plate of fudge squares

Then and Now

Ingredients for Old Fashioned Fudge

  • 4 cups sugar
  • 1 1/3 cup milk
  • 1/4 cup corn syrup
  • 1/4 teaspoon salt
  • 2/3 cup unsweetened cocoa
  • 1/4 cup butter or margarine
  • 2 teaspoons vanilla
  • 1 cup coarsely chopped nuts, if desired


1) Grease bottom and sides of 8-inch square pan with butter.

2) In 3-quart saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasionally,until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.

3) Cool mixture without stirring about 1 hour. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.)

4) Quickly stir in nuts. Spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares.

                                My Newest Fudge Recipe

  • 12 ounces semi-sweet chocolate chips
  • 1 can chocolate fudge frosting
  • Nuts if desired

Put the chocolate chips into a medium-sized bowl

Cook uncovered in microwave on high for 30 seconds at a time, stirring in between, until they are melted. Stir in quickly the can of frosting, and add nuts if desired.

Pour into an 8×8 or 9×9 pan lined with aluminum foil. Refrigerate for at least 1 hour.

Lift foil from pan and cut into 1-inch squares.

(I first made this fudge with sugar-free chips and sugar-free frosting for my diabetic husband.)

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