Gramma Weza’s Fudge has always been a bit of a trick for me… I’ve turned to my mom for back up support many times or I’d trade her Karmels for Fudge, which was a win-win!! This year I figured I’d better really get it down pat. So last Saturday we had a fudge boot camp… my mom and I (with my sister, Louise, as the photographer).
I learned a couple of things during our fudge making day…
#1 and most important is that I had been cooking the fudge up too high!! “WHAT??” I asked when my mom said to pull it at 220 degrees instead of 230… I’m sure my recipe says 230! Apparently my recipe had been messing me up from the get go!
#2 put the nuts into the fudge while it cooks so they get softened up.
#3 when you pour it out on the counter to knead with a wooden spoon make sure you are smooshing it back together, kinda like you do when you knead bread but with a wooden spoon! (see photo tutorial) Now, if all that didn’t scare y’all back to those microwave versions of fudge… I don’t know what will!!
Gramma Weza’s Fudge is WAY better than any microwave version… it really is worth the learning curve to figure out how to get it just right!!
Gram’s Fudge with or without nuts
Melt butter add karo
and nuts. (if desired)
Place candy thermometer. Bring to boil and cook up to 220. Stirring continually.
When temp is reached, pour out onto counter.
Knead scraping from the outside to the middle
Knead for 2-3 minutes, add vanilla
As fudge cools, it begins to thicken
Add 1 Tbsp evaporated milk and really smoosh it in
My mom is showing me how…
Once it’s smooth, butter hands, divide in half
Place fudge on saran/foil
Shape into a log and cover with saran, continue shaping,
Roll in foil
Gram’s Christmas Fudge
I made the next batch of Fudge all on my own!! Thanks to my mom for helping me with making Gramma Weza’s Fudge! AND for finally getting this chocolatey, melt in your mouth, worth the effort to make it from scratch Fudge of Gram’s just right!!
Yield: 12 -15
Gramma Weza's Fudge...
6 Tbsp butter
1/4 C Karo light syrup
2 C sugar
1/2 C + 1 Tbsp evaporated milk, separated
4 Tbsp baking cocoa
1/2 C walnuts, finely chopped (optional)
1 tsp vanilla
Make sure you have a clean counter top to work on and lay out 2 sheets of foil with 2 sheets of saran wrap layered on top.
Have a cube of soft butter handy for handling. In a heavy bottom stock pot, melt butter, add karo.
Add sugar, 1/2 C evaporated milk, baking chocolate, nuts.
Place candy thermometer.
Bring to boil, stir while cooks up to 220 degrees.
Pour mixture out onto clean counter or hard surfaced slab.
With a flat edged wooden spoon begin kneading while the fudge cools.
Scrapping from the outside to the inside and mixing.
Continue kneading for 2-3 minutes. Add vanilla.
Continue in the same motion but really smoosh the fudge together in the center (much like kneading bread dough).
Add 1 Tbsp of evaporated milk, mix in.
Divide fudge in half, with buttered hands, transfer to foil/saran with spoon.
Use fingers to lengthen out into a log shape, cover with saran and continue lengthening. When desired shape is achieved, roll up in foil, let cool. (See photo tutorial)
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!