Fudge is a type of sweet or candy, usually extremely rich and often flavored. It is made by boiling sugar in milk to the soft-ball stage, and then beating the mixture while it cools so that it acquires a smooth, creamy consistency.
We have assembled a collection of some of the tastiest, most delicious, old fashioned fudge recipes.
Here are some of the best fudge recipes:
Boil together two cups of granulated sugar, one-eighth teaspoon of salt
and one cup of milk or cream, until when tried in cold water, it will
form a soft ball (about eight minutes). Add one-half a cake of Baker's
chocolate, two tablespoons of butter and one teaspoon of vanilla. Beat
until smooth and creamy; pour into greased pans; cool and cut in
-- from The International Jewish Cook Book
by Florence Kreisler Greenbaum
Put into a saucepan one heaped tablespoon butter, melt and add one-half cup milk, two cups sugar, one-fourth cup molasses and two squares chocolate grated. Boil until it is waxy when dropped into cold water. Remove from fire, beat until creamy, then add one-half cup each of chopped raisins and pecans. Pour into a buttered tin, and when cool mark into squares. -- from "Good Things to Eat", published 1911
Chocolate Fudge With Fruit
Two cups of sugar, one-half cup of milk, one-half cup of molasses, one-half cup of butter; mix all together and boil seven minutes; add one-half cup of Baker's Chocolate and boil seven minutes longer. Then add two tablespoonfuls of figs, two tablespoonfuls of raisins, one-half a cup of English walnuts and one teaspoonful of vanilla. -- from "Chocolate and Cocoa Recipes and Home Made
Candy Recipes", by Miss Parloa (published ?)
2 cups of white granulated sugar,
1 cup of cream,
1 tablespoonful of butter,
¼ a cake of Baker's Premium No. 1 Chocolate
Put in the sugar and cream, and when this becomes hot put in the
chocolate, broken up into fine pieces. Stir vigorously and constantly.
Put in butter when it begins to boil. Stir until it creams when beaten
on a saucer. Then remove and beat until quite cool and pour into
buttered tins. When cold cut in diamond-shaped pieces.
Note: The images next to the chocolate recipes are for deocrative purposes only and are not meant to represent what the recipe will look like when you make it. They have no relationship or relevance to the text whatsoever.