Gramma Weza’s Fudge

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!!
fudge
Gram’s Fudge with or without nuts

 

fudge
Ingredients
fudge
Melt butter add karo
fudge
Add sugar,
fudge
cocoa,
fudge
evaporated milk,
fudge
and nuts. (if desired)
fudge
Place candy thermometer. Bring to boil and cook up to 220. Stirring continually.
fudge
When temp is reached, pour out onto counter.
fudge
Knead scraping from the outside to the middle
fudge
Knead for 2-3 minutes, add vanilla
fudge
As fudge cools, it begins to thicken
fudge
Add 1 Tbsp evaporated milk and really smoosh it in
fudge
My mom is showing me how…
fudge
Once it’s smooth, butter hands, divide in half
fudge
Place fudge on saran/foil
fudge
Shape into a log and cover with saran, continue shaping,
fudge
Roll in foil
fudge
 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!!

4.0 from 1 reviews

Gramma Weza’s Fudge…
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert, Candy
Serves: 12-15
Ingredients
  • 6 Tbsp butter
  • ¼ C Karo light syrup
  • 2 C sugar
  • ½ C + 1 Tbsp evaporated milk, separated
  • 4 Tbsp baking cocoa
  • ½ C walnuts, finely chopped (optional)
  • 1 tsp vanilla
Instructions
  1. 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.
  2. Have a cube of soft butter handy for handling. In a heavy bottom stock pot, melt butter, add karo.
  3. Add sugar, ½ C evaporated milk, baking chocolate, nuts.
  4. Place candy thermometer.
  5. Bring to boil, stir while cooks up to 220 degrees.
  6. Pour mixture out onto clean counter or hard surfaced slab.
  7. With a flat edged wooden spoon begin kneading while the fudge cools.
  8. Scrapping from the outside to the inside and mixing.
  9. Continue kneading for 2-3 minutes. Add vanilla.
  10. Continue in the same motion but really smoosh the fudge together in the center (much like kneading bread dough).
  11. Add 1 Tbsp of evaporated milk, mix in.
  12. Divide fudge in half, with buttered hands, transfer to foil/saran with spoon.
  13. 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)

 

Comments



  1. December 20, 2011
    L and T

    wha? wheres the picture of me and trav?



  2. December 21, 2011
    Ruthie

    You missed it??? Look on the Cookie Dough Truffles my lovely little sista…



  3. December 3, 2012
    Anne Olsen

    OKIE DOKE Ruth, I am actually going to do the cooked fudge this year, not just the fanny farmer melt stuff that I DO LOVE! You have me convinced totry it. Love you girl, Anne



    • December 4, 2012
      Ruth

      Hi Anne, I’m SO glad you’re giving this recipe a go! It is simply wonderful and ever better than the microwaved versions :) xoxo~ Ruthie