Her grandmother used to make this old fashioned fudge recipe every year, but she never taught the kids how she made it, and now that she’s gone, they were left fudge-less. Show
Carol did find the list of what she hoped were the ingredients for creamy cocoa fudge, but that was all she found. No rules. Just ingredients. She sent me this message:
The Most Important Thing You Need to Know About Making Fudge (and other candy)Just the thought of making fudge, or any candy, can scare folks. And what’s scarier than a fudge recipe? A random list of old-fashioned creamy cocoa fudge ingredients with no instructions on how to make it. That’s what. Successful candy-making requires that sugar be cooked to precise temperatures so the finished candy is the correct texture. What are you supposed to do if there aren’t any instructions?! You had better know your candy-making techniques, and the most important thing to know about that is what sugar does–how it acts–when it is cooked to different temperatures. Stages of Cooking SugarHave you heard of terms like “thread stage,” “hard ball stage,” or “soft crack stage?” These terms have to do with how sugar behaves once it reaches certain temperatures. Back before we had access to precise thermometers, folks would test their sugar by plopping just a bit of the boiling sugar into a glass of ice water and then seeing what happened. If the sugar made a blob that you could squish with your fingers, it was at the soft ball stage. If you could squish it but it took a bit of effort, it was at firm ball stage. If it ended up in shards that bent but then snapped, it was as soft crack stage. Thank goodness we don’t need to use that method anymore. Because sugar is hot and the more times you take blobs of it and transfer them to a glass of ice water, the more of a chance you have of burning yourself. Nope, I’ll take an instant-read thermometer any day. You still need to know what temperatures give you what results, so I made this handy stages of sugar chart for you. Adjusting Temperature for High Altitude Candy MakingReader Charlie recently commented saying that his fudge tasted great but was crumbly. He did his own research and realized that it was because 234F was too hot at his altitude (5000 ft above sea level). This information will help a lot of you, so thank you so much, Charlie. And I know your next batch of fudge will be Perfection! Here’s the rule: reduce the temperature by 1 degree for every degree below sea level boiling temperature of 212F. Make Adjustments for your Elevation Like This:
If your water boils at 208F, then you will have to stop cooking your sugar at 230F (4 degrees below 234F since your water boils at 4F below 212F). For reference, I found this Altitude Conversion Chart in a booklet titled “The Art of Candy Making” from the USU Extension/Utah County in Provo, Utah. Pro TipsTake your time. Cooking over medium heat will let you get to where you need to go. It will happen more slowly so you have just a bit more margin for error. Be precise with your temperatures: both how hot you cook your mixture and–especially for fudge–what temperature you cool it to before you start stirring. Rules to Remember
How to Make Cocoa FudgeBefore we get down to the actual recipe, I want to make sure you a)have all the ingredients you need and b)know what to expect. Here’s the rundown: Ingredients
Two Different VersionsNote some of the photos of the fudge in this post are paler than others. That’s because the paler ones only have a heaping tablespoon of cocoa powder in them. I made them that way because that was how Carol’s grandma’s recipe was written. I remade (and doubled) the recipe recently to add more chocolate, deepen the flavor, and add a touch more butter. You will find that ingredient list in the NOTES section of the recipe card. The procedure for making both types is exactly the same. How To: Step by Step
Visual CuesSometimes just seeing photographs doesn’t fully convey what you’re looking for at different stages. Here are a few short video clips that hopefully will help. 1. The candy will boil pretty vigorously, so make sure your pan is much larger than you think you need. Boiling dairy can get out of hand quickly! 2. Make sure you check the temperature frequently. You are shooting for 234F/112C. You can take it a little higher, but no more than 236F/113C. My thermometer was a little foggy, but the temperature reads 233F and then jumps to 234F.3. When you begin stirring the fudge, it will be fairly thin and easy to stir. (Note that in between shooting these clips, I was stirring very quickly and vigorously to help the candy cool and also to beat a little air into it). 4. As the fudge cools, the candy will lighten in color a bit and become less shiny and much thicker. That’s when it’s time to add the nuts. Once your fudge gets very thick and more matte than shiny, add your nuts (if using). Stir them in quickly, because the fudge will thicken up very quickly once the nuts are added. This is because the nuts are at room temperature and will bring the temperature of your candy down quickly. Scrape your candy into your prepared pan, and then smooth it out with an offset spatula. I spray mine with pan spray to make it easier to spread/press the fudge into the pan. If it starts to stick, add some more spray. Cover and let the fudge set up in the fridge for a couple of hours before removing from the pan and slicing on a cutting board. Equipment You May NeedHere are some recommendations for making your candy-making life easier. A heavy pot with sloped sides will make it easy to stir into the corners. I’m giving you two recommendations for instant-read thermometers, both made by the same company but at different price points. Using a wooden spoon or high-heat silicone spatula is definitely the way to go because metal utensils will just transfer the heat up to your hand, and that would be bad. An 8″ pan is a good size for making candy for keeping. For larger batches, consider grabbing a half sheet pan or two and a Silpat to line it with. A pizza cutter makes a surprisingly good candy cutter too, especially if you spray the wheel with a little bit of Pam or other pan spray. I also use my pizza wheel to cut my butterscotch hard candy before it completely solidifies. Temperatures to RememberCook fudge to 234F (238F if you’re making chocolate fudge and not cocoa fudge). Cool fudge to 110F before stirring More Candy Recipes
If you have questions about this post or recipe, don’t hesitate to get in touch. You can leave a comment on the post and I will get back to you within about 24 hours. If your question is more urgent, please shoot me an email, and I will respond within 4 hours, unless I’m asleep. Email Jenni If you make this recipe and/or have enjoyed or learned from reading this post, I’d appreciate it if you could share this! Reviews really help sell the recipe, and negative reviews help me tune into what people really want to have explained better, so any ratings and reviews are helpful! Continue to Content Old Fashioned Creamy Cocoa FudgeYield: 40 servings Prep Time: 5 minutes Cook Time: 15 minutes Allow to Cool: 45 minutes Total Time: 1 hour 5 minutes This old fashioned fudge recipe will make you very happy, but only if you make it correctly. Pay close attention to the instructions, because they are universal to pretty much all fudge making. PrintIngredients
InstructionsTo Make Fudge
Notes*even though the recipe called for only 1 Tablespoon, I figured granny probably used a heaping spoonful--she may not have even used an actual measuring spoon. I used what probably amounted to 2 level Tablespoons of cocoa powder and ended up with a mild-tasting fudge. You will probably be fine to increase the amount to 4 or even 5 level Tablespoons if you want darker fudge. At that point though, you may just want to make chocolate fudge instead. **I used a loaf pan that was 8 1/2" x 3" across the bottom and ended up with the fudge you see in the photos. Using an 8"x 8" pan will give you a thinner candy. You can also split the difference and make it in a 9"x5" large loaf pan. Your call. Feel free to double this recipe. It will scale up with no problem at all. MORE CHOCOLATEY VARIATIONUse the same procedure as the original recipe. Here is your ingredient list. This makes double the original recipe and fits beautifully in an 8" or 9" square pan.
NOTE: Cooking and resting times are approximate. Please make sure you're using an instant read thermometer to check your temperatures. Recommended ProductsAs an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 40 © onlinepastrychef Cuisine: American / Category: Candy Recipes Here’s the downloadable recipe card, friends! If you’d like some blank printable recipe cards, I have 3 different holiday designs for you to choose from. Can I use evaporated milk instead of condensed milk for fudge?Unfortunately, you cannot use evaporated milk instead of condensed milk in fudge. You can substitute evaporated milk for regular milk in many instances, but it will not give the same rich, creamy taste that you get from the sweetened condensed milk.
What is the secret to making fudge?Tips To Make Your Best Fudge Yet. Too big is better than too small. There needs to be a lot of extra space in the saucepan you choose to make your fudge in to give the ingredients room to expand. ... . Check the consistency. ... . Stop stirring. ... . Don't try to salvage all of it. ... . If you want to forego sugar crystals.. How do you make Martha Stewart fudge?In a large saucepan, combine butter, marshmallows, sugar, cream, and salt; cook over medium, stirring occasionally, until marshmallows are melted, 8 to 10 minutes. Off heat, stir in vanilla, chocolate chips, and 1/2 cup walnuts until chocolate is melted.
What is traditional fudge made of?What ingredients are in fudge? Fudge requires three essential ingredients—sugar, butter and milk—but most recipes also include chocolate or some kind of flavoring. It's also common to include mix-ins and toppings, like nuts, cookie pieces, marshmallows and hard candies.
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