Best 3 Real Fudge Recipes

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.

EASY CREAMY VANILLA FUDGE

Steps:

• Grease a 9x5 inch pan. Set aside.
• In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy.
• Pour quickly into greased 9x5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.

REAL FUDGE

Steps:

• In a heavy saucepan over medium heat, melt chocolate with milk stirring constantly until chocolate is completely melted.
• Add sugar, salt and corn syrup to saucepan and stir just until mixture comes to a boil.
• STOP STIRRING when mixture boils.
• Clamp candy thermometer on side of saucepan and let mixture boil to temperature of 238 F.
• Remove from heat immediately.
• DO NOT STIR!
• Add butter, without stirring, to chocolate mixture.
• Let cool to at least 110 F, then add vanilla.
• Now it's time to stir.
• Beat mixture by hand or with hand held mixer until fudge loses it's glossiness and thickens slightly.
• Pour fudge onto a waxed paper lined 9 inch pan and let set for a few hours.