A Christmas Tradition: Old Fashioned Fudge





Introduction: A Christmas Tradition: Old Fashioned Fudge

Grandma was the best fudge maker. When the snow started flying, out came the wooden spoon and saucepan. And, oh boy, did we gather around for the best treat in all of the north woods. FUDGE!!!

Linuxmom will do her best to share this treat with you. Anyone with a sweet tooth will be delighted when they find this treat in their stocking! (The size of the piece of fudge is up to you....BEWARE it's been known to disappear before it's packaged!!!)

Step 1: The Ingredients and Equipment

Baking chocolate (unsweetened)
Sugar (granulated)
Milk (the richer, the better....)
Vanilla (pure, not imitation..)
Cream of Tartar or Corn Syrup
Chopped Walnuts (if desired)

Saucepan (2quart)
Spoon (wooden, of course)
Candy thermometer (not needed ...grandma never used one)
Measuring cup
Measuring spoon (don't think grandma used this either)

Step 2: The Recipe


3 Cups of Granulated Sugar
2 Squares of Unsweetened Chocolate (1 square equals 1 ounce)
1 Cup of Milk
2 Tablespoons of Corn Syrup or 1/4 teaspoon of cream of tartar

1 teaspoon of vanilla
2 tablespoons of butter

Butter sides of sauce pan. Add sugar, chopped chocolate, milk and corn syrup (or cream of tartar).
Place over low heat on stovetop. Mix well to dissolve sugar. Stir constantly until mixture boils.
Continue to cook, stirring occasionally, until mixture reaches 234 degrees on candy thermometer or until small amount of mixture forms a soft ball in very cold water. Remove from heat. Add butter and vanilla. Cool mixture to until pan is lukewarm to touch. (Do not stir while cooling!) When cooled, beat vigorously until mixture loses glossy appearance. Quickly stir in nuts and pour onto buttered pan.
Spread evenly. Cut into pieces when cool and firm.

Step 3: Hints for Fudge Making..........on the Stove......

Once you've added all you ingredients to the buttered sauce pan, it is very important to stir constantly to ensure the sugar is dissolved before the mixture begins to boils. Be sure to scrape the edges of the pan with your wooden spoon to incorporate all the sugar.

Chopping your chocolate is a good idea. This allows it to melt faster and help it to dissolve into a homogeneous mixture sooner.

While tempting to increase the heat to hasten the process. DO NOT. Fudge making requires a bit of patience!

Once the mixture begins to boil, you will note that it begins to thicken and darken (subtle changes). At this time, fill a small bowl with water and a few ice cubes. Pour a small amount of the mixture into cold water in the bowl. Attempt to make a ball with it with your fingers. The mixture should form a ball, but loose shape as you attempt to lift it out. If it does not form a ball, continue to boil. Repeating this process with new cold water until the ball is formed. Remove from heat at this time.

Step 4: .....and After Its Cooled................

Allow your fudge to cool, don't hurry this step either.

I place my saucepan in my frying pan filled with approximately 3/4 inch of water and a tray of ice cubes. Grandma used to fill the sink with a couple of inches of cold water.

Stirring is labor intensive. Use a sturdy wooden spoon and encourage all to lend a hand.

Once you notice the gloss disappearing from the mixture, the fudge will "turn" quickly. With no time to spare, mix in the chopped nuts. Pour onto a prepared buttered pan and spread evenly.

Step 5: .....package...... and ENJOY!

Cut into pieces and place on circles of plastic wrap. Secure with a pretty ribbon.

Share with the ones you love.

and PEACE AND PROSPERITY.............




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    My boyfriend's mom got all us girls together last year and we made a fudge very similar to this one. The only difference was the measurements. Mine came out really great last year. I was so proud of myself. This time, I don't know what I'm doing wrong. The first time, it came out like caramel and became as hard as butterscotch. The second time, it was a bit creamier, but crumbly and not chocolaty enough. This time, it's chocolate coffee grounds. Maybe I didn't stir it enough at the beginning or I let it cool too long. It was at about 135 degrees when I went to try and stir it. The pan felt hot to me, but the mixture was okay to touch. It was very hard though. I didn't stir it after adding the butter and vanilla. Three strikes, I'm out LOL. Maybe I'll humble myself and ask his mom for help or just stick to n00b recipes like cookies and cakes LOL!

    very similar to our fridge recipe. We add 1/4 tsp salt. Corn syrup not cream of tarter. Ours never comes out smooth. But it's good. We do use a thermeter. Also, we find that weather has a big play in this. When it's dry and crisp not cloudy and humid the fudge comes out better. Also we don't double the batch. Sounds crazy but it comes out different. And the same recipe we made all day. As the day went on it came out different texture.

    I'm so happy I found this. We started using peanut butter instead of utter/vanilla. YUM

    I remember my mother using corn syrup (Brand name Karo) but not cream of tartar. Her's was always smooth and creamy.

    Question that is likely very obvious:

    In step X, you say to remove from heat, add butter and vanilla, and cool, but specifically call out to NOT stir during cooling.

    I'm assuming you mean mix in the butter and vanilla, and THEN let cool?

    I made this once and did the above, and it basically came out, but I wanted to make sure I was reading that right.


    No, don't mix in the butter/vanilla. Just put it on top of the hot pot (it will melt) and don't stir until the bottom of the pot is cool enough for your hand to be placed on it.

    I must've done something wrong :(

    My fudge never got creamy like yours looks in the picture. Mine has a really grainy texture like the sugar never quite dissolved.

    Any advice?

    as a child I watched my Mom make this very fudge...rarely was it grainy, but when it was it was because it was over cooked/got too hot. she never used a thermometer. I too have made it and had it come out perfectly. just takes some practice.

    Low heat until the sugar dissolves. And stir constantly. Grainy fudge is part of the learning process.  Hope the hints help.

    The grainy fudge wasn't any worse than the spoon fudge, now was it? Be honest - it still tasted good!