Grandma's Old Fashioned Fudge

An old fashioned, cocoa based fudge with intense chocolate flavor. We always just called this "Grandma's Fudge" because my grandmother was famous for making this fudge for every occasion.

Course Dessert

Cuisine American

Keyword adaptable, chocolate, Christmas, cocoa, dairy free, egg free, fudge, goodie tray, heirloom recipe, holiday, holiday tray, nut free, old fashioned, wheat flour free

Category Candy, Confections

Baking Ambition Confident

Prep Time 10

Cook Time 30

Total Time 40

Servings pieces

Calories 76kcal

Equipment

pan (8" x 8")
saucepan (medium to large)
whisk
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wooden spoon (or heat safe spatula)
measuring cups (or kitchen scale)
measuring spoons

Ingredients

2 cup sugar
⅓ cup dark cocoa
¼ tsp espresso powder
¼ tsp salt
½ cup milk
½ cup cream
2 ½ tbsp butter
1 tbsp corn syrup
1 tsp vanilla

US Customary - Metric

Instructions

Butter an 8x8 pan (or line with non-stick foil or parchment).
Whisk together sugar, cocoa, espresso powder and salt in a medium to large saucepan.
2 cup sugar, 1/3 cup dark cocoa, ¼ tsp espresso powder, ¼ tsp salt
Add cream and milk a little at a time, stirring to make a paste.
½ cup milk, ½ cup cream
Add the corn syrup and butter.
2 1/2 tbsp butter, 1 tbsp corn syrup
Place over medium heat and stir with a wooden spoon (or a silicone thermometer spatula) until boiling.
Continue to cook, stirring frequently, until soft ball stage (235° - 240° F).
Remove from heat, add vanilla and stir vigorously until creamy. The gloss or color or the mixture will change becoming lighter and more matte just before it is creamy. The temperature will drop to between 180° - 190° F, but the mixture should still be pourable.
1 tsp vanilla
Pour into pan (spread to corners if necessary).
Do not cool completely before cutting; the fudge should still be warm and slightly soft when you cut it into squares (~1 inch). Let it cool completely before storing in an air tight container.

Notes

Optional variations:

Stir in ½ cup finely chopped nuts, such as walnuts or pecans, just before pouring the fudge into the pan.
Stir in ½ cup chopped Oreo cookies just before pouring the fudge into the pan.
Replace the milk and cream with full fat coconut milk, and the vanilla with coconut extract. Stir ½ cup of finely chopped toasted coconut in just before pouring the fudge into pan.
1. If you also substitute a vegan butter (one that comes in solid stick form) for the regular butter, this will be a delicious dairy free option.

Nutrition