Fudge is an indulgent sweet treat. It’s easy to make – the only trick is in boiling the mixture to the right consistency (we’ve made fudge soup and fudge rock before!).  I like it without the nuts, but that’s a matter of personal preference. I remember sending some of this fudge over to our neighbours back home – Charlie and Emerald. Charlie said  “Joan’s fudge is the best I’ve ever tasted!” and sent Emerald over to get the recipe. Were they surprised to find out that it was Emerald’s recipe that I had used!

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Velvet Fudge

Joan Donogh
Rich creamy chocolate fudge.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8 inch square pan


  • 3 cups white sugar
  • 2 tablespoons corn syrup
  • 3 squares unsweetened chocolate
  • 1/8 teaspoon salt
  • 1 cup evaporated milk e.g. Carnation
  • 3 tablespoons butter
  • 1 teaspoon vanilla
  • 1 cup chopped nuts optional


  • Combine In a large saucepan mix sugar, corn syrup, chocolate, salt, Carnation milk, and butter.
  • Bring to a boil over medium heat. Cook, stirring constantly until soft ball stage is reached - 236 degrees F. on a candy thermometer. (Or drop a teaspoonful into a cup of cold water - if it forms a soft ball then it is ready, if it spatters apart it is not.)
  • Let cool slightly, and stir in vanilla and nuts if desired.
  • Beat until thick and creamy.
  • Turn into a buttered pan (8 inch square or round pan) and cut into squares.



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