In the days before the creamy marshmallow cream fudge, cooks made delicious creamy fudge by beating and beating it to a creamy confection. Many of us still prefer our homemade fudge that way. If you are one of the die-hard old fashion fudge persons, give this recipe from the 1930s a try! NOTE: This is not a quick recipe. At one point it has to cool for around an hour.
2 cups sugar
3/4 cup milk
2-oz unsweetened chocolate, cut-up
1 tsp light-colored corn syrup
2 tbsp butter
1 tsp vanilla
1/2 cup chopped walnuts or pecans, optional
Walnut or pecan halves, optional
Line a 9x5x3-inch loaf pan with foil, extending the foil over the end of the pan. Butter the foil and set aside.
Butter the side of a heavy 2-quart saucepan and combine the sugar, milk, chocolate, and corn syrup in the pan. Cook while stirring over medium-high heat until the mixture boils. Clip a candy thermometer over the side of the pan. Reduce the heat to medium-low and continue to boil at a moderate, steady rate, stirring frequently, until the candy thermometer reaches 234 degrees or the soft ball stage.
Remove the saucepan from the heat. Add the butter and vanilla but do not stir. Cool, without stirring, until temperature lowers to 110 degrees. This will take almost an hour.
Take the thermometer out of the candy. Using a wooden spoon, beat the candy vigorously until the fudge just begins to thicken. Add the chopped nuts, if using. Continue beating for about another 10 minutes until the fudge becomes very thick and just starts to lose it's glossy look.
Immediately spread the fudge in the prepared loaf pan. Score the candy into 32 small pieces while the candy is still warm and gently press a nut half onto each piece, if desired..
When the fudge is firm, use the foil ends to lift the candy from the pan. Cut into the squares. If desired, garnish each piece with a nut half. Store in a tightly covered container.
Yield: Approximately 1 1/4 lbs.
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3/4 cup milk
2-oz unsweetened chocolate, cut-up
1 tsp light-colored corn syrup
2 tbsp butter
1 tsp vanilla
1/2 cup chopped walnuts or pecans, optional
Walnut or pecan halves, optional
Line a 9x5x3-inch loaf pan with foil, extending the foil over the end of the pan. Butter the foil and set aside.
Butter the side of a heavy 2-quart saucepan and combine the sugar, milk, chocolate, and corn syrup in the pan. Cook while stirring over medium-high heat until the mixture boils. Clip a candy thermometer over the side of the pan. Reduce the heat to medium-low and continue to boil at a moderate, steady rate, stirring frequently, until the candy thermometer reaches 234 degrees or the soft ball stage.
Remove the saucepan from the heat. Add the butter and vanilla but do not stir. Cool, without stirring, until temperature lowers to 110 degrees. This will take almost an hour.
Take the thermometer out of the candy. Using a wooden spoon, beat the candy vigorously until the fudge just begins to thicken. Add the chopped nuts, if using. Continue beating for about another 10 minutes until the fudge becomes very thick and just starts to lose it's glossy look.
Immediately spread the fudge in the prepared loaf pan. Score the candy into 32 small pieces while the candy is still warm and gently press a nut half onto each piece, if desired..
When the fudge is firm, use the foil ends to lift the candy from the pan. Cut into the squares. If desired, garnish each piece with a nut half. Store in a tightly covered container.
Yield: Approximately 1 1/4 lbs.
Note: File Photo
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