This was a first attempt at fudge the old-fashioned way. It was a birthday present for my friend Travis who helped me set this site up. Just a warning, the images ahead are graphic and will make you want to lick your computer screen. Do not do this. Mostly because it’s gross.
He is a big fan of fudge and cherries, so I put some dried cherries in the fudge. But you can feel free to add in whatever you’d like, such as nuts or other dried fruit.
This is a recipe you need a candy thermometer for, and some patience. It also helps to have the best ingredients available, not using cheap cocoa powder.
You also need a strong arm because the mixing is tiring. Although a tip I read was to let it cool to 115 before you mix. I will try that next time.
But, it turns out awesome if you stick with it. I think I under-mixed a bit, so i’ll keep going even longer next time.
Old Fashioned Fudge
Adapted from Allrecipes
- 2 cups white sugar
- 1/2 cup cocoa powder
- 1 cup milk (whole)
- 4 tbsp butter
- 1 tsp vanilla extract
- Pinch of salt
- Any add ins
- Grease an 8×8 baking pan and set aside
- Combine sugar, cocoa and milk in a medium saucepan. Stir to combine and keep stirring constantly until it reaches a boiling point. Once it boils, do not stir again.
- At this point, you want to put the candy thermometer in. Let it boil away until it reaches 238 degrees, or the soft ball stage. If you don’t have a candy thermometer, you know it’s soft ball when you drop a bit into a glass of cold water and it makes a nice, soft ball between your fingers.
- Remove from heat. Add in butter, vanilla and salt. Stir to combine. Add in any extras.
- This is where you stir, stir, stir until the fudge looses its sheen.
- Pour into a prepared pan and let cool. Cut into pieces and enjoy!