does anyone know how to make the homemade chocolate fudge?

Question

i mean the old fashioned kind the real stuff hard flaky and melts in ur mouth fudge i cant seem to ever make it right ever!!!!!!

Answer 1

Creamy Rich Chocolate Fudge

4 ounces unsweetened chocolate
1 1/4 cups milk
3 cups sugar
2 tablespoons light corn syrup
1/8 teaspoon salt
4 tablespoons butter
1 teaspoon vanilla extract

In a small saucepan heat chocolate and milk on low, stirring until melted. Add sugar, syrup and salt and cook to 236 degrees F. Add butter and pour off into a bowl to cool. Add vanilla extract and beat with a paddle attachment until it starts to lighten, lose its gloss and thicken. Pour into a greased 8-by-8-inch pan and let cool. Cut into cubes.

Answer 2

Old Fashioned Cocoa Fudge

3 cups sugar
2/3 cup cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup butter or margarine
1 teaspoon vanilla extract

Line 8 or 9 inch square pan with foil; butter foil. In 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 without 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. Quickly spread into prepared pan; cool. Cut into squares. Store wrapped loosely in foil in the refrigerator.

*it is very important not to use a wire whisk or anything like that. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.

Answer 3

The "real" kind is hard to make. I assume by the real kind, you mean old-fashioned fudge which was boiled to a soft ball stage (you need a candy thermometer to get this right), then butter and vanilla added, then the real work begins - beating it until it loses its sheen, and THEN getting it poured into the pan before it gets too hard to pour. Here's the recipe for old-fashioned fudge:
2 c. sugar
2/3 c. milk
2 sq. unsweetened chocolate OR 1/3 c cocoa
2 tbsp. light corn syrup
1/4 tsp salt
2 tbsp butter
1 tsp vanilla
1/2 c broken nuts
Combine sugar, milk, chocolate or cocoa, corn syrup & salt in saucepan. Stir over medium heat until chocolate metsl and sugar dissolves. Cook to 234 deg or until a little dropped in cold water forms a soft ball. Stir occasionally. Remove from heat, add butter. Cool to lukewarm without stirring. [We used to place the pan in another pan of cold water to speed things up a bit]. Add vanilla. Beat until thick and no longer glossy. Quickly stir in nuts. Pour into buttered 8 or 9" pan. When set, cut into squares.

Answer 4

Fantasy Fudge

Recipe Rating:
Prep Time: 10 min
Total Time: 25 min
Makes: 3 lb. or 40 servings, about two squares each

3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup)
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped PLANTERS Walnuts
1 tsp. vanilla



LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.




KRAFT KITCHENS TIPS



Size-Wise
A serving of this sweet treat is two squares. You'll find that a small portion goes a long way on chocolate flavor.

Variation - Classic Fantasy Fudge
Prepare recipe as directed, using 3/4 cup (1-1/2 sticks) margarine and substituting 1 pkg. (12 oz.) semi-sweet chocolate chips for the chopped BAKER'S Semi-Sweet Baking Chocolate and a 13x9-inch baking pan for the 9-inch square pan.

Answer 5

They have a great and easy recipe on the labels of Sweetened Condensed milk.