Old Fashioned Chocolate Fudge

OLD FASHIONED CHOCOLATE FUDGE



Old Fashioned Chocolate Fudge image

Make and share this Old Fashioned Chocolate Fudge recipe from Food.com.

Recipe From food.com

Provided by Kathy Sterling

Categories     < 60 Mins

Time 45m

Yield 36 Pieces, 36 serving(s)

Number Of Ingredients 7

3 cups sugar
2/3 dark unsweetened cocoa, I like Hershey's Cocoa Powder
1/8 teaspoon salt
1 1/2 cups whole milk
1/4 cup butter
1/2 cup pecans, finely chopped (optional)
1 teaspoon vanilla extract

Steps:

  • Line 8 or 9 inch square pan with foil.
  • Mix sugar, cocoa and salt in a heavy 4-quart saucepan.
  • Stir in whole milk.
  • Cook over medium heat, stirring constantly until mixture comes to a full rolling boil.
  • Boil without stirring until mixture reaches 234 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball.
  • Remove from heat and add butter and vanilla. Do Not Stir. Cool at room temperature to 110 degrees.
  • Stir in pecans.
  • Beat with a wooden spoon until fudge thickens and just begins to loose some of its gloss.
  • Quickly spread into prepared pan.
  • Cool completely.
  • Cut into square.
  • Store in a tightly covered container at room temperature.

OLD-FASHIONED FUDGE



Old-Fashioned Fudge image

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

Recipe From allrecipes.com

Provided by BUCHKO

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Yield 24

Number Of Ingredients 8

3 tablespoons butter
3 cups white sugar
3 tablespoons cornstarch
1 pinch salt
1 teaspoon distilled white vinegar
1 cup evaporated milk
3 (1 ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
Calories145.4 calories
Carbohydrate28 g
Cholesterol6.9 mg
Fat4.1 g
Fiber0.6 g
Protein1.2 g
SaturatedFat2.5 g
Sodium22.3 mg
Sugar26.1 g

Steps:

  • Butter an 8 or 9 inch square pan. Set aside.
  • 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.
  • 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.
  • With a sturdy wooden spoon, beat the fudge until it loses is shine.
  • With buttered hands, quickly press mixture into prepared pan. Let cool slightly before cutting. Keep fudge covered tightly with plastic wrap.

CHOCOLATE FUDGE



Chocolate Fudge image

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 pounds

Number Of Ingredients 8

6 tablespoons chilled unsalted butter, cut into small pieces, plus more for pan and bowl
3 cups sugar
1 tablespoon Valrhona cocoa powder
Large pinch of fine sea salt
3 tablespoons light corn syrup
1 cup milk
4 ounces Callebaut unsweetened chocolate, finely chopped
2 teaspoons pure vanilla extract

Steps:

  • Butter an 8-by-8-inch straight-sided baking pan. Line with parchment paper; set aside. Butter a large, shallow, stainless-steel bowl; set aside.
  • In a 3-quart saucepan, whisk to combine the sugar, cocoa, and salt. Place over medium-low heat, and add corn syrup and milk, stirring until smooth. Add chocolate. Cook, stirring, until chocolate is melted and sugar dissolved before it reaches a boil. Brush down sides of saucepan with a pastry brush dipped in water to prevent crystallization. Increase the heat to high, and cook until it reaches 236 degrees (soft-ball stage).
  • Pour into prepared bowl without scraping the sides of the saucepan. Dot top with butter. Let cool to 110 degrees to 118 degrees on an instant-read thermometer without disturbing, about 1 hour. Add vanilla. Using a plastic dough scraper, transfer to the bowl of an electric mixer. Using the paddle attachment, beat on low speed until the butter and vanilla are completely incorporated. Increase speed to medium, and beat, stopping occasionally, until fudge keeps its shape when dropped from a spoon and sheen is gone, 3 to 8 minutes. Using a clean plastic dough scraper, transfer to prepared baking pan, spreading evenly. Before fudge sets completely, score with a knife into 1-inch squares. Let stand until completely cooled.

OLD FASHIONED CHOCOLATE FUDGE



Old Fashioned Chocolate Fudge image

Make and share this Old Fashioned Chocolate Fudge recipe from Food.com.

Recipe From food.com

Provided by Tina Klein

Categories     Candy

Time 35m

Yield 1 Pan

Number Of Ingredients 6

3 cups granulated sugar
1/2 cup cocoa
1 (12 ounce) can evaporated milk
1 teaspoon vanilla flavoring
1/4 cup margarine or 1/4 cup butter
1/2 cup nuts, chopped (optional)
Calories3291.8
Fat77
SaturatedFat27
Cholesterol98.7
Sodium901.7
Carbohydrate658
Fiber14.3
Sugar600.2
Protein32.1

Steps:

  • Completely mix sugar& cocoa together in large non-stick pan.
  • Add milk and stir'til completely mixed in with cocoa mixture.
  • Place over medium heat; stirring constantly bring to a boil and continue boiling and stirring until mixture reaches 240 degrees on a candy thermometer.
  • Stir in butter and vanilla.
  • (If desired stir in nuts, now).
  • Pour into greased 9x9x2-inch pan.
  • Chill'til hardened, cut into desired size pieces.

CHOCOLATE FUDGE WITH BOURBON SUGAR



Chocolate Fudge with Bourbon Sugar image

The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.

Recipe From epicurious.com

Provided by William Werner

Categories     Bourbon     Chocolate     Dessert     Bake     Bon Appétit     San Francisco     Anniversary

Number Of Ingredients 15

Bourbon sugar:
1 vanilla bean, split lengthwise
1 cup demerara sugar
2 tablespoons bourbon
Fudge:
Nonstick vegetable oil spray
10 ounce bittersweet chocolate (preferably 72%), coarsely chopped
4 ounces unsweetened chocolate, coarsely chopped
1 14-ounce can sweetened condensed milk
10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces
2 tablespoons bourbon
1 tablespoon light corn syrup
1/4 teaspoons kosher salt
1 vanilla bean, split lengthwise
Flaky sea salt (such as Maldon)

Steps:

  • Bourbon sugar:
  • Preheat oven to 150° or as low as yours will go. Scrape vanilla seeds into a small bowl; stir in demerara sugar and bourbon. Spread on a parchment-lined baking sheet and let dry out in oven overnight, leaving door slightly ajar. Mixture should feel like demerara sugar again in the morning.
  • Fudge:
  • Line an 8x8" baking dish with parchment paper, leaving a generous overhang on 2 sides; lightly coat with nonstick spray. Heat chocolates in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until almost completely melted. Set aside.
  • Combine condensed milk, butter, bourbon, corn syrup, and kosher salt in a small saucepan; scrape in vanilla seeds and add pod. Heat over medium until barely hot (same as the chocolate).
  • Gently stir one quarter of milk mixture into chocolate with a rubber spatula. Add another quarter of milk mixture, stirring to incorporate (it might look broken and greasy; don't worry, it will come back together). Continue with remaining milk mixture in 2 additions, stirring vigorously until fudge is very shiny and almost elastic, about 5 minutes. Scrape into prepared pan and smooth top. Sprinkle with bourbon sugar and sea salt. Let cool, then cover and chill at least 4 hours.
  • Turn out fudge onto a cutting board and slice into 2x3/4" rectangles, 2" squares, or triangles.

OLD-FASHIONED CHOCOLATE FUDGE



Old-Fashioned Chocolate Fudge image

This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.

Recipe From allrecipes.com

Provided by BOOK_WORM

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Yield 60

Number Of Ingredients 5

2 cups white sugar
½ cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract
Calories36.5 calories
Carbohydrate7.3 g
Cholesterol2.4 mg
Fat0.9 g
Fiber0.2 g
Protein0.3 g
SaturatedFat0.6 g
Sodium7.3 mg
Sugar6.9 g

Steps:

  • Grease an 8x8 inch square baking pan. Set aside.
  • Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
  • Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
  • Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
  • Pour into prepared pan and let cool. Cut into about 60 squares.

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