Senior Sweeney, the Circle Tower’s archivist, is a traditionalist and holds deep respect for the old ways. He is also in possession of a ferocious sweet tooth. Fortunately, he can wheedle or brow-beat apprentices into helping him with the stirring. A thick-handled wooden spoon is a must.
From Better Homes & Gardens Cookbook - cover and title page gone, but confirmed against website.
Have a buddy handy to help you with the beating step because that’s the critical part in making perfect traditional fudge.
2 cups sugar
3/4 cup milk
2 oz. unsweetened chocolate, cut up
1 tsp. light corn syrup
2 Tbsp. butter
1 tsp. vanilla extract
1/2 cup chopped nuts (optional)
1. Line a 9 x 5 x 3 loaf pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
2. Butter the sides of a heavy 2-qt. saucepan. In saucepan combine sugar, milk, chocolate, and corn syrup. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium -low; continue boiling at a moderate, steady rate, stirring frequently, till termometer registers 234 deg, soft-ball stage (20-25 min.)
3. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 deg. (about 55 min.)
4. Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon till fudge just begins to thicken. If desired, add nuts. Continue beating till the fudge be omes very thick and just starts to lose its gloss (about 10 minutes.)
5. Immediately spread fudge in the prepared pan. Score into squares while warm. When fudge is firm, use foil to lift it out of pan. Cut into squares. Store tightly covered.
Makes about 1 1/4 lb. (32 pieces)
Nutrition per piece: 67 cal, 2 g total fat (1g sat.), 2mg chol., 11mg Na, 14 g carb., 0g fiber, 0 g protein. 1% vit. A, 0% vit. C, calcium and iron
Submitted by magdalenatan!
Mod note: This recipe is identical to our paternal grandfather’s recipe, except that Grandpa’s fudge used 1 cup of milk and did not call for corn syrup. (I found the recipe when digging through a 10+ year old archive from my first computer, along with a rather suspect recipe for what claims to be spice cake but would probably result in pancakes - no idea what relative was responsible for that one, but there’s only 1/2 tsp baking powder for 2 cups of flour, so not likely to try it anytime soon). The corn syrup is there because like honey, it inhibits crystal formation. If I were going to make it, I’d use Grandpa’s recipe and I’d relish the tiny, nostalgic crunch, but those who like creamy fudge and don’t want to taste a memory should use magdalenatan’s submission instead.
If your fudge winds up gritty despite precautions, it’s because you started beating it too soon. One would think that agitation would help prevent crystals from forming, but that is not the case. The syrup part is very rich in sugar, and it wants to precipitate out. Agitation facilitates precipitation. Wait until it’s barely lukewarm before you start to stir.