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. Did you cut it before you refrigerated it? Made 1st batch with 3 qt saucepan and it overflowed when got to rolling boil.. stir, stir stir...like making risotto up to boiling point. Using a cold stick of butter, grease a large piece of parchment paper and then line an 8x8 square … No gift befits the food-obsessed people in your life like a cookbook. I have tried this recipe twice both times I cooked it to 234 on my candy thermometer and it burnt in my pot. Great memories thank you for the recipe. Less sugar? Good memories -- thanks for posting this recipe. We served this homemade fudge … Thank you so much for sharing this recipe. The plain peanut butter fudge is very sweet. Continue to cook the sugar mixture until it reaches the soft ball stage, when it reads 235°F (118°C) on a candy thermometer. Use a candy thermometer! In a medium saucepan, stir together the cocoa powder, sugar and salt. Does anyone else remember that? im so glad that i saw this. I'm 70 years old and my grandmother used to make this fudge. Indulge in a sweet treat with old fashioned fudge that reminds you of your favorite seaside fudge shop. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. My mom always used the water method and a lot of her candy wouldn't turn out. Mom's old fashion fudge is perfect and did not fail. This makes uniform pieces. This milk is listed in the first sentence of the second paragraph of the directions. I have to try this recipe. It gives me the incentive to try again "one more time.". Remove from heat. Also, the time of day. Let it sit until the butter melts and then beat it to death until it loses its gloss. 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. I make a variation of this using canned milk, instead of corn syrup and whole milk and only 1 teaspoon of vanilla. 41 calories; protein 0.3g; carbohydrates 9g; fat 0.7g; cholesterol 1.6mg; sodium 17.4mg. My four grandkids think so to-----. well, if it doesent ill have a bunch for ice cream. Using butter is preferable as margarine contains more water, which could prevent the fudge from setting properly. :( That would have been very helpful to add. Cut into squares. Combine dry ingredients in heavy 4 quart saucepan. If it's cooked at too low a heat it will retain too much water and that makes it rubbery. Should I have cut it before it was fully set? Mastered in utah but now in So Cal. I then pour into a buttered 14×9 glass pan. R.I.P Mama, and thanks for the sweet memories. Followed this recipe exactly as written and was left with a pan full of tootsie roll material... Not fudge. Looking for an old fashioned fudge recipe? Best I have ever made. Find another recipe elsewhere because this one is wrong! Line 8 or 9 inch square pan with foil; butter foil. Thank you for posting this recipe, I have been trying to remember the exact recipe my mom used to make. I could never get it to work, finally got a digital thermometer! 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. Elaine, Great!!!! Old Fashioned Chocolate Fudge Old … You'll have a platter of taffy. If cooked correctly THIS IS TRUE FUDGE! Or drop it in and leave it and DO NOT STIR??? Fudge is very particular. Cut the fudge in half, then in fourths and so on. This is definitely worth the effort! Make sure to use real butter, not margarine. I love this kind of fudge. Old-Fashioned Fudge Recipe – rich homemade chocolate fudge made with semi sweet chocolate chips and marshmallow creme. Our ultimate fudge is one of our oldest and most treasured recipes. Line a loaf pan with parchment paper and set aside. But this one fills in the directions where he just knew what to do. Do not scrape the sides of the pan as this will cause your fudge to be grainy. I was wondering if I use evaporated milk how much do I use? I'm a believer in using the thermometer. Sounds like maybe you need a new candy thermometer? I made a couple batches tonight, perfect!! :-). I've made it in all kinds of weather, from extremely hot & humid to 30 below zero. Delicious! It is smooth, creamy and melts in your mouth. We aim for a dry not cloudy day. 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. She taught me to pay more attention to the way the mixture looks and feels when you stir it. Info. You can't beat(stir)it too much. Follow the recipe exactly and you will find success! Thank you!!! Toss until baking soda is … Cut pieces of parchment, foil or waxed paper to fit the bottom of your container. I've been looking for an old fashioned fudge recipe like my mom used to make. After cooking, stir it carefully until JUST no longer shiny! I have been making it over 50 years and it does not turn out every time. It’s sweet, simple and makes a perfect gift, especially around the holidays. Often if fudge doesn't set up it is because it wasn't quite cooked long enough or hot enough. (heat safe of course!) Old-fashioned buttermilk fudge has a tangy, almost caramelized taste and a creamy, melting texture. Is there any way to salvage it after it’s been fully cooled? Information is not currently available for this nutrient. This is just under the soft ball stage, but this is the … With just 5 ingredients, it turns out rich, creamy and a complete crowd pleaser! Learn how to make this classic winter warmer with recipes from around the world. Made with chocolate chips, marshmallow fluff and heavy cream, it is never grainy, and always delicious. I eliminate the butter and add 1/2 c creamy peanut butter. I've used 2% in it just fine. My whole family loves it. I haven't made this fudge for years, but I will today. Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. In a medium heat-proof bowl add chocolates, baking soda, and salt. Step 1. Stir in vanilla, and pour into a buttered 9x9 inch baking dish. A delicious chocolate fudge recipe. Made this fudge and smells and taste so yummy, turned out great. Mix in corn syrup, and milk until well blended. Shouldn't be burning your pot so my guess is the temperature reading isn't accurate. I find a bit more difficult to get to set. Allow the mixture to boil until it reaches 234F. This recipe is for the good fudge. As far as I am concerned this is the ONLY fudge recipe. Never put fudge in the refrigerator to set. She also said the weather made a difference on how the fudge turned out. Your daily values may be higher or lower depending on your calorie needs. Known for being rich and creamy, chocolate fudge is a classic candy that's always in style. I tried to get him to write his recipe down one time and when I got it and read it, I just shook my head. It is very touchey,you have to cook it to a good soft ball stage. Boy did it give our arms a workout but was so worth it. This is the recipe my grandmother used except she used marshmallow fluff at the end. This was my first attempt at your recipe and the directions yielded a perfect old style hard fudge. I think it would be fun to next time I make it to put it in molds. Never thickened have no idea what went wrong. They asked me to make it for New Year's Eve. She's 97 now, & who knows where things are. My husband an I made this fudge yesterday. Note on your gift … It will not set till poured into pan. Let the mixture cool slowly in the pan without stirring until you can let your hand rest comfortably on the bottom of the pan for 10-15 seconds then proceed with beating the mixture as recommended. It has no effect on the fudge. I beat till I can't beat any longer butter 1/4 c. white Karo syrup Pinch salt 1 c. half and half 1/2 c. milk. Old-Fashioned Fudge Recipe. Fudge can be tricky. It works great in casseroles and can turn into a sauce or gravy in a pinch. I add 1 cup of peanut butter with the vanilla. Thanks for posting this! First time I made it I overcooked it expecting it to thicken in the post while cooking. This also makes a great ice cream topping--- once the fudge didn;t harden enough by accident! The problem I've had with this is beating it after it's reached the softball stage and cooled. This is delicious! What did I do wrong? It sounds like what my mother made when I was a little girl. Fudge is smooth and creamy if you don't over-cook it. Lightly grease an 8 or 9-inch square pan. Beat with wooden spoon until fudge thickens and loses some of its gloss. i love the fudge best on ice cream. In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*. Amount is based on available nutrient data. DIRECTIONS. Then it just cracked. There is no longer any need to make that Marshmallow gunk. Cup cocoa powder1/8 teaspoon salt1 1/2 cup milk1/4 cup butter or margarine1 teaspoon vanilla.. Used marshmallow fluff get a thermometer so i boiled it for a while: use a candy thermometer on to... 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