Recipe Time!

Alrighty, the FUDGE is here :-)




First some tips:

1) Get all your ingredients ready plus the final pan buttered. And try to distract your little ones, haha.

2) Use a candy thermometer and TEST it first! Mine was only off about 2 degrees, but I read where some can be off almost 10! Make adjustments in your cooking.

3) Try not to have your daughter break a glass in the middle of the ‘stir constantly’ step.

4) Attempt to have a strong man handy for the “stir till it thickens” step

5) Follow the directions and have fun!



I cut the original recipe in half, so this makes about 1 pound and fit in a 7” x 5” pan nicely. Doubling should allow you to use an 8 x 8 pan.



¾ C milk (though I did use half and half to see if it’d be really creamy)

2 oz unsweetened chocolate (should be 2 wrapped squares)

2 C sugar (yes, this isn’t healthy!)

1 ½ Tbs light corn syrup

1/8 tsp salt (I didn’t measure, just did a few sprinkles..)

1 ½ Tbs butter (Though the husband suggests more next time, but I don’t know how it would affect the setting of the fudge)

¾ tsp vanilla (I’m a vanilla lover, and threw in a whole tsp. I’m convinced I could have used even more)



Combine the milk and chocolate over low heat till melted.

Up the heat a little more (to medium or so) and add sugar, corn syrup and salt. Stir constantly till boiling.

Then stop stirring and don’t stir at all (so hard!) until the mixture reaches 234°F. (if you are a regular candy maker, this is soft ball stage and a little bit of fudge in a glass of cold water should form soft balls. Not sure what exactly that would look like, but when I put some in water, it still kinda smeared on the bottom of the glass just a bit, but also had one little bubble looking drop suspended.)

Remove from heat and add butter and vanilla, but don’t stir yet!

Wait until the mixture reaches 110°F. (This took a considerable amount of time – maybe 30 min or more)

Then stir/beat (with a wooden spoon) until it thickens and loses its gloss. The recipe says this is about 15 minutes, but Nathan only stirred about 9 minutes.

Spread in buttered pan. I then refrigerated and it was set in an hour or 2.



One last tip – they say not to scrap the sides of the pan when stirring after it reaches 234, because that can bring in some of the crystallized sugar and make it a little lumpy. Since I can’t stand being wasteful, this is probably why I don’t have the absolute smoothest fudge. Shouldn’t affect the taste, however.