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    Home ~ Recipes ~ Small Batch Desserts

    The Best Old Fashioned Fudge Recipe

    LAST UPDATED: Apr 11, 2021 · PUBLISHED: Apr 11, 2021 · BY: Sydney · 2 Comments

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    homemade chocolate fudge square on parchment paper.

    This small-batch chocolate old-fashioned fudge recipe is easy to make from scratch. With a little attention to the process, your fudge will turn out perfectly delicious. Transport yourself back to grandmas kitchen with this tasty treat.

    cut up fudge on parchment paper. this Recipe

    An old-fashioned fudge recipe that's creamy and just a bit crumbly. Another easy classic to try is my chocolate peanut butter fudge recipe. For an extra easy recipe, my slow cooker fudge is delightfully decadent

    Ingredient Substitutions & Variations

    homemade fundge ingredients

    I prefer to use whole milk however a low fat version works well.

    Vanilla paste can be substituted for the vanilla extract at 1:1 ratio.

    If you use salted butter, reduce the salt in the recipe to compensate for the added salt in the butter.

    The corn syrup prevents sugar crystals from forming so the fudge isn't grainy. Sometimes honey is used as a substitute but you need mild flavor honey so the fudge isn't overpowered by the honey flavor.

    Instructions

    Melt the chocolate and cook until it reaches 234 degrees Fahrenheit.

    melting chocolate in small saucepan.

    Remove saucepan from heat add the butter and vanilla, place pan on a wire rack and let cool to 110 degrees Fahrenheit, then beat the fudge mixture until it begins to thicken. If fudge looks like it’s starting to get a little to thick then it’s best to pour it into the baking dish at around 120 degrees.

    fudge mixture cooking in a saucepan.

    Pour the fudge into the prepared dish and let cool. Cut into squares.

    fudge squares on parchment paper.

    Check out the web story for this amazing and yummy small batch fudge recipe.

    Cooking Tips

    • The temperature of fudge is vital so always use a candy thermometer. If you don’t have a candy thermometer then an instant-read like the ThermoPop can be used.
    • Be patient, it takes a good 35-45 minutes for the fudge to cool down to 110 - 120 degrees before it's ready to be mixed and poured. I
    • The secret to the best fudge is to use a candy thermometer. The temperature of the fudge is vital to proper texture and setting. When making small batches I use my instant read ThermoPop thermometer.

    Checking the fudge without using a candy thermometer

    Maybe you don't have a thermometer or just like doing things the retro way, if you want to make the fudge without a thermometer you will use the method of checking by dropping in a small amount of fudge into a glass of water. The fudge has reached the proper temperature when it reaches the soft-ball stage.

    Start testing the fudge after it's boiled for about 10 minutes. Use a clean spoon to drop a small amount of the fudge into a glass of cold water. If the fudge forms a ball that you can squish easily between your fingers then it has reached the soft-ball stage and is ready.

    The cold water test works well, but it does have a drawback, the fudge keeps cooking while you are testing so you could go past the desired temperature.

    stack of homemade fudge on table.

    Old Fashioned Chocolate Fudge

    This is scrumptious chocolate fudge that great to make and give as a gift. From scratch made easy.
    4 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Additional Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 12 squares
    Calories: 139kcal
    Author:Sydney Dawes

    Ingredients

    • ¾ cup milk
    • 2 ounces unsweetend chocolate squares
    • 2 cups sugar
    • 1 tablespoon light corn syrup
    • 2 tablespoon unsalted butter
    • ⅛ teaspoon salt
    • 1 teaspoon vanilla extract

    Instructions

    • In a small saucepan heat warm the milk and chocolate over low heat until chocolate is melted.
    • Add the corn syrup, sugar, and salt and continue cooking stirring constantly until the mixture comes to a boil, about
    • Once boiling stop stirring and continue cooking until the mixture reached 234 degrees Fahrenheit, you will need to use a candy thermometer, about 12 minutes.
    • Remove from heat and add the butter and vanilla. DO NOT STIR.
    • Leave the candy thermometer in the pan and when cooled to 110 degrees, about 40-45 minutes,
    • Use a hand mixer on low, beat for about 2-3 minutes until the fudge begins to lose it's glossy appearance. Alternately you can use a wooden spoon to beat in the vanilla and butter for about 15 minutes.
    • Pour the fudge into a foiled lined or buttered dish and let cool until hardened.
    • Cut into square.

    Nutrition

    Serving: 1g | Calories: 139kcal | Carbohydrates: 29g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 37mg | Sugar: 28g

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      Recipe Rating




    1. Tanya Kirk

      September 28, 2021 at 10:50 am

      Hi and thanks for the recipe share! Question, does this recipe yield old fashioned HARD fudge or is it more of a smooth textured fudge?

      Reply
      • Sydney

        September 30, 2021 at 12:18 pm

        It's smoother, with a bit of a crumble. I have my Mom's recipe (Hersheys) 🙂 for the hard fudge and I put this on this list of recipes to add to the blog.

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

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