Old Fashioned Fudge

Old Fashioned Fudge


"This recipe is for the good fudge. The one without nuts or creams. This fudge doesn't use any shortcuts either, so use a candy thermometer for best results."

Ingredients 45 m {{adjustedServings}} servings 41 cals

Serving size has been adjusted!

Original recipe yields 50 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 41 kcal
  • 2%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a medium saucepan, stir together the cocoa powder, sugar and salt. Mix in corn syrup, and milk until well blended. Add butter, and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir occasionally.
  2. Remove from heat, and beat with a wooden spoon until the mixture is thick and loses its gloss. Stir in vanilla, and pour into a buttered 9x9 inch baking dish. Let cool until set. Cut into small squares to serve.
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Reviews 32

  1. 38 Ratings


I wish i would have read reviews and fudge tips before making this one. it turned out like candy, brittle.I was not happy, espec 4 the holidays. i also found this tip here in "flawless fudge" tips. now if i would have read it sooner, maybe it would have turned out better. =================== Once the fudge reaches soft-ball stage 240 degrees F (115 degrees C), DO NOT stir it or even shake the pan until it has cooled to about 110 degrees F (43 degrees C).


This is a recipe my family made in the 1950's and 60's. It has great texture, much better than more modern fudge recipes, but is less predictable. Let the mixture cool slowly in the pan without stirring until you can let your hand rest comfortably on the bottom of the pan for 10-15 seconds, then proceed with beating the mixture as recommended. Have your pan prepped and ready to pour-the change from glossy to non-glossy is subtle; it may take a few tries to get the timing perfect.


I make a variation of this using canned milk, instead of corn syrup and whole milk and only 1 teaspoon of vanilla. I think its much better than the marshmellow creme type. The trick is it has to be taken off at the correct temp (I use the soft ball method in some water) partially fill the sink with cold water and place the pan in the sink add vanilla and butter and beat (its an arm workout)till glossy. Immediately put into pan lined with wax paper. It will turn like rock if you beat it too long. Also this doesn't harden in moist weather. Go figure!