Best 7 Old Fashioned Chocolate Fudge Recipes

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.

OLD FASHIONED CHOCOLATE FUDGE FROSTING

Steps:

• In a heavy medium saucepan, combine the sugar, cocoa, and salt, and stir or whisk to mix everything well.
• Add the butter and place over medium heat, stirring to melt the butter and mix everything together into a smooth, brown sauce.
• Add the milk, stir well, and bring the frosting to a boil, stirring often and adjust the heat to maintain an active but gentle boil, and cook for 5 minutes, stirring often.
• When the frosting begins to thicken, remove it from the heat and stir in the vanilla and set it aside to cool for about 20 minutes.
• Beat the frosting just until it thickens and looks shiny, and then spread it over the cake or the layers you want to ice.

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 PEANUT BUTTER CHOCOLATE FUDGE

Steps:

• Combine sugar, cocoa, milk, salt and vanilla in saucepan.
• Mix well, bring to boil over low heat.
• Let boil until definite ball forms in cold water.
• Remove from heat.
• Add butter and peanut butter.
• Stir well, pour into pan, cut in squares. Cool.

MACKINAC ISLAND OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Combine milk and chocolate in a medium size heavy saucepan;.
• cook over low heat until chocolate is melted.
• Add sugar, corn syrup and salt,.
• cook, stirring constantly, to boiling.
• Cook, without stirring to 234 degrees F. on a candy thermometer. (A teaspoon of syrup will form a soft ball when dropped into cold water).
• Remove from heat at once.
• Add vanilla and butter but do NOT stir in .
• Cool mixture in pan to 110 degrees F., or until lukewarm.
• Beat with wooden spoon until mixture thickens and begins to lose its gloss. (This will take about 15 minutes.).
• Spread in a buttered 8-inch x 8 inch x 2 inch pan.
• Let stand until set and cool.
• Cut into squares.

OLD FASHIONED SOUR CREAM CHOCOLATE FUDGE CAKE WITH ICING

Steps:

• Preheat Oven to 350°.
• CAKE:.
• Butter a 9x13 cake pan with 1 tbs of butter and set aside.
• Dissolve the coffee powder in the hot water and let cool.
• In a medium bowl, or on a piece of waxed paper, sift together the flour, cornstarch, baking soda and salt.
• In a large bowl, cream together the 8 tbs of butter and sugar until light and fluffy, about 3 minutes.
• Add the sour cream and mix well.
• In 3 additions, add the flour mixture alternately with the eggs, beating well after each addition.
• Beat in the melted chocolate, dissolved coffee, and vanilla.
• Spread the batter into the prepared pan.
• Bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.
• Cool on a large wire rack for about 10 minutes.
• Carefully run a knife around the edges of cake, invert onto rack to cool completely.
• ICING:.
• Beat the room temperature butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.
• On low speed, beat in confectioner's sugar, about 1/4 cup at a time until smooth. Add the cooled chocolate and vanilla, mix well.
• Slice the cake in half horizontally. Transfer the bottom, cut side up to a platter (I gently slide the top layer onto a cutting board until needed).
• Spread about 1/2 of the icing over the cake, it will be a generous amount.
• Top with the top half of the cake, cut side down.
• Spread the remaining icing over the top and sides of cake.
• Sprinkle with powdered sugar to garnish if desired.

OLD-FASHIONED CHOCOLATE FUDGE RECIPE

Steps:

• Grease an 8 inch square pan, or line pan with heavy-duty foil and grease foil.
• In a mid-sized heavy saucepan over a low heat, melt the chocolate with the milk.
• Add in the sugar, corn syrup and salt.
• Stir continuously until mixture is boiling.
• Reduce heat and continue to cook - without stirring - until mixture reaches 230* F on a candy thermometer. (If you don't have a candy thermometer, you will know your mixture is done when a teaspoonful of the mixture forms a soft ball when dropped into cold water.).
• Remove from heat as soon as mixture has reached desired temperature.
• Add in the vanilla essence and the butter, but do not stir.
• Allow mixture to cool in saucepan until it reaches 110* F on your candy thermometer. (If you don't have a candy thermometer, cool mixture until it is lukewarm.).
• Once mixture has reached desired temperature, beat it with a wooden spoon until the mixture begins to lose its gloss and starts to thicken (approximately 15 minutes).
• Pour into pan. Allow mixture to stand until cool and hard.
• Turn fudge out of the pan and onto a cutting board and cut into squares.