Old-Fashioned Marble Slab Fudge

Marble Slab Fudge
Anyone who knows me knows that I love fudge. I’m on a perpetual quest for the perfect recipe. This is the way my mother and aunts make it, but I was always intimidated by the marble slab. I guess that I assumed there were easier ways … which there are, and I’ve recently posted some. … But in my opinion, the one bowl, microwave, 5 ingredient recipes can’t compete with marble slab fudge!
Marble Slab Fudge with walnuts

The funny thing is that making fudge on a marble slab isn’t even difficult, and the resulting confection is pure bliss. You can take the basic recipe and add nuts, marshmallows, chocolate chips, sprinkles, coconut, or anything you want.
cut up pieces of fudge
If you have access to a marble slab, this is the way to make fudge. It’s the way I’m going to make it from now on!

Easy Step-By-Step Instructions for Old- Fashioned Marble Slab Fudge

Marble Slab Fudge with
In a heavy 3-quart pot, whisk together 2 cups granulated sugar, ¼ cup cocoa powder, and a dash of salt
Fudge ingredients in pot
Add ¼ cup butter and 1 cup heavy 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.
Marble Slab Fudge Recipe
When it reaches a rolling boil, remove the spoon, and clean all the way around the edge with a rubber spatula. Then …
Washing down pot edges with pastry brush
… 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.
Soft ball stage
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!
Pouring hot fudge onto marble slab
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 …
Homemade fudge on an marble slab
… then begin stirring it with wooden spoons or a bench knife.
Adding vanilla to homemade fudge
Mix in ½ teaspoon vanilla extract.
Making fudge
I like to use a spoon in each hand and pull the candy in opposite directions like a taffy pull.
working homemade fudge on marble slab
After a few minutes, it will begin to lose its glossy sheen and set up. Instead of being stretchy, it will begin to look like it’s going to crumble.
Adding walnuts to fudge
Now’s the time to add 1 cup chopped nuts or any other mix-in.
Kneading homemade fudge
At this point, just knead it with your hands, like bread dough.
Homemade fudge
As you’re working it, you can scrape all the little bits off the slab, and incorporate them into the whole. You don’t want to waste a speck of it! Just knead it enough to pull it all together, and …
Homemade fudge with walnuts
… then shape it however you desire. Place it in the prepared pan, or
rolls of homemade fudge
… wrap it in plastic.
Pieces of Marble Slab Fudge
Allow to cool completely, then cut as desired.
Homemade Marble Slab Fudge
Enjoy the amazingly smooth texture and creamy goodness! Be sure to put leftovers in airtight containers, and store in the fridge.

Marble Slab Fudge

Prep Time5 mins
Cook Time10 mins
Cooling, Stirring, and Kneading Time15 mins
Total Time30 mins

Ingredients

  • 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

Instructions

  • 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.

Notes

This makes approximately 1 pound of fudge