Old Fashioned Chocolate Fudge

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“Posted by request. A creamy, smooth "old fashioned" cooked chocolate fudge candy. Cooking time is approximate. Times do not include cooling time. ---------------------------------------------------------------------------------------- NOTE: Soft-Ball Stage - 235° F–240° F At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage. For more info, see: The Cold Water Candy Test -”
1 Pound (16 ounces)

Ingredients Nutrition


  1. Mix in a sauce pan the chocolate, brown and granulated sugars, milk and corn syrup.
  2. Stir over low heat until sugar is dissolved.
  3. Cook, stirring occasionally (to prevent scorching) to the soft ball stage (234°-240°F on a candy thermometer), or until mixture forms a soft ball when a small amount is dropped into cold water.
  4. During cooking, occasionally wash down crystals from sides of pan.
  5. Remove from heat, add the butter and let stand until mixture is cool.
  6. Do not jar the pan or stir during cooling.
  7. When cool, beat until candy begins to lose its glossy appearance.
  8. Add the vanilla extract and nuts.
  9. Pour into a greased 8x8x2-inch pan and allow to cool completely.
  10. Cut into squares.
  11. Makes about 1 pound of candy.

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