Candy: Creamed Fudge

I love my grandma's fudge. It is so yummy. She would dip it is chocolate, but many times I just liked to eat the fudge. It was usually too rich for me after it was dipped in chocolate. Sometimes my mom or grandma would put nuts or mint extract in the fudge and that was really good as well. This recipe is also the recipe we would use to make many different kinds of fondant. You just remove the cocoa and add flavoring and color and you have amazing lemon, rum, mint, etc. chocolates.

Wonderful Chocolates of assorted flavors.

Creamed Fudge

2 lb. (4 rounded cups) Sugar                                                  

2 oz. (2 Tbls.) Glucose                                                           

1 cup Heavy Cream & ½ cup water or                                  

½ pt. (1 cup) Evaporated Milk & ¼ Water                            

2 oz. (½ cube) Butter

2 oz. (2 sq.) Baking Chocolate

1 tsp. Vanilla

½ tsp. Salt

3 oz. (1 cup) Chopped Walnuts

Make the slab ready, cold and damp. The friction of pouring hot fudge on a dry slab might cause the batch to grain. Crème the sides of a 3 qt. kettle with part of the butter before putting the batch in it. This may be done with any candy where the formula calls for butterfat, and makes it easier to wash the sides of the kettle down.

Put sugar, cream, glucose, chocolate and butter in the kettle. Stir thoroughly before putting it on the fire. This will help to keep the cream or milk from curdling.

Bring to boil and wash the sides of kettle down with a small we pastry brush. Start at the top and wash all the sugar that sticks to the sides of the kettle down into the batch. The extra water thus put into the batch will not hurt anything, it will boil out again. Stir to keep from burning.

A batch of sugar, glucose and water may be cooked without stirring after it comes to a boil. It will not burn under 320 degrees. Candies containing milk, chocolate, etc. must be stirred while being cooked over an open flame or a hot fire.

We may stir a batch of candy in any manner we like as long as the original amount of water is in the batch. We may stir a batch at any time as long as the batch is boiling and we do not touch the sides of the kettle above the surface of the batch.

Cook to 236 degrees. Put in the vanilla and salt, turn off the burner and stir. Pour on the cold damp slab. Allow it to cool until it is neither warm nor cold. Work batch from side to side of slab until creamy brown/white color.

(This recipe can be used to make any flavor of fondant if you remove the cocoa and add the flavoring and color you want when the fondant begins to turn on the slab.)