Usually when you cook sugar to the softball stage you want it to stay nice and pliable and clear. But in the case of fudge you actually want to cook it to softball for the chewy-ness, and then agitate it by mixing, which starts re-inverting it back to crystalline form. It should be in very tiny crystals.
Recipe courtesy of Gale Gand
Show: Sweet Dreams
Save Recipe Print
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
80 pieces
Level:
Intermediate

Ingredients

Directions

In a saucepan heat the chocolate and milk on low, stirring until it's melted. Add the sugar, corn syrup and salt and heat to the softball stage (236 degrees F).

Add the butter and pour off into a mixer bowl to cool. Add the vanilla and beat with a paddle until it starts to lighten; then quickly add the nuts. Continue beating on low until it loses its gloss and thickens. Pour into a greased 9 by 9-inch pan and spread evenly. Let cool then cut into 1-inch cubes.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Banana Walnut Bread

Recipe courtesy of Food Network Kitchen

Five-Minute Fudge Wreath

Recipe courtesy of Rachael Ray

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Creamy Rich Chocolate Fudge

Recipe courtesy of Gale Gand

Rich and Creamy Cheesecake

Recipe courtesy of Pam Anderson

Walnut Fudge Brownies

Recipe courtesy of California Walnuts

Penne with Creamy Walnut Sauce

Recipe courtesy of Maureen Vivano

Salted Bittersweet Fudge with Toasted Walnuts

Recipe courtesy of Diamond of California

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.