Old Fashioned Fudge Recipe – Timeless and Delicious

Dive Into Old Fashioned Fudge Bliss

Did you know that the average person consumes about 3.5 pounds of candy per year, with a significant portion of that being chocolate confections? If you’re one of those who cherish the rich, creamy, melt-in-your-mouth experience of classic fudge, then you’re in the right place. This old fashioned fudge recipe is a testament to timeless traditions, offering a simple yet incredibly rewarding way to create a dessert that’s both nostalgic and utterly delicious. Forget complicated recipes; this traditional method is surprisingly accessible, yielding a fudge so divine, it will transport you back to simpler times. Perfect for holidays, special occasions, or just because you deserve a sweet indulgence, this fudge is a must-try for any dessert lover.

Ingredients for Timeless Fudge

The beauty of this old fashioned fudge recipe lies in its straightforward ingredient list, relying on pantry staples to create its magical texture and flavor. Fresh ingredients are key for the best results.

Sugar and Sweeteners

• Granulated Sugar (3 cups): This is the backbone of your fudge, providing sweetness and critical structure. Look for fine granulated sugar for quicker dissolving.
• Brown Sugar (1 cup, packed): Adds a subtle caramel note and a richer, chewier texture compared to just white sugar. Light brown sugar is typically used, but dark brown sugar can lend a deeper molasses flavor.
• Light Corn Syrup (1/2 cup): Essential for preventing crystallization, ensuring your fudge is smooth and creamy, not grainy. A good quality corn syrup will make a difference.

Dairy and Fats

• Evaporated Milk (1 can, 12 oz): This is not to be confused with condensed milk! Evaporated milk is milk that has had about 60% of its water content removed. It provides a concentrated, slightly caramelized dairy flavor and contributes to the fudge’s creamy texture.
• Unsalted Butter (4 tablespoons, cut into pieces): Adds richness, flavor, and helps with a smooth mouthfeel. Ensure it’s at room temperature for easy incorporation.

Flavor Enhancers

• Vanilla Extract (1 teaspoon): The classic fudge flavor! Use pure vanilla extract for the best and most authentic taste. Avoid imitation; the quality here really shines through.
• Salt (1/4 teaspoon): Balances the sweetness and enhances the chocolate flavor. Just a pinch makes a significant difference.
• Unsweetened Cocoa Powder (1/2 cup): For a rich chocolate fudge. Use good quality cocoa powder for a deep, robust chocolate flavor. Dutch-processed cocoa will yield a darker, less bitter fudge.

Optional Additions

• Chopped Nuts (1-2 cups): Walnuts or pecans are traditional choices, adding a delightful crunch and nutty flavor. Toast them lightly for enhanced flavor.
• Chocolate Chips (1/2 cup): Milk chocolate or semi-sweet chips can be stirred in at the end for an extra layer of chocolatey goodness.

Timing and Yield

This traditional fudge requires a focused cooking time but is relatively quick overall, especially when compared to baked goods. Most similar candy recipes hover around the 30-45 minute active time, making this a standard, yet efficient, recipe.

Crafting Your Old Fashioned Fudge

Making fudge might sound intimidating, but with this simple, time-tested method, you’ll be creating delectable squares in no time. Patience is key, especially during the cooling phase!

Step 1: Prepare Your Pans

Grease an 8×8 inch or 9×9 inch square baking pan. You can use butter or baking spray. For easier removal, you can also line the pan with parchment paper, leaving an overhang on the sides. This will allow you to lift the entire fudge block out once it’s set.

Step 2: Combine Ingredients

In a heavy-bottomed saucepan (a 3-quart size is ideal to prevent boil-overs), combine the granulated sugar, brown sugar, evaporated milk, and corn syrup. Add the cocoa powder and salt. Whisk until the cocoa powder is fully incorporated and there are no lumps. This step is crucial for a smooth texture and even flavor distribution.

Step 3: Boil to Soft-Ball Stage

Place the saucepan over medium-high heat. Stir constantly until the mixture comes to a rolling boil that cannot be stirred down. Once boiling, attach a candy thermometer to the side of the pan, ensuring the bulb is submerged in the mixture but not touching the bottom. Continue to boil, stirring frequently, without allowing it to scorch, until the thermometer reaches 237°F (114°C). This is the “soft-ball stage.” Be patient; this typically takes about 15-25 minutes.

Step 4: Cool and Add Flavor

Once the soft-ball stage is reached, immediately remove the saucepan from the heat. Do NOT stir the candy. Let it cool undisturbed, either on the counter or in a cool place, until it reaches 110°F (43°C). This cooling process is critical for achieving the right consistency. You can speed this up slightly by placing the pot in a sink filled with cold water, but be careful not to get water into the candy. Once cooled, stir in the butter and vanilla extract until the butter is completely melted and incorporated.

Step 5: Beat Until Thickened

This is where the magic happens! Now, you need to beat the fudge mixture. You can use a wooden spoon to vigorously stir, or a stand mixer on medium-low speed with the paddle attachment. Beat the mixture until it begins to lose its glossy sheen and starts to thicken and lose volume; it should become dull and start to clump around the spoon or paddle. This usually takes about 5-10 minutes of beating. If you are adding nuts or chocolate chips, stir them in during the last minute of beating.

Step 6: Pour and Set

Working quickly, pour the thickened fudge mixture into your prepared pan. Spread it evenly using an offset spatula or the back of a spoon. Do not overwork it, as this can affect the texture. Let the fudge cool completely at room temperature for at least 2-4 hours, or until firm to the touch. Resist the temptation to refrigerate it, as this can lead to a tough texture.

Step 7: Cut and Enjoy

Once the fudge is completely set, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and cut into small squares using a sharp knife. Wipe the knife clean between cuts for the neatest edges.

Nutritional Information

Nutritional information is an estimate and can vary based on exact ingredients and portion size.

• Calories: Approximately 150-200 per square (depending on size and additions like nuts).
• Fat: High, due to butter and evaporated milk.
• Carbohydrates: High, primarily from sugar and corn syrup.
• Protein: Moderate, from the milk.

Healthier Fudge Alternatives

While this classic recipe is a treat, you can make healthier swaps with careful consideration to flavor and texture:

• Sweetener: Substitute a portion of the sugar with a low-glycemic sweetener like erythritol or xylitol (use cautiously around pets). You may need to adjust liquid amounts slightly.
• Fat: Replace some butter with coconut oil for a slightly different flavor profile and plant-based fat.
• Dairy: Use full-fat coconut milk (canned) instead of evaporated milk. This will impart a coconut flavor.
• Additions: Load up on nuts and seeds for added fiber and healthy fats.
• Avocado Fudge: For a truly decadent and healthy option, blend ripe avocados with cocoa powder, a liquid sweetener (like maple syrup or dates), and a touch of vanilla. This creates a rich, creamy, no-cook fudge with healthy fats.

Serving Suggestions

Old fashioned fudge is a star on its own, but it also pairs wonderfully with:

• A warm cup of coffee or tea.
• As a topping for ice cream or sundaes.
• Part of a holiday cookie or candy platter.
• Wrapped prettily as a homemade gift.

Common Mistakes to Avoid

• Incorrect Temperature: Not using a candy thermometer or misreading it is the most common cause of failed fudge. Ensure it reaches the soft-ball stage (237°F/114°C).
• Stirring While Cooling: Disturbing the candy while it cools after boiling can cause sugar crystals to form, leading to grainy fudge.
• Over-beating or Under-beating: Too little beating results in soft, unset fudge. Too much beating can make it crumbly or dry. Watch for the dulling, thickening consistency.
• Humidity: Fudge-making is best attempted on a dry day. High humidity can interfere with the sugar setting properly.
• Scorching: Always use a heavy-bottomed pot and stir frequently when cooking to prevent burning.

Storing Your Fudge

Proper storage ensures your delicious fudge stays tasty for as long as possible:

• Room Temperature: Store fudge in an airtight container at room temperature for up to 1-2 weeks. Layering with parchment paper between pieces can prevent sticking.
• Refrigeration (Not Recommended): While you can refrigerate fudge to extend its life, it can sometimes make the texture slightly firmer or chewier than desired. If refrigerating, allow it to come to room temperature before serving.
• Freezing: For longer storage, tightly wrap individual pieces or the entire block in plastic wrap, then foil, and freeze for up to 3 months. Thaw slowly at room temperature.

Conclusion: Indulge in Tradition

This old fashioned fudge recipe is more than just a dessert; it’s an experience. The process of creating it, the anticipation as it cools, and the sheer delight of that first creamy, rich bite are truly special. Whether you’re a seasoned candy maker or a novice, this recipe is your gateway to a world of homemade confectionary bliss. Gather your ingredients, follow these steps, and prepare to impress yourself and everyone lucky enough to share in this timeless treat. Happy fudging!

Frequently Asked Questions

Old-Fashioned Chocolate Fudge

• Author: Chef Sara

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Description

This rich andcreamy chocolate fudgeis a timeless treat. Perfect for holidays, gift-giving, or satisfying your sweet tooth, it’s made with simple ingredients and a whole lot of love!

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Ingredients

Scale 1x2x3x

• 1 cupWhole Milk1 tspVanilla Extract4 tbspUnsalted Butter, softened and sliced2 cupsGranulated White Sugar½ cupUnsweetened Cocoa Powder
• 1 tspVanilla Extract4 tbspUnsalted Butter, softened and sliced2 cupsGranulated White Sugar½ cupUnsweetened Cocoa Powder
• 4 tbspUnsalted Butter, softened and sliced2 cupsGranulated White Sugar½ cupUnsweetened Cocoa Powder
• 2 cupsGranulated White Sugar½ cupUnsweetened Cocoa Powder
• ½ cupUnsweetened Cocoa Powder

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Instructions

1. 1️⃣Gather your ingredients:Assemble all ingredients to ensure a smooth cooking process.2️⃣Prepare the pan:Liberally grease an 8-inch square baking dish to prevent sticking. Set aside.3️⃣Mix the base:In a medium saucepan, combine the granulated sugar and cocoa powder. Stir in the milk until the mixture is smooth and uniform.4️⃣Heat the mixture:Heat the mixture over medium-high heat, stirring constantly, until it comes to a rolling boil.5️⃣Simmer and monitor:Reduce the heat to a gentle simmer. Insert a candy thermometer and let the mixture cook undisturbed until it reaches 238°F (114°C), about 10 minutes.No thermometer?Perform the water test: drop a small amount of the mixture into cold water. If it forms a soft ball that flattens when pressed, it’s ready.6️⃣Cool the mixture:Remove the saucepan from heat and let it cool to 110°F (43°C). This will take about 50-70 minutes. Do not stir during this cooling phase.7️⃣Incorporate butter and vanilla:Once cooled, add the softened butter and vanilla extract. Beat the mixture vigorously with a wooden spoon until it thickens and loses its glossy shine.8️⃣Pour and shape:Transfer the fudge mixture into the greased pan. Spread it evenly using a spatula or your hands.9️⃣Cool and cut:Let the fudge cool completely at room temperature or in the fridge. Once set, cut into 1-inch squares.
2. Assemble all ingredients to ensure a smooth cooking process.
3. 2️⃣Prepare the pan:Liberally grease an 8-inch square baking dish to prevent sticking. Set aside.3️⃣Mix the base:In a medium saucepan, combine the granulated sugar and cocoa powder. Stir in the milk until the mixture is smooth and uniform.4️⃣Heat the mixture:Heat the mixture over medium-high heat, stirring constantly, until it comes to a rolling boil.5️⃣Simmer and monitor:Reduce the heat to a gentle simmer. Insert a candy thermometer and let the mixture cook undisturbed until it reaches 238°F (114°C), about 10 minutes.No thermometer?Perform the water test: drop a small amount of the mixture into cold water. If it forms a soft ball that flattens when pressed, it’s ready.6️⃣Cool the mixture:Remove the saucepan from heat and let it cool to 110°F (43°C). This will take about 50-70 minutes. Do not stir during this cooling phase.7️⃣Incorporate butter and vanilla:Once cooled, add the softened butter and vanilla extract. Beat the mixture vigorously with a wooden spoon until it thickens and loses its glossy shine.8️⃣Pour and shape:Transfer the fudge mixture into the greased pan. Spread it evenly using a spatula or your hands.9️⃣Cool and cut:Let the fudge cool completely at room temperature or in the fridge. Once set, cut into 1-inch squares.
4. Liberally grease an 8-inch square baking dish to prevent sticking. Set aside.3️⃣Mix the base:In a medium saucepan, combine the granulated sugar and cocoa powder. Stir in the milk until the mixture is smooth and uniform.4️⃣Heat the mixture:Heat the mixture over medium-high heat, stirring constantly, until it comes to a rolling boil.5️⃣Simmer and monitor:Reduce the heat to a gentle simmer. Insert a candy thermometer and let the mixture cook undisturbed until it reaches 238°F (114°C), about 10 minutes.No thermometer?Perform the water test: drop a small amount of the mixture into cold water. If it forms a soft ball that flattens when pressed, it’s ready.6️⃣Cool the mixture:Remove the saucepan from heat and let it cool to 110°F (43°C). This will take about 50-70 minutes. Do not stir during this cooling phase.7️⃣Incorporate butter and vanilla:Once cooled, add the softened butter and vanilla extract. Beat the mixture vigorously with a wooden spoon until it thickens and loses its glossy shine.8️⃣Pour and shape:Transfer the fudge mixture into the greased pan. Spread it evenly using a spatula or your hands.9️⃣Cool and cut:Let the fudge cool completely at room temperature or in the fridge. Once set, cut into 1-inch squares.
5. 3️⃣Mix the base:
6. In a medium saucepan, combine the granulated sugar and cocoa powder. Stir in the milk until the mixture is smooth and uniform.4️⃣Heat the mixture:Heat the mixture over medium-high heat, stirring constantly, until it comes to a rolling boil.5️⃣Simmer and monitor:Reduce the heat to a gentle simmer. Insert a candy thermometer and let the mixture cook undisturbed until it reaches 238°F (114°C), about 10 minutes.No thermometer?Perform the water test: drop a small amount of the mixture into cold water. If it forms a soft ball that flattens when pressed, it’s ready.6️⃣Cool the mixture:Remove the saucepan from heat and let it cool to 110°F (43°C). This will take about 50-70 minutes. Do not stir during this cooling phase.7️⃣Incorporate butter and vanilla:Once cooled, add the softened butter and vanilla extract. Beat the mixture vigorously with a wooden spoon until it thickens and loses its glossy shine.8️⃣Pour and shape:Transfer the fudge mixture into the greased pan. Spread it evenly using a spatula or your hands.9️⃣Cool and cut:Let the fudge cool completely at room temperature or in the fridge. Once set, cut into 1-inch squares.
7. 4️⃣Heat the mixture:Heat the mixture over medium-high heat, stirring constantly, until it comes to a rolling boil.5️⃣Simmer and monitor:Reduce the heat to a gentle simmer. Insert a candy thermometer and let the mixture cook undisturbed until it reaches 238°F (114°C), about 10 minutes.No thermometer?Perform the water test: drop a small amount of the mixture into cold water. If it forms a soft ball that flattens when pressed, it’s ready.6️⃣Cool the mixture:Remove the saucepan from heat and let it cool to 110°F (43°C). This will take about 50-70 minutes. Do not stir during this cooling phase.7️⃣Incorporate butter and vanilla:Once cooled, add the softened butter and vanilla extract. Beat the mixture vigorously with a wooden spoon until it thickens and loses its glossy shine.8️⃣Pour and shape:Transfer the fudge mixture into the greased pan. Spread it evenly using a spatula or your hands.9️⃣Cool and cut:Let the fudge cool completely at room temperature or in the fridge. Once set, cut into 1-inch squares.
8. Heat the mixture over medium-high heat, stirring constantly, until it comes to a rolling boil.
9. 5️⃣Simmer and monitor:Reduce the heat to a gentle simmer. Insert a candy thermometer and let the mixture cook undisturbed until it reaches 238°F (114°C), about 10 minutes.No thermometer?Perform the water test: drop a small amount of the mixture into cold water. If it forms a soft ball that flattens when pressed, it’s ready.6️⃣Cool the mixture:Remove the saucepan from heat and let it cool to 110°F (43°C). This will take about 50-70 minutes. Do not stir during this cooling phase.7️⃣Incorporate butter and vanilla:Once cooled, add the softened butter and vanilla extract. Beat the mixture vigorously with a wooden spoon until it thickens and loses its glossy shine.8️⃣Pour and shape:Transfer the fudge mixture into the greased pan. Spread it evenly using a spatula or your hands.9️⃣Cool and cut:Let the fudge cool completely at room temperature or in the fridge. Once set, cut into 1-inch squares.
10. Reduce the heat to a gentle simmer. Insert a candy thermometer and let the mixture cook undisturbed until it reaches 238°F (114°C), about 10 minutes.No thermometer?Perform the water test: drop a small amount of the mixture into cold water. If it forms a soft ball that flattens when pressed, it’s ready.6️⃣Cool the mixture:Remove the saucepan from heat and let it cool to 110°F (43°C). This will take about 50-70 minutes. Do not stir during this cooling phase.7️⃣Incorporate butter and vanilla:Once cooled, add the softened butter and vanilla extract. Beat the mixture vigorously with a wooden spoon until it thickens and loses its glossy shine.8️⃣Pour and shape:Transfer the fudge mixture into the greased pan. Spread it evenly using a spatula or your hands.9️⃣Cool and cut:Let the fudge cool completely at room temperature or in the fridge. Once set, cut into 1-inch squares.
11. No thermometer?Perform the water test: drop a small amount of the mixture into cold water. If it forms a soft ball that flattens when pressed, it’s ready.
12. 6️⃣Cool the mixture:Remove the saucepan from heat and let it cool to 110°F (43°C). This will take about 50-70 minutes. Do not stir during this cooling phase.7️⃣Incorporate butter and vanilla:Once cooled, add the softened butter and vanilla extract. Beat the mixture vigorously with a wooden spoon until it thickens and loses its glossy shine.8️⃣Pour and shape:Transfer the fudge mixture into the greased pan. Spread it evenly using a spatula or your hands.9️⃣Cool and cut:Let the fudge cool completely at room temperature or in the fridge. Once set, cut into 1-inch squares.
13. Remove the saucepan from heat and let it cool to 110°F (43°C). This will take about 50-70 minutes. Do not stir during this cooling phase.7️⃣Incorporate butter and vanilla:Once cooled, add the softened butter and vanilla extract. Beat the mixture vigorously with a wooden spoon until it thickens and loses its glossy shine.8️⃣Pour and shape:Transfer the fudge mixture into the greased pan. Spread it evenly using a spatula or your hands.9️⃣Cool and cut:Let the fudge cool completely at room temperature or in the fridge. Once set, cut into 1-inch squares.
14. 7️⃣Incorporate butter and vanilla:
15. Once cooled, add the softened butter and vanilla extract. Beat the mixture vigorously with a wooden spoon until it thickens and loses its glossy shine.8️⃣Pour and shape:Transfer the fudge mixture into the greased pan. Spread it evenly using a spatula or your hands.9️⃣Cool and cut:Let the fudge cool completely at room temperature or in the fridge. Once set, cut into 1-inch squares.
16. 8️⃣Pour and shape:Transfer the fudge mixture into the greased pan. Spread it evenly using a spatula or your hands.9️⃣Cool and cut:Let the fudge cool completely at room temperature or in the fridge. Once set, cut into 1-inch squares.
17. Transfer the fudge mixture into the greased pan. Spread it evenly using a spatula or your hands.
18. 9️⃣Cool and cut:Let the fudge cool completely at room temperature or in the fridge. Once set, cut into 1-inch squares.
19. Let the fudge cool completely at room temperature or in the fridge. Once set, cut into 1-inch squares.

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Notes

For extra flavor, mix in chopped nuts or mini marshmallows before pouring the fudge into the pan.Store fudge in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.Be patient while beating—this step is crucial for achieving the perfect texture!
Store fudge in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.Be patient while beating—this step is crucial for achieving the perfect texture!
Be patient while beating—this step is crucial for achieving the perfect texture!