Friday, December 5, 2008

Recipe: Ye Olde Family Fudge Recipe

This recipe has been in my family for many, many decades, possibly even over a century. There's something about Christmastime that brings out the need for some of Aunt Shirley's fudge. Not sure what it is, by like Thanksgiving bring the need for Lemon Meringue Pie, Christmas brings that bone deep craving for homemade fudge . . . completely from scratch.

It is the rockinest fudge, I kid you not. I've been making it since I was a kid.

I have wonderful memories of Mom calling out to us kids that it was time to make fudge. We'd run into the kitchen and just wait to do our part. It wasn't until I was older than I realize Mom did all the really hard work and we did the stuff like butter the dish, lick the beaters , scrape the left over fudge from the bottom of the pan and eat that, like good little girls and boys . . . you know, kid stuff!

Now it's not that quick and easy kind of fudge. This is real, actual, better than Rocky Mountain Chocolate Factory, fudge.

So print this out, get your ingredients out, measured and within reach and let's get started making Aunt Shirley's incredible fudge.

Before beginning, make sure your kitchen sink is clean, empty and prepared to fill with ice cold
water and ice. Fill the sink with cold water and place the ice within reach.

• Place electric beater within reach of the sink.

• Coat large plate with butter.

• Place a large spoon next to the plate.

In a large pan, combine the following ingredients:

6 T. Semi-sweetened Cocoa
4 C. Sugar
2 C. Canned Milk (Evaporated works best)
3 T. White Karo Syrup
¼ C. Butter
2 t. Vanilla

Heat to 230° (soft ball stage).

Stir in:

½ C. Walnuts

Place pan in sink of cold water, add ice and begin to beat immediately. Continuing beating until
the mixture becomes thick and almost unmanageable.

Immediately pour onto the plate and smooth with spoon.

Let cool and harden.

Happy Eating.

Return to the Neighborhood.
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