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Chocolate Fudge


  • 3 cups granulated sugar
  • 2 tablespoons corn syrup
  • 3 tablespoons butter
  • 3 squares (ounces) unsweetened chocolate
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts (optional)


In a large saucepan combine sugar, syrup, butter, chocolate and milk. Cook over medium heat, stirring only until sugar and chocolate are melted, until a little dropped into cold water forms a soft ball -- 238°. Remove from heat and let cool. When mixture is cooled, add vanilla and beat until fudge loses its glossy appearance and is firm enough to hold its shape when a little is dropped from a spoon. Stir in nuts, if used and pour into a 9x13-inch pan. Let cool and cut into squares when firm.

From The Rumford Complete Cookbook, 1948 edition