Easy Step-By-Step Instructions for Old- Fashioned Marble Slab Fudge
Marble Slab Fudge
- 2 cups granulated sugar
- ¼ cup cocoa powder
- Dash salt
- ¼ cup butter
- 1 cup heavy whipping cream
- ½ teaspoon vanilla extract
- 1 cup nuts or other mix-ins optional
- Line a 9-in square baking pan with foil, and grease the foil with butter.
- In a heavy 3-quart pot, whisk together sugar, cocoa, and salt. Stir in butter and whipping cream, and place over medium heat. With a wooden spoon, stir until mixture begins to boil, trying to keep the sides of the pan clean. When it reaches a rolling boil, remove spoon. Brush down all sides with a pastry brush dipped in a little hot water. Do NOT stir it or scrape the sides anymore! Even one granule of sugar can cause the whole batch to turn sugary.
- When the mixture reaches 240 degrees F, or the soft ball stage, immediately remove from heat. (If you don’t have a thermometer, test the candy by removing from heat and drizzling about a teaspoon of it into a bowl of ice water. If it holds together well enough to form a soft, pliable ball, it’s ready). At my house, it takes about 5 minutes to get to that stage, but will vary depending upon your altitude. Watch it carefully!
- Pour the entire mixture onto a marble slab, and do NOT scrape the sides of the pan. Allow it to sit and cool for 2-3 minutes, and then begin stirring it with wooden spoons or a bench knife. I like to use a spoon in each hand and pull the candy in opposite directions like a taffy pull. Stir in the vanilla.
- After a few minutes, it will begin to lose its glossy sheen and set up. Now’s the time to add 1 cup chopped nuts or any other mix-in, and you knead it with your hands like bread. You only need to do this for a minute, and then shape it to desired thickness. Place it in the prepared pan, or roll it into logs and wrap it in plastic.
- Allow to cool completely, and then cut as desired. Immediately put leftovers in airtight containers, and store in the fridge.
This makes approximately 1 pound of fudge