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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Old-Time Fudge

Makes: 32 servings
Serving size: 1 piece Yield: about 1-1/4 pounds
Prep 20 mins Stand 55 mins Cook 20 mins to 25 mins
Old-Time Fudge
  • 2  cups  sugar
  • 3/4  cup  milk
  • 2  ounces  unsweetened chocolate, cut up
  • 1  teaspoon  light-colored corn syrup
  • 1  teaspoon  vanilla
  • 1/2  cup  chopped nuts (optional)
  • 2  tablespoons  butter

1. Line a 9x5x3-inch loaf pan with foil, extending foil over edges of pan. Butter foil; set pan aside.

2. Butter the sides of a heavy 2-quart saucepan. In saucepan combine sugar, milk, chocolate, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 minutes).

3. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees F (about 55 minutes).

4. Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon until fudge just begins to thicken. If desired, add nuts. Continue beating until the fudge becomes very thick and just starts to lose its gloss (about 10 minutes total).

5. Immediately spread fudge in the prepared pan. Score into squares while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered. Makes about 1-1/4 pounds (32 pieces).

From the Test Kitchen
  • Up to 2 weeks ahead, prepare fudge. Store as directed.
Nutrition Facts (Old-Time Fudge)
  • Servings Per Recipe 32,
  • cal. (kcal) 67,
  • Fat, total (g) 2,
  • chol. (mg) 2,
  • sat. fat (g) 1,
  • carb. (g) 14,
  • vit. A (RE) 10,
  • sodium (mg) 11,
  • Percent Daily Values are based on a 2,000 calorie diet

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