tag:blogger.com,1999:blog-5239771833657791594.post2405972449477948499..comments2024-01-31T21:09:19.263-05:00Comments on Are There Any More Cookies?: In the words of Ralphie: "Oh... fuuuuuuuuuuuuuuudge!"Joelhttp://www.blogger.com/profile/16401310219858196387noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5239771833657791594.post-21162494266178539672013-12-16T11:20:51.691-05:002013-12-16T11:20:51.691-05:00Okay, I asked my mom and this is what she said:
&...Okay, I asked my mom and this is what she said:<br /><br />"Fudge is something I haven't made many times in my life. Gram used to make it by eye and it was delicious, but I don't remember how she did it. So, I went to one of my old cookbooks (the American Woman's Cookbook, Copyright 1940) and it has what sounds very like what she might have done. So, if your friend is up for an adventure with no guarantees, here it is:<br />2 cups sugar 2/3 cup milk<br />2 squares unsweetened chocolate 1 tsp. vanilla<br />2 Tbs. corn "sirup" (that's what it says) 2 Tbs. butter<br />Grate the chocolate. Mix sugar, milk, grated chocolate, corn sirup and boil rather slowly, stirring until the ingredients are well blended. Boil to the soft-ball stage (238 degrees on a candy thermometer). Remove from the stove and add the butter, but DO NOT stir it in. When lukewarm, add the vanilla and beat until the shiny appearance disappears and the fudge will hold its shape when dropped from the spoon. Spread it in a buttered pan and when it hardens, mark it into squares.<br /> *****<br />On the other hand, I think the times I did make fudge I used the recipe on the Hershey's Cocoa box. It goes like this:<br />3 cups sugar 1 1/2 cups milk<br />2/3 cup Hershey's Cocoa 1/4 cup butter<br />1/8 tsp. salt 1 tsp. vanilla<br />Butter 8- or 9-inch square pan, set aside. In heavy 4-qt. saucepan combine sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly until mixture comes to full rolling boil. Boil, without stirring, to 234 degrees (soft ball stage. or until forms a soft ball when dropped into very cold water which flattens when removed from water.) Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110 degrees, or lukewarm. Beat with wooden spoon until fudge thickens and loses some of its gloss. Quickly spread into prepared pan and cool. Cut into squares. About 3 dozen candies."<br /><br />GOOD LUCK!!! (I'm fairly sure there are no marshmallows in real fudge, which is why I think your fudge kit is sucking so badly.)Marchelinehttps://www.blogger.com/profile/11201825708442679157noreply@blogger.comtag:blogger.com,1999:blog-5239771833657791594.post-74630077462143696982013-12-12T16:22:48.054-05:002013-12-12T16:22:48.054-05:00biggest problem with the fudge is the cooking time...biggest problem with the fudge is the cooking time. The "boil four minutes" is crap. You boil it to a soft ball. There's two ways to identify a soft ball. The first is a candy thermometer, but is much too scientific for my tastes. I prefer the more artistic method: drop a dollop in cold water. It works! If the sugar, milk and butter forms a soft ball in the cold water, its ready. If it dissolves, it needs to cook a little more. Try it. The recipe on the back of a can of marshmallow creme works well too!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5239771833657791594.post-72951015929539480392013-12-10T06:21:22.011-05:002013-12-10T06:21:22.011-05:00My mother makes delicious fudge. I will ask her f...My mother makes delicious fudge. I will ask her for the recipe and forward it to you. However, I've totally enjoyed the experience of reading your fudge kit trials... you make me laugh so hard!Marchelinehttps://www.blogger.com/profile/11201825708442679157noreply@blogger.com