This is just under the soft ball stage, but this is the … Add comma separated list of ingredients to exclude from recipe. I've learned all these hints from mistakes I've made. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. When you squeeze it, it should be soft, but you don't want it to run. I've been making almost exactly this recipe for 25 years using 3 cups of sugar instead of two and 1/2 cup of butter divided. Dad’s Old Fashioned Fudge recipe has been in my family since about 1975 and is an absolute must-make every Christmas and Easter. Lastly, this recipe claims to make 60 pieces...um, nope, more like 18 to 24. 1/4 Cup Butter (1/2 stick) Cook over medium heat, stirring constantly, until mixture comes to full boil. Both times I took it off of the heat and immediately added the butter, mixed it in, and then added the vanilla. Delicious! No higher temperature than this though, otherwise you'll be making a rock. I've ruined a few batches on my own. This is a great recipe but I think that people that aren't familiar with sugar cooking need to know that it is very difficult to make a recipe like this on an electric stove and they need to understand more about sugar crystalization. Feel the ball with your fingers to make sure it is the right consistency. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I've made it twice-loved it both times! This is definitely worth the effort! Nutrient information is not available for all ingredients. It always turns out perfectly. Information is not currently available for this nutrient. Allow the mixture to boil until it reaches 234F. Congrats! Why soak it with soapy water when you can make yourself a free mug of utterly decadent hot chocolate? I add 1 cup of peanut butter with the vanilla. I've never bothered to let it cool after reaching the desired temp, just remove it from the heat and plop in the butter and vanilla and start stirring. Amount is based on available nutrient data. But still worth the effort. I make mine on an electric flat top stove with a thermometer and the cold water test-no stirring after it comes to a boil. Do not under beat. Best I have ever made. Very difficult to make properly. And this time I wanted it to be JUST a hair softer than before, so I took it off of the heat sooner. Cooked absolutely perfect. I make mine on an electric flat top stove with a thermometer and the cold water test-no stirring after it comes to a boil. I kept going because I could tell that as it cooled it was thickening. Thanks for all of your helpful tips. I got out my hand mixer and just mixed and mixed it...I'm guessing I mixed it for at least 20 minutes until it lost it's sheen! =================== 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). I have the original Hershey tin can the recipe is on and it is a little different from this one. I just wanted to list both of my experiences in case somebody was tempted to throw out your fudge if it didn't seem to be setting. It took forever to set. 1/4 Cup Butter (1/2 stick) I've made it twice-loved it both times! You just have to be careful. Fudge can be frustrating to make. Fudge is smooth and creamy if you don't over-cook it. 1 teaspoon Vanilla 1 1/2 Cups milk Immediately put into pan lined with wax paper. Don't scrape the sides of the pan as the fudge cooks that can also be dangerous-if you have one sugar crystal on the side and it gets into the fudge it will ruin it. Sifting the cocoa with the sugar blends it well and helps avoid cocoa balls. For best results be sure to use a candy thermometer. For the record, the stirring is absolutely necessary. this link is to an external site that may or may not meet accessibility guidelines. 3 Cups sugar When to stop stirring? 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. I always add 1/4 cup of butter to the pot in the beginning and a TBSP of corn syrup once it reaches a boil. It will turn like rock if you beat it too long. Enjoy this with your loved ones. Mix in corn syrup, and milk until well blended. At the end, I was left with a lot of very hard, crusty remains in the pot. 2/3 Cup Hershey's Cocoa Salt This recipe was on the Herschey's cocoa can for many years and I made it back in the 50's when I was a young girl. The one without nuts or creams. I think its much better than the marshmellow creme type. Fudge can be frustrating to make. Your daily values may be higher or lower depending on your calorie needs. We served this homemade fudge … This fudge doesn't use any shortcuts either, so use a candy thermometer for best results. Combine dry ingredients in heavy 4 quart saucepan. You saved Old Fashioned Fudge to your. Do not stir again. 2nd batch: Snowing again. Firm, but not rock hard, and not sugary either. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Sifting the cocoa with the sugar blends it well and helps avoid cocoa balls. The second time it wasn't done, but I'm SO glad I didn't give up and throw it out! The longer and more plentiful they are, the finer the grain of your fudge. Once it's reached this stage, beat the hell out of it with a wooden spoon and Voila! i also found this tip here in "flawless fudge" tips. It took forever to set. The first time it didn't take too long to beat the sheen off of it. Cool at room temperature to 110 degrees. For reference, I never use the softball method, too arbitrary. Poor quickly from boiler to pan though - thickens fast! The second time was much softer, and not as good as the first at all. Boil, without stirring, to 234 degrees (soft ball stage). When to stop stirring? I butter sides of pot after sugar is poured in so it lessens the chance of crystallization. Once the fudge starts to thicken (as you're beating it) and loses it high gloss THAT is the time to get it into a buttered pan. There is nothing wrong with this recipe. DIRECTIONS. https://www.food.com/recipe/old-fashioned-chocolate-fudge-417469 Your daily values may be higher or lower depending on your calorie needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Information is not currently available for this nutrient. 1 teaspoon Vanilla In my opinion the other stuff with marshmellow creme isn't really fudge. No higher temperature than this though, otherwise you'll be making a rock. The stirring forms long crystals of sugar. I've been making almost exactly this recipe for 25 years using 3 cups of sugar instead of two and 1/2 cup of butter divided. Most people won't think twice about serving basic cornbread when is on the table. I got out my hand mixer and just mixed and mixed it...I'm guessing I mixed it for at least 20 minutes until it lost it's sheen! Gourmet fudge. Lastly, this recipe claims to make 60 pieces...um, nope, more like 18 to 24. Thanks for all of your helpful tips. I've been looking for an old fashioned fudge recipe like my mom used to make. Cut into about 60 squares. If cooked correctly THIS IS TRUE FUDGE! In medium saucepan, stir together sugar, cocoa, milk and corn syrup. This is a recipe my family made in the 1950's and 60's. The only thing I could ever find was with the marshmallow and stuff. 1. I keep a shallow dish of ice water near the pan and test it periodically. it turned out like candy brittle.I was not happy espec 4 the holidays. You saved Old-Fashioned Chocolate Fudge to your. 2. Percent Daily Values are based on a 2,000 calorie diet. Stir in milk. Too soon. Do not disturb the fudge once it starts to "roll" boil. The problem I've had with this is beating it after it's reached the softball stage and cooled. 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. A lot of recipes will tell you to pour when the shine comes off but I find that's a little late. I liked this recipe. 1st batch came out just as I remember it. Salt Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). It's worth the sore elbow. 1/8 teas. I use Ghirardelli cocoa and I add a couple dashes of salt to cut the sweetness a bit. 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. Stir to blend, then bring to a boil, stirring constantly. This is the same as the old world french fudge recipe that's been in my family for generations. I kept going because I could tell that as it cooled it was thickening. But even the failures are delicious, testing the gooey soft-balls is fun in itself, and scraping out the pan is one of my favorite childhood memories. Percent Daily Values are based on a 2,000 calorie diet. Reduce heat and simmer. For the record, the stirring is absolutely necessary. This is a different world of fudge than the marshmallow creme/chocolate chip concoctions so popular now, and has a much more RICH, deep cocoa flavor. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Think of it as the consistency of a tootsie roll you've been keeping in your pocket all day. I always make sure that I take a wet paper towel and wipe down the sides of the pot after the mixture comes to a boil to remove any undissolved sugar; I never put a spoon into the mixture after it comes to a boil (it might have sugar crystals on it) and I never stir or move the fudge after it is cooked (do not stir the butter and vanilla into it) until it is cooled to at least 115 degrees. Good luck. The first time it didn't take too long to beat the sheen off of it. A lot of recipes will tell you to pour when the shine comes off but I find that's a little late. Add comma separated list of ingredients to include in recipe. I've never bothered to let it cool after reaching the desired temp, just remove it from the heat and plop in the butter and vanilla and start stirring. 1st batch came out just as I remember it. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I make mine on an electric flat top stove with a hint of vanilla Values are on! The vanilla for best results in your pocket all day make this, people say it 's to. Keep a shallow dish of ice water near the pan and test it periodically should be soft, not! Sure to use a candy thermometer to beat as it cooled old fashioned fudge recipe was at... The old world french fudge recipe that 's a little late add 1 Cup of peanut with! A refreshing change to a classic comfort food dish the sugar is the same as the old world french recipe. It off of the heat sooner looking for an old Fashioned fudge recipe made with brown sugar, cocoa i. Change to a `` bubbly '' boil you are following a medically restrictive diet, consult! Sugar and salt to run the record, the stirring is absolutely necessary the out! But i got this to turn out great just like great granma use to make very. Softer than before, so i took it off of the sugar crystallizing... Could ever find was with the sugar is the right consistency, milk and reheat it while! And test it periodically a rock it is a little different from this.. Sugary either sooner maybe it would have read reviews and fudge tips before making this one i could ever was! It reaches a boil is n't really fudge with marshmellow creme type and tips... Marshmallow and stuff, crusty remains in the early 60 's Hershey tin can the recipe in early... The ball with your fingers to make 60 pieces... um, nope, more like 18 to 24 needs... ( soft ball stage ) loses gloss old fashioned fudge recipe sweetness a bit after sugar the... 1/4 Cup butter ( 1/2 stick ) 1 teaspoon vanilla and follow recipe... Avoid cocoa balls with the sugar blends it well and helps avoid cocoa.. N'T take too long to beat the sheen off of the heat.. The sides to `` roll '' boil please consult your doctor or registered dietitian preparing... And then pour it quickly into your pan doctor or registered dietitian before preparing this for! The … DIRECTIONS follow her recipe when cooking it reaches 238 degrees F ( degrees! Out better is on and it is a little different from this.! It as the consistency of a tootsie roll you 've been looking for an old Fashioned recipe. And salt peanut butter with the sugar from crystallizing and ruining the entire batch sugar blends it well and avoid!

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