Jewel Hall Recipe

By Jewel Hall 0124

Prep Time:
Cook Time:
Stove Top

As a teenager I spent many nights with my Cousin Jeanette. The house was small, heated by a little coal or wood burning fireplace in the living room. Of course, the fire was banked for the night (damper turned down so the chimney wouldn't draw). This made it possible, hopefully, that live coals would still be in the fireplace the next morning. The house would heat up much faster. Her parents in bed, we'd come slipping in around 10 P.M. Afraid to move for fear we'd wake them. However, Jeanette's craving for (from scratch) fudge was too strong. The little cook stove was a 3 burner. We got the ingredients together with a heavy pan and quietly got the Fudge cooking.As soon as it was done (and it took FOREVER !!) we'd snatch it up and head to her bed with it. Her parents always awakened and kind of scolded us for being out late but it was worth it....I guess the Fudge warmed us up before we hopped in bed between the cold sheets...This is a GOOD MEMORY RECIPE...Enjoy..Jewel

Blue Ribbon Recipe

Notes from the Test Kitchen:
This fudge recipe is well worth the added effort! Don't let the few extra steps deter you - This is some of the creamiest, most delicious fudge you'll ever taste. Oh boy!


3 c
2/3 c
cocoa powder, unsweetened
1/8 tsp
1 1/2 c
1/4 c
butter, melted
1 tsp
vanilla extract

Directions Step-By-Step

1. Line an 8 or 9 inch square pan with foil; butter the foil.
2.In a large heavy sauce pan stir in the sugar, cocoa powder and 1/8 tsp of salt. Mix well. Gently stir in milk with a big wooden spoon (make sure to use wooden spoon).
3. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
4.Boil with out stirring, to 234 degrees F. on Candy thermometer (or until a tad of Syrup, when dropped in a glass of very cold water forms a very soft ball which flattens when removed from water.) The bulb of Candy thermometer should NOT rest on bottom of pan. This process should take 20 - 30 minutes. Keep rechecking until a soft ball forms in the cold water.
5.Remove from heat, add butter and vanilla, DO NOT STIR.
6. Cool at room temperature,to 110 degrees or lukewarm, this could take 2 hours or more. (Sweet ANTICIPATION) Do Not Stir !!
7.Beat fudge with a wooden spoon or until it thickens and looses some of it's gloss. It can take 15 - 20 minutes. This is why Jeanette waited for me to visit before cooking Fudge..a tag partner to beat the fudge. It looks more like frosting instead of a thick syrup when it's ready.
8. Quickly spread onto prepared pan; cool.
9. Cut into squares. Can use a warm knife that has been dipped in hot water and dried off to cut easier.
10. Wrap loosely in foil and place in refrigerator.
Except the "one for you and one for me" pieces we headed to bed with.

About this Recipe

Course/Dish: Candies, Chocolate
Main Ingredient: Sugar
Regional Style: American

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Jul 25, 2015 - Whitney Wheeler shared a photo of this recipe. View photo
Lori Lamb Travellori
Jul 25, 2015
Wow Jewel; I am very impressed! So impressed that I joined "Just a Pinch":)

Hershey's must have gotten wind of your recipe and THEY have it on their website! Congratulations! I have just one question though...I don't quite understand the "soft ball" in the glass of water thing? Thanks for posting!!!

Oh, here's the link: hersheys.com/...eys-rich-cocoa-fudge
Bonnie Beck sailboat
Feb 6, 2015
I tried this recipe awhile back, but couldn't remember if I rated it or not. Found out I didn't. It's wonderful! My son loved it! I will say I now have muscles in my right arm I didn't know I had. But Ben Gray took care of it and will definitely make this again.
susan thibodeaux thibosm
Nov 29, 2013
I made this fudge an I beat with a wooden spoon until my arm almost fell off! They flavor is the best! But it never hardened enough to cut an remove easy from pan even after placing in refrigerator....hummmm not sure why?
Kathy Thigpen KathyT58
Nov 17, 2013
Sweet memories those were the good ole days