Is evaporated milk or condensed milk better for fudge?

Use Evaporated Milk - Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.

What is the secret to smooth fudge that is not gritty?

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring , you avoid creating seed crystals.

Should you stir fudge while it's boiling?

Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

What does cream of tartar do in fudge?

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking . It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

Why is my old fashioned fudge not hardening?

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough . This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

What is the ball method fudge?

According to most recipes, the ingredients of fudge are cooked to what is termed in kitchen parlance the soft ball stage , that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.

Why do you add vanilla to fudge?

Vanilla is often added to chocolate candies or other chocolate recipes because it complements and accents the flavor of chocolate .

How do you fix messed up fudge?

If you discover that your mixture is grainy, some quick thinking will save the entire batch. Pour the fudge back into your pan, and add about a cup of water to it, along with a tablespoon or two of evaporated milk, whipping cream, or whatever cream you're using.

What went wrong with my fudge?

If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature .

Why did my fudge turn out like taffy?

If the temperature is too low , the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

What gives fudge the creamy texture and dull appearance?

The addition of egg whites and gelatin will coat the sugar crystals and keep them small. This results in creamy fudge. Shhh! It's a Fudgy Secret!

What gives fudge its firm texture?

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

What would cause fudge not to harden?

The main reason is that your Fudge has not reached the optimum temperature . If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Old-Fashioned Homemade Fudge Recipe (2024)

December 19, 2010 by Edie Wadsworth 116 Comments

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This is a recipe that I have memorized and have made countless times. It’s a family heirloom. The family jewels.

It was recently entered in a county fair by my Aunt Rosemary and won 1st place. Which makes it award-winning fudge as well.

I give it to you as a token of my love and deep gratitude for all the countless ways you’ve encouraged me these past few years.

The taste of this fudge could well be my favorite taste in the whole wide world.

This fudge recipe is my love language.

And I don’t like any other fudge at all. It has to be this one.

Well, I mean I’d eat other fudge. But no other fudge does what this fudge does to me.

If I were transformed into a confection, it would most definitely be fudge.

And just so happens, it’s pretty easy to make. You must give it a try.

Here’s what you’ll need:

2 sticks of butter

6 cups of sugar

1 can of evaporated milk

1 can of marshmallow cream

18 oz (1 1/2 packages) of chocolate chips

2 t. good vanilla

In a large dutch oven on medium heat, melt butter, sugar and evaporated milk. Heat to boiling and once it has come to a rolling boil, set a 6 minute timer. After 6 minutes, remove from heat and add the marshmallow cream and chocolate chips.
And if I happen to be making this fudge with my mother around (who we affectionately call Grannie), this is where she gets bossy. Even though I’m a grown woman who cooks all the time and who’s cooked this particular fudge a million times, when Granny’s around I’m 12 and can’t turn on the stove. Do you do this too? Start asking your mother how to do something you clearly know how to do? It’s kind of endearing,really. Back to the fudge. You have to stir it just right and we all know that only Grannie can do it just right. Just try your best. After it’s well combined, add the vanilla and continue to stir until the fudge no longer runs quickly off the spoon. It kinda collapses off the spoon. That’s when you know it’s ready. Otherwise, ask Grannie. She knows exactly when it’s ready.

You are now ready to pour the fudgy goodness onto the jelly roll pan and spread the mixture evenly around.

And this is my favorite part. Licking the bowl. Or the dutch oven. It’s the best ever.
Warm fudge from a spoon. Hide it from the children if you can. Hoard it all for yourself.
Wear your stretch pants.

Now pull yourself together long enough to slice it up. But wait about 30 minutes or so and it’ll be just right for slicin’.
And then once you eat this, it’s like we’re blood brothers.
But more like fudge sisters.
We’re for real friends now.
This chocolate bond can never be broken.
Your welcome.
xo,
edie

Award Winning Fudge aka Grannie’s Fudge aka There’s No Other Fudge For Me

5 from 1 vote

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Cook Time 30 minutes mins

Ingredients

2 sticks of butter
6 cups white sugar
1 12 oz can evaporated milk
1 7 oz container marshmallow cream
2 t. good vanilla extract
18 oz of semi-sweet chocolate chips

Instructions

Grease a 10x15 jelly roll pan.
Combine butter, sugar and evaporated milk into a dutch oven or other heavy duty (deep) pot.
Bring to a rolling boil and boil for 6 minutes.
Remove from heat and add marshmallow cream and chocolate chips.
Stir until it begins to thicken and then add the vanilla.
Stir until it no longer pours from the spoon and spead into greased pan.

Old-Fashioned Homemade Fudge Recipe (2024)

Award Winning Fudge aka Grannie’s Fudge aka There’s No Other Fudge For Me

Ingredients

Instructions

Click here to read more about it!!

FAQs

Is evaporated milk or condensed milk better for fudge? ›

What gives fudge the creamy texture and dull appearance? ›