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Grandma's Christmas Candy

Old fashioned Christmas fudge is cooked to the soft-ball stage, cooled, then beaten until thick and no longer glossy. Chopped pecans add crunch to this homemade holiday candy, cut into 36 pieces.
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Prep Time 10 minutes
Cook Time 28 minutes
Cooling and setting 2 hours 8 minutes
Total Time 2 hours 46 minutes
Servings: 36 pieces
Course: Dessert
Cuisine: American
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups granulated sugar
  • 0.67 cup unsweetened cocoa powder
  • 0.125 tsp salt
  • 1.5 cups whole milk
  • 0.25 cup unsalted butter
  • 1 tsp vanilla extract
  • 1 cup pecans chopped

Equipment

  • 1 8-inch square pan
  • 1 3-quart heavy-bottomed saucepan
  • 1 candy thermometer

Method
 

  1. Line an 8-inch square pan with parchment paper, leaving some overhang to lift out the candy.
  2. In a 3-quart heavy-bottomed saucepan, stir together the sugar, cocoa powder, salt, and milk until combined.
  3. Cook over medium heat, stirring constantly, until the mixture comes to a full boil and the sugar has dissolved.
  4. Stop stirring and cook until a candy thermometer registers 234°F, about 15–25 minutes.
  5. Remove the pan from the heat and place the butter on top of the mixture.
  6. Let the mixture cool undisturbed to 110°F, about 30–45 minutes.
  7. Add the vanilla.
  8. Beat until thick and no longer glossy, about 5–10 minutes.
  9. Fold in the pecans.
  10. Spread the fudge evenly in the prepared pan.
  11. Let it set at room temperature for 1–2 hours.
  12. Lift it out by the parchment and cut into 36 pieces.

Notes

For a smooth texture, avoid stirring after the mixture reaches a full boil and let it cool undisturbed to 110°F before beating. Store covered in the refrigerator for up to 2 weeks; freezer-friendly for up to 3 months. For a nut-free variation, omit the pecans.