(with a comment and tips at the end)
Okay, I can't stand it! I'm drooling all over the keyboard, and wondering what's so bad about a fudge that's "only" sauce, anyway? Ever think of "Hot Fudge Sundae?" Downright sinful, that's what it is! And for my favorite chocolate sin recipe (no, not foolproof, but awesomely old-fashioned with that honest, whisper-of-graininess beaten fudge texture!), try this sometime!
2 cups sugar (yes, 2 cups)
4 tbsp cocoa (I usually add a "whisper" more)
1 cup milk (A little bit more doesn't hurt, tho)
pinch of salt
Stir it all in a pre-buttered sauce pan, cook kinda slowly so's not to scorch it. When it reaches soft ball stage, plop a tablespoon pat of butter on top, and 1 teaspoon (real) vanilla. Let cool, without stirring, until bottom of pan is cool enuf that you can put your hand on it (it should still feel warm-to-pretty-warm, but not to burn yourself - hope that makes sense).
Then, beat the tar out of it with a big spoon. Switch hands to beat with. Haul a teenager in to show off how much he can beat before fainting, then take over cuz if it's not already about to set up, it will be any second! There's a secret to knowing exactly the right moment to pour the stuff onto a buttered plate - and I haven't gotten the knack of it YET. Basically, pour the stuff onto a buttered plate, score it with a buttered knife once it's cooled a little bit (for later cutting) and let it cool down if you have the willpower. Make appointment with dentist, then:
Succumb.
This is the "Granny's old recipe" that hooked Grandpa before WW1 kind of fudge. "Larrupin' good!" Gawd, those southern women knew how to make your mouth water!
Nan (off to dig out the cocoa)
(6/3/00)
Variation Comment:
I use 6 tbsp cocoa, 3 tbsp butter, and 1 tsp corn syrup, less if it's a very humid day, and no salt.
The secret to when to push it onto the buttered pan is to watch for when the shine disappears - that's the point to dash it on the pan because you've only got about 15 seconds to work with. The butter goes in to cook with the other ingredients and the vanilla goes in when you beat it. BUT, if you let it cool to 110°F, you don't have to beat it so much. And, if you let it cool too long and it hardens in the kettle, you can gently heat the kettle up until it's soft but you have to mix in the vanilla very fast because it sets faster then.
Also, to increase the recipe, add 6 tbsp cocoa and 2 tbsp butter for each extra batch as this is the exchange for chocolate squares. My Mother still has the magazine recipe she cut out before WWII pasted to a recipe card but she doesn't remember what magazine. One final tip - wrap the fudge
tightly when you store it so it doesn't dry out and get too brittle - I love it when it melts on my tongue!
Off to the kitchen!
Helen B
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