Neil The Intern Makes Fudge

We haven’t really heard yet from Neil the Intern (remember our interns?) and so please enjoy his debut post; a post on making fudge.

Fudge closeup Cutting the Fudge

Fudge is wonderful. It’s creamy, crystalline, firm, and smooth all at the same time. It’s a treat whenever I eat it, but is especially good when it starts to get cold, and yesterday my father and I made fudge for a post-Thanksgiving treat.

Fudge is easy to make, but also easy to mess up. It takes vigilance to get it just right, or else you can end up with a big mess. The most important aspect to good fudge is timing and patience. After getting the mixture to “soft ball” stage (238 degrees), waiting for it to cool to the right temperature without touching it is very tough. If it doesn’t stay still, crystals can form and create something that, while sugary and chocolate, can’t be called fudge (or tasty).

There are many variations of fudge recipes. My girlfriend and I have argued over whose recipe is better (or whether there were even any differences between the two): my father’s, or hers. My father uses the recipe his mother taught him, from the good housekeeping cookbook. Her father uses the recipe his mother taught him, from the corn syrup bottle. But both are very similar and make, in my opinion, estimable fudges.

Chocolate Fudge (from Good Housekeeping cookbook):

3 C Sugar

1 C Milk

2 Tbsp corn syrup

2 squares (2 ounces) unsweetened chocolate

3 Tbsp butter or margarine

1 tsp vanilla extract

About 2 1/2 hours before serving:

In large saucepan over medium heat, heat sugar and next 3 ingredients to boiling, stirring constantly. Set candy thermometer in place and continue cooking, stirring occasionally, until temperature reaches 238 degrees F or until a small amount of mixture dropped into very cold water forms a soft ball. Remove from heat and place pan in a cold water bath to cool; immediately add butter and margarine or vanilla.

Cool mixture, without stirring, to 110 degrees F or until outside of saucepan feels lukewarm to hand. Meanwhile butter 8″x8″ pan.

With spoon, beat until mixture becomes thick and begins to lose its gloss. Quickly pour into pan. (Don’t scrape saucepan; mixture on side may be sugary.) Cool in pan; when cold, cut into 32 squares. Makes 32 pieces or about 1 1/4 pounds.

6 comments

  1. Hi – I came to yours since you are listed on BlogRovR (an addon I just installed in my Firefox). Since I’m a new visitor, I thought I should say hello all the way from Norway.

    You really have a great and readable blog and I do love food and often post about it myself. My last post is from a dinner I had this weekend at Armond & Ko in Brussels, Belgium and you might like to have a look:

    http://www.terella.no/2007/11/27/armond-ko-in-brussels-a-gastronomic-sensation/

  2. “…yesterday my father and I made fudge for a post-Thanksgiving treat”. That’s my kind of holiday! Way better than a detox diet of leafy greens after the biggest meal of the year. :)

    I can appreciate an old-fashioned recipe like this one, without all the sweetened condensed milk or processed cheese food or whatever else people throw into a fudge recipe. Looks great!

  3. I know it’s cheating, a little, but my favorite fudge has always been the Domino’s no-cook fudge recipe, which still requires a little cooking. There’s a chocolate version and a vanilla version, and I like to layer and mix up the two. Very tasty, but best eaten cold. It’s on their website.

  4. I know it’s cheating, a little, but my favorite fudge has always been the Domino’s no-cook fudge recipe, which still requires a little cooking. There’s a chocolate version and a vanilla version, and I like to layer and mix up the two. Very tasty, but best eaten cold. It’s on their website.