The Old Farmer's ÃÛÌÒÁµÈË Editors
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These are the same ingredients as my mother's recipe ( 1948 Joy of Cooking page 736), though in a different order and without the fussy soft ball stage. The time and the heat should bring the fudge to that stage. I am looking forward to trying this. I would edit this recipe to be a little more exact, start on medium high heat to melt chocolate and mix ingredients, then turn heat to medium low when a boil is reached. In my mother's recipe, the more you beat it the smoother it was, but when the fudge starts to lose its gloss, get it into a dish quickly, it's setting! If I over-cooked the fudge so it was too hard or grainy, I just put it back into the pot and added water and cooked it again. Mom buttered the sides of the pan so a stray grain of sugar would not cause the batch to go grainy.
I followed this recipe to a T and unfortunately it came out hard, granular, and way too sweet. I think maybe there is not enough butter in the recipe. Seems like 1 tablespoon is not enough. Bummer, because I was going to give it out for Halloween tonight.
As for boiling for 13 minutes, is that a slow boil (just barely boiling) or a rolling boiling? The reason I ask is because I've followed many fudge recipes and my fudge rarely turns out right.
Hi, Kathleen. Thanks for your question. You’ll want to bring it to a full boil and then lower the heat to medium-low and boil for 13 minutes.
SOMETIMES FAILURE IS DUE TO THE WEATHER ONTHE DAY YOU MAKE CANDY. YEARS AGO I TRIED DIVINITY FOR THE FIRST TIME. IT ENDED UP LIKE TAFFY INSTEAD OF THE NICE LIGHT AND DRY DIVINITY. SINCE I FELT IT USED A GOOD BIT OF EXPENSE FOR THE INGREDIENTS, I WAS DETEREMINED TO USE IT ANYWAY AND JUST GIVE IN AND SAY IT WAS A PRETTY GOOD TAFFY. THE BEATERS WERE LITERALLY STUCK IN THE BOTTOM OF THE BOWL. I COULD HARDLY GET THE BEATERS OUT OF THE BOWL. MY KIDS HAD FUN EATING THE WASTE AND THE CLEAN UP WAS A TASK. HOWEVER, I SAVED A GOOD BIT OF "TAFFY". I PUT INTO TINS WITH EACH PIECE WRAPPED IN WAXED PAPER AND PAPER BETWEEN LAYERS. FOR SOME REASON, WHEN I GOT THE TAFFY OUT A COUPLE OF WEEKS LATER, IT ENDED UP BEING THE MOST DELICIOUS DIVINITY I EVER ATE. WHEN THINKING BACK ALL I COULD SAY IS THE MOISTURE MUST HAVE DRIED OUT. NO SIGN OF TAFFY.
You might consider Almond Butter for those with The Peanut Allergy. Aldis has a very good one.
Could canned condensed milk be used in place of whole milk?
Hi, Margaret. Fudge can be fussy, so we wouldn’t recommend using canned condensed milk in place of whole milk.
I have used this recipe for 60+ years, with 2 squares (2 oz) of Bakers chocolate. The box now says 4 pieces are 1 oz, so I assume 8 pieces of chocolate should be used.
