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Old-Fashioned Christmas Fudge

Old-fashioned Christmas fudge is cooked on the stovetop with unsweetened chocolate, then beaten until thick and finished with chopped walnuts. Cooling it undisturbed and watching the candy thermometer helps create a firm, smooth texture.
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Prep Time 10 minutes
Cook Time 21 minutes
Cooling and setting 2 hours 53 minutes
Total Time 3 hours 24 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 122
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp nonstick cooking spray
  • 3 cups granulated sugar
  • 0.67 cup evaporated milk
  • 4 oz unsweetened chocolate chopped
  • 1 tbsp light corn syrup
  • 0.25 tsp salt
  • 0.25 cup unsalted butter
  • 1 tsp vanilla extract
  • 1 cup walnuts chopped

Equipment

  • 1 8-inch square pan
  • 1 3-quart heavy-bottomed saucepan
  • 1 candy thermometer

Method
 

  1. Lightly coat an 8-inch square pan with nonstick cooking spray.
  2. Line the pan with parchment paper, leaving overhang on two sides.
  3. Combine the sugar, evaporated milk, chocolate, corn syrup, and salt in a 3-quart heavy-bottomed saucepan.
  4. Cook over medium heat, stirring, until the sugar dissolves, the chocolate melts, and the mixture reaches a full boil, about 5–8 minutes; brush any sugar crystals from the sides of the pan with a wet pastry brush.
  5. Once the mixture boils, stop stirring and cook until a candy thermometer reads 234°F, about 8–12 minutes.
  6. Remove the pan from the heat and add the butter without stirring.
  7. Let the mixture cool undisturbed to 110°F, about 45–60 minutes.
  8. Add the vanilla and beat with a sturdy spoon until the mixture thickens and just begins to lose its gloss, about 3–6 minutes.
  9. Quickly fold in the walnuts.
  10. Scrape the fudge into the prepared pan and spread it evenly.
  11. Let the fudge stand at room temperature until firm, about 2 hours.
  12. Lift it out using the parchment and cut it into squares.

Notes

For the best texture, stop stirring once the mixture reaches a boil and let it cool undisturbed before beating. Store in an airtight container in the refrigerator for up to 2 weeks; freeze for up to 3 months. For a nut-free variation, omit the walnuts.