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
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 is the secret to good fudge? ›
Don't stir!
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
What is the softball test for fudge? ›
making of fudge
termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.
Why is my 3 ingredient fudge not setting? ›
Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.
How do you describe high quality fudge? ›
High-quality fudge tastes smooth and creamy because it contains small sugar crystals. It has a deep brown color and a satiny sheen. Poor-quality fudge tastes grainy because it contains large sugar crystals.
What's the difference between fudge and chocolate fudge? ›
Although fudge often contains chocolate, fudge is not the same as chocolate. Chocolate is a mix of cocoa solids, cocoa butter and sometimes sugar and other flavorings and is hard and brittle. Fudge is a mixture of sugar, dairy and flavorings that is cooked and cooled to form a smooth, semi-soft confection.
Why did my fudge turn 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).
What is the cold water test for candy making? ›
Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent. CAUTION: To avoid burns, allow the syrup to cool in the cold water for a few moments before touching it! Toffee, nut brittles, and lollipops are all cooked to the hard-crack stage.
What is the secret to smooth fudge that is not gritty? ›
Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.
Why is fudge so hard 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 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.
Should fudge be soft or crumbly? ›
To me, fudge should hold together in blocks, but when you bite into it, it should have a buttery, sweet flavour and a slightly grainy, melt-in-the-mouth texture. It should crumble and be short and snappy rather than chewy and stretchy.
What happens if you undercook fudge? ›
Undercooked. This fudge was cooked until the temperature reached only108 °C (226 °F). At this temperature, the sugar is not concentrated enough... there is too much leftover water in the syrup and the resulting fudge is soft.
Can I fix fudge that didn't set? ›
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
How to tell if fudge is overcooked? ›
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
