While there are many versions of this old time chocolate fudge recipe, Mom and Dad made this version for us every Christmas. Now that Mom has passed and Dad in up in age it is rare indeed to taste this very special treat. However, when I do taste it is brings back a flood of good memories about times now long gone. This is a recipe that requires patience and skill to achieve a fudge that is in a class by itself. None of the modern day recipes using confectioner's sugar as an ingredient come close to the flavor and texture of the old time version. If you try it, I am confident that you will like it.
Mom & Dad's Chocolate Fudge
2 cups sugar
2 tbsp Hersheys® cocoa
1½ cups whole milk
½ stick salted butter
*Combine all ingredients in a medium sized pot
*Gradually, bring the liquid to a boil on medium heat by constantly stirring (do not use high heat)
*When the liquid begins to slightly bubble, test consistency by dropping a small droplet of chocolate into a cold cups of water. If the droplet forms a small ball in the water, it is ready. If the droplet shatters, it is not ready
*Once the chocolate is ready, remove from heat and start to beat the chocolate with a wooden spoon
*The chocolate will gradually thicken and change from a dark chocolate color to a light chocolate color
*Once the chocolate starts to thicken, pour into a Pyrex dish greased with butter
*Allow chocolate to become firm and then cut into 2" squares
Comment from Dad:
"The more candy you make the better you will get at making candy. Every batch is an adventure."
"Making candy is making memories."
Chase Goode
2 cups sugar
2 tbsp Hersheys® cocoa
1½ cups whole milk
½ stick salted butter
*Combine all ingredients in a medium sized pot
*Gradually, bring the liquid to a boil on medium heat by constantly stirring (do not use high heat)
*When the liquid begins to slightly bubble, test consistency by dropping a small droplet of chocolate into a cold cups of water. If the droplet forms a small ball in the water, it is ready. If the droplet shatters, it is not ready
*Once the chocolate is ready, remove from heat and start to beat the chocolate with a wooden spoon
*The chocolate will gradually thicken and change from a dark chocolate color to a light chocolate color
*Once the chocolate starts to thicken, pour into a Pyrex dish greased with butter
*Allow chocolate to become firm and then cut into 2" squares
Comment from Dad:
"The more candy you make the better you will get at making candy. Every batch is an adventure."
"Making candy is making memories."
Chase Goode
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