Old Fashioned Fudge~Traditional Recipe - I Cook And Paint (2024)

May 22, 2021

There are so many foolproof fudge recipes out there that I think many candy making enthusiasts may have forgotten that fudge is a science. If you’ve ever made a batch of fudge that didn’t set properly, you can probably relate.

For this reason, recipe developers over the years have created formulas that utilize ingredients like sweetened condensed milk, flavored chips and marshmallows that guarantee fudge that sets perfectly. The one problem with these recipes is: they are not technically considered fudge.

Real fudge is made by cooking full fat milk and sugar with chocolate (if you are making chocolate fudge) until it reaches a certain temperature, in this case 245F/116C or soft ball stage.

Butter is added and the mixture is allowed to cool slightly. After adding flavourings, usually vanilla, the fudge gets beaten. This emulsifies the melted butter into the syrup, which at the same time aerates the fudge. The sugar crystals become smooth and you are left with a perfectly creamy concoction that sets up.

These recipes for fudge are as old as they get, and they are the 2 classic flavors even your grandma’s grandma would have made. They are made with the simplest most basic ingredients that would have been staples of that time, and they are genuine as can be.

TIPS FOR MAKING THE BEST FUDGE

USE A HEAVY BOTTOMED POT Because any candy can burn so easily, this is always a good idea for making anything from caramels to taffy.
STIR CONSTANTLY AT THE BEGINNING This not only prevents it from burning, it also dissolves the sugar for the smoothest fudge.
COOK ON MEDIUM LOW To cook fudge properly, don’t have the heat so high that it will burn on the bottom. At the same time, too low and it will take forever. The mixture should boil very steadily and the bubbles should get bigger as it cooks.
STIR FREQUENTLY Especially about 20 minutes in when it starts to change color.
COOK TO THE PROPER TEMPERATURE The mixture has to cook to 240F/116C on a candy thermometer. If you do not have a candy thermometer, drop some of the mixture in cold water. The ball that forms on the bottom will tell you how hard the fudge will be when it cooks. The longer you cook it, the firmer your fudge will be. I like my fudge a little more on the firm side, so I take my fudge to 245F/118C.
WORK QUICKLY WHEN SPREADING After beating the fudge until it loses its gloss, spread it quickly into the prepared pan or a piece of parchment. The more you try to smooth it out, the more it sets up and leaves behind a rough finish. This doesn’t affect the flavor at all, so if your first batches look rough and craggy, don’t worry!

I hope you try my recipe for this traditional old fashioned fudge. If you do, please let me know how it worked out for you!

Old Fashioned Fudge

Traditional old fashioned fudge recipe.

4 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Ingredients

2 cups sugar
1 cup whole milk
½ cup evaporated milk
½ teaspoon salt
3 tablespoons unsalted butter
2 teaspoons vanilla

Instructions

Line a baking sheet with parchment paper and set aside. In a medium saucepan combine sugar, whole milk, evaporated milk and salt. Heat over medium and stir constantly until sugar dissolves and mixture comes to a boil.
Reduce heat to medium low and cook until mixture reaches 240F/116C on a candy thermometer. Stir frequently to prevent burning. If you do not have a candy thermometer, drop some of the mixture into cold water. If a soft ball forms, it is ready. If you would like a firmer fudge, cook a few minutes longer. In total it should take about 30 minutes. Remove from heat.
Add butter but do not stir. Allow the mixture to cool in the pot until the butter is melted and the bottom of the pot feels very warm to touch but not hot.
Add vanilla and beat vigorously with a spoon until the fudge begins to thicken and lose its gloss. Quickly spread onto the parchment lined baking sheet to form a slab of your desired thickness. Cool for 2-3 hours before cutting into squares. Fudge tastes best a day or two later.

Notes

For chocolate fudge, add 4 ounces unsweetened chocolate with the sugar, whole milk, evaporated milk and salt. Cook as per vanilla fudge, then add 2 tablespoons of butter and 1 teaspoon vanilla.

Keyword candy, fudge

Author: Paul

Filed Under: Candy, Desserts

Tags: Fudge, recipe

Old Fashioned Fudge~Traditional Recipe - I Cook And Paint (2024)

FAQs

What is the secret to good fudge? ›

How to Make Fudge. The trick to good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup, and cool the mixture properly so the texture of the fudge turns out smooth and firm, but soft enough to cut. Here's how to make fudge on your stovetop and in your microwave.

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What is traditional fudge made of? ›

At its simplest, fudge is a dense, soft candy, often made with sugar and dairy products like butter and milk. Nowadays, fudge is usually flavored with chocolate, but you can utilize pretty much any flavor, such as peanut butter, pumpkin, even birthday cake.

Is evaporated milk or condensed milk better for fudge? ›

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

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What happens if you don't cook fudge long enough? ›

Too Soft or Too Hard Fudge

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

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What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels

Using the Wrong Pan. All candy and confections start by melting sugar. ...
Stirring the Sugar. ...
Not Using a Candy Thermometer. ...
Leaving Out the Parchment Paper Lining. ...
Skipping the Cooking Spray. ...
Scraping the Pot. ...
Using a Cold Knife to Slice.

Dec 16, 2015

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How do you make fudge creamy and not grainy? ›

The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.

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What makes high quality fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

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What was the original flavor of fudge? ›

The first known recipe for fudge dates from the 1880s and contained just sugar, cream, chocolate and butter, and many modern recipes contain little else.

What does cream of tartar do to fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

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What is the best pan to make fudge in? ›

Secondly, the pot's material should allow for good heat distribution hence your top choice should be copper cookware or a pot with a copper core. Copper's exceptional heat conductivity offers unparalleled temperature control, an asset when working with finicky ingredients like sugar.

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Why won't my condensed milk fudge set? ›

It sounds like your fudge simply wasn't heated enough. Fudge is basically a superconcentrated syrup, and it sets when sugar dissolved in the water (from the butter and milk) comes out of solution as the mixture cools and forms crystals.

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Why won t my condensed milk fudge set? ›

The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.

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What is the secret to smooth fudge that is not gritty? ›

If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.

Should you constantly stir fudge while cooking? ›

Don't stir during cooking

The advantage of using a microwave is that the mixture will not stick to the bottom of the pan during cooking. In both cases, sugar and cream must be brought to a boil by gently stirring, then—and this is very important—refrain from stirring again throughout the rest of the cooking process.

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Should I stir fudge while boiling? ›

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

Do you stir fudge while it is boiling? ›

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

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What does cream of tartar do in fudge? ›