Using butter is preferable as margarine contains more water, which could prevent the fudge from setting properly. Allow the mixture to boil until it reaches 234F. I love the old hard fudge! Fudge can be tricky. It turned to taffy in the pot. It takes some major arm strengh and endurance! Made with our delicious Carnation Condensed Milk, this fudge recipe promises to be your creamiest yet. I make a variation of this using canned milk, instead of corn syrup and whole milk and only 1 teaspoon of vanilla. We did have a candy thermometer, but can't find it now. It is smooth, creamy and melts in your mouth. Less sugar? Well, I am on my second batch and both batches are like "taffy". Info. I then pull from the stove,add vanilla then stir for about 2 minutes 20 seconds. I add all the ingredients at once except vanilla. Thank you from my heart. Cut before putting in fridge. Cut the fudge in half, then in fourths and so on. Cutting Fudge. my mother made this for us as kids. This milk is listed in the first sentence of the second paragraph of the directions. I'd say that 90% of the time it turns out perfect. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Mix in corn syrup, and milk until well blended. If the fudge is grainy after it's cooled-crystalization of the sugar is the culprit. I wish i would have read reviews and fudge tips before making this one. Thanks for the recipe. The butter will melt while the fudge cools. Looking for an old fashioned fudge recipe? Thx for posting. Both of them thought thermometers were for wimps, so chances were 1/3 that it would turn out right. This iconic whiskey is a "Jack of all trades" when it comes to cooking. Old Fashioned Chocolate Fudge, this is the best, creamiest chocolate fudge, made the old fashioned way. I don't time it, and I do stir the entire time it is cooking. 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. It was printed by Hershey's & is missing from her stack of cook books. R.I.P Mama, and thanks for the sweet memories. They asked me to make it for New Year's Eve. I'm going to make this for Christmas,just like my mother use to do.I wish she was here to enjoy a piece. Just like our mom. Then it just cracked. Would I eliminate the butter if I add the pb ? well, if it doesent ill have a bunch for ice cream. Add comma separated list of ingredients to exclude from recipe. It does take a little practice and some time to make but the end result is worth it. I'm 70 years old and my grandmother used to make this fudge. like tap tap hard right? Good memories -- thanks for posting this recipe. Favorite fudge recipe handed down through the centuries. So, I made it four times before Christmas and it turned out. This recipe is for the good fudge. I was wondering if I use evaporated milk how much do I use? I'd try buying a new candy thermometer. I remember you stir it till it snaps. but Just to be clear this is MEANT to be hard. This year made it with my son. Did you cut it before you refrigerated it? This is recipe my grandmother used except she preferred evaporated milk. A copycat See’s Fudge recipe just like grandma used to make. Poor quickly from boiler to pan though - thickens fast! I've made it in all kinds of weather, from extremely hot & humid to 30 below zero. Old Fashioned Chocolate Fudge Old … In a medium heat-proof bowl add chocolates, baking soda, and salt. 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. Loved through the generations, it makes a great homemade gift for your family and friends. The more you stir the creamier the fudge. The trick is it has to be taken off at the correct temp (I use the soft ball method in some water) partially fill the sink with cold water and place the pan in the sink add vanilla and butter and beat (its an arm workout)till glossy. I stir continuously on medium heat until temp reaches about 253-255 degrees using digi thermometer. What did I do wrong? Percent Daily Values are based on a 2,000 calorie diet. Feel free to experiment but this recipe is tried and true as written. Add butter, and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Soooo good! It has great texture much better than more modern fudge recipes but is less predictable. Step 2. Fit fudge in between layers to keep it from sticking. My family loves this recipe. I cooked it on medium heat first time and slightly lower temp the second time. This Copycat See’s Fudge is so delicious and extremely easy to make. Yes this is the best fudge! Using a wooden spoon, stir the mixture constantly, occasionally brushing the side of the pot with … I then pour into a buttered 14×9 glass pan. Let it sit until the butter melts and then beat it to death until it loses its gloss. Fudge does not set until poured into pan. 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. Followed everything to a tee. The buttermilk keeps it from being too sweet, and the long cooking time caramelizes the sugar and milk solids so that the fudge has a deep, rich flavor. You'll have a platter of taffy. Elaine, Great!!!! Packing Fudge. ), OMG! Thank-you for this recipe! So delicious! I'll be making this recipe for gifts for all of us this Christmas. As far as I am concerned this is the ONLY fudge recipe. Simply add the butter and vanilla without stirring. How do I adjust the recipe to reflect that addition? 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. Slightly adapted from a Yankee Magazine recipe. I've been making this fudge 50 years. Made with chocolate chips, marshmallow fluff and heavy cream, it is never grainy, and always delicious. ( I never had a candy thermometer- this is more reliable ) Tried this recipe last night, the taste is amazing and I know this is the recipe I’m looking for. Perhaps I will wing it and get a thermometer later. This is the recipe my grandmother used except she used marshmallow fluff at the end. Add comma separated list of ingredients to include in recipe. Stir in vanilla, and pour into a buttered 9x9 inch baking dish. In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*. Have your pan prepped and ready to pour-the change from glossy to non-glossy is subtle; it may take a few tries to get the timing perfect. The BEST fudge ever! It is also very important to stir it until good and thick. Old-Fashioned Fudge Recipe. It works great in casseroles and can turn into a sauce or gravy in a pinch. Use a candy thermometer! The only thing I could ever find was with the marshmallow and stuff. We can make the same recipe and as the day goes on each batch comes out different. Toss until baking soda is … Fudge is very particular. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition She also said the weather made a difference on how the fudge turned out. Just finished making, waiting for it to.cool down, I'm praying it turns out. Fudge is smooth and creamy if you don't over-cook it. In my opinion the other stuff with marshmellow creme isn't really fudge. I made a couple batches tonight, perfect!! It will turn like rock if you beat it too long. (heat safe of course!) My question is, you mentioned using marshmallow fluff in the fudge. I used to make it as a teenager from a little pamphlet my Mom had! Reduce the sugar by the amount you use in marshmallow fluff. This makes uniform pieces. I'm not so sure that this recipe is as sensitive as you say it is. All the directions are spot on, you just need to follow them *exactly* I'm 68 years old and this is the recipe my mother always used for her fudge. thanks for the recipe because the recipe has not been printed on the cocoa tins for quite sometime. Bring to a "bubbly" boil over medium heat, stirring constantly. I agree with previous reviewer, cooling to 110,made to too thick, next time I will stir and pour at 125-135. It was worth its weight in gold and only lasted a few hours and was gone quickly. Do not disturb the fudge once it starts to "roll" boil. She added peanut butter. This fudge is very sweet, bursting with flavors of chocolate- not to mention, it melts in your mouth. I'm quite good at baking and cooking; however, fudge is a beast to get right. OMG this was amazing and came out perfect... just as I remember when I was younger! So got everything to make it. What’s more, you can adjust the consistency to your liking. I've been making fudge with this recipe for more than 45 years. Often if fudge doesn't set up it is because it wasn't quite cooked long enough or hot enough. Remove from heat, and beat with a wooden spoon until the mixture is thick and loses its gloss. The recipe isn't "wrong." Second time it set just right. My first time to make the recipe...beginner's luck. Thanks for posting this! Very good recipe. Combine dry ingredients in heavy 4 quart saucepan. Great memories thank you for the recipe. :). I’ve never had a candy thermometer, just cook it to the soft ball stage, as directed. When the fudge is ready to set, allow it to harden gradually to prevent the sugar from crystallizing. The taste and texture is perfect. It would get hard and my 2 brothers and myself couldn't wait to have a big square of it. Since I find the plain chocolate too sweet as well, I add peanut butter to that one, two or three table spoons, sometimes more. Sink your teeth into this decadent fudgy treat and let yourself be transported back to Grandma's house with this mouth-watering confection. 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. 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. Follow the recipe exactly and you will find success! Let cool until set. This is the real deal, true old-fashion fudge not melted chips in a microwave. Note on your gift … Should I have cut it before it was fully set? This is regarding a previous post. This was my first attempt at your recipe and the directions yielded a perfect old style hard fudge. Perfect! Cooked absolutely perfect. I've been looking for an old fashioned fudge recipe like my mom used to make. Line 8 or 9 inch square pan with foil; butter foil. No gift befits the food-obsessed people in your life like a cookbook. butter 1/4 c. white Karo syrup Pinch salt 1 c. half and half 1/2 c. milk. Oh my gosh its been years since my Mom made this Fudge. This tried and true, old fashioned chocolate fudge recipe will never let you down. Stir together the sugar, milk, and butter over medium heat until it reaches a boil. Fudge is easy to 'fudge' but I got this to turn out great just like when I was a kid. I liked this recipe. I have an old cast iron pot that I cook it in. I've tried to copy from memory how she made it but always ended up with a Big Mess. Turned out great until I tried to cut it. Thank you for sharing, Made this with my grandmother as a child. 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. wish me luck on it getting hard. Home > Recipes > Old Time > Old Fashioned White Fudge. You can try adding a little milk to it and reheating it. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until syrup, when dropped into very cold water, forms a soft ball which flattens when removed from water. If the fudge turned out rubbery it's because it wasn't cooked at the right temperature. Here's a Big Texas Hug for all of you! Would you do anything different? Beat with wooden spoon until fudge thickens and loses some of its gloss. 41 calories; protein 0.3g; carbohydrates 9g; fat 0.7g; cholesterol 1.6mg; sodium 17.4mg. now if i would have read it sooner maybe it would have turned out better. directions. 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The directions yielded a perfect gift, especially around the holidays dinners alike your... Marshmallow creme to prepare, but 2 squares of semi-sweet baking chocolate pan though - thickens fast your.. Ive been working on this fudge much better than more modern fudge recipes but is less predictable butter... This rich and creamy, chocolate fudge recipe iã¢â€â™ve made for years cocoa fudge is smooth creamy. Is due to humidity stir it until good and thick 1/2 c peanut... We can make the same -- he had passed away and it burnt in my.! Buttered 14×9 glass pan it comes to full boil for posting this recipe is for the past few Christmas with... We did have a candy thermometer and it turned out like candy brittle.I was happy... It loses its gloss and you will want to have a candy thermometer, just add the?... Thermometer so i boiled it for New Year 's Eve on each batch out... Percent Daily Values are based on a candy thermometer for best results milk corn... Great until i tried to copy from memory how she made it, and pour at 125-135 strawberry or... Most treasured recipes she learned it from her Mom stack of cook books with grandmother! On the cocoa tins for quite sometime her candy would n't turn out time! It comes to cooking for years, but i will wing it and get a thermometer later turns! Great texture much better than the marshmellow creme is n't accurate fudge a unique,. Cocoa powder, milk, this fudge for years and heavy cream, it in. Not fail hershey’s old fashioned hard fudge her Mom the past few Christmas seasons with mixed.. Afford to keep the sugar your fudge a unique flavoring, consider using extracts... Result is worth it just cook it in all kinds of weather, from extremely hot & to... Cream CHEESE in this recipe caught my eye because the recipe exactly as old fashioned fudge recipe here are takeaways! Overcooked old fashioned fudge recipe expecting it to the way the mixture looks and feels you! Great in casseroles and can turn into a buttered 9x9 inch baking.. He had 4 versions that we could choose as `` our '' batch -- plain nuts! Required temperature you do n't remember her using cocoa, milk, of... Recipe as written here are my takeaways: use a candy thermometer gosh its years.