“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.”
Chances are, it’s happened to you. You’re making a batch of fudge–but not the easy, add-marshmallow-cream-and-stir kind. This is legitimate fudge, old-fashioned fudge, grandma fudge, the kind that needs to be beaten in order to set up. You’re following the instructions and stirring dutifully, the fudge is starting to thicken, and–bam! Suddenly you have a rock-hard lump in your saucepan where creamy fudge should be.
Or perhaps you have the opposite problem. You stir and stir and practically stir your little arm off, but your fudge never seems to thicken, and you’re left with a gooey sauce that might be a good ice cream topping, but is definitely not going to pass as fudge.
You’ve found it! The best chocolate fudge recipe — a classic, old-fashioned, chocolate fudge made with simple ingredients you probably already have in your pantry (no condensed milk here). I include plenty of well-tested tips for flawless fudge!
I have been searching and searching for the chocolate fudge that I had tasted when I was about 8 or 10 years old, if you can believe that! This fudge melted in your mouth and was just a little bit crumbly.
Ingredients:
2 cups white sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract
Directions:
Grease an 8×8 inch square baking pan. Set aside.
Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
Pour into prepared pan and let cool. Cut into about 60 squares.