My Aunt Alvena had a fudge recipe she would not share with anyone. Now she is gone. I sometimes wonder about her recipe. They say it was exceptionally good fudge. She would keep it all to herself (as much as she could) when she made it. I heard this from my Aunt Emma, her younger sister.
Anyway, I was reading a blog, Thrifty Creativity . There were posts copied from an old recipe book, candy making recipes. Fudge recipes were included. I wonder if this recipe is something like my Aunt Alvena’s fudge. If I post it here to find it again, maybe I will give it a try over this Summer when we get into baking.
BIRTHDAY BOX FUDGE
Saucepan
Measuring cup
Wooden spoon
Tablespoon
Teaspoon
Knife
Square tin1 1/2 cupfuls of granulated sugar
1/3 cupful of Karo corn syrup
1/2 cupful of cream or top of milk
3 ounces (squares) of chocolate
or
3/4 cupful of cocoa
1 tablespoonful of butter
1 teaspoonful of vanillaCut the chocolate in fine pieces and place at one side.
Measure the sugar, Karo corn syrup and cream into a saucepan and cook slowly over a moderate fire.
Stir until the sugar dissolves.
Add the finely cut chocolate. You need only stir the candy a little now, just enough to keep it from sticking to the bottom of the pan.After you have let the candy cook about ten minutes, you may begin to test it. When it
forms a soft ball in cold water, or when the candy thermometer registers 236° F., it is time to take the candy from the stove, first stirring in the butter until it is melted.Add one teaspoon of vanilla, stirring it in.
Beat the candy with a wooden spoon until it begins to show fine grains. Then, quickly pour it into a buttered tin.
Mark in squares as soon as the candy is firm.