I?ve sung the praises of peanut butter fudge on here before, but now it?s time to talk about the creamy, the delicious, the original: chocolate fudge. What started out as an ?oops? in the kitchen from a bungled bunch of caramels has become one of the country?s most beloved treats. You can eat and sample different flavors and kinds, but it always comes back to the original, and the original can be a very picky difficult candy to try and master. Chocolate fudge ? like toffee, divinity, caramel, and brittle ? begins with sugar. You add various other ingredients to the sugar depending on the candy and boil until the desired consistency is reached. A lot more goes into making fudge then just the right ingredients and flavors and time and stirring. There?s also a bit of science and weather involved. You shouldn?t make fudge on a humid day because this could cause the chocolate fudge to be grainy. And if you know anything about the South ? particularly the Gulf Coast, it is always humid here. So, what can you do? And then there is the problem of boiling sugar tending to crystallize. Now, thank goodness there are things that can be done to slow down crystallization ? not much luck with the humidity though. The most popular way is to add corn syrup and cream to the mixture. And yet another is to brush down the sides of the pan with cold water if there are any crystals forming?and do not stir the syrup once it boils. And if you manage to boil your sugar mixture without the dreaded crystals forming, you still must take utmost care to prevent it from cooling too quickly because that will also affect the chocolate fudge?s texture.
So, why would you go through all this trouble for a piece of candy? Because it is worth the care and trouble it takes to make chocolate fudge. One bite and you would agree.

Old Fashioned Chocolate Fudge:

2 cups white sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract

Grease an 8x8 inch square baking pan. Set aside. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat. Pour into prepared pan and let cool. Cut into about 60 squares.

This is a really great and delicious recipe, but it can be somewhat difficult if you are not familiar with sugar candy cooking. There are easier chocolate fudge recipes out there?ones that call for ingredients that minimize the chance of crystal formation and some you can even make in the microwave:

Easy Microwave Fudge

4 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1/2 cup butter
2 teaspoons vanilla extract

Grease a 9x9 inch dish. In a microwave safe bowl, stir together confectioners' sugar and cocoa. Pour milk over mixture and place butter in bowl. Do not mix. Microwave until butter is melted, 2 minutes. Stir in vanilla and stir vigorously until smooth. Pour into prepared dish. Chill in freezer 10 minutes before cutting.
Tanner?s Pecan is owned and operated by Danny Fox and Michelle Parks and offers great chocolate fudge. Visit Tanner?s Pecans today for the best selection of chocolate fudge and Pecans.