Grandma’s Old Fashioned Fudge Recipe
What Made Grandma’s Fudge Recipe So Old Fashioned?
Fudge is considered by many as an old-fashioned candy that dates back to at least the early 1800s.
It probably originated in North America and spread from there around the world.
In fact, it became popular in England during the Victorian era, when Queen Victoria loved baking fudge.
In the United States, fudge was especially popular after World War II because of its versatility – you could eat it plain or add other flavors like nuts, chocolate chips, and coconut.
The best part about fudge is that no matter what type of flavor your kids choose to include in their batch, they will love it!
That’s not all – this tasty treat can also be used to decorate cakes and cookies, and is even great on top of ice cream sundaes.
The History of Grandma’s Old Fashioned Fudge Recipe
We don’t know exactly how long grandma has been making this fudge recipe, but we do know that it was passed down through generations before reaching us today.
We have some evidence to suggest this recipe goes back more than 150 years, and it appears that it may have originally come from Pennsylvania.
It wasn’t until the late 19th century that the fudge recipe really started gaining popularity.
This was largely due to the success of the Hershey Company (now known as Hershey Foods), which began producing milk chocolate bars in 1894.
These were very popular and helped to increase sales of homemade fudge recipes.
Since then, fudge has remained one of the most popular candies throughout the country.
There are three main components to a good fudge recipe: sugar, butter, and eggs.
Many people think that these items form the basis for every single fudge recipe out there, but that isn’t entirely true.
There are actually two different types of fudge recipes: traditional and quick.
Traditional fudge recipes require cooking the sugar, butter, and egg mixture over heat until it thickens into a caramelized state.
Quick fudge doesn’t need any additional steps beyond mixing the dry ingredients together.
Instead, these recipes call for powdered sugar, flour, corn syrup, and vanilla extract.
Both traditional and quick fudge recipes usually contain salt as well.
However, those who prefer sweetened condensed milk often opt for traditional fudge instead.
If you want to try something new, however, you might consider adding peanut butter to your fudge recipe.
Peanut butter is delicious mixed into the finished product.
Why Did Grandma Use A Specific Recipe For Her Fudge?
When you think of an old-fashioned fudge recipe, what comes to mind?
Maybe it has something to do with the fact that it uses condensed milk or a combination of nuts and chocolate.
But when looking at Grandma’s Old Fashioned Fudge Recipe (which we will go over shortly), there are some things about this particular recipe that set it apart from other recipes using similar ingredients.
For example, it doesn’t have any nuts or raisins in it.
Instead, it relies on only three main ingredients — sugar, cocoa powder, and butter — which makes it one of the most basic fudge recipes out there!
What Made Grandma’s Fudge Recipe Unique?
This fudge recipe comes from an old-fashioned, traditional recipe that has been passed down through generations of families and loved by those who have tasted it.
It’s not difficult to see why grandma’s old fashioned fudge recipe is such a popular one.
The recipe uses natural sweeteners like honey and maple syrup as well as vanilla bean paste which gives the fudge its distinctive flavor.
The fudge also contains no refined sugar or artificial coloring agents.
While many people think that fudge recipes are only found in candy shops, they can actually be made at home without much effort using the right equipment and ingredients.
Since this is a fairly easy recipe to follow, you should give it a try soon!
What Was The Key Ingredient In Grandma’s Fudge Recipe?
Fudge recipes are generally easy to follow and very versatile.
They can usually be adapted to suit different tastes as well as dietary requirements.
The key ingredient of every fudge recipe is sugar.
But there are two types of sugar that you will find in most recipes – granulated white or brown sugar.
Granulated white sugar contains both glucose and fructose while brown sugar only has glucose.
Both sugars have their advantages depending on what type of food you want to create.
If you would like your fudge to be soft, then using granulated white sugar is ideal.
If your goal is to achieve a chewy texture, then adding some corn syrup is necessary.
The addition of corn syrup makes the fudge firm up but it also helps to keep the candy moist longer.
Another important factor when choosing which kind of sugar to use is how sweet the final product should taste.
Using too much sugar might leave the fudge tasting slightly bitter or even burnt.
On the other hand, if the fudge isn’t sweet enough, it could end up being undercooked and hard to chew.
How Did Grandma Make Her Fudge Recipe?
The first step of making traditional fudge is melting down sugar and butter together until it reaches a smooth consistency.
Next, you’ll add some flavoring agents such as vanilla extract or chocolate syrup.
Then, add your milk – either regular or condensed depending on what kind of fudge you want to create.
After adding the milk, beat the mixture well until all lumps are gone.
Once there aren’t any more lumps left, pour the mixture into an 8×8 baking pan lined with foil or parchment paper.
Now that we’ve got our basic fudge ingredients assembled, let’s talk about how grandma made hers!
Step 1: Boil water
To start off, boil enough water to cover the top of the fudge mixture by at least 2 inches (5cm) using a large pot.
Add boiling water slowly over 5 minutes.
Once the water has been added, set aside the fudge mixture on a heatproof surface like your stovetop or countertop.
Step 2: Prepare the fudge mixture
When the water comes back to a rolling boil, turn off the heat and stir the fudge mixture every 15 seconds to prevent burning.
Stirring will help break up any clumps that may form as the hot sugar cools.
Continue stirring for 10 minutes before transferring the fudge mixture to a bowl or measuring cup.
The fudge should now have reached its full liquid potential.
Step 3: Add milk
Add one tablespoon of milk to the mixture per cup of fudge you’re creating.
Continue doing this until you reach the desired amount of milk used for each batch of fudge.
If possible, you can also add extra flavorings like cocoa powder or nutmeg when adding milk to the fudge mixture.
Just make sure not to exceed the suggested amounts below.
Step 4: Test the temperature
Use a thermometer to test the temperature of the fudge mixture once again.
You don’t need to worry too much about accuracy here since the goal is simply to see if it’s ready yet.
You want to see if the mixture starts forming bubbles around the edges of the pan.
If you see these bubbles, then the fudge is done.
It’s important to note that you shouldn’t stop testing until you get the result you’re looking for because the mixture could still cook further after you’ve stopped checking it.
Step 5: Cool the fudge
Remove the fudge from heat and place the pan in the fridge immediately.
Let the fudge sit in the refrigerator overnight to allow the flavors to develop.
What Made Grandma’s Fudge Recipe So Delicious?
This fudge recipe has been around since the late 1800s and it became an instant hit when grandma passed away.
Although there are many variations of this fudge recipe (some claim that the secret lies within the exact measurements), the basic idea behind it remains unchanged.
It consists of butter, sugar, vanilla extract, cocoa powder, salt, milk or cream, eggs, corn syrup, and flour.
The only difference between each version of this recipe comes from the type of chocolate used and how much moisture is added to the batter.
The History Behind Grandma’s Fudge Recipe
When you think about your favorite childhood memories, chances are they involve grandma’s kitchen.
With homemade cookies, fudge recipes, and other desserts, grandma had quite the culinary repertoire.
Fudge recipes can often be traced back to colonial America, where they were created as a means of preserving food during times of famine.
While some believe that these candies originated in England, others argue that the name “fudge” came from the Dutch word “vrucht,” which translates to “fruit.”
Either way, we know that Americans have enjoyed them for over 200 years!
Ingredients Used In Grandma’s Fudge Recipe
There are several different types of chocolate that may be used in making grandma’s fudge recipe, but most people agree that dark chocolate is best.
Chocolate contains more fat than its regular counterpart, making it richer and smoother tasting.
Most fudge recipes call for bittersweet chocolate chips, although semi-sweet chocolate chips will also work.
For those who prefer their chocolate sweeter, adding granulated sugar to the recipe will provide additional sweetness.
If you want to cut down on calories, try using light brown sugar instead of white sugar.
While milk chocolate is preferred by many, dark chocolate can still be used if desired.
Just keep in mind that darker chocolates tend to contain less fat per ounce compared to lighter varieties.
Once you decide what kind of chocolate you would like to use, the next step is to determine exactly how much you need.
You should always start with 1/4 cup of melted chocolate and then add additional amounts until you reach the desired amount of chocolate chips needed for the recipe.
Next, measure out all of the remaining ingredients and place them into a large mixing bowl.
Once everything is combined, set aside the mixture while you prepare the baking pan.
Baking Ingredients Needed For Grandma’s Fudge Recipe
After measuring out the correct amount of ingredients, you will need to create a baking pan that fits the size of the container you plan to bake the fudge in.
A 9×13 inch glass baking dish works well because it allows enough room for the fudge once it cools.
Make sure to line the bottom of the pan with aluminum foil before filling it up with your fudge mix.
To begin preparing the baking pan, fill a microwave safe bowl halfway full of water and heat it on high for one minute.
After 30 seconds, remove the bowl from the microwave and carefully pour out any excess water.
Place the baking pan inside the bowl and let it sit undisturbed for 5 minutes.
Take the pan out of the water bath and immediately put the entire contents of the bowl into a clean sink filled with cold water.
Use a rubber spatula to scrape off the sides of the baking pan and gently press the batter against the walls until the batter is evenly distributed across the pan.
Place the baking pan onto a cookie sheet and allow the batter to cool completely.
Why Was Grandma’s Fudge Recipe So Popular?
When you think of fudge, what comes to mind? Perhaps it’s that sweet and gooey brown confection filled with nuts or maybe even chocolate chips.
But, if you want to bring back some childhood memories, then you have to try grandma’s old fashioned fudge recipe.
This fudge uses only three main ingredients – sugar, butter, and eggs.
It also has two other important components which are crucial to making fudge – corn syrup and cream cheese (or sour cream).
The combination of these four basic ingredients makes up the most common fudge recipe on planet Earth!
And not only does this recipe work well, but it can easily be modified depending on your taste.
For instance, you could add extra chocolate chips for an irresistible addition of color and texture, or switch out the cream cheese for vanilla yogurt for a tangier flavor.
And while we would never dare suggest substituting one ingredient for another, there are ways to change things around without sacrificing the original recipe too much.
The following article will take a closer look at what makes grandma’s old fashioned fudge recipe so special — including its history, why it became such a favorite among generations past, as well as how to recreate it today.
What Made Grandma’s Fudge Recipe So Special?
The secret behind grandma’s old fashioned fudge recipe is that it only uses four ingredients and requires no cooking or mixing of any kind.
It also doesn’t require refrigeration until after you’ve finished making it!
That means you can keep your fudge on hand all year round without worrying about spoiling it.
It will last indefinitely if kept away from heat sources like sunlight, microwaves, or ovens.
Grandma’s fudge is known as “old fashioned” because of its simplicity.
You won’t find any fancy flavorings or other ingredients added into the mix.
The taste itself is what makes grandma’s fudge so delicious.
There are many different varieties of fudge recipes out there but most of them contain more than five ingredients.
How Did Grandma’s Fudge Recipe Become So Famous?
The most famous form of fudge has been around since the late 1800s and is still enjoyed today by millions of people all over the world.
This sweet confection is called “fondant” or, as it is more commonly known, “chocolate fondue.”
The name comes from its characteristic appearance – smooth and shiny like melted chocolate.
It can be either dipped into or rolled onto something else (like marshmallow) to create an even thicker layer of deliciousness!
Fondant recipes have evolved throughout the years but the basic principle remains the same.
It is simply a mixture of cocoa powder, sugar, corn syrup, butter, vanilla extract, salt and water that is heated until thickened and then poured out on top of something else.
The original version of this recipe used only milk instead of cream, which led to it being referred to as “milk fondant.”
Over time, however, other variations were created using different types of dairy products such as heavy cream, sour cream, yogurt, etc.
Over the past century, countless versions of this candy have come into existence.
Some are based off the original fondant recipe while others add additional flavors like nuts, or fruits to give them some extra zing.
Today, there are literally thousands of different kinds of fudges available at your local grocery store and online retailers.
But not all of these candies are created equal.
Here’s what you need to know about making good fudge.
You will need the following ingredients if you want to follow grandma’s original recipe:
- 1 cup unsweetened cocoa powder
- ½ cup granulated white sugar
- ¼ cup brown sugar
- ⅛ teaspoon salt
- 4 tablespoons salted butter
- ¾ cup boiling water
- 2 teaspoons pure vanilla extract
(Note: You may substitute 1 tablespoon of instant coffee for ½ cup of the cocoa powder.)
Steps to Make Grandma’s Fudge Recipe
To start with, combine the sugars, salt, butter and water in a large pot.
Heat the mixture over medium heat until the butter melts completely and everything becomes homogeneous.
When the mixture starts to boil, turn down the heat and continue cooking for another five minutes.
Once the temperature reaches 160 degrees Fahrenheit, remove the pan from the stovetop and let cool for 20 minutes before adding the vanilla extract.
Mix well, pour out on top of whatever you plan to dip into the mixture and refrigerate until firm.
If you don’t want to wait for the fudge to harden, you can also eat it right away.
However, it won’t taste nearly as good as when it sets overnight.
What Made Grandma’s Fudge Recipe So Popular Among Kids?
The secret behind grandma‘s fudge recipe isn’t really that special — it’s actually very average.
It all starts with the fact that fudge can be pretty easy to make at home if you know what you are doing and have some basic kitchen equipment on hand.
The only thing you need to do is melt butter, mix sugar and corn syrup together until they form a thick paste, then add vanilla extract and salt while stirring constantly.
Once everything has melted together, pour into an 8×8 inch pan lined with wax paper and let cool down completely before cutting into squares or bars.
However, there’s one important step that makes grandma’s fudge stand out from other recipes: she used real cream cheese instead of margarine or shortening.
While most folks would probably assume that using a different fat would affect the flavor of your fudge, there’s no scientific evidence to support such an assumption.
In fact, research shows that even though fudge can contain as much as 50% more calories than regular chocolate, it still tastes better!
This is because fats like cocoa butter and lauric acid (which gives coconut oil its distinctive taste) help keep the fudge soft and creamy without adding too many extra calories.
Another reason why grandma’s fudge recipe became so well known is due to how often we see it being mentioned in books, movies, songs or TV shows.
For example, the first time I saw the movie “Harry Potter and the Sorcerer’s Stone” my mom told me about her grandma who had been making fudge since I was little.
And when I asked her to explain exactly how she made her fudge she told me that she got the recipe from her mother-in-law.
I don’t think anyone could argue that these stories helped spread the popularity of grandma’s fudge around the world.
However, the story doesn’t end here.
While I haven’t seen any new mentions of grandma’s fudge recipe on social media sites lately, I bet it will come back again soon enough.
- 1 Pot
- 2 cups granulated sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 tablespoon corn syrup
- 3 tablespoons butter
- 2 teaspoons vanilla extract
- All ingredients—but butter and vanilla—should be combined. Combine the sugar, half-and-half, cocoa, salt, and corn syrup in a 2-quart pot. Using a whisk, thoroughly combine and heat to a boil. Butter a plate or baking dish to subsequently pour the mixture into while the fudge is cooking.
- The mixture should be heated to 240 degrees. Fudge should be cooked until a candy thermometer or instant-read thermometer registers 240 degrees. During the cooking phase, don’t stir. As soon as the desired temperature is attained, turn off the heat and remove the pan.
- Butter and vanilla should be added, then let cool. Allow the fudge to cool before adding the butter and vanilla. Don’t stir or agitate the pan. Allow it to cool down. 20 minutes, or until the pan side is warm to the touch but not heated.
- Use a hand mixer to stir until the fudge starts to thicken up. Beat the fudge for 1-3 minutes on medium-low speed with a hand mixer until it just starts to stiffen up and lose its sheen.
- Pour quickly into a buttered dish, let cool, then slice. Pour the fudge into a dish to set as soon as its texture changes. Work swiftly. If it cannot be poured, simply scoop it out and flatten it as much as you can. Cut it into one-inch squares after letting it cool for 20 minutes.