Usually when you cook sugar to the softball stage you want it to stay nice and pliable and clear. But in the case of fudge you actually want to cook it to softball for the chewy-ness, and then agitate it by mixing, which starts re-inverting it back to crystalline form. It should be in very tiny crystals.
| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 80 pieces |
| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 80 pieces |
Ingredients
- 4 ounces unsweetened chocolate, chopped
- 1 1/4 cups milk
- 3 cups sugar
- 2 tablespoons light corn syrup
- 1/8 teaspoon salt
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts, optional
Instructions
- In a saucepan heat the chocolate and milk on low, stirring until it’s melted. Add the sugar, corn syrup and salt and heat to the softball stage (236 degrees F).
- Add the butter and pour off into a mixer bowl to cool. Add the vanilla and beat with a paddle until it starts to lighten; then quickly add the nuts. Continue beating on low until it loses its gloss and thickens. Pour into a greased 9 by 9-inch pan and spread evenly. Let cool then cut into 1-inch cubes.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 297 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 47 g |
| Protein | 3 g |
| Cholesterol | 11 mg |
| Sodium | 35 mg |
| Serving Size | 1 of 14 servings |
| Calories | 297 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 47 g |
| Protein | 3 g |
| Cholesterol | 11 mg |
| Sodium | 35 mg |
Reviews
It didn’t set! I left it to sit overnight and even put it in the fridge in the morning and it never stopped being a liquid. Have to throw it away and I hate wasting food.
didn,t set followed the recipe to a T have to throw it away
This recipe is the best fudge recipe I have used. Each Christmas I set out to find a decent recipe for fudge and let me tell you that I have tried them all. This recipe was easy, and I followed it exactly as written. I was careful not to get the sugar on the sides of the pan in to the fudge. This makes it grainy. This fudge is excellent. I went all out and used Scharfenberger chocolate. This recipe is a keeper.
Very good and super easy. I have never made fudge before and this was delicious!
This fudge was absolutely delicious. It tastes just like the fresh fudge made in specialty shops along the Great Lakes. It took a REALLY long time to reach the soft ball stage, so be prepared to stay at the stove for a while. I think it takes so long because all of the water from the milk has to evaporate before it will go over 225; it took at least 15 minutes. Results are great, though.
I have never made fudge before and since I am not from the US, I did not even know what it tastes like. I love them! I used the tips from “Anonymous” below and they turned out perfect and delicious. Good recipe! I cannot wait to try other flavours….
the fudge didnot set
This is a favorite of mine! I made this for a christmas eve dinner with friends and family. It has a deep chocolate flavor that’s not too sweet, not too overwhelming. Perfect! Plan on spending time at the stove stirring- but it is well worth the wait.
I thought that this was going to be a great recipe for fudge… Well sadly I was dissapointed. Not only was it to sweet, the fudge was gritty and not smooth. i expected it to be much better.
I made this fudge twice. The first time I was in a rush and I didn’t stir the fudge till it was cool and it turned into a fudge topping. Tasted great and I call fork fudge but it definately needs to cool a little before trying to set it. The second time was much better.
Fudge is tasty and sweet. I wonder if I can cut down sugar or add a substitute.
Fudge is tasty and sweet. I wonder if I can cut down sugar or add a substitute.