Bernadine’s Fudge Recipe


This is the real thing. No guarantees but worth a try!


3 cups sugar

1 cup cream

Not quite 2/3 cup dark corn syrup---note she has 1/3 cup on the recipe card but she said she really uses not quite 2/3 cup

2 ½ squares or ounces unsweetened chocolate

1/3 cup (a handful) chopped walnuts

1 tablespoon butter and more for greasing the pan

1 teaspoon vanilla extract (she poured this straight out of the bottle, so it may have been more)


Line a 7 X 11 inch pan with aluminum foil and grease with butter.

Butter a 3-quart heavy saucepan and combine the sugar, cream, syrup and chocolate over medium heat to melt while stirring. After melted, pour mixture into another pan and wash, dry, and butter the original pan and pour the mixture back into it. (Don’t question so much, just do it.)

Put the mixture on medium heat and bring to a boil. Once it is boiling, do not stir it. Bernadine set the timer for 10 minutes before checking.

Allow to boil until soft ball, 234 degrees F. To determine this, pour cold water into a small dish and spoon a bit of the boiling fudge into the cold water. Between your fingers, try to roll it into a ball. A soft ball will form when the right temperature has been reached. Check with a candy thermometer, but when Bernadine decided it was done by feel, the thermometer read about 228 degrees F.


Remove from heat and allow to cool at room temperature until the saucepan can be handled and held in your lap to stir it. Alton Brown advises 130 degrees. Start to stir, and when it is cooled a bit, add the butter, vanilla and the nuts and stir some more. Stir until it loses its gloss, changes from shiny to matte. Then quickly transfer the fudge to the 7 X 11 pan and spread.


Let it cure for 24 hours at room temperature. It will keep 2 to 3 weeks in the refrigerator (ya, right!) and I heard you can freeze it, too.

Thank you, so much, Bernadine, for showing me how to make delicious fudge. I hope you enjoyed it as much as I did!

If you try this, I would love to hear what you think. Thanks for reading this!