Homemade Fudge

by Debra Wyatt
(last updated November 7, 2016)

My mother loved to make candy of all kinds, but making fudge was a favorite. One of my favorite memories is that of making fudge with my mother. She would always start out with a basic recipe and then sometimes would add things like marshmallow or peanut butter to give a different taste to the fudge. This is a good old fashioned type of fudge.

You need the following ingredients:

  • 2 cups granulated sugar
  • 1 cup milk (or 1/2 cup evaporated milk and 1/2 cup water)
  • 1/2 teaspoon salt
  • 2 squares (2 ounces) unsweetened chocolate
  • 2 tablespoons white corn syrup
  • 3 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 1/2 cup nuts (optional)

Before starting on making the fudge prepare the pan by using one 1 tablespoon of butter to grease the pan. Set the pan aside. Also, if you are going to use the nuts, now is the time to prepare them by chopping the nuts into small pieces and then setting them nuts aside for later.

Combine the sugar, milk, salt, chocolate, and corn syrup in a saucepan over low heat, stirring constantly until the sugar is dissolved. Cook gently, stirring from the bottom occasionally, to 238 degrees Fahrenheit or until a little of the mixture when dropped into a glass of cold water forms a soft ball.

Fudge can sometimes curdle; this can be prevented by constantly stirring the fudge until the mixture is blended well.

Remove from the heat, drop in the butter, but do not stir the butter in. Set the mixture aside to cool, again without stirring, to where the candy is 110 degrees Fahrenheit, or until the candy is lukewarm. It is important not to stir in the butter, but to just let it stay where it is dropped. Stirring the butter into the mixture before it has cooled will make the candy grainy.

Add the vanilla and beat with a spoon or an electric mixer at medium speed. Keep beating until the mixture loses its glossy appearance, or when a small amount is dropped from a spoon and it holds its shape.

If adding nuts to the mixture, now is the time to place the nuts into the bowl.

Take the mixture and pour it into a greased pan that measures 9" x 5" x 3". Let the mixture cool and cut into squares.

Chocolate Marshmallow Fudge: use the basic recipe from above. Pour about 1/2 of the chocolate fudge mixture into the greased pan and quickly cover the chocolate with 1 cup of marshmallows previously cut into small pieces. Pour the rest of the chocolate fudge mixture over the top of the marshmallows. Let the mixture cool and cut into squares.

Peanut Butter Fudge: Use 1/4 cup of peanut butter instead of the butter, add the peanut butter to the mixture after the candy has cooled to 110 degrees Fahrenheit. Let the mixture cool and cut into squares.

This recipe makes about 1-1/4 pounds of fudge.

Author Bio

Debra Wyatt

Deb has a communications degree and applies her talents to her position as Marketing Specialist at Sharon Parq Associates. In her spare time she spends time with her children and grandchildren and devotes time to her church. ...


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