Best 11 College Fudge Old Timey Chocolate Fudge Recipes

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Line an 8-inch square pan with foil or wax or parchment paper and grease the inside with softened butter.
• Combine the chocolate chips, condensed milk and salt in a medium saucepan. Stir over medium heat until the chocolate has melted and the mixture is smooth. Remove from the heat and stir the vanilla and the nuts, if using, into the chocolate mixture. Pour it into the prepared pan and smooth the top.
• Let the fudge sit in a very cool dry place until the fudge has set, or if your room is warm, chill but only after it comes to room temperature, about 1 hour more.
• Cut into 1-inch squares and serve. Store in an airtight container for up to a week, or in the fridge if it's not all that cool in your kitchen. Let come to room temp just before serving. Makes 64 pieces.

AUNT JUNE'S OLD FASHIONED FUDGE

Steps:

• Combine all ingredients except butter and vanilla. In a 2 quart saucepan, combine the sugar, half and half, cocoa, salt, and corn syrup. Mix well with a whisk and bring to a boil over medium-low heat. While the fudge is cooking, butter a plate or baking dish for pouring the mixture into later.
• Heat until the mixture reaches 240 degrees. Let the fudge cook until it reaches 240 degrees, checked with a candy thermometer or instant-read thermometer. Don't stir during the cooking process. Once the temperature is reached, immediately remove the pan from the heat.
• Place butter and vanilla on top and allow to cool. Place the butter and vanilla on top of the fudge and allow it to cool. Do not mix or disturb the pan. Let it cool about. 20 minutes until the side of the pan is warm but not hot to the touch.
• Mix with a hand mixer until fudge begins to firm up. Using a hand mixer on medium-low, beat the fudge for 1-3 minutes until it just begins to firm up and lose its shine.
• Quickly pour into a buttered dish, cool, and cut. Once the fudge changes texture, immediately pour it into a dish to set. Work quickly. It if is not pourable, just scoop it out and flatten in the best you can. Allow it to cool for 20 minutes and cut into one-inch squares.

CHOCOLATE FUDGE

Steps:

• Grease bottom and sides of 8-inch square pan with butter.
• In 3-quart saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.
• Cool mixture without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.)
• Quickly stir in nuts. Spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares.

OLD FASHIONED CHOCOLATE FUDGE

Steps:

• Line 8 or 9 inch square pan with foil.
• Mix sugar, cocoa and salt in a heavy 4-quart saucepan.
• Stir in whole milk.
• Cook over medium heat, stirring constantly until mixture comes to a full rolling boil.
• Boil without stirring until mixture reaches 234 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball.
• Remove from heat and add butter and vanilla. Do Not Stir. Cool at room temperature to 110 degrees.
• Stir in pecans.
• Beat with a wooden spoon until fudge thickens and just begins to loose some of its gloss.
• Quickly spread into prepared pan.
• Cool completely.
• Cut into square.
• Store in a tightly covered container at room temperature.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

COLLEGE FUDGE (OLD TIMEY CHOCOLATE FUDGE)

Steps:

• 1. In a medium size heavy saucepan, mix the sugar, cocoa and milk. Stir in the syrup and cook on medium heat, stirring until sugar has dissolved. Continue to cook, stirring only occasionally, until it reaches the soft ball stage. This normally takes about 20 minutes once boiling.
• 2. Remove from heat and do not stir. Set aside to cool. Once it's cooled down add the vanilla and butter and beat until it loses it's shiny look. Add nuts at this point if you so desire.
• 3. Quickly pour into a buttered small shallow glass dish. Allow to harden then cut.

CHOCOLATE FUDGE

Steps:

• Line a 9-by-5-inch loaf pan with foil, leaving a 2-inch overhang on all sides.
• Lightly brush the foil with butter. Lightly brush the bowl of a stand mixer or another large metal bowl with butter. Add 2 tablespoons cut-up butter, the chocolate, extract and salt; set the bowl aside.
• Heat the half-and-half in a medium pot over medium-high heat until hot but not boiling. Stir in the sugar and corn syrup and bring to a boil, stirring constantly and scraping the bottom of the pot with a wooden spoon; boil, stirring, until the sugar is dissolved, about 3 minutes. Reduce the heat to low; run a pastry brush dipped in warm water along the sides of the pan to dissolve any sugar crystals clinging to the pan. Clip a candy thermometer to the pan. Simmer the mixture, undisturbed, until the thermometer registers 234 degrees F to 238 degrees F, 20 to 30 minutes, watching the temperature closely as cooking times may vary. (This is the "soft-ball stage." To test for doneness, drop some of the mixture into cold water; you should be able to roll it into a soft ball.)
• Quickly pour the sugar mixture over the chocolate-butter mixture in the bowl (do not scrape the sides or bottom of the saucepan in case any sugar crystals formed). Clean the candy thermometer, then clip it to the bowl. Let the chocolate mixture cool, undisturbed, until it registers 110 degrees F to 115 degrees F, about 1 hour. (For faster cooling, set the bowl in a larger bowl of cold water.)
• Brush the paddle attachment or mixer beaters with butter. Beat the mixture on medium speed until just incorporated, about 1 minute. Reduce the mixer speed to low and beat until the fudge just begins to lose its sheen and hold its shape, 5 to 15 minutes. Do not overmix or the fudge will become hard. Use a buttered rubber spatula to scrape the fudge into the prepared pan and pat into an even layer; smooth the top.
• Press one or more toppings into the fudge, if desired (about 3/4 cup total). Let sit at room temperature for 1 hour, then score the fudge into small squares with a knife. For the best texture, let sit at least 1 more hour before slicing. Wrap leftover fudge in plastic wrap and store in an airtight container for up to 1 week at room temperature, or up to 2 weeks in the refrigerator. Bring to room temperature before serving.
• Toppings: Crushed sandwich cookies, crushed graham crackers, white chocolate chips, sprinkles, peanut butter drizzle, or mini marshmallows.

EASY CHOCOLATE FUDGE

Steps:

• Butter an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.
• In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine all ingredients except nuts. Mix just until melted and well combined. (Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.) The mixture should be heated as little as possible. Mix in nuts, if using.
• Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight. Lift fudge on paper out of pan and use a large knife to cut into squares.

PERFECT CHOCOLATE FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in the milk until smooth; bring to a rapid boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; add vanilla and remaining butter (do not stir). , Cool to 110° (about 5 minutes). Beat with a spoon until fudge thickens and just begins to lose its gloss. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

OLD FASHIONED CHOCOLATE FUDGE

Steps:

• Mix in a sauce pan the chocolate, brown and granulated sugars, milk and corn syrup.
• Stir over low heat until sugar is dissolved.
• Cook, stirring occasionally (to prevent scorching) to the soft ball stage (234°-240°F on a candy thermometer), or until mixture forms a soft ball when a small amount is dropped into cold water.
• During cooking, occasionally wash down crystals from sides of pan.
• Remove from heat, add the butter and let stand until mixture is cool.
• Do not jar the pan or stir during cooling.
• When cool, beat until candy begins to lose its glossy appearance.
• Add the vanilla extract and nuts.
• Pour into a greased 8x8x2-inch pan and allow to cool completely.
• Cut into squares.
• Makes about 1 pound of candy.

OLD TIMEY FUDGE

Steps:

• 1. Set up a work area for tempering the fudge. I run about 3 inches of cold water in the sink and lay out a dish towel next to it. The water will be to quick cool the chocolate and then you set the pot on the towel and stir. ( the towel also keeps you from dripping water when you pour the chocolate.)
• 2. Coat a 8x12 pan (9x13 will be ok, too.) with butter and set next to towel.
• 3. Cut remaining butter and set aside.
• 4. In a 6 quart pot add sugar, cocoa powder and salt. DO NOT TURN ON THE HEAT YET !
• 5. Using the flat side of a spatula mix well. You do not want clumps.
• 6. Add both milks and stir til well mixed and there are no lumps. Turn heat on to medium high and bring to boil. Notice how it looks like there is not much in pot. Stir CONSTANTLY.
• 7. As the mixture heats up it will bubble up.
• 8. When it reaches a certain tempature it will start to go back down. It will start to really shine.
• 9. Every now and then do a water test. To do this, fill a glass with cold water and drop some fudge mixture into it.
• 10. When it reaches the softball stage remove from heat. Softball stage is when you can roll the drop into a soft ball.
• 11. Add vanilla extract and stir..it will bubble up some as it burns off the alcohol. Add butter and stir.
• 12. Now dip pot into water in sink for 4-5 seconds then place on towel and stir. Repeat several times.
• 13. Mixture will begin to thicken. Add nuts and stir.
• 14. Mixture will start to look a little dull..Hurry and pour into buttered pan. Sprinkle a little nuts on top if you want.
• 15. Let set up for 20 minutes then cut with a smooth bladed knife
• 16. Let cool completely before putting in a bag or tin. Otherwise it will sweat and not look so pretty... Enjoy !