Post by Leslie on Dec 13, 2002 9:18:51 GMT -5
Just wondering if anyone wants to share their favorite fudge recipe. I know there are tons of different recipes, so I thought maybe it would be fun to see some other than our own. There is some fudge I remember from my childhood and I can taste it in my memory but couldn't begin to describe it. I will forever be searching for that one!
The one below I have only made once sometime after I first moved to Sweden, but it is pretty good! It was a bit hard to do without a candy thermometer though.
Old Fashioned Fudge
(this is from the Better Homes and Garden's cookbook that my mom got for her wedding in '59.)
2 cups sugar
3/4 cup milk
2 1oz squares unsweetened chocolate
dash of salt
1 t. corn syrup
2 T butter or margarine
1 t. vanilla
Butter sides of a heavy 2 qt sauce pan. In pan combine first 5 ingredients. Heat and stir over medium heat until sugar dissolves and mixture comes to boiling. Then cook to soft ball stage (234f) stirring only if needed. Immediately remove from heat, add butter and cool to 110F without stirring. Add vanilla. Beat vigorously until fudge becomes very thick and starts to lose it's gloss. Quickly spread in buttered shallow pan. Score while warm, cut when firm.
If you like, quickly stir in 1/2 cup chopped nuts at beating time.
The one below I have only made once sometime after I first moved to Sweden, but it is pretty good! It was a bit hard to do without a candy thermometer though.
Old Fashioned Fudge
(this is from the Better Homes and Garden's cookbook that my mom got for her wedding in '59.)
2 cups sugar
3/4 cup milk
2 1oz squares unsweetened chocolate
dash of salt
1 t. corn syrup
2 T butter or margarine
1 t. vanilla
Butter sides of a heavy 2 qt sauce pan. In pan combine first 5 ingredients. Heat and stir over medium heat until sugar dissolves and mixture comes to boiling. Then cook to soft ball stage (234f) stirring only if needed. Immediately remove from heat, add butter and cool to 110F without stirring. Add vanilla. Beat vigorously until fudge becomes very thick and starts to lose it's gloss. Quickly spread in buttered shallow pan. Score while warm, cut when firm.
If you like, quickly stir in 1/2 cup chopped nuts at beating time.