Paula Deen Old Fashioned Fudge

This easy old-fashioned fudge recipe is a simple, classic dessert that’s perfect for satisfying your sweet tooth. With a creamy, chocolate base and crunchy pecans, it’s a quick treat made with basic pantry staples like sugar, cocoa, and butter. The recipe offers flexibility for adding your favorite toppings, like extra cocoa or chopped nuts, to customize each batch.

Ingredients Needed:

• 1 cup chopped pecans
• 1 cup evaporated milk
• 6 tablespoons plus extra for buttering dish butter
• 3 tablespoons light corn syrup
• 4 heaping tablespoons unsweetened cocoa powder
• 3 cup sugar
• 1 1/2 teaspoons vanilla

How To Make Old Fashioned Fudge?

1. Mix the Dry Ingredients: Combine the sugar and cocoa powder in a saucepan.
2. Add Liquid Ingredients: Stir in the light corn syrup and evaporated milk.
3. Cook Until Soft Ball Stage: Cook over medium heat, stirring occasionally, until the mixture reaches 234–240°F (112–116°C) or until a small drop forms a soft ball in cold water.
4. Add Butter and Pecans: Remove from heat and stir in the butter, chopped pecans, and vanilla extract until everything is well combined.
5. Beat the Mixture: Beat the mixture using a hand mixer or by hand until it begins to thicken.
6. Pour and Set: Pour the thickened fudge into a lightly buttered oblong glass dish.
7. Finish and Cool: Dust the top with additional cocoa powder and sprinkle extra chopped pecans. Let it cool and set before cutting into squares.

Recipe Tips:

• Measure Ingredients Precisely: For perfect fudge, exact measurements matter. Use a scale for dry ingredients like sugar and cocoa to maintain the correct consistency.
• Stir Consistently: While cooking, keep stirring to avoid scorching the mixture. Uneven cooking can cause lumps or a burnt flavor in the fudge.
• Check Soft Ball Stage: When cooking without a candy thermometer, use the cold water method. Drop a little mixture into cold water—it should form a soft, pliable ball, indicating it’s ready.
• Prepare Your Dish Ahead: Since fudge sets quickly, butter your dish before you start cooking. This will allow you to pour the mixture smoothly without rushing.
• Cool Completely Before Cutting: Let the fudge set at room temperature for a smoother texture. Cutting while it’s still warm might leave you with uneven, crumbly pieces.

How To Store Leftovers?

• Refrigerate: Let the leftover fudge cool completely to room temperature. Once cooled, transfer it to an airtight container and refrigerate. Stored this way, the fudge will stay fresh and firm for up to 2 weeks.
• Freeze: Allow the fudge to cool thoroughly before freezing. Place the pieces in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months.

Nutrition Facts

Serving Size: 1 piece (35g)

• Calories: 140
• Total Fat: 1g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 75mg
• Potassium: Not significant
• Total Carbohydrate: 26g
• Dietary Fiber: 0g
• Sugars: 25g
• Protein: 1g

Try More Paula Deen Recipe:

• Paula Deen 5 Minute Fudge
• Paula Deen Gooey Butter Cookies
• Paula Deen Apple Butter Pumpkin Pie
• Paula Deen Apple Pie

Paula Deen Old Fashioned Fudge

Author: Mohamed Shili Cooking Method:Stovetop Cuisine:American Courses:Dessert Recipe Keys: O Old Fashioned Fudge

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesRest time: 30 minutesTotal time:1 hour Servings:6 servingsCalories:140 kcal Best Season:Suitable throughout the year

Description

This easy old-fashioned fudge recipe is a simple, classic dessert that’s perfect for satisfying your sweet tooth. With a creamy, chocolate base and crunchy pecans, it’s a quick treat made with basic pantry staples like sugar, cocoa, and butter. The recipe offers flexibility for adding your favorite toppings, like extra cocoa or chopped nuts, to customize each batch.

Ingredients

• 1 cup chopped pecans
  
• 1 cup evaporated milk
  
• 6 tablespoons plus extra for buttering dish butter
  
• 3 tablespoons light corn syrup
  
• 4 heaping tablespoons unsweetened cocoa powder
  
• 3 cup sugar
  
• 1 1/2 teaspoons vanilla

Instructions

1. Mix the Dry Ingredients: Combine the sugar and cocoa powder in a saucepan.
   
2. Add Liquid Ingredients: Stir in the light corn syrup and evaporated milk.
   
3. Cook Until Soft Ball Stage: Cook over medium heat, stirring occasionally, until the mixture reaches 234–240°F (112–116°C) or until a small drop forms a soft ball in cold water.
   
4. Add Butter and Pecans: Remove from heat and stir in the butter, chopped pecans, and vanilla extract until everything is well combined.
   
5. Beat the Mixture: Beat the mixture using a hand mixer or by hand until it begins to thicken.
   
6. Pour and Set: Pour the thickened fudge into a lightly buttered oblong glass dish.
   
7. Finish and Cool: Dust the top with additional cocoa powder and sprinkle extra chopped pecans. Let it cool and set before cutting into squares.

Notes

• Measure Ingredients Precisely: For perfect fudge, exact measurements matter. Use a scale for dry ingredients like sugar and cocoa to maintain the correct consistency.
• Stir Consistently: While cooking, keep stirring to avoid scorching the mixture. Uneven cooking can cause lumps or a burnt flavor in the fudge.
• Check Soft Ball Stage: When cooking without a candy thermometer, use the cold water method. Drop a little mixture into cold water—it should form a soft, pliable ball, indicating it’s ready.
• Prepare Your Dish Ahead: Since fudge sets quickly, butter your dish before you start cooking. This will allow you to pour the mixture smoothly without rushing.
• Cool Completely Before Cutting: Let the fudge set at room temperature for a smoother texture. Cutting while it’s still warm might leave you with uneven, crumbly pieces.

Keywords:Paula Deen Old Fashioned Fudge