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Recipe courtesy of Robbin Gourley

Mother's Fudge

  • Yield: 24 pieces
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 14 servings
    Calories
    341
    Total Fat
    17
    Saturated Fat
    8
    Carbohydrates
    47
    Dietary Fiber
    2
    Sugar
    44
    Protein
    2
    Cholesterol
    19
    Sodium
    22
  • Total: 1 hr 30 min
  • Prep: 1 hr 15 min
  • Cook: 15 min
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Ingredients

3 cups sugar

1/2 cup butter

1 cup whole milk

Dash of salt

4 ounces unsweetened chocolate

1 teaspoon vanilla extract

1 cup chopped pecans or walnuts

Directions

  1. Butter an 8 x 8-inch pan. Combine sugar, butter, milk, salt, and chocolate in medium saucepan. Stirring constantly, cook over medium heat until all ingredients melt and come to a boil. Do not scrape down the sides of the pan. Lower heat, insert candy thermometer, and let boil slowly without stirring for about 10 minutes or until soft ball forms when dropped in a cup of cold water (238 degrees F on a candy thermometer). Remove pan from heat and cool. Add vanilla. Beat steadily until fudge loses its gloss. Add nuts. Pour into pan. Cool for 20 minutes and cut into squares. Store in airtight container or wrap in tinfoil.

Recipe courtesy of Robbin Gourley's Sugar Pie and Jelly Roll (Algonquin, 2000)

Categories:

Chocolate Fudge Fudge Recipes American Nut Recipes Dessert Gluten Free Low Sodium

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5 Reviews
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Denise f.

My mother made this fudge as I was growing up, except after it came to a soft ball stage she would take off the heat, add the vanilla, and add 2 heaping tablespoons of peanut butter. She used her big spoons. Than she would have to stir fast because it would set up right away and put in 8 x 8 pan. When it cooled she would slice and sometimes it would be crumbly but so good. Oh yeah after peanut butter she added walnuts. What a Memory of my mother.

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