Old Fashioned Fudge~Traditional Recipe - I Cook And Paint (2024)

There are so many foolproof fudge recipes out there that I think many candy making enthusiasts may have forgotten that fudge is a science. If you’ve ever made a batch of fudge that didn’t set properly, you can probably relate.

For this reason, recipe developers over the years have created formulas that utilize ingredients like sweetened condensed milk, flavored chips and marshmallows that guarantee fudge that sets perfectly. The one problem with these recipes is: they are not technically considered fudge.

Real fudge is made by cooking full fat milk and sugar with chocolate (if you are making chocolate fudge) until it reaches a certain temperature, in this case 245F/116C or soft ball stage.

Butter is added and the mixture is allowed to cool slightly. After adding flavourings, usually vanilla, the fudge gets beaten. This emulsifies the melted butter into the syrup, which at the same time aerates the fudge. The sugar crystals become smooth and you are left with a perfectly creamy concoction that sets up.

These recipes for fudge are as old as they get, and they are the 2 classic flavors even your grandma’s grandma would have made. They are made with the simplest most basic ingredients that would have been staples of that time, and they are genuine as can be.

TIPS FOR MAKING THE BEST FUDGE

• USE A HEAVY BOTTOMED POT Because any candy can burn so easily, this is always a good idea for making anything from caramels to taffy.
• STIR CONSTANTLY AT THE BEGINNING This not only prevents it from burning, it also dissolves the sugar for the smoothest fudge.
• COOK ON MEDIUM LOW To cook fudge properly, don’t have the heat so high that it will burn on the bottom. At the same time, too low and it will take forever. The mixture should boil very steadily and the bubbles should get bigger as it cooks.
• STIR FREQUENTLY Especially about 20 minutes in when it starts to change color.
• COOK TO THE PROPER TEMPERATURE The mixture has to cook to 240F/116C on a candy thermometer. If you do not have a candy thermometer, drop some of the mixture in cold water. The ball that forms on the bottom will tell you how hard the fudge will be when it cooks. The longer you cook it, the firmer your fudge will be. I like my fudge a little more on the firm side, so I take my fudge to 245F/118C.
• WORK QUICKLY WHEN SPREADING After beating the fudge until it loses its gloss, spread it quickly into the prepared pan or a piece of parchment. The more you try to smooth it out, the more it sets up and leaves behind a rough finish. This doesn’t affect the flavor at all, so if your first batches look rough and craggy, don’t worry!

I hope you try my recipe for this traditional old fashioned fudge. If you do, please let me know how it worked out for you!