It’s that time of year when I become nostalgic, break out my old cook books, and start reminiscing. I even have the same recipe box with recipes that I typed on index cards between my junior and senior years in high school. Now those are some real antiques!
I always liked to eat candy, especially chocolate, and especially home made. I started making fudge when I was really young, as soon as I could reach the top of the stove--probably about seven years old. It was the fudge with the sugar, milk, butter and chocolate all boiled together, and it needed a candy thermometer. Mine always turned out sugary, but I ate it anyway and the rest of the family didn’t complain.
But when I was perhaps six or seven years old, my grandma made us the most incredible fudge I had ever eaten. It was nothing like the old way of making fudge—in fact, it was so different, it didn’t even seem like fudge. It was such a treat for us!
I started making my grandma’s fudge when I was 10, but mine was never the same as grandma’s. This blogging thing is great for combing over details and processing memories, even ones that are 50 years old. I have read this recipe hundreds of times, and made it every year for at least 25 years, and just could not put my finger on the reason mine was different than grandma’s. On typing the recipe for the blog and talking this over with Greg, I noted the recipe calls for a bar of “sweet chocolate”. I have always used a Hershey milk chocolate bar. I think this is the ingredient that was making my candy so different from grandma’s.
This recipe is really old--the evaporated milk and chocolate don’t even come in the same size packages anymore.
Never Fail Fudge
4 ½ cups sugar
1 can milk (14 ½ ounces)
1/3 cup butter
Boil 5 ½ minutes. Remove from heat. Add:
12 ounces chocolate chips
10 ounce bar sweet chocolate
1 cup marshmallow crème
Beat to mix. Add 2 cups nuts. Pour into buttered pans. Makes 5 pounds.
My grandma was Mamie Alice Esser—isn’t that a cute name? She was born June 9, 1891 and passed away on December 19, 1976.
I always liked to eat candy, especially chocolate, and especially home made. I started making fudge when I was really young, as soon as I could reach the top of the stove--probably about seven years old. It was the fudge with the sugar, milk, butter and chocolate all boiled together, and it needed a candy thermometer. Mine always turned out sugary, but I ate it anyway and the rest of the family didn’t complain.
But when I was perhaps six or seven years old, my grandma made us the most incredible fudge I had ever eaten. It was nothing like the old way of making fudge—in fact, it was so different, it didn’t even seem like fudge. It was such a treat for us!
I started making my grandma’s fudge when I was 10, but mine was never the same as grandma’s. This blogging thing is great for combing over details and processing memories, even ones that are 50 years old. I have read this recipe hundreds of times, and made it every year for at least 25 years, and just could not put my finger on the reason mine was different than grandma’s. On typing the recipe for the blog and talking this over with Greg, I noted the recipe calls for a bar of “sweet chocolate”. I have always used a Hershey milk chocolate bar. I think this is the ingredient that was making my candy so different from grandma’s.
This recipe is really old--the evaporated milk and chocolate don’t even come in the same size packages anymore.
Never Fail Fudge
4 ½ cups sugar
1 can milk (14 ½ ounces)
1/3 cup butter
Boil 5 ½ minutes. Remove from heat. Add:
12 ounces chocolate chips
10 ounce bar sweet chocolate
1 cup marshmallow crème
Beat to mix. Add 2 cups nuts. Pour into buttered pans. Makes 5 pounds.
My grandma was Mamie Alice Esser—isn’t that a cute name? She was born June 9, 1891 and passed away on December 19, 1976.