College Fudge Old Timey Chocolate Fudge Recipes

AUNT JUNE'S OLD FASHIONED FUDGE

Steps:

• Combine all ingredients except butter and vanilla. In a 2 quart saucepan, combine the sugar, half and half, cocoa, salt, and corn syrup. Mix well with a whisk and bring to a boil over medium-low heat. While the fudge is cooking, butter a plate or baking dish for pouring the mixture into later.
• Heat until the mixture reaches 240 degrees. Let the fudge cook until it reaches 240 degrees, checked with a candy thermometer or instant-read thermometer. Don't stir during the cooking process. Once the temperature is reached, immediately remove the pan from the heat.
• Place butter and vanilla on top and allow to cool. Place the butter and vanilla on top of the fudge and allow it to cool. Do not mix or disturb the pan. Let it cool about. 20 minutes until the side of the pan is warm but not hot to the touch.
• Mix with a hand mixer until fudge begins to firm up. Using a hand mixer on medium-low, beat the fudge for 1-3 minutes until it just begins to firm up and lose its shine.
• Quickly pour into a buttered dish, cool, and cut. Once the fudge changes texture, immediately pour it into a dish to set. Work quickly. It if is not pourable, just scoop it out and flatten in the best you can. Allow it to cool for 20 minutes and cut into one-inch squares.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

PERFECT CHOCOLATE FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in the milk until smooth; bring to a rapid boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; add vanilla and remaining butter (do not stir). , Cool to 110° (about 5 minutes). Beat with a spoon until fudge thickens and just begins to lose its gloss. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

OLD TIMEY FUDGE

Steps:

• 1. Set up a work area for tempering the fudge. I run about 3 inches of cold water in the sink and lay out a dish towel next to it. The water will be to quick cool the chocolate and then you set the pot on the towel and stir. ( the towel also keeps you from dripping water when you pour the chocolate.)
• 2. Coat a 8x12 pan (9x13 will be ok, too.) with butter and set next to towel.
• 3. Cut remaining butter and set aside.
• 4. In a 6 quart pot add sugar, cocoa powder and salt. DO NOT TURN ON THE HEAT YET !
• 5. Using the flat side of a spatula mix well. You do not want clumps.
• 6. Add both milks and stir til well mixed and there are no lumps. Turn heat on to medium high and bring to boil. Notice how it looks like there is not much in pot. Stir CONSTANTLY.
• 7. As the mixture heats up it will bubble up.
• 8. When it reaches a certain tempature it will start to go back down. It will start to really shine.
• 9. Every now and then do a water test. To do this, fill a glass with cold water and drop some fudge mixture into it.
• 10. When it reaches the softball stage remove from heat. Softball stage is when you can roll the drop into a soft ball.
• 11. Add vanilla extract and stir..it will bubble up some as it burns off the alcohol. Add butter and stir.
• 12. Now dip pot into water in sink for 4-5 seconds then place on towel and stir. Repeat several times.
• 13. Mixture will begin to thicken. Add nuts and stir.
• 14. Mixture will start to look a little dull..Hurry and pour into buttered pan. Sprinkle a little nuts on top if you want.
• 15. Let set up for 20 minutes then cut with a smooth bladed knife
• 16. Let cool completely before putting in a bag or tin. Otherwise it will sweat and not look so pretty... Enjoy !

HERSHEY'S OLD FASHIONED RICH COCOA FUDGE

Steps:

• Line 8 or 9 inch square pan with foil; butter foil.
• In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*.
• Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
• Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes).
• Remove from heat. Add butter & vanilla.
• DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2-1/2 hours).
• Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready.
• Quickly spread into prepared pan; cool.
• Cut into squares.
• Store wrapped loosely in foil in the refrigerator.
• *it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.