This old fashioned fudge recipe will make you very happy, but only if you make it correctly. Pay close attention to the instructions, because they are universal to pretty much all fudge making.
1Tablespooncorn syrup(light or dark. Any liquid sugar will work here such as maple syrup, honey or molasses)
½teaspoonsalt(my addition. Rounds out the flavors and keeps the fudge from seeming too sweet)
1cupwhole milk(8 oz)
1Tablespoonbutter
1teaspoonvanilla
1cuptoasted pecan halves or pieces(use whatever nut you prefer or leave them out altogether)
Instructions
To Make Fudge
Line an 8"x8" pan** (See Notes) with parchment or non-stick foil with a piece that is long enough to line the bottom and come up and over two opposite sides of the pan. (use these as "handles" to get the cooled fudge out of the pan). Spray with pan spray. You can also spray or butter the pan well, but using parchment or non-stick foil will make it easier to get the fudge out of the pan.
Place the sugar, cocoa powder, corn syrup, salt and milk in a heavy-bottomed saucepan that is much larger than you think you need. 3 quart size will work just fine.
Stir well, and cook over medium heat until the mixture comes to a boil. You can stir it and scrape the sides of the pan until it starts to boil.
Allow the mixture to boil until it reaches 234F. This is just under the soft ball stage, but this is the correct temperature for making cocoa fudge. (If you're making chocolate fudge, cook to 238F, which is the soft ball stage.)
Move the pan off the burner and drop in the butter and the vanilla. Don't stir them in (if you stir too soon, you'll end up with grainy fudge).
Let the mixture cool to 110F. The pan will feel warm but by no means hot. If you're using a "leave-in" candy thermometer, there will be no question. If you don't have one, occasionally check the temperature with your instant read thermometer (that's what I do).
Once the candy has cooled to the correct temperature, begin stirring vigorously with a wooden spoon. You can also scoop up a bunch of the warm candy and let it pour back into the pot. This will make you feel fancy, and it will help to bring the temperature of the candy down more quickly. Keep stirring and stirring until the candy is just starting to lose its gloss and thicken up.
Dump in the pecans if using, and stir them in quickly.
Scrape the now-quite-thick fudge into the pan and moosh it into the corners with a spatula. I sprinkled some flaky sea salt on top of mine. You can too if you want. Or not.
Allow the candy to set up for at least an hour before slicing with a sharp knife.
Store at room temperature in a tightly-sealed container for 3-4 days. But it will be gone before then.
Notes
*even though the recipe called for only 1 Tablespoon, I figured granny probably used a heaping spoonful--she may not have even used an actual measuring spoon. I used what probably amounted to 2 level Tablespoons of cocoa powder and ended up with a mild-tasting fudge. You will probably be fine to increase the amount to 4 or even 5 level Tablespoons if you want darker fudge. At that point though, you may just want to make chocolate fudge instead.**I used a loaf pan that was 8 1/2" x 3" across the bottom and ended up with the fudge you see in the photos. Using an 8"x 8" pan will give you a thinner candy. You can also split the difference and make it in a 9"x5" large loaf pan. Your call.Feel free to double this recipe. It will scale up with no problem at all.
MORE CHOCOLATEY VARIATION
Use the same procedure as the original recipe. Here is your ingredient list. This makes double the original recipe and fits beautifully in an 8" or 9" square pan.
4 cups granulated sugar
1/2 cup cocoa powder
2 Tablespoons corn syrup
1 Tablespoon espresso powder or instant coffee
1 teaspoon kosher salt (I use Morton's)
2 cups whole milk
2 oz (4 Tablespoons or 1/2 stick) unsalted butter
1 Tablespoon vanilla extract
2 cups toasted pecans, whole or coarsely chopped
NOTE: Cooking and resting times are approximate. Please make sure you're using an instant read thermometer to check your temperatures.