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Here we give two different recipes for fudge; use according to the ingredients you have on hand. Both are good! The variations at the bottom will work with either recipe for fudge.

See also: Prize Fudge - Cooking School

Fudge Number 1:

2 cups sugar
2 squares chocolate (2 oz.)
1/8 teaspoon salt
1 tablespoon corn syrup
2/3 cup milk
2 tablespoons butter
1 teaspoon vanilla extract

Cook together the sugar, chocolate, salt, corn syrup, and milk until it forms a soft ball when a teaspoonful is put in a cup of cold water. On the candy thermometer this is 238F. Stir gently to avoid scorching.

Just before removing it from the stove, add butter. Cool without stirring until the bottom of the dish is barely warm to the touch. On the candy thermometer this is 120F.

Add vanilla and beat until the candy begins to lose its shiny look.

Pour into a well-greased pan about 6 by 10 inches. When firm, cut in squares.

Yield: 1 1/4 pounds.

Fudge Number 2:

2 squares (oz.) chocolate
2 tablespoons butter
2 cups sugar
3/4 cup milk
1/8 teaspoon salt
1/2 teaspoon vanilla extract

Melt chocolate and butter in a sauce pan, being careful that it does not burn (about three minutes). Add sugar, milk and salt and set on a warm part of the stove or over a low heat until sugar is dissolved (about 20 minutes), stirring occasionally. When sugar is dissolved and the mixture is smooth, bring slowly to boiling point without stirring. The longer the process, the smoother the fudge will be.

Boil gently for five minutes then remove from heat and test for the softball stage (238F). When that stage is reached, set the candy pan in a pan of cold water until the bottom of the pan is cold (about five minutes).

Add flavoring or any other additions and beat until smooth and creamy (2 to 3 minutes). Pour into a greased pan about 9 inches square and set in a cool place. The fudge should be at least 3/4 inch thick. When nearly cold, mark into squares.

Makes about 1 1/4 pounds.


- Use 2 1/2 sq. (oz.) chocolate.
- Instead of chocolate use 2/3 cup cocoa and add 2 tablespoons butter. Mix sugar, cocoa, salt, butter and milk. Continue as above.
- Cinnamon (1/2 teaspoon) brings out the chocolate flavor.
- Instead of milk and butter use cream.
- Use brown sugar instead of white.


Material may be added to the fudge. Here are a few suggestions:

Candied fruits: 1/2 to 3/4, cup candied cherries and pineapple (cut) are especially good. Mixed fruits may be used, or part fruit and part nuts.

Coconut: 1/2 to 3/4 cup grated.

Coffee: (Mocha). Use very strong black coffee instead of milk.

Dates, Figs: 1/2 to 3/4 cup cut small.

Marshmallow: 1 cup, cut into quarters. Spread on greased pan before pouring in fudge. Or add to fudge just before beating, in which case they will melt into the fudge mixture and change its texture.

Nuts: 3/4 to 1 cup broken or chopped. English walnuts or pecans are used most often. A mixture of nuts is wonderful. Salted nuts may be used. Orange: 1 tablespoon freshly grated rind. Add nuts, coconut, or raisins, just before pouring the fudge into the pan to set.

Marshmallow Fudge:

To make Marshmallow Fudge, arrange 16 marshmallows (1/4 lb.) cut in halves in the greased pan, placing the cut sides up. Pour the beaten fudge over the marshmallows.

Submitted by: CM
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