Old Fashioned Fudge – The Stay At Home Chef

We’re right here to point out you simply how easy it’s to make traditional old school fudge. With solely six elements and slightly candy-making know-how, you’ll be creating creamy fudge very quickly. Whether or not you’re a candy-making newbie or a seasoned professional, this recipe is designed to ship good outcomes each time. Say goodbye to store-bought fudge and hey to a brand new favourite deal with made proper in your kitchen.

When you are at it, deal with your self to Grandma’s Homemade Caramels and our Quick and Easy Toffee.

This fudge recipe depends on meals science to be sure you get it proper. A sweet thermometer will allow you to nail the soft-ball stage, however don’t fear if you happen to don’t have one—we’ll information you thru the right way to do it by hand too! The result’s a melt-in-your-mouth piece of chocolate goodness that’s good for vacation gifting, occasion platters, or just treating your self.

Ingredient Notes

• Granulated Sugar: Use common granulated sugar.
• Unsweetened Cocoa Powder: Go for a high-quality cocoa powder for a richer chocolate taste. Dutch-processed cocoa will also be used.
• Heavy Cream: Gives creaminess and richness. Keep away from substituting with milk or half-and-half, because the fudge might not set correctly.
• Corn Syrup: Helps stop the sugar from crystallizing, guaranteeing a easy texture. Mild corn syrup works greatest right here. This isn’t the identical factor as excessive fructose corn syup.
• Salted Butter: If utilizing unsalted butter, add a pinch of salt to the recipe as salt enhances the flavour of chocolate.
• Vanilla Extract: Offers a easy end and enhances the flavour of chocolate.

Meals Science: Corn Syrup

Our check kitchen experiments confirmed that including a small quantity of corn syrup considerably smoothed out the fudge. It’s slightly meals science at work! Corn syrup is an invert sugar, and invert sugars are used to stop crystallization. This implies your fudge will set with a creamy, melt-in-your-mouth texture relatively than turning grainy. For those who’ve ever had fudge that’s a bit gritty, this small addition makes all of the distinction.

Variations

This traditional fudge recipe is an ideal base for including your favourite flavors and mix-ins. Listed below are some concepts to get inventive:

Taste Extracts: Swap out or complement the vanilla extract with almond, orange, or coconut extract. Use 1/2 teaspoon.

Nuts: Stir in 1/2 to 1 cup of chopped walnuts, pecans, pistachios, or almonds for crunch.

Peppermint: Add 1/2 teaspoon peppermint extract and sprinkle crushed sweet canes on prime.

Marshmallows: Fold in mini marshmallows after stirring the fudge for a rocky highway twist.

Sprinkles: Prime the fudge with colourful sprinkles for festive enjoyable.

Mastering the Mushy-Ball Stage

Reaching the soft-ball stage is essential for good fudge. Connect a sweet thermometer to the aspect of your saucepan, ensuring the bulb doesn’t contact the underside of the pan. As soon as the combination reaches 235–238°F, you’ve hit the soft-ball stage.

Hand Testing: For those who don’t have a thermometer, you’ll be able to check by dropping a small spoonful of the new combination right into a bowl of chilly water. If it varieties a tender ball that flattens when pressed between your fingers, it’s prepared.

Professional Tip: Keep away from stirring the fudge combination as soon as it begins to simmer, as this may trigger untimely crystallization.