I’m perfecting the art of the sugar high.
Whatever you do, don’t eat this fudge with a cafe cubano. I don’t even want to know what would happen if you did. It might get ugly. Actually….try it!! I double dog dare you.
This is another one of the recipes from my great grandmother’s recipe box. I’m having a blast baking my way through them! It’s totally easy and I wish I would have made this a month ago because, guess what? Fudge makes great gifts! Even if people don’t SAY they like fudge, they do.
It’s all about those late-night creepy crawly missions to the fridge for a cold, chewy bite. Don’t act like you’ve never been there!
Fudge is also great for heartache, homesickness, jetlag, road trips, Tuesdays, mid-afternoon slumps, mid-morning slumps, cute neighbors….did I mention Tuesdays?
So here’s the deal. All you do is chop the chocolate—unsweetened!
Then you stir the chocolate on the stove with butter, shortening, milk, sugar, corn syrup, salt and vanilla. It doesn’t seem like it should work but it does! Oh, does it ever.
Finally, you pour it into a buttered dish. Then you wait. Or you burn your tongue. I vote for tongue burning!
See how easy? Now you try! Let me know how it goes—this recipe is nice because it doesn’t make a truckload…only about 18-20 pieces depending on how your slice the fudge. And fudge in the freezer? Is there anything in life better than FUDGE IN THE FREEZER??? I think not.
Oh!! You can also add peanut butter to this recipe for peanut butter chocolate fudge. Do it.
Minute Boil Fudge
makes about 18-20 pieces of fudge
Ingredients:
2 oz good quality unsweetened chocolate, very finely chopped
1 1/2 cups sugar
7 tbsp milk
2 tbsp shortening
2 tbsp butter
1 tbsp light corn syrup
1/4 tsp salt
1 tsp vanilla
** optional add-ins: 1/3 cup peanut butter, a handful of chopped toasted walnuts
Directions:
Combine all ingredients (plus peanut butter if you like) except vanilla in a saucepot. Stir well to combine and bring to a boil, stirring constantly. Stir constantly while boiling for one minute then take off heat and add in vanilla extract.
Stir fudge until thick, about five minutes. Then, pour into a buttered or parchment paper-lined casserole dish. Let cool for two hours in fridge before slicing.
Time:
2 1/2 hours
Kathryn
January 10, 2012 at 3:33 amFudge is one of my favourite things in the world but it always seems so very complicated, I love this version and it looks so lovely and chewy!
chelsey @ clean eating chelsey
January 10, 2012 at 4:11 amThere is absolutely nothing better than chocolate in the freezer. I can say this because every night after dinner I reach into my chocolate stash and take out a few pieces to enjoy!
April
January 10, 2012 at 4:19 amJenna – how late are you up?!
jenna
January 10, 2012 at 7:25 amI go to bed around 10 pst! My posts are generated to go up around 7am est 🙂
April
January 13, 2012 at 4:09 amohhhh gotcha 🙂 i’m in cali and i work nightshift…i was like why on EARTH is she always posting so late?!
Blog is the New Black
January 10, 2012 at 4:25 amMINUTE?! Don’t do this to me!?
Katrina
January 10, 2012 at 4:25 amMmm this looks so chewy and yummy!
Lauren @ What Lauren Likes
January 10, 2012 at 4:47 amyum! This is so easy and looks amazing 😀
Molly @ RDexposed
January 10, 2012 at 4:48 amDid you great grandmother win a lifetime supply of shortening? It must have been the thing way back when….
Also, noted your dog picture on Twitter. I’d love to see more beagle action!!
Angela @ Eat Spin Run Repeat
January 10, 2012 at 4:52 amMmm I love cold, chewy chocolate things, and I had no idea it was so easy to make fudge! I don’t eat a lot of sweets, but definitely like to enjoy the odd bit of fudge once in a while. 🙂
Joelle (on a pink typewriter)
January 10, 2012 at 5:22 amYUM, I love fudge.. makes me think of my aunt when I was growing up -she had the best recipe.
How did you get the cute writing on your photos, btw?
jenna
January 10, 2012 at 7:25 amit’s a website called Picnik—check it out! You can do fonts, photo editing and collages for free!
Shannon
January 10, 2012 at 5:42 amwhat size cassarole dish did you use?
jenna
January 10, 2012 at 7:26 amSorry—an eight inch square pan.
Kristin @ FoodFash
January 10, 2012 at 5:43 amI feel like shortening is such a classic sign of a vintage recipe! Curious though, do you ever use shortening in recipes that you create?
jenna
January 10, 2012 at 7:26 amThe only recipe I use shortening in that is my own, is my pie crust! I’m more of a pure butter girl.
HRCK the Herald
January 10, 2012 at 6:00 amHoly smokes. That first picture makes fudge look better than it’s ever looked before. Thank you and your great grandmother for inspiring me to go make this as soon as I have some time to get into the kitchen!
Melanie
January 10, 2012 at 6:04 amThanks Jenna!
I just made Bakerella’s Biscoff Fudge and it was divine!
Think I’ll be trying this next!
Love it when you bake and share with everyone 🙂
Gina @ Running to the Kitchen
January 10, 2012 at 6:43 amI have a stash of Godiva chocolates in my freezer at all times. Nothing beats that, especially when you “forget” about it and then randomly remember! Best moment ever 🙂
Kelli H (Made in Sonoma)
January 10, 2012 at 6:45 amWow! Those looks so freaking good!
Kristen @ Popcorn on the Stove
January 10, 2012 at 6:49 amThis looks pretty easy and could definitely be fun to give out as a gift… or bring to a party… or to just eat it at home. I’ll probably go with option #3.
Hilliary @Happily Ever Healthy
January 10, 2012 at 7:05 amOh this looks delicious! I had no idea that fudge was so easy to make!
Lauren
January 10, 2012 at 7:33 amEasy peasy! Never heard of this kind of fudge before, but holy moly does it look good!
Krystina (Organically Me)
January 10, 2012 at 8:05 amI’ve seen so much fudge lately! It’s giving me a serious craving.
Cat @Breakfast to Bed
January 10, 2012 at 8:05 amIs it weird that I still have Halloween candy in the freezer??
amy walters, aDESIGNdock
January 10, 2012 at 8:20 amUmmm YUMMMMM!!! You had me at chocolate and 1 min. 😉 Instant gratification. I like 😉
Abby
January 10, 2012 at 8:22 amOk, I will try this. Even though when you say “easy” I immediately hear “there’s some way I will screw this up” 🙂 I mean, if successful, I will have to run 10 miles a day to work it all off but I’m sure it’ll be worth it.
Urban Wife
January 10, 2012 at 8:42 amThis is way too easy. That equals dangerous in my dictionary.
Jenni
January 10, 2012 at 10:52 amTook the words out of my mouth.
Averie @ Love Veggies and Yoga
January 10, 2012 at 8:47 amIt looks so rich and decadent…and easy! I love easy fudge recipes and recipes that do not use candy thermometers are a definite win.
I picked up some Cafe Bustelo last night at the grocery store in honor of you! I am going to brew it up later today!
Sarah
January 10, 2012 at 8:50 amThis is a great way to make fudge, I’m all about any type of candy that doesn’t involve a scary candy thermometer 😉
Deanna B.
January 10, 2012 at 9:05 amI always thought I didn’t like fudge, but I’m beginning to think I don’t like marshmallow fluff based fudge. Which makes sense since I don’t like marshmalllows.
Allison
January 10, 2012 at 9:17 amIn the middle of December I bought all the fixin’s for fudge but never made it. I literally woke up this morning wondering if I had missed the appropriate fudge making window, and I had decided to wait until Valentine’s Day to make it, but you’ve confirmed for me that, in fact, it is always a good time of the year for fudge!
Kelsey @aslolife
January 10, 2012 at 9:53 amYum– love the idea of making this with peanut butter!
Angela @ Happy Fit Mama
January 10, 2012 at 10:50 amYou just had to suggest adding peanut butter…I’m sold!
Laura @ She Eats Well
January 10, 2012 at 10:57 amPeople that don’t like fudge!? Huh! They are missing out. Love this recipe and that first picture…I feel like just looking at it I can taste the dense gooey fudge.
Leslie Means @ Her View From Home
January 10, 2012 at 12:12 pmLOVE your pictures!!! and the treat looks pretty tasty too!
Learn how to make easy minute boil fudge | Family Kitchen
January 10, 2012 at 12:42 pm[…] you’re ready to see it to believe it, you can pop over to Jenna’s blog for her MINUTE BOIL FUDGE recipe. Need more of a chocolate fix? […]
Laura
January 10, 2012 at 2:27 pmHow essential is the shortening? It’s quite hard to get here. Could you just use extra butter?
Aimee
January 10, 2012 at 2:30 pmDitto– no Crisco in the pantry. Can I use twice the butter?
jenna
January 11, 2012 at 9:30 amYou can try! I haven’t done that myself so I can’t guarantee it, but I’m sure it would work fine.
Erika - The Teenage Taste
January 10, 2012 at 3:22 pmYou had me at minute and fudge. I also like that there is no candy thermometer required! Thanks for posting, Jenna! 😀
Sara Nickel
January 10, 2012 at 5:20 pmI totally vote for eating the fudge with the espresso! I am a teacher and my colleagues and I often have chocolate and espresso day with each of us alternating as barista on the coffee maker on days we do not have students. Thank you for sharing your vintage recipe! Grandmothers know best.
April
January 10, 2012 at 6:00 pmI never make fudge because it is so time consuming. I love this recipe. I am totally making peanut butter fudge this weekend for my husbands birthday when my in-laws come over. Thanks so much for the recipe.
Val @ EatRunAndFancyFun
January 10, 2012 at 6:09 pmI’ve never made fudge before but this recipe plus some peanut butter sounds amazing!
Deva @ Deva by Definition
January 10, 2012 at 7:54 pmThis looks really good. When I was in high school, I made fudge using condensed milk, chocolate chips, and vanilla – all on the stovetop. It was gooey and sweet and amazing..
Deborah
January 10, 2012 at 10:14 pmUmmmm, yes, please!!!
JulieD
January 11, 2012 at 8:55 amI love that it’s so easy and that it came from your grandmother’s recipe box.
Sarah K
January 11, 2012 at 2:20 pmBest fudge ever:
3 cups chocolate chips (2 C milk, 1 C dark)
1 can sweetened condensed milk
1 stick butter
dash vanilla
Throw into a bowl, microwave for 2 or 3 mins total (stirring every 45 sec or so to avoid burning chocolate) and pour into a greased 8×8 pan. Add nuts, chocolate chips, whatever you like for chunks. Easy!
doodles
January 14, 2012 at 7:54 pmthis is a recipe from the recipe “way back machine”. Gramms made this exact recipe with the ception of pnutbutter. Christmas time fudge fav.
LisAway
February 23, 2012 at 11:47 pmI’ve made this recipe twice since you posted it and we LOVED it both times, despite the fact that the first time I substituted 6 tablespoons of cocoa and 2 tablespoons of oil (next time I’d use butter) for the unsweetened chocolate and the SECOND time I subbed 100g (3.5 oz.) semi-sweet chocolate bar for the unsweetened and reduced the sugar a little. That time the fuge was a little crumbly but sooooo good. Thanks (from me, my husband and our 4 kids) for the perfect recipe for a simple and quick Sunday afternoon fudge!!
Veggie Burger Recipe — Eat, Live, Run
March 26, 2012 at 2:57 am[…] Now, the restaurant knows nothing of me so this isn’t actually the “official” recipe for the burger—this is only the recipe that I surmised in my head after years of enjoying the burger and finding out the main ingredients by chatting with a server. I figured out the measurements and other ingredients on my own using an intricate process I like to call trial and error. Coffee was involved. So was fudge. […]
Moni Meals
August 8, 2012 at 8:42 amMain reason I love fudge, easy! Great recipe Jenna. 🙂