Drop Fudge

Drop Fudge

Drop Fudge

Drop Fudge
A clipped vintage recipe for a classic Drop Fudge, make this fudge with milk or light cream, sugar, light corn syrup, unsweetened chocolate, vanilla, and salt.
A legacy of sweet goodness the whole crowd enjoys!  One of grandmother's recipes, Elizabeth occasionally varies her Drop Fudge by adding nuts. 
Print Recipe


  • 1/2 cup milk or cream
  • 2 cups sugar
  • 1/4 cup light corn syrup
  • 1/4 cup butter
  • 2 2-oz squares unsweetened chocolate
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt


  • Butter baking sheets; set aside. Set out a candy thermometer.
  • Put milk or cream, sugar, corn syrup, and butter into a heavy 2-quart saucepan. Stirring frequently over medium heat, bring mixture to boiling. Add chocolate, stirring constantly until chocolate is melted. Set candy thermometer in place. Cook until mixture reaches 232-degrees (soft ball stage – forms a soft ball in very cold water and flattens when taken from water; remove from heat while testing).
  • Remove from heat. Stir in vanilla extract and salt. Set aside to cool to 110-degrees or until just cool enough to hold on the palm of your hand. Do not stir.
  • When cooled, beat vigourously until mixture begins to lose its gloss. Quickly drop by teaspoonfuls onto the baking sheets; do not scrape the bottom and sides.

Kitchen Helper 2

Baking Sheet
2-Quart Boiler
Candy Thermometer
Print Recipe Pin Recipe
Course Candy
Cuisine American
Keyword Candy, Chocolate, Fudge

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