smooth and creamy chocolate fudge

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By Susan Bickta
from Kutztown, PA

My mother used to make this fudge during the holidays. It is labor intensive as you have to beat it (by hand - a mixer does not work!) for quite a long time, but the finished product is the best fudge I've ever had!!! Sadly, I never bought a candy thermometer, so it has been MANY years since I've had this. Cook time in this recipe is approximate .....

prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients For smooth and creamy chocolate fudge

  • 2 c
    granulated sugar
  • 2 Tbsp
    light corn syrup
  • 2/3 c
    whole milk
  • 2 1/2
    squares unsweetend chocolate (or 6 tablespoons cocoa)
  • 3 Tbsp
  • 1 tsp
    vanilla extract
  • 1/4 tsp
  • 1/2 tsp
    baking powder
  • 1/2 c
    chopped, toasted nuts (if desired)

How To Make smooth and creamy chocolate fudge

  • 1
    Grease a 9"X9" glass baking pan with butter. Set aside.
  • 2
    Combine sugar, corn syrup, milk and chocolate (or cocoa) in a heavy saucepan. Mix well. Cook over medium-high heat until mixture reaches 234 degrees F. (soft ball stage) on a candy thermometer - STIRRING CONSTANTLY. Remove from heat.
  • 3
    Add butter, salt and vanilla. DO NOT STIR!
  • 4
    When cool enough to hold hand on bottom of pan, add baking powder and begin beating with a wooden spoon.
  • 5
    When mixture starts to thicken add nuts if desired. Continue beating until mixture looses its gloss and holds its shape when dropped from a spoon onto waxed paper.
  • 6
    Quickly transfer to a heavily greased glass baking pan and spread evenly. Let cool for at least one hour before cutting into squares.