Fudge the Old Fashioned Way
Fudge! What can I say about this mouth watering treat that has been the to die for candy. But, it takes practice making this recipe to get it right.
The stores now carry a fudge making kit that is made with semisweet chocolate bits. I tried it and still did not get the consistency right. It took 3 days in the refrigerator to get the candy solid enough to cut.
Whether you use the unsweetened chocolate pieces or the cocoa method you will need to be able to bring this candy to just the right temperature before adding the other ingredients. If your candy is not the right temperature it will turn out sugary or too thin to cut. I suggest that you buy a candy thermometer if you plan to make this candy.
Old Fashioned Chocolate Fudge
- 2-1/2 squares unsweetened chocolate
- 2-1/2 cups sugar
- 1/4 teaspoon salt
- 1 cup evaporated milk
- 6 tablespoons butter or margarine
- 1 tablespoon vanilla
Melt chocolate in sauce pan. Add sugar, salt and milk. Cook over meadium heat stirring until sugar is dissolved. Continue cooking without stirring until a small amount of mixture forms a soft ball when dropped into very cold water. If you have a candy thermometer, 234° F.
Remove from heat and let stand until lukewarm about 110° F. Add 2 tablespons butter and the vanilla. Beat until mixture is thick and loses its gloss.
Turn out onto wax paper and let stand until cool enough to handle. Knead in 4 tablespoons of butter. Press into buttered 8" square pan and let stand until firm. Cut into squares.
My Favorite Memory of Fudge
This second recipe is the one that my neighbor made for her son who was stationed in Korea during the Korean War.
She also made this for her second family, who was her sister's family with two boys and two girls. They lived upstairs in her home as was so common during the 1950's.
When Aunt Grace, as my friend and I called her, she would share it with us as well. To this day, my mouth waters when I think of this fudge. She never had a ruined batch. It was always perfect and cut into an almost dry consistency that melted on your tongue as you savored the flavor.
- 4 cups sugar
- 2/3 cup cocoa
- 1-1/2 cups milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon salt
- 6 tablespoons butter
- 2 teasponns vanilla extract
- chopped nuts (optional)
Measure sugar, cocoa, milk, corn syrup and salt into a 3 quart saucepan. Mix well.
Place over medium heat and stir until sugar is melted and mixture is thoroughly blended. Bring to a boil and cook until a small amount of mixture forms a soft ball when dropped into very cold water, 234° F on a candy thermometer. Stir occasionally to prevent sticking.
Remove from heat; add butter and vanilla. Let stand, without stirring until lukewarm, 110° F. Beat mixture until it becomes very thick and loses its gloss. Quickly pour into a buttered 8" square pan. When firm, cut into squares