Vassar Fudge

Vassar fudge is a piece of American culinary history. Created at Vassar College over a century ago, this fudge spawned the entire “college fudge” tradition that includes Wellesley fudge and Smith fudge. The recipe is simple as it gets: sugar, light cream, unsweetened chocolate, and a tablespoon of butter, cooked together to soft-ball stage and beaten until creamy.

The critical step is the temperature. Hit 238°F (114°C) on a candy thermometer (or pass the cold-water soft-ball test) and you’ve got fudge with the right texture. Stop short and the fudge stays sticky and soft. Push past and it turns grainy and hard. This is where the candy thermometer earns its drawer space.

The beating after cooling is what creates the smooth, creamy texture. Beat until the fudge loses its shine and starts to thicken, then quickly spread it onto a buttered platter and score into squares before it sets.

Pro Tips

• Use a heavy-bottomed saucepan. Thin pans heat unevenly and the sugar can scorch in pockets, ruining the entire batch.
• Don’t stir vigorously while cooking after the chocolate has melted. Stirring during cooking encourages crystallization, which leads to grainy fudge.
• Test with the cold-water method even if you have a thermometer. Drop a teaspoon of fudge into a glass of cold water. If it forms a soft ball you can pick up, you’re ready.
• Cut while the fudge is firm but still slightly soft. Wait too long and a knife can’t get through cleanly.

Variations

• Make the Wellesley Fudge variation: add a half pound of marshmallows once the fudge is off the heat for a softer, more pillowy version.
• Stir in a half cup of chopped walnuts or pecans during the final beating step.
• Add a teaspoon of vanilla extract and a pinch of salt at the very end to enhance the chocolate flavor.