He also used basically the same recipe and, depending on the boil stage, used it for either chocolate ice cream syrup, chocolate frosting for Mom's famous white cake or his fudge. He had 4 versions that we could choose as "our" batch - plain, nuts, raisins, or raisin/nut combo. But this one fills in the directions where he just knew what to do. The ingredients are pretty close to the same - he had dark corn syrup in his. This recipe caught my eye because the picture looks so much like his did. I tried to make it after he had passed away and it just wasn't the same.
#Old fashioned vanilla fudge recipe full#
It was full of "plus a little more", "and add a little more". I tried to get him to write his recipe down one time and when I got it and read it, I just shook my head. I have one my dad always made and we all loved it so much that as we moved and started our own families, a batch of his fudge became our Christmas gifts and was hoarded like gold every year. Nutrition data for old fashioned hard fudge Do not use margarine as it has a higher water content that can keep the fudge from setting up properly. Add-ins such as dried fruit or nuts can be added as it sets. You can use other flavor extracts in place of vanilla (peppermint, caramel, strawberry, coffee, etc). Store the fudge wrapped loosely in foil in the refrigerator. Let cool slowly (do not rush the cooling process or it may not set up) then cut into squares when completely cooled.
Quickly spread the fudge in the greased pan.
Once cooled, beat the fudge with the wooden spoon until it thickens and has lost some of its glossiness. Just let the mixture sit until it has reached 110-120 degrees F. Add the butter and vanilla to the saucepan but DO NOT STIR. Let it boil without stirring until it reaches 234 degrees F on a candy thermometer (soft ball stage, drop a small amount in very cold water to test it - it should form a soft ball that flattens when removed from the water). Cook, stirring constantly, until the milk comes to a full, rolling boil. Using a wooden spoon (do not use a whisk), stir in the milk. Generously grease the foil with butter.Ĭombine the sugar, cocoa powder, and salt in a large, heavy saucepan over medium heat.
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