"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Fudge Recipe

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This recipe for Fudge, by , is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Akers
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 C. sugar
1 C. heavy whipping cream
C. white corn syrup
Dash of salt
C. cocoa powder
2 tsp. vanilla extract
1 C. walnut pieces

Directions:
Directions:
Add all ingredients except vanilla and walnuts. Bring to a boil and cook to the soft ball stage. Immediately remove from heat and add vanilla. Beat chocolate with an electric mixer until it holds its shape. Add walnuts before spreading chocolate on greased pan. If the fudge becomes too thick before it is ready, add teaspoon of heavy whipping cream at a time to thin it.
Fudge Variations

White Fudge
To make white fudge, omit the cocoa powder.

Peanut Butter Fudge
To make peanut butter fudge, replace cocoa with smooth peanut butter, adding the peanut butter after the syrup has come to a soft ball. This usually needs to be slightly thinned with cream while it is beaten.
Frosting ideas: while beating fudge, gradually thin to spreading consistency.

Number Of Servings:
Number Of Servings:
N/A
Preparation Time:
Preparation Time:
N/A
Personal Notes:
Personal Notes:
The cook at Miltonvale Wesleyan Academy boarding school in Miltonvale, Kansas asked if I would like to learn how to make fudge. One evening, she invited me to the kitchen and taught me this recipe. There never was a written recipe for this fudge; it just takes practice to get the right consistency.

 

 

 

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