Jackie's Fudge

12 servings Prep: 10 m Cook: 20 m Total: 30 m Intermediate
The exact origin of fudge is disputed, but most stories claim that the first batch of fudge resulted from a bungled (“fudged”) batch of caramels made in the late 1800s. This recipe is easy enough where fudge will be fudge and not fudged—just cocoa, sugar, evaporated milk, and pecans cooked to soft ball stage and beaten until creamy.

Ingredients

  • 3 cups sugar
  • 2 tbsp or 3 of Hershey's cocoa
  • 1 cup Pet evaporated milk
  • 1/2 cup Karo syrup
  • 1 cup pecans
  • 1 tbsp butter
  • 1 tsp vanilla

Step-by-Step Instructions

  1. Butter a plate or pan to be used to pour out the fudge.
  2. Combine all ingredients except the pecans and vanilla and pour into the cooking pan. (Hint, if you butter the pan before starting, it helps reduce the caramelization of the sugars on the side of the pan). Cook over medium heat, stirring constantly, until the mixture reaches soft ball stage (235-240°F on a candy thermometer, or when a small amount dropped into cold water forms a soft ball).
  3. Remove from heat; let the mixture cool slightly for about 5 minutes. Add the pecans and vanilla and beat vigorously with a wooden spoon for several minutes until it starts to lose the shiny texture and begins to thicken. Pour into buttered plate or pan.
  4. Let cool completely, cut into squares and enjoy.

Common Problems and Solutions

Q: Why is my fudge grainy instead of smooth?

A: You either didn't cook it to the proper soft ball stage (235-240°F) or you didn't beat it long enough after cooling. The beating process is crucial for developing the smooth, creamy texture. Beat until it loses its shine and starts to thicken noticeably.

Q: How do I know when it's at soft ball stage without a thermometer?

A: Drop a small amount of the hot mixture into a glass of cold water. If it forms a soft, pliable ball that flattens when removed from the water, it's ready. If it dissolves or stays liquid, keep cooking.

Q: My fudge won't set up—what happened?

A: You likely didn't cook it long enough to reach soft ball stage. The mixture needs to reach 235-240°F to have enough sugar concentration to set properly. Next time, use a candy thermometer or test more frequently with the cold water method.

Tips and Techniques

Use a heavy-bottomed saucepan to prevent scorching, and stir constantly while cooking to keep the sugars from burning on the bottom. The beating stage after cooking is critical—don’t rush it. Beat until the mixture loses its glossy shine and starts to thicken, which can take 5-10 minutes of vigorous stirring.

Ingredient Substitutions

  • pecans: walnuts or chopped peanuts
  • Karo syrup: light corn syrup
  • Pet evaporated milk: any brand of evaporated milk

Equipment Needed

  • Heavy-bottomed saucepan (to prevent scorching)
  • Candy thermometer (highly recommended for accuracy)
  • Wooden spoon (for beating the fudge)
  • Buttered plate or 8x8 inch pan (for setting the fudge)

Historical Context

Fudge became popular in the late 1800s, and stories suggest it was invented by accident when someone “fudged” a batch of caramels. It quickly became a beloved American confection, especially in the South where pecans were plentiful.