UPDATE: I’m re-posting the fudge recipe because it is the single most searched for item on my blog along with Captain America Cookies. No kidding. Just an aside, I did have someone contact me regarding the recipe whom had the same experience as I did growing up with fudge. Always nice to connect to readers.
Last year my sister mentioned one of her fondest memories of growing up was having homemade fudge from the Betty Crocker cookbook. She took a liking to my mom’s cookbook and has it now. I really missed making recipes out of that book and did not like the newer versions. My aunt visited antique shops as a hobby and found one for me. It wasn’t the same year but the copyright says 1969. Hallelujah!
This evening the neighborhood is having a S’mores party and I’m going to bring a treat too, Betty Crocker’s Old-Fashioned Chocolate Fudge. They don’t seem to have this recipe online and I probably know why, there are easier methods to making fudge.
This particular recipe reflects the “time” when you didn’t really have much money. You used what you had in the cupboard plus elbow grease. My husband, love this man, spent the 10 minutes stirring the fudge at the end. It looks like fondant.
The aroma of chocolate permeates the house. It certainly brings back memories of stirring the fudge on my mother’s makeshift counter top. We didn’t have any money. Kresge, which became Kmart, was selling off all the counters. My mom purchased them to make a kitchen counter and seating bank. She added laminate on top and put a metal siding around the edge. Her motto, “Necessity is the mother of invention”. She lived that as much as she could every day.
Printed version: 2011 Old Fashioned Fudge
Old-fashioned Chocolate Fudge
- 2 cups granulated sugar
- 2/3 cup milk
- 1/3 cup cocoa
- 2 Tablespoons corn syrup
- ¼ teaspoon salt
- 2 Tablespoons butter
- 1 teaspoon vanilla
- ½ cup nuts, chopped (optional)
Butter a 9” square cake pan. Combine sugar, milk, chocolate, corn syrup and salt in 2-quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Cook Stirring occasionally to 234° on your candy thermometer (or until a small amount of the mixture is dropped into very cold water and forms a soft ball which flattens when removed from the water).
Remove from heat; add butter. Cool mixture to 120° without stirring. Add vanilla; beat vigorously 5 to 10 minutes (we had to do 10) until candy is thick and no longer glossy. Quickly stir in nuts if you’re using them. Spread the mixture evenly in buttered pan. Cool until firm. Cut into squares. Makes 32 1-inch squares.