Rating: 4.5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 8 Ratings

The holidays wouldn't be the same without a traditional fudge recipe. A great make ahead recipe for your Christmas platter.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
20 mins
cool:
55 mins
cook:
30 mins
total:
1 hr 45 mins
Servings:
32
Yield:
1 pound (32 pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line an 8 x 4 x 2-inch loaf pan with foil, extending foil over edges of pan. Butter foil; set pan aside.

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  • Butter sides of a heavy 2-quart saucepan. In pan combine sugar, milk, half-and-half, and corn syrup. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 238 degrees F, soft-ball stage (25 to 35 minutes).

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

  • Remove thermometer from saucepan. Beat mixture vigorously till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total).

  • Immediately spread fudge in prepared pan. Score into squares while warm. When firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered. Makes about 1 pound (32 pieces).

Nutrition Facts

61 calories; fat 1g; cholesterol 3mg; saturated fat 1g; carbohydrates 13g; vitamin a 10.3RE; sodium 8mg.
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