How to Make Real Fudge

Mom shows you how to make old-fashioned fudge.

Category:

Howto & Style

Tags:

• How
• to
• Make
• Real
• Fudge
• candy
• truffles
• trifles
• chocolate
• sugar
• dessert
• caramel
• vanilla
• confectioners
• corn
• syrup
• boil
• butter
• softball
• stage
• soft-ball
• toffee
• semisweet
• sweets
• fondant
• cooking
• cook
• bake
• best-fudge
• traditional
• christmas
• holiday
• treats
• educational
• east africa
• tutorial
• health diet
• defence
• vlog
• warfare
• recipe

[barronredneck]

OK, I've have a problem with my fudge harding up before it is properly mixed with the butter and vanilla. This leaves me with a big lump of junk hardend on a spoon. Now the house was very cold while making this. Is the fudge harding to fast because the house is cold or because its over dunn.I used a candy thermometer to soft ball.

[MomMadeIt]

@barronredneck You may be boiling it too long or need to cut the corn syrup by 1/2. Don't rely on the candy thermometer for soft ball stage - readings vary. Watch how softball looks in the video - this is the critical step - boiling too long: candy is hard; boiling too little, it's syrup (either way it's still good for something). Try boiling 12 minutes - that's usually the right amount of time. Practice with your burner & heat level; electric burner: med-low; gas: low flame just above simmer.

[dorothysue1]

Thank you for this recipe. It seems as close as to the one my Mom used to make.

[MomMadeIt]

@dorothysue1 It probably is the same receipe - it's straight from a 1950's Betty Crocker's cookbook. Try using Mexican Vanilla (double strength) and gourmet chocolate like Callebaut for incredible flavor.

[Trund27]

Yummmmmmm!!!!!!

I have to try this

[MomMadeIt]

@PunkDX55 Don't get discouraged - it takes lots of practice. You have to experiment with your ingredients & your stove. If the fudge was sticky, try reducing the corn syrup to 1/2 a teaspoon. A lower heat for melting the fudge & having the milk go in 1st may help it not stick to the bottom of the pan. Try a lower temp & take more time for it to come to a boil. Also, try (before it boils), briskly scraping any solid choc off the bottom of the pan & stir it in really well with the milk.

[PunkDX55]

@MomMadeIt ok i will try this, thank you =)

[MomMadeIt]

@PunkDX55 When that has happened to me, I have had the burner on too high and/or cooked it too long. This seems to be more a problem with electric burners. Gas burners allow more flexibility. Try adding the milk first so it covers the bottom of the pan, then very gradually melt the chocolate in & stir constantly. If using an electric burner try lo-medium heat. Experiment with your stove, if you need to have a slightly "softer" soft ball. Extra hard candy - melt it & pour it over ice cream.

[PunkDX55]

thank you for this recipe, the only problem is when i made it, the final product was really sticky, like caramel, could you explain what i did wrong? i followed all of your instructions....but when it was time to stir, it didn't stir that well and most of it stuck to the bottom of the pan. thank you =)

[adrahaxxen]

I make chrystal type firm (not hard) fudge better than soft mucky fudge.. for this I don't use corn syrup and I put all the ingredients in and slowly heat (VANILLA add w/fudge in bowl) When it is boiling, I keep on a heat between medium and low and stir the whole time for around 35 minutes. I start testing on the plate like I mention in my last comment and I never have fudge that isn't awesome. I don't use ingredients I just put sugar, cocoa, half can evap milk(CARNATION) + Homo milk Equal parts