Fanny Farmer Fudge Recipe (Rich and Creamy Fudge) - From This Kitchen Table (2024)
Have you made this Fanny Farmer Fudge recipe before? If not, you have to give it a try because it’s hard to beat!
I know it really is impossible to go wrong with chocolate and butter. After all, all fudge is deliciously rich and decadent. Walking past the fudge shops in a mall, the aroma always gets to me!
Fudge is sold so many places: flower shops, local diners, amusem*nt parks, tourist shops, and I have even seen it at an outdoor sporting goods store.
I can’t bring myself to spend $7.99 for a 1/2 pound when it is so easy and much cheaper to use a homemade fudge recipe. Besides, too many times I’ve found myself let down by the very noticeable corn syrup taste and texture in purchased fudge.
This recipe for Fanny Farmer fudge is what my mom always used and it’s a winner!
So, if you are looking for a rich, soft, and creamy fudge recipe, this one is it!
Because this recipe doesn’t use sweetened condensed milk but instead evaporated milk, you have to boil the milk and the sugar on the stove. It’s worth the few extra minutes, though. Don’t skimp on the boiling!
Let’s talk cost for just a minute. Homemade fudge seems like a pretty expensive dessert to make, but when you look at what a serving size is the price really isn’t bad at all. Don’t forget that compared to what you’d pay for a small square of fudge at a shop, it really is a stellar price to make your own.
Also, I’m well aware fudge is in no way healthy for me. 😉 But it’s a fun, very occasional, indulgence and I can feel a tiny bit better about enjoying enjoy a homemade fudge recipe, right?!
The first step will be the most time consuming. You have to boil the sugar and milk for 6 minutes, while stirring. Make sure you bring it to a FULL boil before starting the timer. You don’t want to shorten the boiling period at all.
After boiling, you’ll remove from the heat and add the remaining ingredientsexcept for the nuts (if you are using them).
Beat well until completely combined. This requires a lot of beating if mixing by hand so my favorite way to do this is pull out my trusty old KitchenAid with the beater attachment. I pour the mixture into there and let the stand mixer do all the work. I let this beat for around 5-10 minutes! So, don’t worry if when you add the butter it looks as though it won’t combine. Just keep on beating – it will come together!If you don’t have a stand mixer, pull out your hand mixer. If you don’t have either of those, you just get to get an arm workout in as you vigorously stir for a while!
After beating, you will fold in the nuts and spread into a 9×13 pan.
Wait until the fudge is completely cooled before cutting. (Stick it in the fridge if it’s summer time and your house is warm.)
I will store leftover fudge in the freezer, well wrapped and put into a zipped freezer bag or storage container.
I beat the fudge mixture for 5-10 minutes and see how beautifully it comes together?!
I hope you enjoy this Fanny Farmer Fudge recipe is much as my family does. Homemade fudge is great for a Christmas treat, gift, or just for fun!
4.5 from 4 reviews
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Fanny Farmer Fudge Recipe - Rich and Creamy
Author:Deanna Michaels
Recipe type:Dessert
Prep time:
Total time:
Serves:117 1-in squares
This rich and creamy Fanny Farmer Fudge recipe is the best! It's rich, creamy, and decadent - all the things a fudge should be.
Ingredients
4½ cups sugar
1 (12 ounce) can evaporated milk (or homemade)
18 ounces (3 cups) semisweet chocolate chips
½ teaspoon salt
1 cup butter
3 teaspoons vanilla
1 cup chopped nuts, optional
Instructions
Boil sugar and milk for 6 minutes while stirring constantly. (Start timing when it's at a rolling boil.)
Remove from heat.
Add remaining ingredients except nuts.
Beat well until thoroughly combined. This will be easiest with a hand mixer or KitchenAid stand mixer. Beat for around 5-10 minutes, longer if doing it by hand. If you stop too soon the butter might separate.
Fold in nuts.
Spread into a 9x13 pan.
After it's firmed up (bring to room temperature and cool in the fridge if your house is warm), cut into squares.
Leftover fudge can be stored in the freezer.
Notes
Use chocolate chips that you enjoy the flavor of on their own since they will be the star of the show!
Originally published December 13, 2013. Updated August 20, 2020.
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Tiny microcrystals in fudge are what give it its firm texture. The crystals are small enough, however, that they don't feel grainy on your tongue, but smooth. While you ultimately want crystals to form, it's important that they don't form too early.
Harden the fudge: Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
How to Fix Grainy Fudge. If, despite your best efforts, your fudge is grainy when you go to transfer it to your pan, never fear! You can fix it. Just place the fudge mixture back in a saucepan on the stovetop with about 1½ cups of water and slowly melt the fudge to a smooth liquid.
Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.
As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F). If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard.
Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.
You should mix the cream, butter, and sugar when making your fudge, but put down the spoon once it has reached its boiling point. Stirring while your sugar mixture is boiling will only form sugar crystals and make your fudge crunchy rather than silky smooth.
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
Overcooking or Undercooking:Solution: Cooking the fudge for too long or too short a time can affect its texture. Follow the recipe instructions closely and use a timer to avoid overcooking.
Why is my fudge not setting? It sounds like your fudge simply wasn't heated enough. ... If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.
You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.
How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.
Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature. Heat slowly to begin with and make sure the mixture goes completely smooth before bringing it to the boil.
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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This week continues all things Christmas at From this Kitchen Table. (Find all the postshere.) Be sure to come back next week week for a fabulous recipe for a gingerbread latte and more! You can follow us onFacebookorsubscribe by e-mailto be sure you don’t miss out!