Poor Man's Fudge
Growing up, this was how you made fudge. I had no idea that some people melted chocolate chips, added marshmallow fluff and assorted nuts. All you need is a large saucepan, a glass of cold water, a big wooden spoon and the following ingredients:
3 Cups Sugar
2/3 Cup Cocoa
1 1/2 Cups Milk
1/8 Teaspoon Salt
1/4 Cup Butter (plus extra for buttering pans)
1 Teaspoon Vanilla
Mix all your dry ingredients in a large buttered saucepan. Add milk and stir with wooden spoon. Heat mixture over medium high heat, stirring constantly. Once the mixture comes to a full boil put the spoon down and just let it cook. Watch, as it can boil over and make a major mess. If you have a candy thermometer continue to cook without stirring until it reaches 234 degrees (soft boil stage). It's ready when a drop of the mixture placed in a glass of cool water will hold its shape. Once you have reached that point, remove the mixture from the stove, but do not stir. Melt butter and add to mixture along with vanilla (yes, without stirring) and let it sit until it is lukewarm temperature. (about 110 degrees) At this point, you can pick the pan up and the bottom will be warm to the touch...takes a while, so be patient.
Now...stir with the wooden spoon. Once it gets to the point where it no longer looks like hot fudge sauce, but more like chocolate frosting, pour it into a foil lined and buttered 8X8 inch pan. At this point the fudge should set quicklly, so you should go ahead and cut into pieces before it is completely hardened.
Of course, you can add nuts to the mixture before you start beating it, if you like.
The fudge has a completely different flavor from soft fudge recipes, but it is a nostalgic experience for me. I remember my aunt would always make this when she was feeling blue. At the time, I thought it was because the sweet candy would make her feel better, but as an adult I know better.
No matter what is weighing on your mind, this is a recipe that takes time and requires that you pay attention or it will not turn out at all! Therefore, I think she would make the fudge for the whole reason of getting her mind off whatever was troubling here. Stirring, watching, checking....who can worry when she is so busy?
Try this with your kids. It is as much a recipe as a science lesson, particularly if you use the thermometer.
Oh yes....and enjoy!
3 Cups Sugar
2/3 Cup Cocoa
1 1/2 Cups Milk
1/8 Teaspoon Salt
1/4 Cup Butter (plus extra for buttering pans)
1 Teaspoon Vanilla
Mix all your dry ingredients in a large buttered saucepan. Add milk and stir with wooden spoon. Heat mixture over medium high heat, stirring constantly. Once the mixture comes to a full boil put the spoon down and just let it cook. Watch, as it can boil over and make a major mess. If you have a candy thermometer continue to cook without stirring until it reaches 234 degrees (soft boil stage). It's ready when a drop of the mixture placed in a glass of cool water will hold its shape. Once you have reached that point, remove the mixture from the stove, but do not stir. Melt butter and add to mixture along with vanilla (yes, without stirring) and let it sit until it is lukewarm temperature. (about 110 degrees) At this point, you can pick the pan up and the bottom will be warm to the touch...takes a while, so be patient.
Now...stir with the wooden spoon. Once it gets to the point where it no longer looks like hot fudge sauce, but more like chocolate frosting, pour it into a foil lined and buttered 8X8 inch pan. At this point the fudge should set quicklly, so you should go ahead and cut into pieces before it is completely hardened.
Of course, you can add nuts to the mixture before you start beating it, if you like.
The fudge has a completely different flavor from soft fudge recipes, but it is a nostalgic experience for me. I remember my aunt would always make this when she was feeling blue. At the time, I thought it was because the sweet candy would make her feel better, but as an adult I know better.
No matter what is weighing on your mind, this is a recipe that takes time and requires that you pay attention or it will not turn out at all! Therefore, I think she would make the fudge for the whole reason of getting her mind off whatever was troubling here. Stirring, watching, checking....who can worry when she is so busy?
Try this with your kids. It is as much a recipe as a science lesson, particularly if you use the thermometer.
Oh yes....and enjoy!
