Old-Fashioned Chocolate Fudge Recipe
This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.
This is a lot of work, but well worth it. This fudge never lasts past the day I make it.
This is the recipe I grew up on. It was always a special treat when my mom would make this and we waited around the kitchen to taste the "tester ball". I am shocked I came across this. I see all the comments about it being hard and crystallization of the sugar. I was making this recipe before I could cook. A candy thermometer is a must, unless you are a pro like mom or sister. I have found rainy days or high humidity will mess it up. I'm sure there is a scscientific reason for this. But it is so worth the trouble. In fact my kids beg for this stuff. It is great with walnuts added.
I just want to mention that although you shouldn't underbeat, you can definitely overbeat this fudge. Some recipes say to beat for 15-20 minutes...NO. This will result is waaay too crumbly fudge. This is a crumbly fudge to begin with, since it's a candy, but if you beat it for too long, it will crack and crumble when cutting through it. I only beat for about 4 minutes (until the butter is nicely incorporated), and have never had a problem.
I have the original Hershey tin can the recipe is on and it is a little different from this one. 2/3 Cup Hershey's Cocoa 3 Cups sugar 1/8 teas. Salt 1 1/2 Cups milk 1/4 Cup Butter (1/2 stick) 1 teaspoon Vanilla And follow her recipe when cooking it. I have made this fudge for many years.
After one lowers the temp to let simmer, how does one expect to get the temp to 240 or so? I had to return my batch back to boil. Did I miss something?
As a first time fudge-maker, I was very nervous when I set out to try this!! I read every review, and got so many very helpful hints. To my delight (and that of my 5 year old son)it has turned out wonderfully!!! My arms are aching from all of the stirring, but it is smooth & creamy, and soooo much better than any fudge I have bought recently! Melt in your mouth awesome!! The tips about ensuring no sugar crystals got into the fudge after it started to boil, what a "soft ball" is (I can't find my candy thermometer, I know it's here somewhere!!), and not to give up on the stirring were excellent advice! This recipe has become a new family favorite..."nummy" is the quote from my chocolate encrusted sous-chef!!
This is the same recipe I grew up making for Fudge. I'll admit - True, Fudge isn't the easiest thing in the world to make for a novice - but for anyone comfortable baking and cooking, it really is quite simple. And the results are well worth it. The biggest caution I know, since so many expressed problems with their fudge not setting - is that Fudge (and chocolate) is temperamental - if the humidity is too high, it will not set.
I am thankful I found this recipe. I have been looking for a simple and tasty fudge made with cocoa. It took about 30 min. for it to reach soft ball stage (I don't have a candy therm. and I couldn't wait until I had one to make this). I used too small a pan and it boiled over, but other than that it went smoothly. The hardest part was beating it until the shine was gone. I thought my arms were going to fall off but it is good that I burned some calories considering how much of this fudge I am going to eat.