Old Fashioned Hard Fudge Recipe
This Old Fashioned Hard Fudge recipe is easy to understand: it's just an adaptation of the recipe found on the label of a jar of condensed milk. The use of condensed milk makes up one of the secrets for making creamy fudge, smooth, without fooling around with candy thermometer temperatures without worrying about graininess.
Ingredients
- Sugar = 3 cups
- Butter = 1/4 cup
- Dark unseasoned cocoa = 2/3 cup
- Salt = 1/8 tsp
- Whole milk = 1 1/2 cups
- Finely chopped pecans = 1/2 cup
- Vanilla extract = 1 tsp
Instructions
- Line an eight or nine-inch square pan using foil.
- In a heavy four-quart saucepan, combine sugar, salt and cocoa.
- Stir in the whole milk.
- Cook over a medium-high flame, stirring regularly, until the mixture reaches the full rolling boil.
- Boil continuously without mixing until the candy thermometer registers 234 degrees or a tiny amount of the mixture placed into a very cold water makes a soft ball.
- Remove from the heat & add the vanilla and butter. Do not whisk. Cool to room temperature (110 degrees).
- Stir in the pecans.
- Beat using a wooden spoon till the fudge thickens and starts to lose some of its sheen.
- Quickly pour into the prepared pan. Cool fully.
- Cut into squares. Store in a firmly sealed container at room temperature.