I am looking for a recipe of good old fashioned hard fudge, the kind that you literally have to break apart when done. Would love to hear from any of you.
Thanks,
Old Fashioned Hard Fudge
3 cups sugar
2/3 cup cocoa
1/8 tsp. salt
1 1/2 cups milk
1/4 cup butter or margarine
1 tsp. vanilla extract
Line 8 or 9 inch square pan with foil; butter foil. In a large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil witout stirring, to 234 degrees F. on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water.) Remove from heat. Add butter and vanilla. DO NOT STIR.
Cool at room temperature to 110 degrees F. (lukewarm). Beat with wooden spoon until fudge thickens and loses some of its gloss. Qucikly spread into prepared pan; cool. Store wrapped loosely in foil in the refrigerator.
*It is very important not to se a wire whisk or anything like that. Also just stir gently, even though the cocoa will stay floating on top. It will mis in as the mixture heats up.
I hope this works for you. I have never tried it but it sounds great!!!
Marthy
the secret to getting fudge to get hard is use an iron skillet…your chicken fryer works wonders!
ingredients are:
1 can Pet milk (any brand will work)
1 tbsp butter
3 cups sugar
1 tsp vanilla
1-2 tbsp cocoa (whatever color you want)
mix all ingredients together: cook until it gets thick. then stir to keep from sticking. drop in candy test or check tem, when ready, take off stove heat. Beat until it loses its gloss-Pou in buttered platter. score and cool. It will break up nicely as long as it is scored first or else just break a piece off if you can’t wait!
Hope this helps. I cooked in a regular pan and it flunked, so I asked what was wrong and she told me to use an IRON SKILLET!
Here is my recipe that i make at christmas time.
OLD FASHION CHOCOLATE FUDGE
3 Tablespoons butter
2 cups sugar
2 Tablespoons karo red or blue label syrup
2 squares unswetened chocolate ( or 6 Tablespoons cocoa)
3/4 cup caned milk
1 teaspoon vanilla
1 cup chopped pecans
Place butter , sugar, corn syrup, chocolate and milk in a heavy 3-quart saucepan. Cook over medium heat, stirring comstantly until mixture boils. Continue cooking. Stirring occasionally, to soft boil stage (328) or until a small amount of mixture forms a soft ball when tested in cold water. Remove from heat. Add vanilla. Cool 5 min. may not take that long. Beat until fude begins to thinknd and loss its gloss. Fold in nuts. Quickly pour into greased pan. 8x8x2 inch pan. For best results do not spread fudge or scrap out of pan. When cold cut in squares. Makes 2 pounds.
I have used Marty’s recipe for years. It used to be on the Hershey’s Cocoa can. I think the reason madison2inms had better luck making hard fudge in an iron skillet is because the iron holds heat and allows the candy to continue to cook even after it is removed from the stove therefore the fudge sets up harder. If you want the hard results when using a lighter weight pan, you may need to cook it slightly past the soft ball stage. You have to work quickly when pouring it out. If it sets up too soon all is not lost. Just allow it to cool, butter your hands and knead it, then form into a snake-like roll. Place pecans halves end-to-end for the length of the roll. Allow to set, then slice between each pecan half. It makes an attractive piece of candy.
Dyehair in KY
I wish I could help, my grandmother made the best fudge ever, and it never had to be in the fridge. When I was about 10 years old I wnet into the kitchen to make her fudge from “memory” just the way I observed her making it. Well, it wound up being like chocalte syrup.
Good luck!!
I have a question regarding “Hard Fudge”. Doesn’t having the fudge hard also make it “sugary”? When you overcook fudge, it gets sugary and hard. They say if you add a little corn syrup, it will prevent the fudge from becoming sugary.
Like Darla, my grandmother used to make the best fudge ever too! I remember that she would take it off the heat and beat it, return it to the heat for awhile longer, off and beat, and so on. It was very firm but “melt in your mouth”.
My sister makes her fudge with these ingredients: (takes her 2 hours and a lot of beating)
6 cups dark brown sugar
1 (8 oz) can Carnation evaporated milk
1 (8 oz) small carton of whipping cream
1 tsp pure vanilla extract
*If you cook it just right and beat it well, it’s “melt-in-your-mouth” good! 
My mother use to make chocolate fudge and drop by spoonfuls onto wax paper. It would be round, thin & hard. If anyone knows how to make this please help me. My mom passed in 1999 & I miss her fudge so much. She never wrote anything down. She would be 76 now if this helps any.