This old fashioned homemade fudge recipe makes the best Christmas fudge like Grandma used to make! It is smooth, creamy and delicious and your family and friends will love it! It’s great for holiday parties and family get togethers!
You can find this recipe in volume 1 of our Dining On A Dime Cookbook.
Old Fashioned Homemade Fudge Recipe
2 cups sugar
3/4 cup milk
1/2 cup cocoa, packed
2 Tbsp. shortening
2 Tbsp. light corn syrup
1/4 tsp. salt
2 Tbsp. butter
1 tsp. vanilla
Combine sugar, milk, cocoa, shortening, corn syrup and salt in a 2 quart saucepan. Cook over medium heat, stirring constantly until the mixture boils. Cook, stirring occasionally to 234 degrees.
Remove from heat. Add butter and vanilla. Do not stir. Allow fudge to cool at room temperature without stirring until it reaches 110 degrees.
Beat until the fudge thickens and loses some of its gloss. Quickly pour the fudge into a lightly buttered 8×8 inch square pan. Makes 32 pieces.
This old fashioned homemade fudge recipe is from our cookbook:
Save Money On Groceries And Make Meals Easier! (Sale Up To 50% Off!)
Click here to get our Dining On A Dime Cookbooks SALE Up To 50% Off NOW! They’re filled with tasty recipes and tips to make your life easier!
Dutch or natural cocoa?
Just regular old baking cocoa powder (it is unsweetened).
Jill, I just made this fudge today (Sunday, 10 Dec). Heated it to 234 degrees with the candy thermometer (right below soft ball stage), took it off the heat and added the vanilla and butter. I let it cool to 110 degrees, but when I went to stir it it was hard. We had to heat it up again just to get it out of the pan. We can’t use it.
What a I missing? I’m wondering if the cocoa should not be packed, as it seemed like an awful lot of cocoa that way. It was grainy. Ugh!
Boy Jeanne it is so hard to tell what went wrong without being there. Any number of things like humidity altitude and other things. The grainy was I think what is called sugaring and if you stir the fudge at all after you remove it from the heat it will cause it to crystallize or sugar and get grainy. You need to be very careful with that. The cocoa amount doesn’t really have anything to do with that. What I might suggest is to use this recipe for Million Dollar fudge. I stopped making this old fashion recipe years ago just because it is so touchy and sensitive like many of the candy recipes are that you need to cook.Mine would turn out about 50% of the time. We share them though because so many people ask for it.