Chocolate Fudge Grandma Used To Make
We all know the fudge that is made today. Soft, creamy and utterly delicious. I do not know how to make fudge like that, I make fudge the way my Mom and Grandma made it. It is a harder fudge, still creamy, still delicious, but my favorite kind of fudge.
What you need to make this fudge is as follows:
4 Cups of Granulated Sugar
1 ½ Cups of Milk
4 Squares of Unsweetened Chocolate
1 Teaspoon Vanilla
1 Tablespoon Butter.
4 Quart Sauce Pan
Wooden Spoon with flat edge
Mix the milk and sugar together in a heavy 4 quart sauce pan. Place pan on stove on a medium to medium high setting. Hot enough to get everything melted, but not hot enough to scorch your sugar base. Place your 4 squares of chocolate in the pan, breaking them apart to melt more quickly.
Put a candy thermometer on the edge of your pan, ½” from the bottom of your pan. You do not want it to be setting on the bottom of the pan because you will get an incorrect heat rating on the thermometer.
You will mix occasionally, this is to keep any of the sugar from sticking to the bottom of your pan and scorching. It will warm up gradually, the chocolate will melt and eventually around 200 degrees all the ingredients will have melted nicely and it will start to have a nice head of bubbles. Remember to stir occasionally, as it rises in temperature the bubble mixture will rise and if you do not have a large enough pan, it could boil over, stirring helps keep the head of bubbles down.
While your candy is cooking, fill your kitchen sink with about 2” of cold water, you will need that for when your fudge is done cooking. Have on hand a hand towel and a plastic scraping spatula, these items you will need for the finishing of the fudge. Also, have a small glass pan that you have greased with butter or a piece of parchment paper ready to pour your finished fudge in or on.
When your temperature reaches soft ball stage at about 235 degrees, you will want to have a small bowl with some cool water handy. You will take a large dollop of your fudge mixture and drop it into this water. Take your fingers and try to form a ball. If you don’t get a ball, cook for a few degrees more, repeat the bowl test until you form a nice solidified fudge. It will still be loose, not firm, but this is when you remove it from the heat. I find that about 240 degrees is when my mixture has the correct consistency in the bowl of water.
Remove your pan from the heat and add your vanilla and butter, mix and place sauce pan in the sink of cool water. You will start mixing very briskly your fudge batter. It will have a glossy sheen to it. As you mix, you will feel the fudge start to thicken and stick to your wooden spoon. Keep mixing until you see the thickening mixture start to dull in sheen. You will find that the fudge mixture is thicker and is starting to firm up. Remove from the water and wipe the bottom of the pan with the towel you have sitting nearby. Pour this thickening mixture into the glass pan you prepped prior or onto the parchment paper. At this point the mixture will be thickening very quickly and you will need to be fast about removing from the pan, spreading the fudge as you remove it so it is not too think for cutting. Use your rubber spatula to scrap away the excess fudge from the pan and the wooden spoon.
The fudge is easiest to cut when still warm, or you can score it with a knife and break it apart when cool. Put in an air tight storage container and enjoy some old fashion fudge.