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!
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.
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!
The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon.
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).
Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
During cooking, sugar crystals can stick to the sides of the pan. If you stir the mixture, these crystals could fall in and crystallize a part of the sugar again.
So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool. Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.
By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.
My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
One way to do so is to place the fudge in an airtight container with some source of moisture and leave it to absorb overnight. This could be: A bowl of water. A damp paper towel.
Be sure to serve warm, and, when reheating, reheat only the amount of sauce you intend to use; repeated heating and chilling can make the sauce grainy.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy 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!