Boyfriend fudge
11-12-2010, 04:46 AM
#1
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Join Date: Apr 2010
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Boyfriend Fudge
from Mrs. Ann Brown of Milledgeville, Georgia
■3 cups sugar
■½ teaspoons salt
■1 cup whole milk
■2 Tablespoons Light corn syrup
■½ cup sifted, unsweetened cocoa
■3 Tablespoons Margarine
■1 teaspoon vanilla
■1 cup broken nuts
Lightly grease 8” or 9” pan with margarine. In heavy 3-quart saucepan, cook the following ingredients: sugar, salt, milk, corn syrup, and cocoa – stirring frequently until sugar dissolves. Reduce heat and stir occasionally until mixture reaches soft ball stage. Remove from heat, add 3 Tablespoons Margarine and 1 teaspoon vanilla – DO NOT STIR. Cool to lukewarm. Mixture may be cooled by setting pan in cold water. Beat fudge slowly until it holds its shape when dropped from spoon. Add 1 cup nuts. Quickly pour fudge into buttered pan.
Refrigerate covered for 2 hours. Cut into 1” squares.
Better if cooked on cool, sunny day.
from Mrs. Ann Brown of Milledgeville, Georgia
■3 cups sugar
■½ teaspoons salt
■1 cup whole milk
■2 Tablespoons Light corn syrup
■½ cup sifted, unsweetened cocoa
■3 Tablespoons Margarine
■1 teaspoon vanilla
■1 cup broken nuts
Lightly grease 8” or 9” pan with margarine. In heavy 3-quart saucepan, cook the following ingredients: sugar, salt, milk, corn syrup, and cocoa – stirring frequently until sugar dissolves. Reduce heat and stir occasionally until mixture reaches soft ball stage. Remove from heat, add 3 Tablespoons Margarine and 1 teaspoon vanilla – DO NOT STIR. Cool to lukewarm. Mixture may be cooled by setting pan in cold water. Beat fudge slowly until it holds its shape when dropped from spoon. Add 1 cup nuts. Quickly pour fudge into buttered pan.
Refrigerate covered for 2 hours. Cut into 1” squares.
Better if cooked on cool, sunny day.
11-12-2010, 02:29 PM
#4
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Join Date: Jul 2007
Location: Out searching for some sunshine :-)
Posts: 58,856
Humidity can change the outcome of many baked/cooked items.
If it is too warm, fudge needs to be stored in the fridge to maintain it's consistency :wink:
Thank you for sharing with us :D:D:D
If it is too warm, fudge needs to be stored in the fridge to maintain it's consistency :wink:
Thank you for sharing with us :D:D:D
11-13-2010, 08:53 PM
#8
Junior Member
Join Date: Jul 2010
Location: Dallas
Posts: 104
The last time I made fudge (similar recipe) The spoon stood straight up in it and stayed there!!!!! LOL and the time before it became spoon fudge! LOL So, it either breaks your teeth, or becomes ice cream topping for me!!
But, I will give this one a try too! :>) It may work for me.
But, I will give this one a try too! :>) It may work for me.
11-16-2010, 05:26 AM
#9
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Join Date: Mar 2009
Location: Live in Littleton, CO via Rapid City, SD
Posts: 2,187
Love fudge! Have made a different one. Think it is now on marshmellow jar label. Have made it since 1955. we called it BASEBALL Fudge. My 2 girlfriends and I made it when we listened to tha games on radio.
11-16-2010, 07:38 AM
#10
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Join Date: May 2009
Location: La Pine Oregon, USA
Posts: 5,907
When making fudge or any candy that requires a thermometer or testing to find "soft-ball stage" or "hard ball stage", the weather DOES play into the results. If the air is dry you need to add more moisture in some cooking (like bread) or if it's wet out, then reduce the moisture.
ALSO -- and I burned 3 pans of fudge before I figured this out....if you live at HIGH altitudes, the temps on the thermometer need to be LOWER than what recipes call for. In another words...if the recipe says cook to 325 degrees, then cook it to the 320 degree temp. HIGH or LOW altitude DOES make a difference!
ALSO -- and I burned 3 pans of fudge before I figured this out....if you live at HIGH altitudes, the temps on the thermometer need to be LOWER than what recipes call for. In another words...if the recipe says cook to 325 degrees, then cook it to the 320 degree temp. HIGH or LOW altitude DOES make a difference!
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