Old-style Texas Chocolate Fudge
At the risk of sounding trite, I've got to say that you seldom get old-fashioned fudge anymore. You are more apt to get the no-cook, marshmallow cream-powdered sugar variety. Ho hum. Not that it isn't good, but there is just no comparison to a homemade, "real-candy" recipe.
Sink your teeth into a piece of this old-style Texas chocolate fudge. When you feel it melt on your tongue, you will know the difference.
Is it trickier to make? Yes. More difficult? Somewhat. But it's worth it.
How to Make Chocolate Fudge
The recipe looks simple enough. Ingredients are about as basic as you can get.
From firsthand experience, I can recommend the use of whole milk, but the real secret of success to this recipe, and just about all candymaking, is in the timing. If you knowhow to determine soft-ball stage (approximately 238 degrees) with the cold water test, you will have nodifficulty. If you don't, then see the instructions below, or use a candy thermometer so you will be certain. Also, do not start beating until the temperature drops to 110°F.
About the beating: I use an electric mixer. My mother (the "Grandma" in question) never used anything but a big old spoon and her strong right arm. I can see her still, sitting in a kitchen chair holding the pot on her lap, handle in her left hand, spoon in her right. And the spoon made a wonderful clop-clopping sound as she beat the thickening fudge.
I don't know how she did it, but her fudge was perfect every time. Of course, mymother was a "chocoholic," (she didn't know it because the term had not yet been invented),so she made this fudge often, and that is the real key to success -- experience.
Now that I've made it sound as potentially hazardous as mixing up a batch of TNT, I will try to dispel any fears I may have created. I urge you to wade into making this fudge. I think you, your family, and friends will agree that it's worthwhile.
This fudge is heaven for the true chocolate lover.
- 2/3 cup cocoa
- 3 cups sugar
- 1/4 teaspoon salt
- 1-1/2 cups milk
- 1/4 cup butter
- 1 teaspoon vanilla extract
Butter an 8-inch square pan or dish. Thoroughly combine dry ingredients in a large, heavy saucepan. Stir in milk. Bring to a full rolling boil on medium heat, stirring constantly. Then boil, without stirring, until mixture reaches soft ball stage (234°F on a candy thermometer). Bulb of candy thermometer should not rest on bottom of pan. Do not stir. Remove from heat.
Add butter and vanilla to mixture, but do not stir. Allow mixture to cool, at room temperature, to 110°F degrees (pan is barely warm to the touch). Beat until fudge thickens and begins losing its gloss. Quickly spread in pan. Let harden, and cut into squares. Serves 6..
Prep time: 7 minutes; Cooking time: 3 minutes; Total time: 10 minutes
Kitchen tools you'll need:Candy Thermometers, Electric Mixer, Mixing Bowls, Saucepan
How To Determine Soft Ball Stage
The cold-water test for soft ball stage is this: Filla cup with very cold water. Spoon a small amount of the boiling candy mixture into thecold water. If the syrup forms a soft ball in the water that flattens whenremoved, it is at soft-ball stage.
Quickly remove your candy from the heat, or you willfind yourself at hard-ball stage, and your fudge will be too hard.
FAQs
Soft-Ball Stage
At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.
How to test fudge without a thermometer? ›
Even without a candy thermometer, you can still check if the fudge is cooked by doing a cold water test. Drop a piece of hot fudge into a glass filled with ice water. It should form a soft ball that can easily flatten between your fingers.
What went wrong with my fudge? ›
If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.
How do you make fudge creamy and not grainy? ›
Grainy Fudge
To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.
What to do with failed fudge? ›
Options for what you can do with your unset fudge:
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares.
What makes high quality fudge? ›
Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.
What happens if you cook fudge too long? ›
Too cooked
The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil without stirring until the thermometer reaches 114 to 115 °C (237 to 239 °F).
Why did my fudge not get hard? ›
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
How to tell if candy is 300 degrees? ›
Finally, if the candy forms hard, brittle strands that easily break, the candy is at the hard crack stage, between 300°—310°F. Butter toffee and peanut brittle are examples of candies cooked to this temperature.
Why did my fudge come out like taffy? ›
If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
How can you tell if fudge is bad? ›
If fudge experiences a change in temperature, it can melt or develop a slimy texture on the surface. If it is exposed to air, it can dry out and become hard. Specific add-ins to fudge have the potential to grow mold or give off a bad odor, and at that point, the fudge should be avoided.
Why does my fudge turn to sugar? ›
Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.
Do you stir fudge while it is boiling? ›
Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.
Why is fudge difficult to make? ›
Making fudge can be a challenging endeavor, requiring precision and attention to detail to achieve the perfect texture and consistency. The process of making fudge involves a delicate balance of cooking, cooling, and beating, and the smallest mistake can result in fudge that is too soft or too hard.
How to prevent fudge from being grainy? ›
Prevent Graininess Before It Starts
The most common reason for graininess is because you began beating or stirring it while the fudge was still cooling. It's best to wait until it's cooled to somewhere around 110 to 113 degrees to begin stirring.
Can you beat fudge in a stand mixer? ›
Pour the mixture over the chocolate, being sure to shake, not scrape, the mixture from the pot. Set aside to cool for 10 to 12 minutes. (This prevents a grainy consistency.) Using the clean wooden spoon or a standing mixer on low speed, stir or beat the mixture until the chocolate is completely melted and incorporated.
