Fudge

 Fudge

    Yep, so I did a poll a few weeks ago to see what I should make.  Would it be Fudge, or would it be Peanut Brittle? The winner was Fudge and I finally made it today.  It was delayed partially due to the snow & ice storm we had in Texas. The weather to me wasn't the main issue, it was the power outages and living without power and heat in below freezing temperatures.  It sure is a reminder of and gives me (and others also) an appreciation for all that I have.  

    Anyhow, so this Fudge recipe comes from the 1949 The American Woman's Cook Book. I made it as is, using the option of light corn syrup instead of cream of tartar.  The first thing I did was grate my two squares of unsweetened chocolate into a medium sauce pan, using a zester. Next I added sugar and mixed before adding my liquid ingredients of milk and corn syrup and making sure all ingredients were well incorporated. I cooked on medium-low, stirring occasionally, until the mixture boiled and reached 'soft ball' stage. Once the chocolate mixture reaches the 'soft ball' stage, you remove your pan from heat, plop your butter on top and let the mixture cool to lukewarm *Do not stir the butter in*.  When your mixture is lukewarm, add your vanilla and stir that all together with the butter and chocolate.  Beat the mixture until "it creams". The recipe says this is when it's no longer shiny and a bit of the chocolate will hold it's shaped when dropped from a spoon.  That's how I tested, because I felt it stayed pretty shiny.  Pour your mixture into a buttered pan. I used a glass 8x8 pan and was happy with the thickness of the pieces when I cut them.  I cut my squares when it was completely cooled.  The recipe says "when it hardens" is when you "mark it into squares".  I thought it was still fairly soft, but I was able to remove my squares and put in a Tupperware container to help maintain freshness. 

The verdict? I thought it turned out really tasty.  It's pretty much pure sugar, so you don't need big pieces. Although I thought the finished fudge was soft, I liked it.  If it was chilled, I'm sure it would maintain shape really well. I would definitely make this recipe and it would be fun to try so many of the obvious additions: nuts, marshmallows, peanut butter, etc. But what about cayenne, cinnamon or chipotle? A little bit of surprise heat, would be exciting. And, what about trying almond, coffee or mint flavor extract instead of vanilla?? Mix it up. Make it yours. 

If you try this recipe, let me know what you think.  

Ingredients:

2 cups sugar

1 or two squares chocolate (I used 2 squares unsweetened)

1/8 teaspoon cream of tartar or 2 tablespoons corn syrup (I used corn syrup)

2/3 cup milk (I used 2%)

1 teaspoon vanilla

2 tablespoons butter (I used unsalted)