Ken’s Award Winning Fudge

May 4th, 2020 by Ken

I’ve been making fudge for more than 40 years.  I’ve entered many contests and won them all except one.  In that case, I used old stale walnuts.   Here is my recipe.  I’ll tell you how I make it and then give you explanations at the end.  Read the whole story before beginning.

3 cups of sugar – – 1/2 cup cocoa – – 1 cup of whole milk – – 3 tablespoons of corn syrup

Mix all those ingredients into a medium saucepan and cook on medium heat stirring constantly until mixture boils.  Let boil for 7 minutes and 20 seconds without stirring.

Place pan in sink of cold water to let it cool.  While cooling add 3 tablespoons of butter, a cap of vanilla and half a cup of chopped walnuts if you want.

When bottom of pan is cool, stir until mixture begins to harden.  Quickly pour onto butter greased plate when mixture begins to set up

Enjoy while still warm.  Cover if any fudge is left.

Additional Information – I’ve used the same pan and the same spoon for more than 40 years.  I’ve used three different stoves and have had to adjust the cooking time.  I use an old aluminum pot and a wooden spoon.  Never stir candy with a metal spoon.  There’s something about the chemical components that makes the fudge hard to set up.

I use no salt in my recipe.  There’s enough salt in the butter.

Over the years I know just how much time to cook.  If you use a candy thermometer cook until the mixture reaches a temperature of  234 degrees.

Not every batch sets up right.  Sometimes I’ll have to cook two or three batches until I get the more perfect one.    If your fudge hardens in the pan while stirring see if you can get it out on the plate.  If not, you can heat it up and pour if without stirring.  This usually results in very hard fudge.   If you stir the fudge and it doesn’t set up it means you haven’t cooked it long enough.  You can recook it to boiling for two more minutes then stir.  If it still doesn’t set up pour it out and start again.

Sometimes you have to cook two or three batches to make one good one.  That’s normal, even for me.

There are many things which impact the fudge.  There may be too much moisture in the air.  The pan may be thinner or thicker.  You may have used too little milk or too much milk.  Keep cooking until you get consistent results then write it down and do it the same way next time.

Remember, making fudge is a scientific experiment.  It takes time, tinkering and patience.

Good luck

Posted in Informational, The Real News


(comments are closed).