Making this old-timey fudge is easy, but it requires a bit of attention to get it just right. Follow these simple steps:
- Prepare your pan: Line an 8×8-inch square baking pan with parchment paper or lightly grease it with butter. This will make it easier to lift the fudge out once it’s set.
- Cook the fudge mixture: In a heavy-bottomed saucepan, combine the granulated sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Once the mixture starts to boil, reduce the heat to medium-low.
- Boil the mixture: Allow the mixture to boil for 5-7 minutes, stirring constantly to prevent burning. It should reach a rolling boil. If you have a candy thermometer, the mixture should reach about 234°F (112°C)—this is known as the soft-ball stage, which is perfect for fudge.
- Add the chocolate: Once the mixture has reached the correct temperature, remove it from the heat. Add the chocolate chips (or chopped chocolate) and stir until fully melted and smooth. If you’re using marshmallow cream, add it now and stir to incorporate for a creamier texture.
- Flavor the fudge: Stir in the vanilla extract and a pinch of salt to enhance the flavor. Make sure the mixture is well combined.
- Pour the fudge into the pan: Pour the hot fudge mixture into the prepared baking pan. Spread it out evenly with a spatula and smooth the top.
- Cool and set: Allow the fudge to cool at room temperature for about 2 hours, or until it has fully set. For quicker results, you can place the pan in the refrigerator for about 1 hour.
- Cut and serve: Once the fudge is fully set, remove it from the pan and cut it into squares. Serve and enjoy!
Serving and Storage
Old-timey fudge is a great treat to share with friends and family or to enjoy on your own. Here are some tips on how to store and serve your fudge:
- Serve at room temperature: Fudge is best enjoyed at room temperature. If it’s been refrigerated, let it sit out for a few minutes to soften slightly before serving.
- Storage: Store the fudge in an airtight container at room temperature for up to 1 week. If you want to keep it longer, store it in the refrigerator, where it will stay fresh for up to 2 weeks.
- Freezing: You can also freeze fudge for up to 3 months. Wrap it tightly in plastic wrap or wax paper, then place it in a freezer-safe bag or container. Thaw in the refrigerator before serving.
Tips
Here are some tips to make your old-timey fudge even better:
- Don’t rush the boiling process: Be sure to let the sugar mixture boil for the full 5-7 minutes. This allows the fudge to reach the right consistency and texture.
- For smoother fudge: If you want your fudge to be extra smooth, make sure to stir continuously while cooking and ensure all the chocolate is completely melted into the mixture.
- Flavor variations: Feel free to add different flavorings or mix-ins to the fudge, like crushed nuts, toffee bits, or a drizzle of caramel for a fun twist.
- Check the consistency: If you don’t have a candy thermometer, you can test the fudge’s consistency by dropping a small spoonful of the mixture into a glass of cold water. If it forms a soft ball when cooled, it’s ready!
Conclusion
This Old-Timey Fudge recipe is a simple yet indulgent treat that brings back memories of traditional homemade sweets. With just a handful of ingredients and a few careful steps, you can create a batch of smooth, creamy fudge that’s perfect for any occasion. Whether you’re sharing it with friends or enjoying it with a cup of coffee, this classic recipe will never disappoint!
Give this recipe a try, and let the delicious, melt-in-your-mouth fudge transport you back to simpler times in the kitchen.
FAQ
- Can I use a different type of chocolate?
- Yes! You can use milk chocolate, dark chocolate, or white chocolate depending on your preference. Just keep in mind that different types of chocolate will affect the flavor and sweetness of the fudge.
- Can I add nuts to the fudge?
- Absolutely! Chopped nuts like walnuts, pecans, or almonds add a nice crunch to the fudge. Simply fold them into the mixture after the chocolate has melted.
- Why isn’t my fudge setting properly?
- If your fudge isn’t setting properly, it may not have reached the correct temperature during the boiling stage. Make sure the mixture reaches the soft-ball stage (234°F or 112°C) for the best results.
- Can I make this recipe without marshmallow cream?
- Yes, the fudge will still turn out perfectly fine without the marshmallow cream. It just adds extra creaminess, so if you prefer a more traditional fudge, you can leave it out.