Old-Time Fudge evokes the heartwarming nostalgia of kitchens filled with the rich, comforting aroma of melting chocolate and creamy sweetness. This timeless treat connects generations with its smooth, velvety texture that melts effortlessly on your tongue, bringing back memories of simpler days.
Crafted with care and patience, this classic fudge recipe celebrates indulgence and tradition, turning a handful of simple ingredients into a luscious confection that’s perfect for sharing or savoring alone.
- Rich, velvety texture that melts in your mouth, delivering classic chocolate indulgence.
- Simple ingredients easily found in most kitchens, preserving authentic old-fashioned flavors.
- Perfect for gifting, holidays, or cozy nights, bringing comfort through nostalgic sweetness.
Ingredients
- Granulated sugar: The main sweetener providing structure and signature sweetness to the fudge.
- Unsweetened cocoa (Dutch processed): Adds deep chocolate flavor with a smooth, mellow cocoa profile.
- Salt: Enhances and balances the sweet and chocolate flavors, highlighting depth.
- Whole milk: Creates creaminess and moisture, crucial for the fudge’s tender texture.
- Salted butter (room temperature): Adds rich, buttery undertones and smooth mouthfeel; if using unsalted, adjust salt accordingly.
- Vanilla extract: Brings warmth and brightens the chocolate, rounding out the flavor complexity.
Instructions
- Prep the Pan
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Line an 8-inch square pan with buttered parchment paper to ensure the fudge can be easily removed once set. This preparation makes cutting and serving simple and mess-free.
- Mix the Base
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In a medium saucepan, combine the granulated sugar, Dutch-processed cocoa, and salt. Add the whole milk and stir gently with a wooden spoon to blend ingredients uniformly without scrambling. Wooden spoons help prevent sticking and ensure smooth mixing.
- Boil the Mixture
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Place the saucepan over medium heat, stirring constantly until the mixture reaches a strong boil, about 15 minutes. This stage dissolves the sugar and cocoa completely, creating a smooth base for the fudge.
- Simmer & Monitor Temperature
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Reduce heat to medium-low and cook without stirring until the temperature hits 234°F (112°C), approximately 30 minutes. This precise temperature is essential for proper fudge crystallization, ensuring the perfect creamy texture.
- Add Butter & Vanilla
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Remove from heat and add the room temperature butter and vanilla extract without stirring. Let the mixture cool naturally to room temperature over about 30 minutes; this step allows the fudge to form the right consistency before beating.
- Beat the Fudge
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When the mixture cools to approximately 110°F (43°C), beat vigorously with a wooden spoon for 6-8 minutes. Beating encourages crystallization, causing the fudge to thicken and lose its glossy sheen, which is key for the right texture.
- Set the Fudge
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Promptly pour the beaten fudge into your prepared pan and smooth the surface. Let it cool completely, ideally overnight at room temperature, to allow it to firm up perfectly for cutting and serving.
- Cut & Serve
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Once fully cooled and set, lift the fudge from the pan using the parchment paper, then cut into squares. Serve these bite-sized pieces to enjoy a truly rich and nostalgic treat.
- The key to perfect fudge is patience during temperature monitoring and cooling phases for ideal texture.
- Using a wooden spoon helps with proper stirring and beating without damaging the mixture.
- Ensure accurate candy thermometer readings for best results in fudge consistency.
Storage Tips
Store your fudge in an airtight container at room temperature for up to two weeks to maintain its soft texture. For longer freshness, wrap tightly and refrigerate for up to three weeks or freeze for up to three months, thawing before serving.
Serving Suggestions
Enjoy this Old-Time Fudge as a delightful dessert alongside a cup of rich coffee or hot cocoa. It’s also wonderful gifted in decorative boxes or served as a sweet bite at holiday gatherings and celebrations.
- Use a reliable candy thermometer to achieve precise temperatures for perfect texture.
- Beat fudge with a wooden spoon for even crystallization and to prevent metal reactions.
- Allow fudge to cool completely at room temperature to avoid grainy results from premature refrigeration.
FAQs
- Can I use unsweetened cocoa powder instead of Dutch processed?
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Yes, but the flavor will be slightly different. Dutch processed cocoa has a smoother, less acidic taste that works better for this fudge.
- Why is the temperature so important for fudge?
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Reaching the correct temperature ensures the sugar crystallizes properly, which gives fudge its characteristic creamy and firm texture.
- Can I substitute milk with cream or evaporated milk?
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You can experiment with cream for richer fudge, but water content differences might alter texture. Evaporated milk will make it creamier but may require temperature adjustments.
- How long should I beat the fudge for best results?
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Beat for 6-8 minutes or until it loses its glossy sheen and thickens. Under-beating can cause grainy fudge, while over-beating may make it too stiff.
- What causes fudge to be grainy?
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Graininess typically results from incorrect temperature during cooking or stirring too much while boiling, leading to sugar crystallizing prematurely.
- Is it okay to use metal utensils?
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Wooden or heat-resistant silicone spoons are preferred as metal can react with the ingredients and affect the taste or texture.
- Can I add nuts or other mix-ins?
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Absolutely! Once you add vanilla and butter, gently fold in chopped nuts or dried fruit before setting the fudge.
Old-Time Fudge
Equipment
- 1 8-inch square pan lined with buttered parchment paper
- 1 medium saucepan
- 1 wooden spoon avoid metal spoons
- 1 candy thermometer to monitor temperature
Ingredients
- 3 cups granulated sugar
- 2/3 cup unsweetened Dutch-processed cocoa
- 1/8 teaspoon salt
- 1 1/2 cups whole milk
- 1/4 cup salted butter room temperature (increase salt to 1/4 tsp if using unsalted butter)
- 1 teaspoon vanilla extract
Instructions
- Line an 8-inch square pan with buttered parchment paper and set aside.
- Combine sugar, cocoa, and salt in a medium saucepan. Add milk and stir with a wooden spoon.
- Cook over medium heat, stirring constantly, until the mixture reaches a strong boil, about 15 minutes.
- Reduce heat to medium-low and cook without stirring until the mixture reaches 234°F (112°C), about 30 minutes.
- Remove from heat and add butter and vanilla extract without stirring. Let cool to room temperature, about 30 minutes.
- When the mixture reaches 110°F (43°C), beat with a wooden spoon for 6 to 8 minutes until losing its gloss.
- Spread the fudge quickly into the prepared pan and allow it to cool completely, preferably overnight at room temperature.
- Cut into squares and serve when fully set.
Notes
- Store fudge in an airtight container at room temperature up to 2 weeks.
- Refrigerate wrapped fudge for 2-3 weeks.
- Freeze fudge up to 3 months; thaw before serving.
- Use wooden spoons to avoid reacting with ingredients.
