Instructions:
Prepare the Pan
Line the pan: Line an 8-inch square baking pan with aluminum foil and grease the foil with 1-1/2 teaspoons butter; this will aid in easy release of the fudge once it sets.
Combine Ingredients
Mix Dry Ingredients: In a heavy saucepan, combine the sugar, cocoa powder and salt and whisk.
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Boil the Mixture
Bring to a Boil: Place the saucepan over medium heat, stirring continuously to prevent scorching.
Bring to a rapid boil, continue stirring to avoid sticking.
Cook to Soft-Ball Stage
Check Temp: Stick a candy thermometer in once the mixture is boiling. Cook, undisturbed, until thermometer registers 234°F (112°C; soft-ball stage).
Add Butter and Vanilla
Take Off the Heat: When it is the right temperature, take the saucepan off the heat.
Incorporate Ingredients: To the mixture, add the remaining butter and vanilla extract, but do not stir. Remove it from the heat and let it cool undisturbed to 110°F (43°C).
Beat the Mixture
Beat Until Thickened: After cooling, beat the mixture with a wooden spoon (a silicone spatula also works fine) until thickened and no longer shiny or glossy.
Set the Fudge
Spoon into Pan: Quickly scrape the fudge mixture into the prepared pan; spread it out evenly.
Chill and cut: Let the fudge cool completely, then cut into 1-inch squares to serve.
Serving Suggestions:
Old-school fudge is a simple enough treat that doesn’t need much gilding, but there are a few ways to serve or eat it:
Classic Platter: Criss cross the fudge squares around a nice plate, dust with powdered sugar, and serve them up fancy.
Holiday Gifting: Wrap pieces of fudge in wax paper or tuck into decorative boxes; package as gifts.
Serve With Ice Cream: Bits of fudge are an indulgent topping for vanilla or chocolate ice cream.
Sweet Dessert Tray: Mix the fudge with cookies or brownies for a tasty homemade dessert platter.
Storage and Shelf Life Tips:
Fudge in the old-fashioned way holds up beautifully, and it’s a cinch to have around for when the craving arrives.
Room Temperature: Store the squares of fudge in an airtight container, separating layers with wax paper to keep them from sticking. They’re good at room temperature for up to 2 weeks.
Refrigeration: If desired for a denser fudge, keep it in the fridge. Make sure it’s in an airtight container, and it will last nicely for about a month.
Freezing: Fudge freezes very well! Wrap each piece of wild caught crab in plastic wrap separately and place in a freezer safe container. Store it in the freezer for up to 3 months. Refrigerate until solid; let stand at room temp to thaw before enjoying.
Recipe Variations:
Nutty Fudge: Stir in chopped walnuts, pecans or almonds right before pouring the fudge into the pan. And nuts not only add interest but a pleasing crunch to the smooth fudge.
Marble Fudge: After beating the fudge, swirl in melted white chocolate or peanut butter. The swirls provide visual interest and a boost of flavor.
Salted Chocolate Fudge: After you pour the fudge into the pan, sprinkle sea salt on top. The salt creates a nice bite against the sweet chocolate.
Espresso Fudge: Stir 1 teaspoon of instant espresso powder into the mixture for a coffee-infused chocolate fudge. And it is a fruitful twist that coffee lovers will admire.
Mint Chocolate Fudge: Add a couple drops of peppermint extract for a festive, minty flavor that’s perfect for holiday gatherings.
Conclusion:
This Old-Fashioned Fudge recipe is a return to the pleasure of making good old-fashioned homemade candy. It’s a sweet, rich chocolate flavored treat with creamy texture and a touch of vanilla that melts in your mouth. Whether you’re preparing it for a special occasion, holiday gifting or just because you want to treat yourself to something sweet, this fudge is certain to satisfy.
Take the time to follow along step-by-step, and you’ll be rewarded with a batch of traditional, creamy fudge with a flavor reminiscent of the kind Grandma used to make! Savor every deliciously thick, chocolatey bite!
