Old Fashioned Fudge

  • 1-1/3 cups milk or evaporated milk
  • 4 cups sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 teaspoon salt
  • 2 tablespoons corn syrup
  • 1/4 cup margarine
  • 2 teaspoons vanilla

Get out a large sauce pan, 3 or 4-quart sized. In it combine the milk and sugar. Start heating the mixture over medium heat. Stir in the cocoa, salt and corn syrup. Mix very well to dissolve the cocoa. Bring the mixture to a boil and allow it to cook until it reaches the Soft Ball stage when a small amount is dropped into a bowl of cold water, or 234° on a candy thermometer. When it does, remove the pan from the heat and place it on a dish towel or cake rack to cool down. Add the margarine and vanilla, but don’t stir. Remember, Don’t Stir it yet. Just let it sit by itself in a corner, almost forgotten. Let it cool until the bottom of the pan is barely warm to the touch, or about 110°. This may take as long as an hour, so be patient. When the fudge has cooled down, start beating it with a spoon or whisk. Very quickly (sometimes less than a minute, sometimes a couple of minutes) it will start to loose it’s glossy, shiny appearance on top. When it just begins to loose this reflective quality, immediately pour it into a pan greased with margarine. You should grease the pan ahead of time, while the fudge is cooling in the pot. Shake the fudge in the pan to spread it evenly. Or if that doesn’t work, try to spread it out with a spoon. Allow it to cool and harden, and then cut it into pieces. I use a 7 by 10-inch pan to set up this fudge, a 9-inch square pan would work too. As would an 8-inch square pan, although the pieces would be a little thicker.

Don’t scrape the sides of the pan while you are making this recipe. The sugar on the sides of the pan will cause the whole batch to crystallize and it will still taste good, but have a grainy texture. I really recommend a candy thermometer for candy recipes. The cold water test is a skill that takes a lot of ruined batches to develop. This recipe makes about 2-1/4 pounds of fudge, it is so good I can’t even tell you, you have to make it for yourself. Makes an excellent gift.

The Hillbilly Housewife Recommends

homemade-mixes-kindleHomemade Mixes – Make It Yourself and Save

Making your own mix from scratch rather than buying it in the store not only saves you money but also saves you from all the additives and preservatives that are put in the foods we buy.

Find out how easy it is to make your own seasonings, baking mixes, beverage mixes and more in this HBHW Kindle Cookbook.

 The recipes include:

Apple Pie Spice Mix
Basic Muffin Mix
Brownie Mix
Caribbean Jerk Seasoning
Chocolate Chip Cookie Mix
Corn Bread Mix
Cream of Soup Mix
Fajita Seasoning
Fish Fry Coating Mix
Fruited Oatmeal Mix
Homemade Taco Seasoning Mix
Homemade Vanilla Chai Tea Mix

http://www.amazon.com/dp/B00JIVJH6U/

Articles From The Hillbilly Housewife

Making Ice Cream Without An Ice Cream Maker

How To Make Ice Cream Without An Ice Cream Maker

If you don’t have an ice cream maker, don’t fret.  You can make ice cream at home without the aid of either a hand-cranked machine or an electric ice cream maker. How?  All you need is a freezer, and a little muscle. Here’s how to do it. This will work with any ice cream recipe. […]

St. Peter Church - Merzig, Germany

The Trip To Germany

This week’s article is more of a personal blog post about our trip to Germany. I thought it would be fun to share a few pictures with you of my town, the grocery stores and a few sights around the area. I hope you’ll enjoy taking this little trip with me. Let’s start with the […]

Darn Good & Dang Tasty ebook

Darn Good & Dang Tasty – Healthy Food Does’t Have To Taste Bad

My friend Tracy from MomsinaBlog.com put together a wonderful new cookbook full of healthy recipes that taste great. I asked her to share her thoughts and inspiration for writing the book along with some recipes with you. Enjoy and don’t forget to check out Darn Good & Dang Tasty.  Oftentimes when we think of eating […]

Cast Iron Skillet

How To Season and Re-Season Cast Iron Cookware

The following is a small excerpt from “The Hillbilly Housewife’s Cast Iron Cookbook“. It’s the most frequent question I get about cooking with cast iron skillets.  Over time, cast iron cookware develops a thin protective coating known as “seasoning” from the natural fats and oils associated with the cooking process. This coating fills in all […]

crockpot Collage

Slow Cooker Reviews

I’m a big fan of crockpot cooking. No matter how busy I get or how much running around town I’ve got to do, I know a yummy home-cooked meal will be ready when we get home. As you know, I’ve recently written and published a Kindle cookbook of Chicken Crockpot recipes. It’s been very well […]

Comments

  1. julie kirk says

    Hi,
    Do you have the recipe for gingerbread cookies in a jar? Can not find it but would love to make. Love your website!

    Merry Christmas,
    Julie

  2. Stephanie says

    Thanks for the recipe. I was looking for a recipe that did not call for marshmellows or chocolate chips since I don’t have any on hand.

  3. Debbie says

    I finally found a recipe that had all the ingredients that my Grandmother used. I tried your recipe and it was delicous, just how I was hoping it would taste. My Grandmother has been making this fudge since she was a little girl. She no longer has the recipe and can’t remember it. I just put “old fashioned fudge” and the ingredients in a yahoo search and foud your recipe!!

    I am a fudge junkie!!! Marshmellow fudge is fine for emergencies, but there is no taste on this planet like old fashioned fudge!!

    Thank You for the recipe, from Debbie, San Fernando Valley, California

    • Jan McCarty says

      some recipes have you stir while cooking to softball stage and others do not. In this recipe from Hillbilly housewife did you stir it while cooking?? I know that you do not stir after cookiing until cool.

  4. Catharine says

    This recipe is AMAZING! This was only my 2nd time making fudge…the 1st time I used the old Hershey’s recipe and cooked the sugar too long and it ended up really dry and crumbly. This time I bought a candy thermometer and used the soft ball measurement. After letting it cool I started to beat it and I started to get a little nervous because it felt like I was beating it forever and it wasn’t losing it’s gloss….I kept beating though…It finally lost it’s gloss(you have to really watch for it because the process happens pretty fast) and I quickly poured/pressed it in the pan and it was set all in about a minute. My husband who doesn’t like fudge said he has never had anything like this before….he said it was like a brownie that is smooth and melts in your mouth like butter….he said hands down the best fudge he has ever had! This recipe is a keeper! It will be one of those recipes I will hand down to my daughters when they are old enough.

  5. says

    This recipe is like my mother’s and grandmother’s. The fudge was always very good. Granny always beat hers with a wooden spoon, whereas mother used a mixer to give it a wonderful creamy texture.

Leave a Reply

Your email address will not be published. Required fields are marked *