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Old-Time Fudge (adapted from Better Homes and Gardens 1962 cookbook)

By on December 20, 2012 in Food & Recipes

Ive been spending a lot of time experimenting with making fuge from scratch. My basic recipe is from the Better Homes and Gardens cookbook (1962 edition), but I’ve started tweaking it. I have not yet arrived at The Ultimate Fudge Technique, yet, but I will share what tips I have under my apron belt. Old time fudge

RECIPE: Old Time Fudge

INGREDIENTS:

2 cups sugar
6 tablespoons cocoa
Pinch salt
3/4 cup milk
2 tablespoons oil
1 teaspoon corn syrup
2 tablespoons butter (plus a little to grease the pan & pot)
1 teaspoon vanilla

DIRECTIONS:

Grease sides of heavy 2 quart saucepan with butter.

In bowl, combine sugar, cocoa & salt. Stir till blended (its ok if there are little “balls” of cocoa). Add milk. Stir gently to blend milk with sugar; you can even let it sit on the counter a few minutes to let the sugar disolve, but you don’t have to. Stir in corn syrup and oil.

Add entire contents of bowl to saucepan. Since you already blended the ingredients, you only need to stir occasionally. Do not scrape the sides of the pan. Heat over medium heat until boiling. Add thermometer. Cook to soft ball stage (234°), stirring only if necessary.
Immediately remove from heat; add butter and cool without stirring to apx 200°. And vanilla and beat vigorously until fudge becomes very thick and starts to lose its gloss (dont slack off…keep going strong!). Quickly spread in buttered shallow pan. Score when warm, cut when firm.

Ingredients

Boiling

Score

Fudge

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8 Responses to Old-Time Fudge (adapted from Better Homes and Gardens 1962 cookbook)

  1. Aunt Janice December 21, 2012 at 7:32 pm #

    Would you like your Great Grandma Brown’s fudge recip?. The one I make for your Dad

    • ekwetzel December 21, 2012 at 7:45 pm #

      Absolutely!!!

      • Aunt Janice December 26, 2012 at 6:46 pm #

        Will mail it to you

  2. Lisa December 22, 2012 at 8:59 pm #

    Well shoot, now I have to go make fudge. Immediately. Thank you. 😉

  3. Amy December 28, 2012 at 4:22 am #

    Silly question…what is corn syrup? I don’t think I’ve ever seen it for sale in Australia. Any ideas on potential substitutes?

    • ekwetzel January 4, 2013 at 9:56 pm #

      It’s not a silly question. ^_^ It’s a thickener, used commonly in US recipes for candy. I don’t know of a substitute, but try Google! I’m sure a lot of Real Food sites frown on corn syrup & corn starch, and have ways to substitute for them.

  4. Aunt Janice December 31, 2012 at 2:43 pm #

    wrote it out and never got mailed…so busy

    2 cups sugar
    1/2 cocoa (powder)
    2/3 cup milk (whole is best)
    1 tsp vanilla
    3 Tbls butter

    mix sugar and choc powder (i use large pot)
    add milk stir
    heat on med. and when warm add karo syrup
    Bring to a boil (on med heat)
    Cover once boiling for one minute.
    Uncover and stir occassionally
    cook unti hard boil stage
    remove from heat and add vanilla and butter
    pour into buttered platter
    *my hint for testing “hard boiled stage” is to take a glass cup or mug and put very cold water in it. As fudge begins to thicken drop a few drops in water. If it forms a ball or is firm to touch it is ready to come off the stove and onto buttered platter.

    • ekwetzel January 4, 2013 at 10:01 pm #

      Yum! Thanks!