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Prep 0 mins
Cook 30 mins
I found this in an ancient Betty Crocker cookbook- the novel with the cover half ripped off and corners extremely worn, on my grandma's cookbook shelf. She was going to throw it away, until we found this recipe. My grandma complains about something always going wrong with her fudge. But, with this...no complaints. It comes out perfect- and very addicting- every time.
- Butter loaf pan (9”x 5”x 3”).
- Combine sugar, milk, chocolate, corn syrup, and salt in 2-quart saucepan.
- Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.
- Cook, stirring occasionally, to 234 on a candy thermometer (or until small amount dropped into cold water forms a soft ball which flattens when removed from water).
- Remove from heat.
- Add butter.
- Cool mixture to 120 without stirring (or until bottom of pan is lukewarm).
- Add vanilla.
- Beat vigorously and continuously 5-10 minutes with a wooden spoon, until candy is thick and no longer glossy. (Mixture will hold shape when dropped from the spoon.).
- Quickly stir in nuts if desired.
- Spread mixture evenly in buttered pan.
- Cool until firm. (Then it is ready to cut and serve).
After trying several fudge recipes, I finally settled on this one. Our kids loved it, and so did their friends. Viva la fudge.
I have been trying to find this recipe for a long while, I forgot it was in this cookbook which I no longer have, I was so excited when I seen this and just in time for the holidays. Every year my family looks forward to my fudge. Thanks so much.