Fudge (2024)

Igrew up in a household where the Valentine's chocolates were more likely to be homemade fudge than fancy boxed bonbons. Particularly when there was a snowy day in early February and schools were closed, we would get out the enameled Dutch oven and wooden spoons and turn to the fudge recipes in my mother's dog-eared Modern Encyclopedia of Cooking.

Fudgemaking provided pleasant winter entertainment and -- when we children could bear to part with what we'd produced -- fine Valentine's Day presents. (One of my strategies was to give fudge only to my grandmother and other relatives who would share.)

When we were very young, my mother cooked the fudge herself -- the sugar mixture gets too hot for small children to safely handle. At about age 11, I took over the cooking job, though I still needed her help in judging when the fudge was done. Eventually, I learned to listen for the distinct snapping sound of the bubbling mixture as it boiled down and neared doneness. And I learned to "test for the soft ball stage" by dropping a bit of the mixture into ice water, then squeezing it between my fingers to check for the right consistency (see sidebar on Page F5 for tips on testing with and without a candy thermometer).

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For a fudge to "set up" -- become firm -- beating with a wooden spoon or a standing mixer is required. When we were growing up, it was a communal activity. Nobody minded taking several turns with the spoon during the 15 or so minutes required, perhaps because of the enticing aroma that came from the pot with every swipe.

When did this American favorite come into being? According to "Oh Fudge!" by Lee Edwards Benning (Holt, 1993), the first known mention of the candy is in a file in the Vassar College archives. A Miss Emelyn Hartridge, who graduated from Vassar in the early 1890s, wrote that in 1886 she had obtained a fudge recipe in Baltimore. She recalled that fudge was sold there for 40 cents a pound by a grocery store "at 279 Williams Street." She added that she made 30 pounds for the Vassar senior auction in 1888 and believed that this was its first "real introduction to the college."

In 1894, a student at another women's college, Wellesley, mentioned concocting a make-do, dorm-dwellers' version of fudge cooked over a chimney lamp!

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In doing my own research on fudge, I've discovered it made its way into cookbooks near the end of the 19th century. Recipes for two fudges and two "panocha" (brown sugar fudge, now more often spelled penuche) appear in "Mrs. Rorer's New Cook Book," published in Philadelphia in 1898. Eleven years later, fudge recipes showed up on the other side of the United States in "The 1909 Tried and True Recipes of Prineville [Oregon] Ladies."

Several decades later, fudge had become such a standard in the American home repertoire that "The Joy of Cooking" advised: "The fudge pot is responsible for the beginnings of many a good cook. So be tolerant when, some rainy day, your children take an interest in the sweeter side of kitchen life." (Actually, fudge and many other candies set up better in dry weather, but it's possible to compensate on humid days by cooking to a degree or so higher than normal.)

Like caramels, early fudges were prepared by boiling sugar, milk (or cream) and butter to the soft ball stage and, like fondants, they were finished by beating or scraping on a marble slab until the candy "grained" finely and set up.

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Later, "no-beat" fudges that contained marshmallow creme or marshmallows and that set up quickly without stirring came on the scene. The taste of these is often as rich and mellow as the old-fashioned recipes, but the texture is coarser and sometimes even grainy. More recently, super-quick mock fudges that call for sweetened condensed milk and that skip both the boiling down and the beating have arrived. These can be smooth and quite tasty (especially to those who haven't had the real thing!), but since the key step, boiling down, is omitted, they lack the wonderful underlying caramel taste that is the hallmark of true fudge.

Following are recipes that require both boiling and beating, as well as a more modern no-beat version. Any of the choices would make appealing Valentine gifts.

For convenience, they can be prepared ahead, wrapped airtight and frozen for up to a month. If you have a heavy-duty standing mixer such as a KitchenAid, you can greatly minimize the effort required to make classic fudge by beating it on low speed. (The motors of some lightweight standing mixers and hand-held models aren't strong enough.)

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Of course, it's fine if you feel that using a mixer is cheating and that hand beating is an essential part of authentic fudge fun.

Classic Beaten Chocolate Fudge

(Makes about 2 pounds)

This is reminiscent of early fudge, although not quite traditional since it uses vanilla, nuts and corn syrup. The candy cooks down slowly so it develops a full, rich caramel flavor. The final result is smooth, chocolaty and, in my mind, tastes just the way fudge should.

The corn syrup reduces graininess, lends a slightly chewy texture and makes it possible to start beating before the mixture is completely cool yet end up with a smooth product.

4 1/2 ounces unsweetened chocolate, chopped

1 3/4 cups heavy (whipping) cream

2 cups granulated sugar

1/2 cup light corn syrup

1 tablespoon unsalted butter, slightly softened

1/8 teaspoon salt

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2 1/2 teaspoons vanilla extract

1 cup (about 4 ounces) chopped walnuts or pecans (optional)

Line an 8-inch square baking pan with aluminum foil, allowing the foil to hang over 2 sides of the pan by several inches.

Place the chocolate in a large bowl (if using a standing mixer, use the mixer bowl). Set aside.

In a 3- to 4-quart heavy nonreactive pot over medium-high heat, combine the cream, sugar, corn syrup, butter and salt. Stirring frequently with a long-handled wooden spoon, bring the mixture to a boil. Immediately cover the pot and boil for 3 minutes to allow the steam to wash down any sugar crystals from the inside of the pot (the crystals might otherwise result in a grainy consistency).

Meanwhile, wash and dry the spoon.

Uncover the pot and reduce the heat so the mixture bubbles briskly but is not at a hard boil. If any sugar crystals remain on the side of the pot, use a damp cloth to carefully remove them. Cook, stirring to scrape the bottom of the pot frequently, 12 to 15 minutes, until the mixture registers 237 to 238 degrees on a candy thermometer. (The tip of the thermometer should be under the surface of the mixture but should not touch the bottom of the pot.) Alternatively, to test using the cold water method, drop a bit of the mixture into a cup of ice water and cool for 10 seconds. If the mixture forms a slightly firm ball that flattens when squeezed, it is done.

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Immediately remove the pot from the heat. Pour the mixture over the chocolate, being sure to shake, not scrape, the mixture from the pot. Set aside to cool for 10 to 12 minutes. (This prevents a grainy consistency.)

Using the clean wooden spoon or a standing mixer on low speed, stir or beat the mixture until the chocolate is completely melted and incorporated. Add the vanilla and stir vigorously or beat on low speed until the mixture begins to thicken and loses some of its shine, 12 to 15 minutes. (If at any point the mixture appears to be separated and oily, add a few teaspoons of warm water and mix until smooth again.) When the fudge has stiffened but is not completely "set up" or firm, add the nuts, if desired, and mix until blended. Quickly scrape the fudge into the prepared pan. Using a lightly buttered table knife, spread and smooth the surface. Transfer the pan to a wire rack and set aside to cool completely, about 2 hours. Refrigerate until chilled and firm, about 2 hours.

Using the foil edges as handles, carefully remove the fudge from the pan in 1 piece. Remove and discard the foil; transfer the fudge to a cutting board. Using a sharp knife, cut the fudge into pieces. If desired, trim the uneven edges. If stacking the fudge, be careful to place wax or parchment paper between layers. To store, refrigerate the fudge in an airtight container.

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Per serving (based on 32): 152 calories, 2 gm protein, 18 gm carbohydrates, 9 gm fat, 19 mg cholesterol, 5 gm saturated fat, 12 mg sodium, 1 gm dietary fiber

Old-Fashioned Beaten Penuche

(Makes about 2 1/4 pounds fudge)

This fudge boasts a chewy yet smooth consistency and a distinct brown sugar flavor. In Mexico "penuche" (puh-NOO-chee) or panocha or penuchi is the word used for "raw sugar" or "coarse sugar."

Unlike most classic fudges, which need to cool down after cooking, this one is beaten hot.

2 cups light brown sugar

1 cup granulated sugar

1 cup heavy (whipping) cream

2/3 cup dark corn syrup

3 tablespoons unsalted butter, cut into pieces

Pinch of salt

1 teaspoon vanilla extract

1 cup (4 ounces) chopped pecans or walnuts (optional)

Line an 8-inch square baking pan with aluminum foil, allowing the foil to hang over 2 sides of the pan by several inches.

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In a 3- to 4-quart heavy nonreactive pot over medium-high heat, combine the brown and granulated sugars, cream, corn syrup, butter and salt. Stirring frequently with a long-handled wooden spoon, bring the mixture to a boil. Immediately cover the pot and boil for 3 minutes to allow the steam to wash down any sugar crystals from the inside of the pot (the crystals might otherwise result in a grainy consistency).

Meanwhile, wash and dry the spoon.

Uncover the pot and reduce the heat so the mixture bubbles briskly but is not at a hard boil. If any sugar crystals remain on the side of the pot, use a damp cloth to carefully remove them. Cook, stirring to scrape the bottom of the pan frequently, for 2 to 4 minutes, until the mixture bubbles loudly and registers 238 to 239 degrees on a candy thermometer. (The tip of the thermometer should be under the surface of the mixture but should not touch the bottom of the pot.) Alternatively, to test using the cold water method, drop a bit of the mixture into a cup of ice water and cool for 10 seconds. If the mixture forms a slightly firm ball that flattens when squeezed, it is done.

Immediately remove the pot from the heat. Quickly pour the mixture into a large bowl, being sure to shake, not scrape, the mixture from the pot. Immediately stir the fudge with the wooden spoon or beat on low speed with an electric mixer. The mixture should seem runny at first. Continue to stir vigorously or beat on low speed until the mixture begins to thicken slightly and loses some of its shine, 18 to 22 minutes. When the mixture has stiffened but is not completely set, stir in the vanilla and, if desired, nuts and mix until blended. Quickly scrape the mixture into the prepared pan; it will still be slightly fluid and very warm, even hot to the touch. Do not smooth the surface with a knife; instead, shake the pan quickly or rap the bottom of the pan on the counter to even the surface. Transfer the pan to a wire rack to cool completely, about 2 hours. Refrigerate until chilled and firm, about 2 hours.

Using the foil edges as handles, carefully remove the fudge from the pan in 1 piece. Remove and discard the foil; transfer the fudge to a cutting board. Using a sharp knife, cut the fudge into pieces. If desired, trim the uneven edges. If stacking the fudge, be careful to place wax or parchment paper between layers. To store, refrigerate the fudge in an airtight container.

Per serving (based on 36): 139 calories, trace protein, 23 gm carbohydrates, 6 gm fat, 12 mg cholesterol, 2 gm saturated fat, 18 mg sodium, trace dietary fiber

Peanut Butter-Peanut Fudge

(Makes about 2 pounds)

This no-beat fudge is slightly soft, sweet and has a pleasing peanut taste.

While the fudge is cooking, stir the mixture frequently and watch it carefully to avoid scorching. The peanut butter tends to thin out the fudge a bit; it's better to err on the side of overcooking rather than undercooking.

2 1/2 cups granulated sugar

3/4 cup evaporated milk (do not use low-fat versions)

1/3 cup dark corn syrup

3 tablespoons unsalted butter, cut into pieces

3/4 cup marshmallow creme

1/4 cup creamy peanut butter

1 teaspoon vanilla extract

1 1/2 cups (6 ounces) chopped unsalted peanuts (optional)

Line an 8-inch square baking pan with aluminum foil, allowing the foil to hang over 2 sides of the pan by several inches.

In a 3- to 4-quart heavy nonreactive pot over medium-high heat, combine the sugar, milk, corn syrup and butter. Stirring constantly with a long-handled wooden spoon, bring the mixture to a boil. Immediately cover the pot and boil for 3 minutes to allow the steam to wash down any sugar crystals from the side of the pot (the crystals might otherwise result in a grainy consistency).

Meanwhile, wash and dry the spoon.

Uncover the pot and reduce the heat so the mixture bubbles briskly but not at a hard boil. (If any sugar crystals remain on pan side, use a damp cloth to carefully remove them.) Cook, stirring and scraping the bottom of the pan frequently, for at least 4 to 5 minutes, until the mixture bubbles loudly and registers 241 to 242 degrees on a candy thermometer. Alternatively, to test using the cold water method, drop a bit of the mixture into a cup of ice water and cool for 10 seconds. If the mixture forms a slightly firm ball that flattens when squeezed, it is done.

Immediately remove the pot from the heat. Add the marshmallow creme, peanut butter, vanilla and peanuts, if using, and mix just until combined. Quickly pour the fudge into the prepared pan, being sure to shake the fudge, not scrape it. Do not smooth the surface with a knife; instead, shake the pan quickly or rap the bottom of the pan on the counter. Transfer the pan to a wire rack to cool completely, about 2 hours. Refrigerate until chilled and firm, about 2 hours.

Using the foil edges as handles, carefully remove the fudge from the pan in 1 piece. Remove and discard the foil. Transfer the fudge to a cutting board. Using a sharp knife, cut the fudge into pieces. If desired, trim the uneven edges. If stacking the fudge, be careful to place wax or parchment paper between layers. To store, refrigerate the fudge in an airtight container.

Per serving (based on 32): 111 calories, 1 gm protein, 22 gm carbohydrates, 3 gm fat, 5 mg cholesterol, 1 gm saturated fat, 15 mg sodium, trace dietary fiber

Cookbook author Nancy Baggett lives in Howard County. She can be reached through her Web site, www.keepsakekitchen.com.

Fudge (2024)

FAQs

How do you know when fudge is beaten enough? ›

After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.

How long does it take fudge to reach 234 degrees? ›

Cook the mixture over medium-low heat, without stirring, until the thermometer registers 234 degrees, about 20 to 25 minutes. The mixture should boil at a moderate, steady rate over the entire surface. While the fudge is cooking, prepare the baking pan.

How to rescue fudge that won't set? ›

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

What should fudge look like after beating? ›

The fudge is then beaten as this makes the fudge slightly crumbly rather than chewy. Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.

How do you know when fudge is done? ›

Remove the ball from the water and check its consistency with your fingers. For perfect fudge, the syrup should form a soft ball that can be picked up, but easily flattened. If the syrup is undercooked, drops of syrup will sink to the bottom of the glass in threads or simply dissolve.

Do you stir fudge while boiling? ›

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

What to do with failed fudge? ›

My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.

What happens if you beat fudge too soon? ›

This fudge was beaten immediately after cooking, while it was still very hot. Its crystals are so big that it has practically reverted back to a sugar state! What happened? Beating the syrup caused the formation of crystallization nuclei, anchor points to which sugar molecules attach to form crystals.

Why won't my 2 ingredient fudge set? ›

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.

How do you fix fudge that is too dry? ›

In the oven - wrap the fudge in foil with a tiny bit of water, perhaps 2-3 teaspoons and bake at a low temperature (120-140C or 248-284F) for 10-20 minutes, or until the fudge no longer feels/looks dried out.

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.

Why do you add cream of tartar to 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!

When to stop beating fudge? ›

Beating fudge when it's still over heat creates sugar crystals, aka the grittiness you feel in the fudge. Instead, wait to pick up the spoon (our Test Kitchen loves using wooden spoons) until the fudge drops to between 110 and 113°F, about 15 minutes.

How long does it take fudge to reach soft ball stage? ›

about 40 minutes to reach soft ball stage. 60 minutes to cool. 28 minutes to beat in a KitchenAid (your time for this may vary) 4 hours to set.

Should you stir fudge while it's boiling? ›

You should mix the cream, butter, and sugar when making your fudge, but put down the spoon once it has reached its boiling point. Stirring while your sugar mixture is boiling will only form sugar crystals and make your fudge crunchy rather than silky smooth.

How firm should fudge be? ›

The trick to good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup, and cool the mixture properly so the texture of the fudge turns out smooth and firm, but soft enough to cut.

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