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Real Fudge image

Old fashioned fudge like your grandma used to make -- no condensed milk, no marshmallow creme, just the basics. Follow the directions precisely and you'll have a delicious, non-grainy fudge. Stirring at the wrong time causes graininess, so follow directions.

Provided by Claire312

Categories     Candy

Time 30m

Yield 24 ounces, 24 serving(s)

Number Of Ingredients 7

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


  • In a heavy saucepan over medium heat, melt chocolate with milk stirring constantly until chocolate is completely melted.
  • Add sugar, salt and corn syrup to saucepan and stir just until mixture comes to a boil.
  • STOP STIRRING when mixture boils.
  • Clamp candy thermometer on side of saucepan and let mixture boil to temperature of 238 F.
  • Remove from heat immediately.
  • Add butter, without stirring, to chocolate mixture.
  • Let cool to at least 110 F, then add vanilla.
  • Now it's time to stir.
  • Beat mixture by hand or with hand held mixer until fudge loses it's glossiness and thickens slightly.
  • Pour fudge onto a waxed paper lined 9 inch pan and let set for a few hours.

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