Indulge in the timeless delight of Old-Fashioned Chocolate Fudge, a classic confection that has been cherished for generations. This rich, creamy treat is perfect for satisfying your sweet tooth or sharing with loved ones during special occasions. With just a handful of simple ingredients and a bit of patience, you can create a batch of this delectable fudge in the comfort of your own kitchen.
Ingredients:
- 2 cups granulated sugar
- 4 tablespoons unsweetened cocoa powder (preferably Hershey’s)
- 1/2 cup (1 stick) salted butter
- 5 ounces evaporated milk
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped nuts (optional)
Equipment Needed:
- Medium-sized heavy-bottomed saucepan
- Wooden spoon or heat-resistant spatula
- Candy thermometer (optional but recommended)
- Butter or parchment paper for lining the dish
- 8×8-inch baking dish
Instructions:
Prepare the Baking Dish:
Begin by lining an 8×8-inch baking dish with parchment paper or lightly greasing it with butter. This step ensures effortless removal of the fudge after it sets.
Combine Dry Ingredients:
In a medium-sized heavy-bottomed saucepan, whisk together the 2 cups of granulated sugar and 4 tablespoons of unsweetened cocoa powder until well combined. Ensuring the dry ingredients are thoroughly mixed helps prevent lumps in your fudge.
Add Wet Ingredients:
Add the stick of salted butter and the 5 ounces of evaporated milk to the saucepan with the sugar and cocoa mixture.
Heat the Mixture:
Place the saucepan over medium heat. Stir continuously with a wooden spoon or heat-resistant spatula until the butter has melted and the mixture reaches a rolling boil.
Boil the Mixture:
Once the mixture is boiling, continue to stir constantly to prevent it from sticking to the bottom of the pan or burning. If using a candy thermometer, attach it to the saucepan without letting it touch the bottom.
Monitor the Temperature:
Allow the mixture to boil until it reaches the soft-ball stage, approximately 234°F (112°C) on a candy thermometer. This stage is crucial for achieving the right fudge consistency. If you don’t have a candy thermometer, you can test for the soft-ball stage by dropping a small amount of the mixture into a cup of cold water; if it forms a pliable ball that slightly flattens when removed from the water, it’s ready.
Remove from Heat:
As soon as the mixture reaches the correct temperature, take the saucepan off the heat immediately to prevent overcooking.
Add Vanilla and Nuts:
Stir in 1 teaspoon of pure vanilla extract. If you’re adding nuts, such as chopped walnuts or pecans, fold them into the mixture at this point.
Beat the Mixture:
Using a wooden spoon, beat the mixture vigorously until it thickens and loses some of its gloss. This process can take about 5 to 10 minutes and is essential for achieving a smooth, creamy texture. Beating the fudge helps incorporate air, giving it the desired consistency.
Pour into Prepared Dish:
When the fudge has thickened, immediately transfer it to the lined baking dish and spread it evenly with a spatula.
Cool the Fudge:
Allow the fudge to cool at room temperature until it is firm. This can take several hours, but for quicker results, you can place it in the refrigerator.
Cut into Squares:
Once the fudge has completely set, lift it from the dish using the parchment paper or gently loosen the edges with a knife. Transfer it to a cutting board and slice it into bite-sized squares.
Serve and Store:
Enjoy your homemade old-fashioned chocolate fudge! Keep any remaining pieces in an airtight container at room temperature, where they will stay fresh for up to two weeks.
Tips for Success:
- Use a Candy Thermometer: While it’s possible to make fudge without one, a candy thermometer ensures accuracy and increases the likelihood of achieving the perfect texture.
- Avoid Humid Days: Making fudge on a humid day can affect its ability to set properly. For best results, choose a dry day to prepare your fudge.
- Stir Constantly: Continuous stirring prevents the mixture from burning and ensures a smooth, creamy fudge.
- Be Patient: Allow the fudge to cool and set completely before cutting. Rushing this process can result in a sticky or crumbly texture.
By following these detailed instructions and tips, you’ll be well on your way to creating a batch of delightful old-fashioned chocolate fudge that would make any grandmother proud. Enjoy this sweet treat as a delightful indulgence or share it with friends and family to spread the joy!