This is my first post.
My purpose (I think) is to share some recipes, ideas, thoughts and possibly some memories with you.
At this point, I plan to share some of my favorite recipes as well as some family recipes that have been handed down.
Along the way I will share hints, cooking techniques and other thoughts that hopefully will be helpful, fun and
informative for each of you.
Please add a comment. Let me know what you like about this blog. Give me suggestions for future posts. Tell me if there is a favorite recipe you would like to see.
Today's recipe is an oldie but a Goodie! I remember this as my mother's fudge recipe. My father used to almost beg my mother to make some "Candy".
The original recipe was from the Hershey's Cocoa can. The adapted recipe is below; but first a couple comments.
Many family members have found this recipe difficult to successfully complete. The reasons are often due to cooking temperatures. But other factors such as heat, cold and humidity can also be a factor. It is also very important to measure the ingredients carefully.
No one wants hard or grainy fudge. But if it comes out too soft and wont setup - Use it as ice cream topping. :-)
My first suggestion is to buy a Candy Thermometer! This is the surest way to make certain the candy is cooked to the correct temperature.
This fudge should be cooked to just barely "Soft Ball" stage (232-235 degrees). (Soft Ball Stage is 235-240 degrees on a candy thermometer. OR when you drop a small amount of the hot candy into cold water, it will form a "Soft Ball") Remember that the temperature may SEEM to climb slowly, but that it can also VERY quickly go from perfect to burned !!
High Altitude: Test in your area. Water Boils at 212 degrees at sea level. Bring a pot of water to a boil and test the tempreture. Subtract the boiling tempreture from 212 degrees and then make the same adjustments to the tempretures above.
I prefer to pour the completed candy in a buttered glass baking dish. A metal pan can work but must be lined with parchment paper. (Mom used to just butter a couple dinner plates)
Once the fudge is cooked; you must work quickly to complete the ending steps or the fudge will setup in the pan and be hard.
Chocolate Peanut Butter Fudge
3 Cups granulated sugar
2/3 Cup Cocoa
1 1/2 Cups Milk (12 ounces) May use evaporated milk
pinch of salt
1 teaspoonful Vanilla ext
1/2 Cup Peanut butter
Butter a glass 9 X 13 dish and set aside
Mix (or sift) the sugar, cocoa and salt together. Make sure they are well incorporated at this stage.
Add the milk and stir well to combine.
Place over medium heat and insert candy thermometer. Stirring constantly bring mixture to a boil.
Allow to boil, stirring often and watching temperature until candy reaches 232 degrees.
Immediately, remove from heat.
Add the vanilla and peanut butter and quickly stir to incorporate.
Pour the fudge into the prepared dish. (do not try to scrape the final bits out as they will be hard and just sit on top of the completed fudge anyway. (The pan can be a treat for the cook)
Let the fudge cool completely. Cut into small pieces and enjoy.
