![]() My thermometer was a little foggy, but the temperature reads 233F and then jumps to 234F.ģ. You can take it a little higher, but no more than 236F/113C. Make sure you check the temperature frequently. Boiling dairy can get out of hand quickly!Ģ. The candy will boil pretty vigorously, so make sure your pan is much larger than you think you need. Here are a few short video clips that hopefully will help.ġ. Sometimes just seeing photographs doesn’t fully convey what you’re looking for at different stages. Continue stirring until fudge starts to lose its gloss. It will start to thicken up after about 5 minutes or so.When the fudge cools to 110F, begin stirring.Add butter and vanilla, but don’t stir them in yet.Check temperature frequently until it reaches 234F. Everyone in the pool except for butter and vanilla.You can substitute your favorite nut here or leave them out entirely pecans: toast your nuts before chopping for maximum nutty flavor and crisp texture.vanilla: chocolate’s best friend, the vanilla rounds out the flavors.kosher salt: brings out the flavor in the fudge while counteracting any bitterness from the cocoa powder.Do NOT substitute with evaporated milk, 1% or skim milk Also lends some complexity as the milk solids brown while cooking. milk: lends milk solids and liquid to moderate how quickly the sugar cooks.butter: adds fat for carrying flavor and also for mouthfeel.You can substitute Lyle’s golden syrup here if you’d rather corn syrup: helps to inhibit large crystals so you don’t end up with grainy fudge.Control how chocolatey your fudge is by using more or less cocoa powder Plain old American cocoa powder will work just fine. cocoa powder: you don’t need Dutch process for this.For more depth of flavor, you can substitute with light brown sugar sugar: provides the sweetness and the crystals needed to help the fudge set up into a creamy texture.If you already know how to make fudge, you can skip the following sections and head straight to the recipe. This is the same principle.īefore we get down to the actual recipe, I want to make sure you a)have all the ingredients you need and b)know what to expect. Think of it the same way churning ice cream while it’s freezing ensures tiny ice crystals and smooth, creamy ice cream. But if you stir too soon, or too late, you’ll end up with grainy fudge. Stirring is the key to making and controlling how the crystals set up.You really need an instant-read thermometer or a good candy thermometer if you’re making fudge or any other kind of candy.Cooking it to too low a temperature causes it to be too soft or even runny like sauce (which isn’t bad.Cooking it to too high a temperature causes it to set up really hard.Making fudge is all about concentrating the sugar so that when it sets up again as crystals, it feels smooth and creamy in your mouth and not grainy.Making fudge requires a bit of knowledge because with knowledge comes confidence. Thanks so much and belated Merry Christmas! She used to “tweak” it to make white fudge and peanut butter fudge. I remember watching her when I was little, but she wouldn’t let me get too close for fear of me getting burned. She is no longer with us, so I can’t ask her about it. I ran across a list of ingredients for my Granny’s Fudge but no instructions. Her grandmother used to make this old-fashioned fudge recipe every year, but she never taught the kids how she made it, and now that she’s gone, they were left fudge-less.Ĭarol did find the list of what she hoped were the ingredients for creamy cocoa fudge, but that was all she found. Jump Straight to the Recipe Bringing Back a Treasured Family Recipe Related Recipes: Peanut Butter Fudge, Penuche ✔️Yield: 40 pieces for 1x recipe, 80 pieces for 2x ✔️Skills: Cooking sugar, using a candy thermometer 16.7 Nutrition Old-Fashioned Fudge, at a Glance
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