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Oklahoma Fudge

Recipe by Elizabeth Stout, Upper Arlington, Ohio
First place, Candies (Other Fudge), 2017

Baking temperature:
Baking time:
Yield: 3 dozen


  • 2 c white cane sugar
  • 4 c white cane sugar
  • 2 c whole milk
  • ¼ t baking soda
  • ¼ lb. butter
  • 1 t vanilla
  • 4 c roughly chopped pecans


  • On low-medium heat, slowly melt 2 c sugar in heavy skillet. Stir with a wooden spoon until it becomes a light brown syrup (about ½ hour)
  • At the same time: mix 4 c sugar and the milk in a deep, heavy kettle and put onto a low heat and let simmer
  • When the syrup is ready, pour in a very fine stream into the kettle to blend. Cook and stir until soft ball stage: 234 degrees
  • Remove from heat and add the baking soda and stir vigorously as it foams
  • Add the butter and stir until fully melted
  • Set aside for 20 minutes
  • Add vanilla and beat until thick and glossy
  • Mix in the nuts and then pour into a buttered 8 x 10” casserole pan
  • When thoroughly cooled and set, turn the fudge out onto a cutting board and cut into 1 ½” square pieces
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