Old fashioned Cocoa Fudge
The kind Grandma used to make
Remember the days when you went to Grandma’s and she had a pan of homemade old fashioned cocoa fudge cooling on the screened in back porch? Remember how you could hardly wait for it to cool (and sometimes you didn’t) to taste that chocolatey goodness? And once it cooled, how the texture was just perfect…without adding anything else…a fudge miracle out of Grandma’s candy saucepan? If you miss that old fashioned taste and texture, you can still have it. Here’s how to do it, but I caution you; this candy recipe is more labor intensive, than the soft fudge, but ohhh, the pleasure is totally worth it!
Homemade Fudge As A Gift
Making a gift for someone? There’s nothing better than Old Fashioned Cocoa Fudge done up in a pretty basket or box with a grand colorful bow on it. Always be sure you put the fudge into an air tight container or a sealed plastic bag before packaging it for a gift, so that it doesn’t dry out.
Old Fashioned Cocoa Fudge Recipe
- 3 cups granulated sugar
- 2/3 cup cocoa
- 1/8 teaspoon salt
- 1/2 cups milk
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts, (optional, almonds, cashews, pecans, walnuts, whatever is preferred)
- Butter an 8 or 9-inch square pan; set aside.
- Combine sugar, cocoa and salt in a heavy 4-quart saucepan; stir in milk.
- Place over medium heat and stir constantly, until mixture comes to a full rolling boil. Stop stirring.
- Boil, without stirring, to soft-ball stage, or 234 degrees on a candy thermometer. do not allow candy thermometer to rest on bottom of saucepan.
- If you do not have a candy thermometer, drop a small amount of the mixture into very icy cold water. If it forms a soft ball that flattens when removed from water, it’s ready.
- Remove from heat. Add butter and vanilla, but DO NOT stir.
- Cool at room temperature to between 110 to 120 degrees, then beat with large spoon until mixture loses some of its glossy appearance and begins to thicken.
- Add nuts if used. Quickly spread into prepared pan and cool completely before cutting into 1 to 1& 1/2-inch squares.
- If you are gifting, make sure to put the fudge into a plastic bag before wrapping, so that it does not dry out.
Candy Thermometer – Needed To Make Great Fudge
There are cold water tests you can do to see if your candy is at the right stage, so that it will firm up when cooled. But those tests are, for me, a matter of judgment of the person making the candy. What I think is a small ball of candy when dropped into cold water, may not be what you judge to be right and vice versa. One way of being certain, without guess work would be using a candy thermometer. Not only that but many come equipped with a little red indicator. Just set the temperature you need for the recipe you’re making and you can easily see when it’s reached. Now all that’s needed is to beat the candy until it loses its gloss.