Previous Original Fudge - The Keep At Residence Chef

We’re right here to indicate you simply how easy it’s to make traditional old school fudge. With solely six elements and a bit 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 howdy 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.

Why Our Recipe

We use a bit meals science to ensure your fudge is all the time clean and by no means grainy.
Simplifies the candy-making course of utilizing simply six primary elements.
Seize a sweet thermometer or be taught to grasp the soft-ball stage by hand.

This fudge recipe depends on meals science to ensure you get it proper. A sweet thermometer will show you how to nail the soft-ball stage, however don’t fear in the event you don’t have one—we’ll information you thru how one can 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

An overhead view of the ingredients needed to make old fashioned homemade fudge.

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 could not set correctly.
Corn Syrup: Helps stop the sugar from crystallizing, guaranteeing a clean texture. Gentle 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: Provides a clean end and enhances the flavour of chocolate.

Meals Science: Corn Syrup

Our take a look at kitchen experiments confirmed that including a small quantity of corn syrup considerably smoothed out the fudge. It’s a bit 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. If you happen to’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 here are some concepts to get artistic:

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 high.

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

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

An overhead view of pieces of homemade fudge on a table.

Mastering the Mushy-Ball Stage

Reaching the soft-ball stage is essential for good fudge. Connect a sweet thermometer to the facet 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: If you happen to don’t have a thermometer, you may take a look at by dropping a small spoonful of the new combination right into a bowl of chilly water. If it varieties a smooth 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 will trigger untimely crystallization.

Storage & Freezing Directions

Refrigerate fudge in an hermetic container or wrap it tightly in plastic wrap. Correctly saved, it is going to keep good within the fridge for as much as 2 weeks.

Freezing works greatest with small bricks of fudge relatively than particular person items. Divide an 8×8 pan into 4 bigger squares. Wrap each bit individually in plastic wrap, then place them in an hermetic, freezer-safe container or resealable freezer bag to stop freezer burn. Fudge might be frozen for as much as 3 months.

To thaw, switch to the fridge for a number of hours or in a single day.