There are so many delicious recipes that pop up around the holidays that go into hibernation until the following December! With Valentines Day coming up, I’m just now getting to some of those recipes I didn’t have time to make for last Christmas.
This fudge recipe comes from my grandmother Grace. I can’t tell you where she got it, but it’s old. I mean really old. She was born in the late 1800’s so believe me, it’s old. It is unlike any other fudge I’ve ever eaten. It isn’t soft like most fudge you get that’s full of marshmallow fluff. It isn’t like hard candy either. It’s, well, somewhere in between. I’ve looked for the recipe just to see if I could find it’s origins but so far I’ve found some that are very similar but not exact.
This recipe holds great memories for me. I remember it so vividly when I was young and learned how to make it early on as well. I’ve made it a gazillion times so the recipe is committed to memory. Even with my momnesia and menopanesia I can remember this recipe, it’s that easy!
- 2 Squares of Baker’s unsweetened chocolate
- 2 cups of white sugar
- 3/4 cup Evaporated Milk
- 2 tablespoons of dark corn syrup (I use Karo)
- 2 tablespoons of butter
- 1 tablespoon vanilla extract
According to my grandmother you will also need the things below. I always heed this advice so I don’t know what will happen if you venture off the path. Do so at your own risk.
- Good weather. Don’t make on a rainy day. Apparently, humidity is not your friend when making this.
- Use a buttered, metal 9 x 9 pan. Never use glass.
I will add that you really should use a candy thermometer. I didn’t for years and sometimes it didn’t turn out right. When I found the candy thermometer I swear the angels of fudge sang a tune.
Also, I’ve used light Karo syrup in place of the dark but I think the dark is better. You should make both and decide for yourself. 🙂
First things first, melt the chocolate on low heat in a sauce pan. Watch it because you don’t want it to burn.
Once the chocolate is completely melted, add the sugar, corn syrup, and evaporated milk. Bring up the heat to medium – medium high and stir frequently until the mixture comes to a boil. Once it’s boiling turn the heat down closer to medium and continue to stir frequently.
Here’s where the candy thermometer is a fudge saver. You want to reach the “soft-ball” reading, or 235° F–240° F, on the thermometer. Now, if you don’t have a thermometer, I pity you. However, all is not lost. You have to guesstimate when to pull the fudge and you do this by dropping a small amount of fudge into a cup of cool water. If you can form a soft, flexible ball you are good to go. If it hardens, you have cooked it too long. I beg of you, buy a thermometer and take out the guesswork.
Once you hit the soft-ball mark, turn off the heat and quickly stir in the butter and vanilla. When the butter has melted completely, pour the fudge into your buttered pan.
It will start to harden almost immediately. It will appear ‘dry’ on top.
Once it cools off a bit you can turn it out onto a cutting board all in one piece. I like to go ahead and score it first. You can see how little crumbles come off when you cut through it even slightly.
Then go ahead and cut it up. I just store it in tins or tupperware or mason jars. Those crumbles are scrumptious on top of ice cream!
This is such a wonderful blast from my past and I’m delighted to share it with you! It makes a great holiday gift for Christmas or even Valentine’s Day. That is, if you want to share.