National Fudge Day, June 16, 2011

Fudge has been around since late 1800, but is still a challenging recipe to follow, requiring constant attention, exact measurements and cooking time.  It is no surprise that the first batch of fudge was an accident of a botched bath of caramels.  Alterations to the original recipe have made it easier, but defined steps are still necessary.

My Grandma Edna made the best fudge in our town and below is her two favorite recipes. The first one has that old time graininess, and is full of chocolate flavor. The second recipe, Grandma Edna claims, was from first lady Mamie Eisenhower.  There are lots of things my grandmother told me that turned out not to be the exact truth, so not sure of the origin, but the recipe is outstanding.

Celebrate National Fudge Day by preparing both, and see which recipe your family prefers.

Grandma Edna’s Old Fashioned Chocolate Fudge

1 ½ cups milk

4 ounces unsweetened chocolate

4 cups sugar

3 tablespoons corn syrup

¼ teaspoon salt

3 tablespoons butter

1 ½ teaspoons vanilla extract

In a heavy saucepan over low heat, melt the chocolate and milk

Add in sugar, corn syrup and salt.

Stir continuously until mixture is boiling

Reduce heat and continue to cook until mixture reaches 234 degrees Fahrenheit on candy thermometer.

Remove from heat as soon as mixture reaches 234 degrees Fahrenheit.

Add vanilla extract and butter.  Now for her secret, do not stir until temperature drops to 110 degrees Fahrenheit.

Beat mixture approximately 15 minutes, with a large spoon until it begins to lose the gloss and start to thicken.

Pour into a well greased 8 x 8 pan.

Allow to cool and turn onto a cutting board.
Mamie’s Million Dollar Fudge

4-1/2 cups of sugar

2 tablespoons of butter

1 pinch of salt

1 tall can of evaporated milk

24 ounces of semi-sweet chocolate morsels

1 pint of marshmallow cream

2 cups of chopped nuts

Heat the sugar, butter, salt and evaporated milk over low heat, stirring until the chocolate dissolves. Bring to a boil, and boil for six minutes or until it reaches 234 degrees Fahrenheit. Put the chocolate morsels, marshmallow cream and nuts into a heat resistant bowl. Pour the mixture you’ve been boiling over the ingredients you’ve just placed in the bowl. Beat until the chocolate has melted, and then pour it all into a pan. Let it stand for a few hours before cutting.

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