Old Time Fudge Recipe
I can still picture my grandpa sitting on his stool and beating the fudge in his pan. He made it every year just for me because I love LOVE LOVE FUDGE! So here is the old time recipe with some helpful tips to make sure it turns out!
Rosie’s Fudge
Ingredients
• 2 cups Sugar
• 1 cup Brown Sugar (light)
• 1 1/2 cup Heavy Whipping Cream
• 3 Tablespoons Cocoa
• 3 Tablespoons Light Corn Syrup
• 2 Tablespoons Unsalted Butter
Prepare your pan that you will use by taking the remainder stick off butter and rub it around the sauce pan edges. This will help prevent the fudge from crystalizing too much. I also do this to the pan that the fudge will go into.
I use two methods to test the fudge. The first one is the candy thermometer and the next is the water test. Prepare your testing tools by getting a clear glass and filling it with some water.
- In your prepared sauce pan add the sugar, brown sugar, heavy whipping cream and cocoa.
- Stir the ingredients until you bring to a boil. ONCE YOU BRING TO A BOIL DO NOT STIR ANYMORE.
- Once you bring to a boil, add 3 tablespoons of light corn syrup
- Use your candy thermometer and once it hits the “soft-ball” mark, take a spoon and get some fudge and then let it drip into the glass of water, if it clumps together than it is done!
- Remove from heat and drop in the 2 tablespoons of unsalted butter. DO NOT STIR.
- Let the butter melt. Once melted start beating the fudge. Make sure to add some air into the fudge while you beat it.
- Once it start gets to hard you can put it into your pan.
- Let it cool in room temperature.
Fudge Troubleshooting
Fudge that won’t harden
If you keep beating the fudge mixture and it just won’t harden, you likely undercooked it. Make sure you reach the soft ball stage. That is why I use two methods to check the fudge.
Humidity also affects the crystallization of the fudge. Sugar is attracted to moisture, so on a really humid day, some moisture from the air will be absorbed into your fudge. If there is too much moisture present, it will dissolve your sucrose crystals and not allow your fudge to set. If you in a humid area, you may need to cook your sugar a few degrees higher to make up for this.
Fudge that is TOO HARD
You overcooked the fudge. Make sure to not go over that “soft-ball” mark.
Gritty Fudge
This could be caused by a coupe of different things:
1. You stirred while it was bowling.
2. You cooled the fudge too quickly by putting it in the refrigerator or freezer.
3. You forgot to add the corn syrup while boiling. Or you added it too early.
