Old Tyme Fudge recipes

3 cups sugar
1 1/4 cups milk
1/4 cup light corn syrup
4 tbsp butter

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

In a large 3 quart saucepan, combine sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.

Cool to 120F. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.

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150g butterscotch chips
3 cups sugar
2 tbsp light corn syrup
1 1/4 cups milk
4 tbsp butter
1 tsp vanilla

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

Melt chocolate in pan over very low heat. Stir in sugar, corn syrup, and milk. Increase heat to medium and cook, stirring until sugar dissolves. Wash crystals from side of pan. Cook to 238F on candy thermometer (soft ball stage). Remove from heat, and without stirring, add butter.

Cool to 120F. Add vanilla and beat until mixture begins to thicken. Pour mixture into the pan and cut into squares when cool (room temperature).

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4 1-ounce squares unsweetened chocolate
3 cups sugar
2 tbsp light corn syrup
1 1/4 cups milk
4 tbsp butter
1 tsp vanilla
2 cups nuts (optional)

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

Melt chocolate in pan over very low heat. Stir in sugar, corn syrup, and milk. Increase heat to medium and cook, stirring until sugar dissolves. Wash crystals from side of pan. Cook to 238F on candy thermometer (soft ball stage). Remove from heat, and without stirring, add butter.

Cool to 120F. Add vanilla and beat until mixture begins to thicken. Stir in nuts. Pour mixture into the pan and cut into squares when cool (room temperature).

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4 1-ounce squares unsweetened chocolate
3 cups sugar
2 tbsp light corn syrup
1 1/4 cups milk
4 tbsp butter
1 tsp vanilla
1 tsp ginger

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

Melt chocolate in pan over very low heat. Stir in sugar, ginger, corn syrup, and milk. Increase heat to medium and cook, stirring until sugar dissolves. Wash crystals from side of pan. Cook to 238F on candy thermometer (soft ball stage). Remove from heat, and without stirring, add butter.

Cool to 120F. Add vanilla and beat until mixture begins to thicken. Pour mixture into the pan and cut into squares when cool (room temperature).

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4 1-ounce squares unsweetened chocolate
3 cups sugar
2 tbsp light corn syrup
1 1/4 cups milk
4 tbsp butter
1 tsp peppermint extract

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

Melt chocolate in pan over very low heat. Stir in sugar, corn syrup, and milk. Increase heat to medium and cook, stirring until sugar dissolves. Wash crystals from side of pan. Cook to 238F on candy thermometer (soft ball stage). Remove from heat, and without stirring, add butter.

Cool to 120F. Add peppermint extract and beat until mixture begins to thicken. Pour mixture into the pan and cut into squares when cool (room temperature).

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4 1-ounce squares unsweetened chocolate
3 cups sugar
2 tbsp light corn syrup
1 1/4 cups milk
4 tbsp butter
3 tsp orange extract

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

Melt chocolate in pan over very low heat. Stir in sugar, corn syrup, and milk. Increase heat to medium and cook, stirring until sugar dissolves. Wash crystals from side of pan. Cook to 238F on candy thermometer (soft ball stage). Remove from heat, and without stirring, add butter.

Cool to 120F. Add orange extract and beat until mixture begins to thicken. Pour mixture into the pan and cut into squares when cool (room temperature).

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3 cups sugar
1 1/4 cups milk
1/4 cup light corn syrup
2 tbsp butter
2 tsp cinnamon

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

In a large 3 quart saucepan, combine sugar, cinnamon, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Stir only a few times to keep the cinnamon from settling on the bottom of the pan. Remove from heat. Do not stir.

Cool to 120F. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.

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4 1-ounce squares unsweetened chocolate
3 cups sugar
2 tbsp corn syrup
1 1/4 cups milk
4 tbsp butter
1 tsp cinnamon

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

Melt chocolate in pan over very low heat. Stir in sugar, cinnamon, corn syrup, and milk. Increase heat to medium and cook, stirring until sugar dissolves. Wash crystals from side of pan. Cook to 238F on candy thermometer (soft ball stage). Remove from heat, and without stirring, add butter.

Cool to 120F. Beat until mixture begins to thicken. Pour mixture into the pan and cut into squares when cool (room temperature).

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3 cups sugar
1 1/4 cups milk
1/4 cup light corn syrup
2 tbsp butter
2 tsp coconut extract
1 1/3 cups sweetened dessicated coconut

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

In a large 3 quart saucepan, combine sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.

Cool to 120F. Add coconut extract and coconut. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.

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3 cups sugar
1 1/4 cups milk
1/4 cup light corn syrup
2 tbsp butter
2 tsp coconut extract
2 tsp rum extract
sweetened dessicated coconut (optional)

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

In a large 3 quart saucepan, combine sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.

Cool to 120F. Add coconut and rum extracts. Beat until mixture starts to lose its gloss. Quickly pour into greased pan. If the fudge is still soft, sprinkle coconut on the top and press down slightly on the coconut.

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3 cups sugar
1 1/4 cups milk
1/4 cup light corn syrup
2 tbsp butter
1 tsp vanilla
1 tbsp instant coffee

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

In a large 3 quart saucepan, combine sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove saucepan from heat. Do not stir.

Meanwhile, in a small bowl or cup, mix the coffee with just enough boiling water to dissolve the granules (about 1 tbsp).

Cool mixture in saucepan to 120F. Add vanilla and coffee. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.

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4 1-ounce squares unsweetened chocolate
1 tbsp instant coffee
3 cups sugar
2 tbsp light corn syrup
1 1/4 cups milk
4 tbsp butter
1 tsp vanilla

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

Melt chocolate in pan over very low heat. Stir in coffee, sugar, corn syrup, and milk. Increase heat to medium and cook, stirring until sugar dissolves. Wash crystals from side of pan. Cook to 238F on candy thermometer (soft ball stage). Remove saucepan from heat, and without stirring, add butter.

Meanwhile, in a small bowl or cup, mix the coffee with just enough boiling water to dissolve the granules (about 1 tbsp).

Cool mixture in saucepan to 120F. Add vanilla and coffee and beat until mixture begins to thicken. Pour mixture into the pan and cut into squares when cool (room temperature).

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3 cups sugar
1 1/4 cups milk
1/4 cup light corn syrup
2 tbsp butter
1 tsp ginger

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

In a large 3 quart saucepan, combine sugar, ginger, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Stir only a few times to keep the ginger from settling on the bottom of the pan. Remove from heat. Do not stir.

Cool to 120F. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.

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3 cups sugar
1 1/4 cups milk
1/4 cup light corn syrup
2 tbsp butter
2 tsp vanilla
1 cup jelly beans

For jelly bean fudge, you'll get best results with smaller jelly beans rather than larger jelly beans. With the large jelly beans, the fudge tends to break near the jelly beans when you cut it. If you use the large jelly beans, cut the jelly beans in half first.

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

In a large 3 quart saucepan, combine sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.

Cool to 120F. Add vanilla and jelly beans. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.

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3 cups sugar
1 1/4 cups milk
1/4 cup light corn syrup
2 tbsp butter
2 tsp maple extract

Old-fashioned maple fudge recipes used pure maple syrup. These days, maple syrup is very expensive so this maple fudge recipe uses maple extract which is much more affordable.

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

In a large 3 quart saucepan, combine sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.

Cool to 120F. Add maple extract. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.

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3 cups sugar
1 1/4 cups milk
1/4 cup light corn syrup
2 tbsp butter
2 tsp maple extract
1 1/2 cups chopped walnuts

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

In a large 3 quart saucepan, combine sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.

Cool to 120F. Add maple extract and nuts. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.

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3 cups sugar
1 1/4 cups milk
1/4 cup light corn syrup
4 tbsp butter
2 cups mini marshmallows

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

In a large 3 quart saucepan, combine sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.

Cool to 120F. Beat until mixture starts to lose its gloss. Quickly stir in marshmallows and pour into greased pan.

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2 cups sugar
1 cup milk
pinch of salt
2 tbsp butter
1 tsp vanilla
3/4 cup peanut butter

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan. Boil sugar, milk, and salt for 10 minutes. Add butter. Continue boiling until temperature reaches 238F or mixture forms a soft ball in cold water. Remove from heat. Add vanilla and peanut butter. Beat until mixture starts to set. Pour quickly into buttered pan. Once it starts to set, it hardens quickly.

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4 cups brown sugar
1 1/2 cups milk
1 pinch salt
1/4 cup corn syrup
3 tbsp butter
1 tsp vanilla

This is also known as brown sugar fudge.

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

In a large 3 quart saucepan, combine brown sugar, milk, salt, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.

Cool to 120F. Add vanilla. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.

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3 cups sugar
1 1/4 cups milk
1/4 cup light corn syrup
2 tbsp butter
4 tsp peppermint extract

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

In a large 3 quart saucepan, combine sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.

Cool to 120F. Add peppermint extract. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.

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4 1-ounce squares unsweetened chocolate
3 cups sugar
2 tbsp light corn syrup
1 1/4 cups milk
4 tbsp butter
2 tsp peppermint extract

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

Melt chocolate in pan over very low heat. Stir in sugar, corn syrup, and milk. Increase heat to medium and cook, stirring until sugar dissolves. Wash crystals from side of pan. Cook to 238F on candy thermometer (soft ball stage). Remove from heat, and without stirring, add butter.

Cool to 120F. Add peppermint extract and beat until mixture begins to thicken. Pour mixture into the pan and cut into squares when cool (room temperature).

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3 cups white sugar 
1 cup milk 
3 tablespoons light corn syrup 
1/2 cup pumpkin puree 
1/4 teaspoon salt 
1 teaspoon pumpkin pie spice 
1-1/2 teaspoons vanilla extract 
1/2 cup butter 

This pumpkin fudge recipe would be a fall delight. It tastes much like pumpkin pie.

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan. Combine sugar, milk, corn syrup, pumpkin, and salt in large 3 quart saucepan. Mix thoroughly. Bring to boil on high heat, stirring constantly. Reduce heat to medium and continue to boil mixture without stirring until it reaches 238F or until a small amount forms a soft ball in cold water.

Remove from heat and stir in spice, vanilla, and butter. Let cool to 120F. Beat the mixture until it becomes very thick and loses some of its gloss. Quickly pour into a buttered 8" square pan.

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3/4 cup raisins
3 cups granulated sugar
2/3 cup milk
2/3 cup half-and-half (10%) cream
1/4 cup light corn syrup
6 tbsp rum
2 tbsp butter

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

Mix raisins and rum. Set aside.

In a large 3 quart saucepan, combine sugar, milk, cream, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.

Cool to 120F. Add the raisin-rum mixture. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.

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3 cups sugar
1 1/4 cups milk
1/4 cup light corn syrup
2 tbsp butter
2 tsp vanilla

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

In a large 3 quart saucepan, combine sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.

Cool to 120F. Add vanilla. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.

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150g white chocolate chips
3 cups sugar
2 tbsp light corn syrup
1 1/4 cups milk
4 tbsp butter
1 tsp vanilla

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

Melt chocolate in pan over very low heat. Stir in sugar, corn syrup, and milk. Increase heat to medium and cook, stirring until sugar dissolves. Wash crystals from side of pan. Cook to 238F on candy thermometer (soft ball stage). Remove from heat, and without stirring, add butter.

Cool to 120F. Add vanilla and beat until mixture begins to thicken. Pour mixture into the pan and cut into squares when cool (room temperature).

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150g white chocolate chips
3 cups sugar
2 tbsp light corn syrup
1 1/4 cups milk
4 tbsp butter
1 tsp lemon extract

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

Melt chocolate in pan over very low heat. Stir in sugar, corn syrup, and milk. Increase heat to medium and cook, stirring until sugar dissolves. Wash crystals from side of pan. Cook to 238F on candy thermometer (soft ball stage). Remove from heat, and without stirring, add butter.

Cool to 120F. Add lemon extract and beat until mixture begins to thicken. Pour mixture into the pan and cut into squares when cool (room temperature).

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150g white chocolate chips
3 cups sugar
2 tbsp light corn syrup
1 1/4 cups milk
4 tbsp butter
3 tsp orange extract

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

Melt chocolate in pan over very low heat. Stir in sugar, corn syrup, and milk. Increase heat to medium and cook, stirring until sugar dissolves. Wash crystals from side of pan. Cook to 238F on candy thermometer (soft ball stage). Remove from heat, and without stirring, add butter.

Cool to 120F. Add orange extract and beat until mixture begins to thicken. Pour mixture into the pan and cut into squares when cool (room temperature).

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