Go Back

Karo Chocolate Fudge

A creamy favorite from the Purefoy Hotel - Talladega, Alabama.
Print Recipe
Servings: 25 pieces
Course: Dessert
Ingredients Method

Ingredients
  

  • 2 chocolate squares
  • ½ cup milk
  • ½ cup Karo, Blue Label
  • 2 cups granulated sugar
  • 1 tbsp butter
  • 1 tsp vanilla

Method
 

  1. Mix all ingredients except vanilla.
  2. Cook, stirring constantly until the mixture boils.
  3. Stir occasionally thereafter to see that it does not burn, until it reaches 238 °F (soft ball stage).
  4. Remove from fire and cool.
  5. Add vanilla and beat until the fudge is thick and the surface begins to dull.
  6. Pour into pan oiled with Mazola or butter.
  7. When nearly cold cut in squares.
  8. Makes 25 pieces.
Variations
  1. Coconut Fudge: Stir 1 cup (½ package) of coconut into the fudge just before pouring it into the pan.
  2. Brown Sugar Fudge: Omit chocolate from Karo chocolate fudge recipe and use 2 cups brown sugar instead of white sugar.
  3. Peanut Butter Fudge: Add 4 tablespoons of peanut butter to fudge while hot; beat when lukewarm.