Then quickly pour into buttered pan. So, I made it four times before Christmas and it turned out. Made this fudge and smells and taste so yummy, turned out great. My husband an I made this fudge yesterday. Store wrapped loosely in foil in the refrigerator *it is very important not to use a wire whisk or anything like that. This is a recipe my family made in the 1950's and 60's. I made a couple batches tonight, perfect!! If the fudge is grainy after it's cooled-crystalization of the sugar is the culprit. Turned out perfect, made my Daddy so happy! Just like great granma use to make...Thank you SOOOO Much!!! Stir in milk. Make sure to use real butter, not margarine. We aim for a dry not cloudy day. Lightly grease an 8x8 inch pan and line it with parchment paper. I eliminate the butter and add 1/2 c creamy peanut butter. ALSO do NOT use one of those spray products to grease the sides of your cooking pot there is something in the product that will keep your fudge from thickening. I stir continuously on medium heat until temp reaches about 253-255 degrees using digi thermometer. Turned out great until I tried to cut it. :). I've been trying to find a great fudge recipe for years, and I've tried a lot of them but none have been "it" until now! Cut into squares. Cook over medium heat, stirring constantly, until mixture comes to full boil. Often if fudge doesn't set up it is because it wasn't quite cooked long enough or hot enough. Thank you! This old fashioned Penuche Fudge recipe is a delicious, buttery, melt-in-your-mouth confectionery made with just 5 ingredients! So delicious! Beat with wooden spoon until fudge thickens and loses some of its gloss. Go figure! I'm not so sure that this recipe is as sensitive as you say it is. This Copycat See’s Fudge is so delicious and extremely easy to make. Line 8 or 9 inch square pan with foil; butter foil. I haven't made this fudge for years, but I will today. The perfect Homemade Chocolate Candy. This was my first attempt at your recipe and the directions yielded a perfect old style hard fudge. Thanks for posting this! This fudge is easy to prepare, but you will want to have a candy thermometer on hand to make it foolproof. Line 8 or 9 inch square pan with foil; butter foil. well, if it doesent ill have a bunch for ice cream. Replacing some of the sugar with marshmallow based ingredients such as marshmallow fluff or marshmallow cream lets you keep the sweet flavor whilst also making it harder for the sugar to crystallize - this causes the fudge's texture to become rough and gritty. My whole family loves it. It takes some major arm strengh and endurance! Thank you from my heart. EVERYBODY loves my fudge!!!!! Cut the fudge in half, then in fourths and so on. Thank you for sharing this recipe!!!! Stir over medium heat until the chocolate has melted and the mixture is smooth. Let it sit until the butter melts and then beat it to death until it loses its gloss. Cool at room temperature to 110 degrees F (lukewarm). We are all about tasty treats, good eats, and fun food. I have one my dad always made and we all loved it so much that as we moved and started our own families, a batch of his fudge became our Christmas gifts and was hoarded like gold every year. Oh my gosh its been years since my Mom made this Fudge. Amount is based on available nutrient data. Info. Wonderful recipe, just perfect. It has great texture much better than more modern fudge recipes but is less predictable. It gives me the incentive to try again "one more time.". My question is, you mentioned using marshmallow fluff in the fudge. My four grandkids think so to-----. This is the fudge recipe I’ve made for years! I've tried to copy from memory how she made it but always ended up with a Big Mess. Use a candy thermometer! I think its much better than the marshmellow creme type. I liked this recipe. Fudge can be tricky. No gift befits the food-obsessed people in your life like a cookbook. Home > Recipes > Old Time > Old Fashioned White Fudge. Dad’s Old Fashioned Fudge recipe has been in my family since about 1975 and is an absolute must-make every Christmas and Easter. Thank you for sharing, Made this with my grandmother as a child. Stir together the sugar, milk, and butter over medium heat until it reaches a boil. This is the recipe my grandmother used except she used marshmallow fluff at the end. i dont have a thermometer so i boiled it for a while. Should I have cut it before it was fully set? What did I do wrong? Just like our mom. It’s made with pure unsweetened Hershey’s cocoa and with each creamy bite you experience nothing but that pure … Once you hit the required temperature you don't want to stir, just add the butter and vanilla and let it sit. Add comma separated list of ingredients to exclude from recipe. With the 3 cups of sugar, how much should I reduce the sugar by, and how much fluff should I use to have the greatest chance of it turning out good? Delicious! 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. I've tried ordering from many fudge shops from all around the country, I've tried fudge from local shops and bakeries, I've tried many recipes online and haven't come across what I would consider perfect fudge until now. Albeit mine is still runny 12 hours later haha but the batter is yum! :-). :) Nora. Was I supposed to stir in butter and vanilla till butter melted then let it cool to 110? I agree with previous reviewer, cooling to 110,made to too thick, next time I will stir and pour at 125-135. Stir to blend, then bring to a boil, stirring … This recipe is for the good fudge. Very good recipe. Packing Fudge. Elaine, Great!!!! Cutting Fudge. Our ultimate fudge is one of our oldest and most treasured recipes. im so glad that i saw this. As I was trying to stir it with the wooden spoon, it started to thicken and the butter and vanilla would not absorb. ), OMG! 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. It has no effect on the fudge. Toss until baking soda is … I then pour into a buttered 14×9 glass pan. Combine sugar, cocoa and milk in a medium saucepan. It was worth its weight in gold and only lasted a few hours and was gone quickly. She's 97 now, & who knows where things are. Adding dried fruits and nuts to your fudge as it sets is a lovely way of adding some crunch, making it healthier, and packing in a lot more flavor. Good luck. Fudge does not set until poured into pan. Cook over medium … =================== Once the fudge reaches soft-ball stage 240 degrees F (115 degrees C) DO NOT stir it or even shake the pan until it has cooled to about 110 degrees F (43 degrees C). I am 60 yrs old and have been eating this fudge since I was a little boy and still think it is the best there is. You'll have a platter of taffy. It’s sweet, simple and makes a perfect gift, especially around the holidays. I use the same recipe but do it differently. They asked me to make it for New Year's Eve. 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. Looking for an old fashioned fudge recipe? In a medium saucepan, stir together the cocoa powder, sugar and salt. I make a variation of this using canned milk, instead of corn syrup and whole milk and only 1 teaspoon of vanilla. You can make it without the cocoa and use peanut butter, add it at the end with the butter and let it melt in a bit before stirring. Followed recipe as written here are my takeaways: use a larger pot than you think. I could never get it to work, finally got a digital thermometer! It works great in casseroles and can turn into a sauce or gravy in a pinch. Is there any way to salvage it after it’s been fully cooled? 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. It sounds like what my mother made when I was a little girl. All you'll need is sugar, cocoa powder, milk, butter and vanilla extract. My fudge came out Perfect. (heat safe of course!) like tap tap hard right? butter 1/4 c. white Karo syrup Pinch salt 1 c. half and half 1/2 c. milk. Followed everything to a tee. Do not cook to 110. The one without nuts or creams. Boy did it give our arms a workout but was so worth it. Cut it at room temperature then store it in the fridge. Best fudge ever. How do I adjust the recipe to reflect that addition? It is so creamy and delicious! We served this homemade fudge … If it's cooked at too low a heat it will retain too much water and that makes it rubbery. Lightly grease an 8 or 9-inch square pan. Old-Fashioned Fudge Recipe. Pour into a buttered 9x9 inch baking dish recipe as written here are my:! Your life like a cookbook feel free to experiment but this recipe, have! Good soft ball method, or the fudge is ready to set, allow it work. Four grandkids think so to -- -- - recipe... beginner 's luck of all trades when!, if it doesent ill have a candy thermometer and it turned.!... not fudge sweet chocolate chips and marshmallow creme cholesterol 1.6mg ; 17.4mg! 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