes then cut into squares. Often if fudge doesn't set up it is because it wasn't quite cooked long enough or hot enough. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil This is regarding a previous post. Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. Best fudge ever. Does anyone else remember that? This is the recipe my grandmother used except she used marshmallow fluff at the end. My question is, you mentioned using marshmallow fluff in the fudge. Very good recipe. Thank-you for this recipe! Follow the recipe exactly and you will find success! Find another recipe elsewhere because this one is wrong! Never thickened have no idea what went wrong." Hot chocolate fudge sauce 1 Pour the evaporated milk into a heavy-based saucepan. Thank you! Just finished making, waiting for it to.cool down, I'm praying it turns out. Hello everyone, today I'll go back to my days in London and will make the classic vanilla Fudge, which I ate so often and loved so much! 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. Did you cut it before you refrigerated it? Use PURE vanilla, not imitation. vanilla extract Line 8 or 9 inch square pan with foil; butter foil. The BEST fudge ever! I don't time it, and I do stir the entire time it is cooking. Add the chocolate chips and sugar. Don't stick to standard flavours for homemade fudge - try these combinations of sweet with salty and zesty with fiery black pepper 50 mins . Just like our mom. Oh gosh, this is the fudge the my Mom used to make, she learned it from her Mom. I add all the ingredients at once except vanilla. This recipe is pretty hard to mess up—all you’re doing is mixing together a bunch of ingredients that already taste delicious and cooking them gently until they make a smooth sauce. It would get hard and my 2 brothers and myself couldn't wait to have a big square of it. 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. Old Fashioned Hard Fudge 3 cups sugar 2/3 cup cocoa 1/8 tsp. Was I supposed to stir in butter and vanilla till butter melted then let it cool to 110? This recipe caught my eye because the picture looks so much like his did. On the other hand, over-cooking the fudge will make it very hard, grainy and crumbly. Albeit mine is still runny 12 hours later haha but the batter is yum! You'll have a platter of taffy. Ahh, finally—it’s time to dig in! Feel free to experiment but this recipe is tried and true as written. Mix together all ingredients, put in double boiler and cook until it forms a soft ball in cool water (about 5 minutes). Pour in greased pan, let cool and cut in squares. Line a tin about 23x23cm with greaseproof paper. I like fudge "crusty" is the only way I know to describe it. How to make fudge. Thank you so much for sharing this recipe. Is there any way to salvage it after it’s been fully cooled? If the fudge turned out rubbery it's because it wasn't cooked at the right temperature. Step 4, Remove from heat and add butter and vanilla. Would I eliminate the butter if I add the pb ? Sometimes that works (otherwise, turn it into and ice cream or cake topping! I'm going to make this for Christmas,just like my mother use to do.I wish she was here to enjoy a piece. This is the fudge recipe I’ve made for years! You could use whole milk or evaporated milk. Join our community of 201,250+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo. Here's a Big Texas Hug for all of you! We had a marathon a few years ago and as the day went out it came out different. MAY I USE BUTTERMILK AND CREAM CHEESE IN THIS RECIPE? ), OMG! It sounds like what my mother made when I was a little girl. I have tried this recipe twice both times I cooked it to 234 on my candy thermometer and it burnt in my pot. Step 5, Let it … I love the old hard fudge! 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. Read the other comments to get some troubleshooting tips, Best fudge ever,just like my mom made, recipe was spot on, IF you follow directions. I've made it in all kinds of weather, from extremely hot & humid to 30 below zero. I cooked it on medium heat first time and slightly lower temp the second time. Would you do anything different? It was printed by Hershey's & is missing from her stack of cook books. The recipe was on the back of the Hershey's cocoa can.She would make it ,then butter a big plate and pour it on the plate to cool. Everyone always says "Oh, you'll love my fudge" but it always sucks. Cut into squares. Also add nuts to it to make it even better. I find that weather has a big play in fudge. My fudge came out Perfect. In a large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*. well, if it doesent ill have a bunch for ice cream. We promise the whole family will love these fun and festive treats! If the weather was different from the last time you made it, that could be the reason. How do I adjust the recipe to reflect that addition? Combine sugar, cocoa and milk in a medium saucepan. I eliminate the butter and add 1/2 c creamy peanut butter. Add butter and vanilla without stirring. I used to make it as a teenager from a little pamphlet my Mom had! Then quickly pour into buttered pan. Step 2, Bring to a bubbling boil while stirring occasionally. A delicious chocolate fudge recipe. My first time to make the recipe...beginner's luck. To make easy fudge in the microwave, start by adding 2 cups of chocolate chips and 1 can of sweetened condensed milk to a microwave-safe bowl. (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water.) Cut it at room temperature then store it in the fridge. Will try mixer next time. i love the fudge best on ice cream. The ingredients are pretty close to the same -- he had dark corn syrup in his. Melt the butter, sugar and syrup and cream in a medium, high-sided heavy-based pan, stirring until the sugar has dissolved. Shouldn't be burning your pot so my guess is the temperature reading isn't accurate. Used a candy thermometer to heat to 234 and cooled to 110. Thank you for posting this recipe, I have been trying to remember the exact recipe my mom used to make. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza. Fudge is very particular. I haven't made this fudge for years, but I will today. It will not set till poured into pan. salt 1 1/2 cups milk 1/4 cup butter or margarine 1 tsp. Remove from heat. Peel the foil away and discard, then cut the fudge into 1-inch squares. It works most of the time. In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*. I have to try this recipe. I give you five stars just for posting this traditional fabvorite. Make this fudge as a present for family and friends. It is also very important to stir it until good and thick. Get one of our How to fix fudge that is too hard recipe and prepare delicious and healthy treat for your family or friends. I used to make "hard" fudge years ago but then something went wrong each time and I could not get it right,again,until I found your recipe. Sink your teeth into this decadent fudgy treat and let yourself be transported back to Grandma's house with this mouth-watering confection. Never put fudge in the refrigerator to set. The recipe isn't "wrong." All the directions are spot on, you just need to follow them *exactly* wish me luck on it getting hard. 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. Since I find the plain chocolate too sweet as well, I add peanut butter to that one, two or three table spoons, sometimes more. This is the best fudge you can make. 3 ratings 4.4 out of 5 star rating. Step 3, Continue to boil without stirring until when tested in cold water forms a soft ball. The butter will melt while the fudge cools. Some imported glass models are down right dangerous! Some are easy to make and others use yeast so overnight prep is […]. Mine turned out great. I'm a believer in using the thermometer. It does take a little practice and some time to make but the end result is worth it. Check out these clever holiday ideas to make, decorate, and give for Hanukkah. CDKitchen, Inc. 20:12:12:06:50:52   :C: more recipes like old fashioned hard fudge, Sweet! :( That would have been very helpful to add. Then it just cracked. My four grandkids think so to-----. Once you hit the required temperature you don't want to stir, just add the butter and vanilla and let it sit. 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. Remove from the pan … :) Nora. I'd say that 90% of the time it turns out perfect. Funky fudge. Yes this is the best fudge! Or I could use PB2. If it's too soft the usual culprits are not cooking it long enough at the right temp or not beating it long enough. We’re sharing a variety of cinnamon roll recipes your family is guaranteed to love. Store wrapped loosely in foil in the refrigerator *it is very important not to use a wire whisk or anything like that. Not the soft ball stage, as directed work, finally got a thermometer. It just was n't the same until mixture comes to a full rolling boil yeast so overnight is. In butter and add butter and vanilla and let cool and cut in squares old cast iron that. Both of them thought thermometers were for wimps, so chances were 1/3 that it would turn out same but... Out perfect, the taste is amazing and i know to make with wooden spoon * do i the... ) and press and pat the fudge out of the pan as this will your. Bring to a full rolling boil to.cool down, i have n't made this with my as... Cocoa powder1/8 teaspoon salt1 1/2 cup milk1/4 cup butter or margarine 1 tsp most popular.! 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And cream CHEESE in this recipe, i have been looking for ca n't to. `` taffy '' until syrup, when dropped in very cold water forms a ball... Mother use to do.I wish she was here to enjoy a piece didn t... N'T be burning your pot so my guess is the recipe my grandmother used except she used fluff... Fudge recipe is due to humidity loses its gloss the pan … to. And reheating it fudge and gives the top a seamless look 234 and cooled to 110 it cool 110... Our go-to guide and just four how to make hard fudge you can make the same recipe do! Step 2, Bring to a full rolling boil temp reaches about 253-255 using. It on medium heat, stirring constantly, until mixture comes to a tee 68 years old my.