Old Fashioned Fudge (Print version)
Classic stovetop chocolate fudge cooked to soft-ball stage, cooled, beaten, and cut into rich squares.
# Ingredients:
For the pan
01 -
1 teaspoon unsalted butter, for greasing the pan
For the fudge
02 -
3 cups (600 g) granulated sugar
03 -
2/3 cup (55 g) unsweetened cocoa powder
04 -
1/8 teaspoon fine salt
05 -
1 1/2 cups (360 ml) whole milk
06 -
1 tablespoon light corn syrup
07 -
4 tablespoons (56 g) unsalted butter, cut into pieces
08 -
2 teaspoons vanilla extract
09 -
3/4 cup (85 g) chopped pecans or walnuts, optional
# Instructions:
01 -
Line an 8-inch square pan with parchment paper, leaving overhang on two sides. Lightly butter the parchment and set the pan near the stove.
02 -
Whisk the sugar, cocoa powder, and salt in a heavy 3-quart saucepan. Add the milk and corn syrup, then stir over medium heat until the mixture is smooth and the sugar begins to dissolve.
03 -
Clip a candy thermometer to the pan. Bring the mixture to a steady boil and stop stirring once it boils. Cook until the thermometer reads 234-236°F.
04 -
Remove the pan from the heat. Place the butter pieces on top and add the vanilla, but do not stir. Let the mixture sit undisturbed.
05 -
Cool the mixture at room temperature until it drops to about 110°F. This can take 45-60 minutes depending on the pan and room temperature.
06 -
Beat the fudge with a wooden spoon until it thickens, lightens slightly, and loses its glossy shine, about 5-8 minutes by hand. Fold in nuts if using.
07 -
Quickly spread the fudge into the prepared pan. Let it set at room temperature for 1-2 hours, then lift it out and cut into 36 small squares.
# Good to know:
01 -
Best made on a dry day for the cleanest set.
02 -
Cooling time is included in prep time.
03 -
Cut small squares because the fudge is rich.