How to Make Old Fashioned Homemade Chocolate Fudge

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Take a bit of creamy dreamy homemade old fashioned chocolate fudge and you will be transported to your childhood. Maybe you first tasted chocolate fudge at the country fair or a trip to Amish country, but why wait for a special trip when you can make the same delicious chocolate fudge right at home in minutes.

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All you need is 6 ingredients a food thermometer and some patients and you will have a batch of the best fudge you have ever tasted. You can make it plain chocolate or add a few nuts of your choice. Walnut is traditional, why not make half with nuts and a half without.

Betty Crocker’s Picture Cook Book – a Must for New Cooks

I found this recipe in my mother’s old and well used Betty Crocker’s Picture Cook Book when I was in high school. With her old candy thermometer and a glass casserole pan, whenever a friend was in need of cheering up I made a batch. If you had a bad hair cut or you had a fight with your boyfriend, I was there with a batch of delicious fudge.

Can Fudge be a Love Language?

It was my signature love language those days, and it still makes me sit back to relax whenever I take a bite of the most delicious fudge. The best part is I can make it any time at home with simple pantry ingredients.

The only tool you must have is a candy thermometer or any food thermometer. You can do the old timely of telling if the fudge has reached “soft ball” but it is not always reliable. If you want to test your skill, drop a few drops of the fudge in a glass of cold water and if it forms a soft ball the cooking process is done.

How to Make Fudge at Home

Collect Your Tools

• A medium good saucepan
• Candy thermometer or food thermometer
• A glass 9×9 pan
• Foil
• Spatula

Have all Your Ingredients Ready by the Stove

• 2/3 cup of milk.
• 2 ounces of unsweetened chocolate – 4 squares of Ghirardelli Bittersweet chocolate 60% Cacoa
• 2 cups of sugar
• 1 teaspoon corn syrup
• dash of salt
• 2 tablespoons of butter
• 1 teaspoon vanilla
• 3 tablespoons of butter for coating the saucepan and the 9×9 pan.
• (chopped Walnuts optional)

Start Making Old Fashioned Fudge

• Line the 9×9 pan with foil and have the end overlap the sides of the pan. Take some softened butter and butter the foil
• Butter the sides of the saucepan.
• Over low heat add the 2/3 cup of milk and 4 squares of Ghirardelli chocolate and slowly melt.
• Stir in the 2 cups of sugar, 1 teaspoon of corn syrup, and a dash of salt.
• Attach the candy thermometer to the side of the saucepan, do not let the tip touch the bottom of the pan.
• Cook on medium heat until the fudge reaches 236° F, or soft ball.
• Stir gently off and on until it reaches a soft boil.
• Remove from the heat.
• Add the 2 tablespoons of butter, cool without stirring to the fudge is 110° F.
• Add the 1 teaspoon vanilla.
• Stir fast until the fudged is thick and no longer glossy.
• Pour immediately into the prepared pan. Cool.
• When cool, remove from the pan and cut into squares.

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