Grandma's Best Chocolate Fudge

 rkodell
5
(1) 1 Review
Prep Time
0
min.
Total Time
1
hr.
30
min.
Servings

4 dozen

What You Need

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Make It

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  • 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.

Notes

The cold-water test for soft ball stage is this: Fill a cup with very cold water. Spoon a small amount of the boiling candy mixture into the cold water. If the syrup forms a soft ball in the water that flattens when removed, it is at soft-ball stage. Quickly remove your candy from the heat, or you will find yourself at hard-ball stage, and your fudge will be too hard.

Ratings & Reviews

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  • connie1104 |

    reminded me of Sunday supper at home when I was a kid. We would always have cocoa fudge and popcorn to watch tv on Sunday nights sooo wonderful

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