Delicious Fudge
Submitted by laurievan
Old-fashioned stovetop fudge made with unsweetened chocolate, brown sugar, condensed milk, and corn syrup. Beaten smooth, studded with nuts, and cut into squares. Classic candy making.
YIELD
12 servingsPREP
10 minCOOK
10 minREADY
80 minThis is the real deal. No shortcuts, no marshmallow fluff, no microwave. Just a pot, a spoon, and a little patience.
Unsweetened chocolate melts down with brown sugar, granulated sugar, condensed milk, and a touch of corn syrup. You cook it to the soft ball stage, stir in butter, then let it cool before beating it until it loses its shine and turns thick and creamy.
Vanilla and chopped nuts get folded in at the end, then it goes into a greased pan to set.
This is old-school candy making the way your grandmother did it, and the results are worth every minute of stirring.
Kitchen Tips
- Use a candy thermometer if you have one. Soft ball stage is 235 to 240 degrees. If you don’t have a thermometer, the cold water test works: drop a bit of mixture into cold water and it should form a soft, pliable ball
- Don’t stir constantly once the sugar dissolves. Occasional stirring is enough and prevents crystallization
- Let the fudge cool to about 110 degrees before beating. If you beat it too hot, it won’t set properly
- Beat until the fudge just loses its gloss. Over-beating makes it crumbly
Ingredients
Directions
Cut the chocolate in small pieces and cook with the brown and granulated sugar, the condensed milk and the corn syrup.
Stir until the sugar is dissolved.
Then cook, stirring occasionally, until the fudge forms a soft ball when dropped in cold water.
Remove from the fire, add the butter and let stand until it is cool.
Then beat until it begins to lose its glossy appearance.
Add the vanilla and the nuts, pour on a greased pan and allow to cool.
Cut in squares.
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