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Old-Fashioned Fudge

Old-Fashioned Fudge

BUCHKO

BUCHKO

This is a lot of work, but well worth it. This fudge never lasts past the day I make it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Butter an 8 or 9 inch square pan. Set aside.
  2. In a large bowl, combine sugar, cornstarch, and salt; mix well. In a heavy saucepan, cook butter or margarine until golden brown; remove from heat. Add sugar mixture; mix well. Stir in vinegar and milk; return to heat. Bring to a boil, stirring frequently. Cover and boil 5 minutes, stirring occasionally.
  3. Stir in chocolate. Insert a candy thermometer and cook, uncovered to soft ball stage, 238 degrees F ( 114 degrees C). Remove from heat; add vanilla and do not stir. Let it sit until pan is lukewarm and easy to hold.
  4. With a sturdy wooden spoon, beat the fudge until it loses is shine.
  5. With buttered hands, quickly press mixture into prepared pan. Let cool slightly before cutting. Keep fudge covered tightly with plastic wrap.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sarah G.
85

Sarah G.

12/13/2007

The ONLY problem with this recipe is that it makes far too small a batch of fudge! The flavor is absolutely great. There were a couple of tips from previous reviewers that are worthwhile for any fudge recipe from scratch: heat it to boiling slowly, over medium or med-low heat; let it cool all the way before you begin beating it; wipe down sides before you beat it. I would add to these suggestions - make sure you don't cook it past the soft-ball stage or 234 degrees (I found boiling for 5 minutes was just a tad too long) and after it's cooled don't beat it *too* long - you can go past that perfect fudgey texture to something grainier if you do.

TALARENE
51

TALARENE

12/12/2003

It took me 3 times to get this recipe right once I learned to heat up the fudge very slowly it worked perfect everybody loved this fudge.

liesh
41

liesh

10/17/2007

This recipe is really good. Make sure that when you let it cool you let it go all the way to 110 degrees F. Otherwise it will be grainy. Also, use a damp pastry brush or damp towel to wipe the sides down. If you pour the fudge out with the sides still all goopy it will not be as smoothe as it could be.

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