GRANDMA'S CHOCOLATE FUDGE

This is a delicious chocolate fudge made with marshmallow creme, chocolate chips, and evaporated milk.  My mom always made her fudge with evaporated milk and I still like mine that way today.

4 cups sugar
2 cans (5-oz each) evaporated milk
1 cup (2 sticks) butter
1 pkg (12-oz) semisweet chocolate chips
1 jar (7-oz) marshmallow creme
1 cup chopped walnuts*
1 tsp vanilla

Line a 9 x 13-inch baking pan with foil and extend the foil over the edges.  Butter the foil and set aside.

Butter the sides of a heavy 3-quart saucepan.  Combine the sugar, evaporated milk, and butter in the saucepan.  Cook, stirring, over medium-high heat to boiling.  Continue to cook while stirring until the mixture reaches the soft-ball stage or 236 on a candy thermometer.  This will take 10 to 15 minutes.

Remove the pan from the heat.  Add the chocolate chips, marshmallow creme, walnuts, and vanilla.  Stir hard until the chocolate melts.  Spread the mixture into the prepared pan.  While still warm, score the candy into squares.  When firm, cut all the way through the squares.  Store in refrigerator or a cool place.

Yield:  Aproximately 3 1/2 lbs

*We had a black walnut tree across from our home in Southern Indiana.  We used them or hickory nuts in our fudge.  For you who don't know what a hickory nut is, it is a lot like a pecan, and we used them in recipes that called for pecans.  I later, as a mother living outside Indiana, I started using mostly pecans.  Since I live in Texas now, we have pecans instead of hickory nuts.  And my children never cared much for walnuts.  In my opinion, just about any nut would be good in this fudge.

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1930s OLD-TIME CHOCOLATE FUDGE

In the days before the creamy marshmallow creme fudge, cooks made delicious creamy fudge by beating and beating it to a creamy confection. Many of us still prefer our homemade fudge that way. If you are one of the die-hard old fashion fudge persons, give this recipe from the 1930s a try!

2 cups sugar
3/4 cup milk
2-oz unsweetened chocolate, cut-up
1 tsp light-colored corn syrup
2 tbsp butter
1 tsp vanilla
1/2 cup chopped walnuts or pecans, optional
Walnut or pecan halves, optional

Line a 9x5x3-inch loaf pan with foil, extending the foil over the end of the pan. Butter the foil and set aside.

Butter the side of a heavy 2-quart saucepan and combine the sugar, milk, chocolate, and corn syrup in the pan. Cook while stirring over medium-high heat until the mixture boils. Clip a candy thermometer over the side of the pan. Reduce the heat to medium-low and continue to boil at a moderate, steady rate, stirring frequently, until the candy thermometer reaches 234 degrees or the soft ball stage.

Remove the saucepan from the heat. Add the butter and vanilla but do not stir. Cool, without stirring, until temperature lowers to 110 degrees. This will take almost an hour.

Take the thermometer out of the candy. Using a wooden spoon, beat the candy vigorously until the fudge just begins to thicken. Add the chopped nuts, if using. Continue beating for about another 10 minutes until the fudge becomes very thick and just starts to lose it's glossy look.

Immediately spread the fudge in the prepared loaf pan. Score the candy into 32 small pieces while the candy is still warm.

When the fudge is firm, use the foil ends to lift the candy from the pan. Cut into the squares. If desired, garnish each piece with a nut half. Store in a tightly covered container.

Yield: Approximately 1 1/4 lbs.

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MY FAVORITE CHILDHOOD DIVINITY

This recipe is from the 1930s and was a favorite of my childhood.

2 1/2 cups sugar
1/2 cup clear corn syrup
1/2 cup water
2 egg whites
1 tsp vanilla
1 or 2 drops food coloring, optional
whole pecans for garnish

In a heavy 2-quart saucepan combine the sugar, corn syrup, and water. Cook, stirring, over a medium-high heat until the mixture boils. Reduce the heat to medium and continue cooking, without stirring, until a candy thermometer registers 260 degrees or reaches the hard-ball stage. This will take about 10 to 15 minutes.

Remove the saucepan from heat and remove the thermometer.

In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until the whites are stiff (peaks stand tall when beaters are removed). Gradually pour the hot syrup mixture in a thin stream over the egg whites, beating on high speed for about 3 minutes scraping the sides of the bowl occasionally. Add the vanilla and food coloring, if using. Continue to beat at high speed just until the candy starts to lose its glossy look (about 5 to 6 minutes). When beaters are lifted, mixture should fall in a ribbon that mounds on itself.

Place a drop of the candy onto a waxed paper surface; if it stays mounded, it has been beaten enough. If not, beat for another minute and try again. If the candy is too stiff to spoon out, add hot water a drop or two at a time until the candy is softer. Quickly drop by spoonfuls onto the waxed paper surface and place a pecan half atop each piece. Press down lightly to adhere to the candy.

Store in a tightly covered container.

Yield: approximately 40 pieces

TASTE LIKE REESE CUP CANDY

An old recipe from my childhood. 6 tbsp butter 12-oz pkg semi-sweet chocolate chips 2 cups peanut butter 1 cup powdered sugar Melt butter and chips together in the top of a double boiler. Add the peanut butter to the chocolate mixer and beat until smooth. Add the powdered sugar, mixing well; mixture will be thick and somewhat hard to handle. Line a cookie sheet with sides with aluminum foil. Spread the mixture over the foil. Allow to cool and cut into squares.

THE LATE PORTER WAGNER'S FUDGE RECIPE

According to the late country music great, his mother taught him this recipe when he was a youngster.

2 cups sugar

2 heaping tbsps cocoa
1/2 tsp salt
1/4 cup Log Cabin syrup
milk as needed
2 tbsp butter
1 tsp vanilla
2 tbsps peanut butter
1/2 cup chopped English walnuts

Mix sugar, cocoa, salt and syrup in a saucepan. Add enough milk to make it soupy, but very thick. Bring to a boil and boil until the sugar is dissolved (4 to 5 minutes). Test for doneness by dropping a spoonful into a cup of cold water until it forms a soft ball. Remove from the heat and add butter and vanilla. Stir until it begins to cool. Add the peanut butter and walnuts. Pour into a large platter until it cools then cut into squares.

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OLD HOOSIER SPONGE CANDY

1 cup sugar

1 cup dark corn syrup
1 tbsp white vinegar
1 tbsp soda (that's baking soda)

Combine sugar, syrup, and vinegar in a saucepan. Cook, stirring constantly. Cover pan for one minute until crystals wash down from sides. Cook until candy thermometer reads 300 degrees. Remove from heat and stir in the soda. Put in a 9 x 9 x 2-inch greased pan. Cool. Break into pieces and store with foil between pieces.

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JEAN'S BUTTER CRUNCH TOFFEE

This recipe was often made by one of the ladies in the community where I was raised in Southern Indiana. It is from her first cookbook.

1 cup butter
1 cup sugar
1 tbsp water
1 tbsp corn syrup
1/2 cup chopped pecans
4 squares baking chocolate (melted)
1 1/2 cup very finely chopped nuts

Lightly butter a 9 x 13-inch pan and set it aside.
Melt the butter in a saucepan over low heat. Remove from the heat and add the sugar; stir until well blended. Return to low heat and stir constantly until the mixture reaches a full rolling boil. Add the water and corn syrup mixing well. Cook over low heat, stirring constantly to a soft crack stage. Remove from the heat and immediately stir in the half cup of chopped pecans. Pour into the prepared pan and spread out evenly. Allow to cool in the pan. Remove cooled toffee from the pan to waxed paper and spread the top with the melted chocolate. Sprinkle with the finely chopped nuts. Allow to stand until the chocolate is set. Break into pieces. 

As you can see, I have gotten a lot of use from Jean's cookbook. I lost the front years ago.

MOM'S COCOA FUDGE

This is the chocolate fudge my mother made when I was a child in the 1940s.

2 cups sugar
1 cup milk (she usually used evaporated)
2 tbsp cocoa powder
butter the size of an unshelled walnut
1 cup chopped nuts (in Indiana we used hickory nuts)

Cook all ingredients, except the nuts, in a medium saucepan. Stir often and cook to the soft ball stage (forms a soft ball when dropped into cold water). Remove from heat. Add the nuts. BEAT!! until cool. Quickly pour into a buttered 9 x 9-inch pan. Allow to cool completely before cutting into small squares.

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ABBOTT HIGH'S MEXICAN PECAN CANDY

This recipe was used in home economics classes in Texas during the 1950s. Willie Nelson came from Abbott, TX.

1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
3 tbsp light corn syrup
1/2 cup evaporated milk
5 large marshmallows
2 tbsp unsalted butter
2 tsp vanilla
1 cup pecan pieces

Place the granulated and brown sugars, corn syrup, and evaporated milk in a heavy bottomed 3-quart saucepan. Stir to blend. If available, clamp a candy thermometer onto the side of the pan. Do not let it touch the bottom of the pan. Cook the mixture over medium heat until the syrup reaches 238 degrees on the thermometer, the soft ball stage. If a candy thermometer is not available, have ready a small cup filled with ice water. They syrup is ready when a few drops of the syrup dropped into the water forms a ball which flattens out when picked up with the fingers. Replace the water for each test. Remove the syrup from the heat. Stir in the marshmallows. Add the remaining ingredients, beating until almost cool. Drop by tablespoons onto waxed paper to cool and set.

  

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BETTY'S PEANUT BRITTLE

A common old recipe among Hoosiers.

2 cups sugar
1 cup white syrup
1 pkg raw peanuts
2 tbsp butter
3/4 tsp soda
1 cup water
1/8 tsp salt

In a saucepan mix together the sugar, syrup, and water. Cook over medium heat until the mixture reaches 236 degrees or soft ball stage. Add the peanuts and salt. Cook until the mixture reaches 295 degrees or starts to harden slightly. Remove from the heat; add the butter and soda. Stir well and pour into lightly buttered shallow pans. (Tin foil pie pans work great for this.) When cooked, break into pieces.

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MAMIE EISENHOWER'S MILLION DOLLAR FUDGE

4 1/2 cups sugar

pinch salt
2 tbsp butter
1 (12-oz) can evaporated milk
2 cups coarsely chopped pecans
1 pint marshmallow cream
12-oz semi-sweet chocolate
12-oz German Sweet chocolate

In a heavy saucepan over medium heat, bring the sugar, salt, butter, and evaporated milk to a boil. Boil the mixture for 6 minutes. Meanwhile, place the pecans, marshmallow cream and chocolates in a large bowl. Pour the boiled syrup mixture over the chocolate mixture. Beat until the chocolate is all melted. Spray a 15 1/2-inch x 10 1/2-inch jelly roll pan with a nonstick cooking spray. Pour the fudge into the pan. Let the fudge set at room temperature before cutting into 1-inch squares. You can put in the refrigerator to speed up the cooling process, if desired. Makes about 4 pounds.

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Ms Downing's Taffy

This recipe is from an old church cookbook.

1 cup white syrup
3 cups sugar
3/4 cup boiling water
1/2 cup vinegar
1/2 tsp cream of tartar
1 tsp vanilla

Bring syrup, sugar, water, and vinegar to a boil, add the cream of tartar. Cook to hard crack stage. Pour on greased platters. Sprinkle with vanilla. Butter hands and pull and twist when cooled enough to handle. Twist in rope lengths. Cut into 1-inch pieces with greased scissors, onto waxed paper.

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MY MOM'S RECIPE FOR FUDGE NOUGUTS

I am always excited when I come across an old handwritten recipe of my late mother's. She has been gone several years and couldn't write for almost 2 years prior to her death. Finding this made my day!

It is hard to read on the crease. That says, "1 tsp vanilla".

CHOCOLATE & BUTTERSCOTCH FUDGE

This is a recipe I cut from a magazine several years ago.  It is a really good fudge.

MILNOT'S MARSHMALLOW FUDGE

1 can (12-oz) MILNOT evaporated milk

4 1/2 cups sugar

1 jar (13-oz) marshmallow creme

1/2 cup butter or margarine

3 cups chocolate chips

1 teaspoon vanilla

2 cups chopped nuts, (optional)

Combine MILNOT and sugar in heavy saucepan (4-quart). Add marshmallow creme and butter and cook over low heat until melted. (Heat may be turned to medium.) Bring mixture to full boil and stir 4 minutes. Remove from heat; stir in chocolate chips until melted. Blend in vanilla and nuts. Pour into a lightly buttered 9x13-inch pan and allow to cool. Can may be refrigerated or frozen after it is firm. Makes 5 pounds.

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COTTAGE FUDGE

This is another recipe from the Marshall Township PTA 1955 cookbook.  This fudge recipe was submitted by Mrs. David Davis.  Mrs. Davis was the wife of one of our beloved elementary teachers and the mother of my classmate all 12 years, Reba Davis.

1 cup white sugar
1 cup brown sugar
2 sq. unsweetened chocolate
1/4 cup butter
1/4 cup molasses
1/2 cup cream
1 tsp vanilla extract

Mix well and bring to a boil stirring constantly.  Boil about 3 minutes or until soft ball forms when small amount is dropped into water.  Remove from the heat.  Cool a short time then beat util it begins to thichen and pour on plate to cool.

A little explanation of the "ball" stages.

RASPBERRY FUDGE BALLS

1 brick (8-oz) cream cheese, softened

1 pkg (6-oz) semi-sweet chocolate chips, melted

3/4 cup vanilla wafer crumbs

1/4 cup seedless raspberry preserves

finely chopped almonds or pecans, for rolling

cocoa powder, for rolling

powdered sugar, for rolling

In a bowl combine the softened cream cheese and the melted chocolate until well blended.  Stir in the vanilla wafer crumbs and the raspberry preserves.  Chill mixture several hours up to overnight.  Remove from 'fridge and roll mixture into 1-inch balls.  Roll the balls in the toppings listed above.

Yield: Approximately 3 dozen

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OLD CLIPPING OF HERSHEY'S COCOA FUDGE

This is the recipe from the back of the Hershey's cocoa can that my late mother always made. I loved it when she put hickory nuts in it. Sweet memories.

THE LATE PORTER WAGNER'S FUDGE RECIPE

According to the late country music great, his mother taught him this recipe when he was a youngster.

2 cups sugar
2 heaping tbsps cocoa
1/2 tsp salt
1/4 cup Log Cabin syrup
milk as needed
2 tbsp butter
1 tsp vanilla
2 tbsps peanut butter
1/2 cup chopped English walnuts

Mix sugar, cocoa, salt and syrup in a saucepan. Add enough milk to make it soupy, but very thick. Bring to a boil and boil until the sugar is dissolved (4 to 5 minutes). Test for doneness by dropping a spoonful into a cup of cold water until it forms a soft ball. Remove from the heat and add butter and vanilla. Stir until it begins to cool. Add the peanut butter and walnuts. Pour into a large platter until it cools then cut into squares.

Note: File Folder

Favorite Peanut Brittle

This recipe is from an old Camp Fire Girls cookbook.

2 cups sugar
1 cup light corn syrup
1 cup water
1 lb raw peanuts
1/8 tsp salt
1 tsp vanilla extract
2 tsp butter
2 tsp baking soda

In a saucepan, place sugar, corn syrup,and water. Bring mixture to a boil and boil until mixture spins a thread. Stir in the peanuts and cook until mixture is golden brown. Add the salt, vanilla, and butter, mixing well; remove from heat. Mix in the soda quickly. Spread mixture out on a buttered surface. Break into pieces when cooled.

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