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Old Fashioned Hard Fudge

recipe at a glance
Rating: 5/5 5 stars
3 reviews

ready in: 30-60 minutes
serves/makes:   2 lbs
  

recipe id: 9832
cook method: stovetop

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ingredients

3 cups sugar
2/3 cup cocoa powder
1/8 teaspoon salt
1 1/2 cup milk
1/4 cup butter or margarine
1 teaspoon vanilla extract

directions

Line 8 or 9 inch square pan with foil; butter foil.

In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil without stirring, to 234 degrees F. on a candy thermometer. (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water.) Remove from heat. Add butter and vanilla. DO NOT STIR!

Cool at room temperature to 110 degrees F (lukewarm). Beat with wooden spoon until fudge thickens and loses some of its gloss. Quickly spread into prepared pan; cool. Cut into squares. Store wrapped loosely in foil in the refrigerator

*it is very important not to use a wire whisk or anything like that. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.

shared by

margjohnson

nutrition

97 calories, 2 grams fat, 20 grams carbohydrates, 1 grams protein per ounce. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



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Guest at CDKitchen.com



REVIEW: recipe rating
This is the recipe my mother always used. I don't time it, and I do stir the entire time it is cooking. She taught me to pay more attention to the way the mixture looks and feels when you stir it.

This can be a very fussy recipe, stir too much and it's too hard, don't cook or stir it enough and it's rubber.

You can make it without the cocoa and use peanut butter, add it at the end with the butter and let it melt in a bit before stirring. The plain peanut butter fudge is very sweet.

Since I find the plain chocolate too sweet as well, I add peanut butter to that one, two or three table spoons, sometimes more. :)



Guest at CDKitchen.com



REVIEW: recipe rating
Yes this is the best fudge! thanks for the recipe because the recipe has not been printed on the cocoa tins for quite sometime. This also makes a great ice cream topping--- once the fudge didn;t harden enough by accident!



Guest at CDKitchen.com



REVIEW: recipe rating
I am 60 yrs old and have been eating this fudge since I was a little boy and still think it is the best there is. My four grandkids think so to-----