How to Make Smooth Chocolate Christmas Fudge: Betty Crocker's Old-Fashioned Recipe
Time to make some holiday fudge...
Here are my hints for making smooth, creamy,old fashioned chocolate fudge, with some suggestions below for fancying it up a bit!
Fudge makes a special gift or dessert for Christmas, Valentine's Day, birthdays, or any other special occasion.
This chocolate fudge recipe is based on the one from my Mom's old Betty Crocker cookbook, that she used for many years. It's my Dad's favorite, and I make it every month or so for him (okay, so it's a good excuse for me to have some, too!)
Fudge is often thought to be a difficult recipe, but really all it takes is some practice. (Keep vanilla ice cream on hand; you can use any failed batches as ice-cream toppings!) Use a candy thermometer to insure accuracy, but after a couple of tries you'll know how each stage is supposed to look. Then you'll be able to whip up a plate of fudge at any time you want!
- 4 cups sugar
- 1 1/3 cup whole milk
- 2/3 cup cocoa
- 1/2 tsp salt
- 4 Tbsp butter
- Big glug of vanilla
- 1 cup chopped pecans
- Spray a large cookie sheet with butter spray and set it aside.
- Heat sugar, milk, cocoa and salt in a tall stockpot over medium heat, stirring constantly, until sugar is melted. (You want a tall pot, because sometimes the boiling syrup will spatter).
- I use a spatula to stir, so as to scrape the bottom. If you're scraping up much, turn the heat down a bit so it doesn't burn. (If it does start to burn, stop stirring immediately and pour it off quickly into another pot, and start again at lower heat. This leaves the burned part in the first pot.)
- Cook, stirring occasionally. Stop stirring when the syrup begins to boil. (The syrup will boil up, then start to boil lower. That's the sign it's getting close.)
- Cook to 234 F on the candy thermometer or until a small amount, dropped into cold water, forms a soft ball. Actually, I never see it form a ball, so I taste it. It should be slightly al dente, with a bit of give, but not chewy.
- Remove from heat, and drop the butter in. Let it cool, without stirring, to about 150 F. (My recipe says 120 F, but I find if I wait that long, it will harden in the pot.)
- Glug in the vanilla and beat with a wooden spoon until it looks like it's just thinking of losing its gloss. Stir in the nuts and pour quickly onto buttered cookie sheet. Leave it alone until it's firm, if you can.
A recipe book devoted entirely to fudge, the best candy in the world! Covers both traditional stove-top styles along with modern microwave recipes, and includes fancy additions.
The Texas nut sheller makes it easy to shell even delicate pecans whole! Just nip off each end of the shell, then take a couple of sections out of the middle and peel the shell away. Presto, you have neat, clean pecan halves.
Here's some extras to fancy up your fudge. Which is your favorite?
Video: How to Make Real Fudge
More Fudge Recipes
Here are some more excellent fudge recipes for you to try!
- Aunt Teen's Creamy Chocolate Fudge
"This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so."
- Hershey's Old Fashioned Rich Cocoa Fudge
"This is a crumbly, sugary old fashion fudge....from the back of the Hershey's Cocoa can."
- Fantasy Fudge
"Chocolate, marshmallow creme and walnuts combine for a mouthwatering bite. The fantasy part is the time it takes: 25 minutes for your dessert dreams to come true."
- Stained Glass Fudge
"Stained Glass Fudge is a quick microwave fudge packed with colored miniature marshmallows. When the fudge is cut into squares, the marshmallows give the fudge a multicolored appearance similar to stained glass."
- German Chocolate Fudge
"This rich chocolate fudge recipe is as easy to make as it is fattening!"
- Four-Chip Fudge
"I stir up this wonderful creamy fudge every Christmas...Flavored with four different kinds of chips, this is the best fudge I've ever tasted!"
© 2012 Valerie Proctor Davis