Paula Deen Old Time Chocolate Fudge

Paula Deen Old Time Chocolate Fudge is a rich, creamy stovetop candy with cocoa, evaporated milk and chopped pecans that comes together in 30 minutes. This easy homemade fudge fits holiday table dessert trays, church supper potlucks and Christmas cookie swaps.

Cook the sugar mixture until a drop forms a soft ball in cold water, between 234 and 240°F. Pull it too soon and the fudge never sets, and push it too far and it turns crumbly.

Paula keeps this one old-fashioned: no marshmallow creme or chocolate chips, just cocoa and corn syrup cooked into a classic candy. She also finishes the top with a dusting of cocoa and extra pecans, which gives the pan a bakery look.

Paula Deen Old Time Chocolate Fudge

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

15

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

330

kcal

Cocoa, sugar and evaporated milk cook into a smooth syrup that gets beaten with butter until thick and glossy. Once it sets in the dish, it cuts into soft, melt-in-your-mouth squares studded with pecans.

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
  

Directions

• Mix the base: Stir 3 cups sugar and 4 heaping tablespoons cocoa powder together in a saucepan, then add 3 tablespoons light corn syrup and 1 cup evaporated milk. Stir until the cocoa is mostly blended in.
• Cook to soft ball: Cook over medium heat until a small drop forms a soft ball in cold water, which is 234 to 240°F on a candy thermometer. Then take the pan off the heat right away.
• Add the butter: Stir in 6 tablespoons butter, 1 cup chopped pecans and 1 1/2 teaspoons vanilla. The butter melts into the hot mixture as you stir.
• Beat the fudge: Beat with a mixer or by hand until the fudge turns thick and loses its shine. Work fast, because the mixture thickens quickly.
• Pour into the dish: Pour the fudge into a slightly buttered oblong glass dish, using a little extra butter to coat it. Then dust the top with cocoa and sprinkle on more pecans.
• Cut into squares: Let the fudge set until firm, then cut it into squares. Paula's recipe makes about 15 pieces.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, ThermoPro instant-read thermometer, KitchenAid 5-speed hand mixer, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I really need a candy thermometer for this fudge?

A thermometer takes the guesswork out, since the target is 234 to 240°F. Without one, use the cold water test: a small drop should form a soft ball you can squish between your fingers.

Why did my fudge turn out grainy?

Graininess usually comes from sugar crystals forming while the mixture cooks or cools. The corn syrup helps prevent that, so measure it carefully and avoid beating the fudge until it has come off the heat.

How long does homemade chocolate fudge keep?

Stored in an airtight container at room temperature, it stays good for about a week. Layer the squares with wax paper so they don't stick together.

What if my fudge won't set?

It most likely didn't reach soft ball stage, so the sugar is still too loose to firm up. You can scrape it back into the pan with a splash of milk and cook it again to the right temperature.

Can I leave out the pecans?

Yes, the fudge sets the same without them, so skip them if there are nut allergies at the table. You can top the squares with a dusting of cocoa alone.