My Grandma Rose was well known for her fudge.
Every Christmas she made batches and batches of fudge.
Her recipe makes one 8 x 8 pan and
she made at least 15 to 20 batches every Christmas.
She made peanut clusters, double chocolates and pecan fingers…
but her fudge is what everyone remembers.
I haven’t had a piece of fudge since she passed away almost 15 years ago.
This year I decided to bring back her tradition of making fudge.
I found her recipe and made a batch.
The minute I took a bite,
I thought of my Grandma~
That’s what Family Traditions and Holidays are all about~
square unsweetened chocolate
white corn syrup
- In a medium saucepan, combine sugar, chocolate, corn syrup, butter, milk and salt.
- Cook on low heat, stir until all is melted, continue to cook on low heat but Do Not Stir, until mixture reaches the soft ball stage.
- To test for soft ball stage: Drop a spoonful of hot chocolate mixture into a bowl of very cold water. In the water, use your fingers to gather the cooled chocolate into a ball. If it has reached soft-ball stage, the chocolate easily forms a ball while in the cold water but flattens once removed from the water. Temperature: 236-240 degrees on a candy thermometer.
- When chocolate has reached soft-ball stage, remove from heat and let cool to lukewarm. Beat in vanilla extract, add nuts and beat until it loses it’s gloss and starts to harden, or as my Grandma would say, beat it until you think your arm is going to fall off..then beat it some more.
- Pour fudge into a buttered 8 x 8 inch pan. Chill. Cut into squares.