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Old Fashioned Fudge



2 cups white sugar
2 tablespoons powdered cocoa
1 cup cream or milk
1 tsp vanilla,
1 tablespoon butter
cup nuts [optional]

Once you get good at this recipe, you can increase the amount of fudge to share with friends by using this larger recipe below.

2/3 c. Hershey's cocoa
3 c. sugar
1/8 tsp. salt
1 1/2 c. milk
1/4 c. butter
1 tsp. vanilla


Mix 2 C white sugar and 2 T powdered cocoa in large heavy pan. Add 1 C cream or milk. Heat to soft ball stage on candy thermometer that does not touch the bottom of the pan. Remove from heat and add 1 tsp vanilla, [ c nuts, optional] and 1 T butter.

Plunge pot into bowl of ice water about half way up the sides and chill as you beat the mixture to desired pouring consistency. Not too thick and not too thin. Pour onto buttered wax paper as evenly as possible or a greased 8" square pan. Let set further for about an hour. Then cut with a knife into the size candy piece you prefer. Store in covered container in a cool place.

* * * * * * * * * * * *
If you are using the larger recipe...

Thoroughly combine dry ingredients in a heavy 4 quart saucepan; stir in milk. Bring to a bubbly boil on medium heat, stirring constantly. Boil without stirring to 234 degrees (soft ball stage). Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat add butter and vanilla. Do not stir. Cool at room temperature to 110 degrees. Beat until fudge thickens and loses some of its gloss. Quickly spread in a lightly buttered 8 or 9 inch square pan. Cool. 3 dozen squares.

My grandmother made this fudge for us on special occasions. My mom was a great cook, but didn't make fudge, so the recipe was ignored over time. Then in graduate school, I presented a paper out in Carmel, CA, right on famous Rte 1! During free time I'd wander the beach and village to soak up the coastal amenities. On one jaunt I happened upon a little handwritten "Fudge" sign pointing up a back staircase outside an old seaside building. At the top was a sample pan of delicious fudge sitting on a bench outside the woman's kitchen door. The taste test conjured up memories of good times over my grandmother's fudge. I knocked on the door with thanks for the memories and ask the secret to her fudge, but no one answered. I bought a pound of small square pieces from the small stack of offerings, smiling all the way back.

The mission to find the recipe ended when my Pastor, Al Kollmann, made us a pound of his mom's homemade fudge recipe years later. Same fudge. I gave it as gifts for decades. Now it's your turn!

Please don't hesitate to try it. The worst that can happen is that you throw out some ingredients. I make it the old fashioned way which is to pour the final batch onto a cold marble slab and work it with wooden spoons until it is the right consistency to cut into small squares. I think it's the best fudge in the world. Let me know what you think.

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