Old Fashioned Fudge Made Simple
Hershey’s old fashioned fudge has always been my favorite, but it was so hard to get it just right.
Today my pastor’s wife shared a recipe that tastes the same, but is so much easier! Turned out perfect the first time!
This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.
Chances are, it’s happened to you. You’re making a batch of fudge but not the easy, add-marshmallow-cream-and-stir kind.
This is legitimate fudge, old-fashioned fudge, grandma fudge, the kind that needs to be beaten in order to set up.
You’re following the instructions and stirring dutifully, the fudge is starting to thicken, and–bam! Suddenly you have a rock-hard lump in your saucepan where creamy fudge should be.
Or perhaps you have the opposite problem. You stir and stir and practically stir your little arm off, but your fudge never seems to thicken.
And you’re left with a gooey sauce that might be a good ice cream topping, but is definitely not going to pass as fudge.
2 cups of sugar
4 Tablespoons Hershey’s cocoa
1 stick of salted butter
5 ounce can of Carnation Evaporated Milk
1 teaspoon of vanilla
Grease an 8×8 inch square baking pan. Set aside.
Combine sugar, cocoa, and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly.
Reduce heat and simmer. Do not stir again.
Place a candy thermometer in the pan and cook until the temperature reaches 238 degrees F(114 degrees C).
If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a softball.
Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
Remove from heat. Add butter or margarine and vanilla extract.
Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
Pour into prepared pan and let cool. Cut into about 60 squares.