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Old Fashioned Fudge

My dad, Russ Weaver would make this for us when we were kids.
Print Recipe
Course Dessert

Equipment

  • 9x5x3 cake pan

Ingredients
  

  • 2 Cups Sugar
  • 2/3 Cup Milk
  • 1/3 Cup Cocoa, or 2 ounces unsweet chocolate
  • 2 Tablespoon Corn syrup
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Butter
  • 1 Teaspoon Vanilla
  • 1/2 Cup Chopped nuts, optional

Instructions
 

  • Butter pan.
  • Heat sugar, milk, chocolate, corn syrup and salt in 3 quart saucepan over medium heat, stirring constantly until chocolate is melted ad sugar is dissolved.
  • Cook, stirring occasionally, to 234° on candy thermometer or until a small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water.
  • Remove from heat; add margarine.
  • Cool, without stirring to 120° (bottom of pan will be lukewarm). Add vanilla; beat continuously with wooden spoon until candy is thick and no longer glossy, 5 to 10 minutes (mixture will hold its shape when dropped from spoon).
  • Quickly stir in nuts. Spread in pan. Cool until firm. Cut into 1 inch squares.

Notes

PECAN ROLL: Substitute 1 cup packed brown sugar for 1 cup sugar and omit chocolate. Shape candy into 12-inch roll and roll into 1/2 cup finely chopped pecans. Wrap and refrigerate until firm. Cut into 1/4-inch slices. 
 
PENUCHE: Substitute 1 cup packed brown sugar for 1 cup sugar and omit chocolate. Cook as above.