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Prep 50 mins
Cook 25 mins
This, my favourite fudge recipe,is from an old Good Housekeeping Christmas Cook Book dated 1959. It's a little time consuming to make but well worth the effort; and the addition of dates really does make this fudge special. Prep time includes resting period before being spread into pan.
- Grease 8"x8" pan.
- In 2 quart saucepan, combine sugar, cream of tartar, salt and cream, stirring well.
- Cover pan; bring to a boil.
- Boil 1 minute, or until all sugar crystals on sides of pan have melted.
- Remove cover (If using a candy thermometer, set in place).
- Continue cooking, without stirring, over gentle heat (I use medium-low) to 238 degrees, or until a little mixture in cold water forms a soft ball.
- Remove from heat; drop in butter;do not stir.
- Cool, without stirring, to 110 degrees, or until outside of pan feels lukewarm to the touch.
- Add vanilla.
- With heavy spoon, beat mixture until it loses its gloss and a small amount dropped from spoon holds it's shape.
- Quickly add nuts and fruits and pour into pan.
- Spread quickly and evenly.
- Cool and cut into squares.