Hello Friends. Today I am sharing with you my Old Fashioned Fudge recipe.
I have always been a huge fan of Chocolate.
I don't really know anyone who isn't. I am also a fan of Fudge.
Delicious Fudge. A delicate treat that just melts in your mouth.
Fudge may seem like a difficult treat to make, but truly it is simple.
This is a from scratch easy chocolate Fudge recipe without condensed milk.
All you need is a few simple ingredients and one special tool.
If you are a lover of this chocolate bark and have always wanted to make your own, then please keep reading. I am going to share with you my delicious homemade recipe.
Ingredients You'll Need
2/3 Cup of Hershey's Cocoa
3 Cups of Granulated Sugar
1/8 Tsp of Salt
1 1/2 Cups of Milk
2 Tbsp of Salted Butter
1 Tsp of Vanilla
1/4 Cup of Peanut Butter (Crunchy or Creamy works)
Have you ever thought of where and how Fudge came to be?
Although it is unclear, it is believed to be an American Invention.
It is told that Fudge was created by accident.
Apparently, it was discovered from a batch of Caramels gone wrong.
Once Fudge was developed, it was sold at 40 cents a pound.
However, this was back in 1886.
The recipe was then bought and found its way into homes and schools.
From there it was developed into individual recipes each having its own flavor and texture.
When it comes to making this sweet smooth decadent treat, the perfect temperature is key.
Of course, achieving this perfect temperature is hard to do without knowing exactly what temperature your fudge is at.
Luckily for us, there is a special tool sold in most department stores that help us reach this specific temperature.
A Candy Thermometer.
Achieving the perfect temperature will separate the hard caramels from the fudge itself resulting in that thick but smooth texture.
After you reach the perfect temperature for your Fudge recipe, here is where you need to be swift.
You will need to immediately grab a hefty wooden spoon and whip that Fudge!
While you are whipping the Fudge, it is going to thicken up, fast.
Once you whip it, you need to transfer the Fudge to a baking dish before it completely sets up.
Greasing your dish with a stick of butter will prevent the Fudge from sticking and will come out perfect.
Choosing the right dish will determine how thick or thin your Fudge will be.
I personally prefer a thicker piece of Fudge but to each their own.
If you choose a 9 x 13 baking dish, after spreading your Fudge you will end up with a thinner piece.
I used a 9 x 9 and I had nice thick pieces.
I don't worry too much about how smooth the top of my Fudge looks after spreading it out, I care more about the taste.
Once you transfer it to your baking dish, you can literally use a butter knife and gently start cutting it and it will break into pieces.
Old fashioned fudge is perfect for any holiday.
Get creative and even add little colored sprinkles to match your theme.
It doesn't matter if it 4th of July or Christmas, top it with your favorite colors.
2/3 Cup of Hershey's Cocoa
3 Cups of Granulated Sugar
1/8 Tsp of Salt
1 1/2 Cups of Milk
2 Tbsp of Salted Butter
1 Tsp of Vanilla
1/4 Cup of Peanut Butter (Crunchy or Creamy works)
1. Start by choosing the dish you want to use. Grease the bottom and the sides of the dish with butter. This will help to keep the Fudge from sticking.
2. Combine your cocoa powder, sugar, salt and milk in a medium to a large saucepan. Stir with a wire whisk to completely blend. Don't use a small saucepan, it will boil over and you will have a big mess.
3. Bring to a boil and then add your candy thermometer. Boil until it reaches 260 degrees F, or Hard Ball stage. Some recipes call for 240 degrees or Soft Ball stage, but this recipe you need to bring it to 260 degrees. Using a wire whisk, give it a good stir periodically during this process, to ensure it doesn't stick to the bottom.
4. Once it reaches 260 degrees, immediately remove from the heat and add your butter, vanilla, and peanut butter. Now pick up that wooden spoon and stir vigorously! It's going to start getting thick but keep on stirring. You want the fudge to lose it's glossy color and look more like a matte.
5. After you finish stirring your Fudge and it is now a Matte color, then you want to quickly transfer it to your buttered dish. You have to be fast here because this Fudge will set up very quickly. After transferring it to your dish, spread it out as best you can. It may be set up at this point so if it isn't completely flat and smooth on the top do not worry. It is still going to be delicious and that is what is important.
6. Once the Fudge is completely set, cut into pieces. This Fudge is very good at breaking on its own, so you may be able to literally insert a butter knife and it will begin breaking for you.
I have always been a huge fan of Chocolate.
I don't really know anyone who isn't. I am also a fan of Fudge.
Delicious Fudge. A delicate treat that just melts in your mouth.
Fudge may seem like a difficult treat to make, but truly it is simple.
This is a from scratch easy chocolate Fudge recipe without condensed milk.
All you need is a few simple ingredients and one special tool.
If you are a lover of this chocolate bark and have always wanted to make your own, then please keep reading. I am going to share with you my delicious homemade recipe.
Ingredients You'll Need
2/3 Cup of Hershey's Cocoa
3 Cups of Granulated Sugar
1/8 Tsp of Salt
1 1/2 Cups of Milk
2 Tbsp of Salted Butter
1 Tsp of Vanilla
1/4 Cup of Peanut Butter (Crunchy or Creamy works)
How Did Fudge Come To Be?
Have you ever thought of where and how Fudge came to be?
Although it is unclear, it is believed to be an American Invention.
It is told that Fudge was created by accident.
Apparently, it was discovered from a batch of Caramels gone wrong.
Once Fudge was developed, it was sold at 40 cents a pound.
However, this was back in 1886.
The recipe was then bought and found its way into homes and schools.
From there it was developed into individual recipes each having its own flavor and texture.
Temperature Is Key In Making This Smooth Delicate Treat
When it comes to making this sweet smooth decadent treat, the perfect temperature is key.
Of course, achieving this perfect temperature is hard to do without knowing exactly what temperature your fudge is at.
Luckily for us, there is a special tool sold in most department stores that help us reach this specific temperature.
A Candy Thermometer.
Achieving the perfect temperature will separate the hard caramels from the fudge itself resulting in that thick but smooth texture.
You Have To Be Swift
After you reach the perfect temperature for your Fudge recipe, here is where you need to be swift.
You will need to immediately grab a hefty wooden spoon and whip that Fudge!
While you are whipping the Fudge, it is going to thicken up, fast.
Once you whip it, you need to transfer the Fudge to a baking dish before it completely sets up.
Greasing your dish with a stick of butter will prevent the Fudge from sticking and will come out perfect.
Best Baking Dishes
Choosing the right dish will determine how thick or thin your Fudge will be.
I personally prefer a thicker piece of Fudge but to each their own.
If you choose a 9 x 13 baking dish, after spreading your Fudge you will end up with a thinner piece.
I used a 9 x 9 and I had nice thick pieces.
I don't worry too much about how smooth the top of my Fudge looks after spreading it out, I care more about the taste.
Once you transfer it to your baking dish, you can literally use a butter knife and gently start cutting it and it will break into pieces.
Perfect for the Holiday!
Old fashioned fudge is perfect for any holiday.
Get creative and even add little colored sprinkles to match your theme.
It doesn't matter if it 4th of July or Christmas, top it with your favorite colors.
Ingredients
2/3 Cup of Hershey's Cocoa
3 Cups of Granulated Sugar
1/8 Tsp of Salt
1 1/2 Cups of Milk
2 Tbsp of Salted Butter
1 Tsp of Vanilla
1/4 Cup of Peanut Butter (Crunchy or Creamy works)
Instructions
1. Start by choosing the dish you want to use. Grease the bottom and the sides of the dish with butter. This will help to keep the Fudge from sticking.
2. Combine your cocoa powder, sugar, salt and milk in a medium to a large saucepan. Stir with a wire whisk to completely blend. Don't use a small saucepan, it will boil over and you will have a big mess.
3. Bring to a boil and then add your candy thermometer. Boil until it reaches 260 degrees F, or Hard Ball stage. Some recipes call for 240 degrees or Soft Ball stage, but this recipe you need to bring it to 260 degrees. Using a wire whisk, give it a good stir periodically during this process, to ensure it doesn't stick to the bottom.
4. Once it reaches 260 degrees, immediately remove from the heat and add your butter, vanilla, and peanut butter. Now pick up that wooden spoon and stir vigorously! It's going to start getting thick but keep on stirring. You want the fudge to lose it's glossy color and look more like a matte.
5. After you finish stirring your Fudge and it is now a Matte color, then you want to quickly transfer it to your buttered dish. You have to be fast here because this Fudge will set up very quickly. After transferring it to your dish, spread it out as best you can. It may be set up at this point so if it isn't completely flat and smooth on the top do not worry. It is still going to be delicious and that is what is important.
6. Once the Fudge is completely set, cut into pieces. This Fudge is very good at breaking on its own, so you may be able to literally insert a butter knife and it will begin breaking for you.
Pin For Later
Pin For Later
Comments