Prep 20 mins
Cook 0 mins
A recipe published some time ago in the Moncton Times and Transcript. The columnist writes: "The recipe, contributed by Mrs. Grover (Erma) Hopper of Little River, Albert County, remains undoubtedly the most popular one published in 1980. Both Mrs. Hopper and myself have received hundreds of letters praising it and requests for copies from people who missed it. I am happy to reprint it today. It remains far and above the best fudge I have ever had and my family requests it regularly ever since I first tested it for this column."
- 946.36 ml packed brown sugar
- 473.18 ml white sugar
- 118.29 ml corn syrup
- 4.92 ml vanilla
- 4.92 ml salt
- 354.88 ml milk (she uses 2%)
- Mix ingredients well.
- Boil until it forms a soft ball when dropped in cold water.
- Remove from heat, set pan in cold water until cool.
- Beat until creamy and flavour as desired.
- Add a bit of butter (or Mrs. Hopper sometimes uses margarine-a piece about the size of a walnut).
- Pour mixture in an 11 x 7 inch pan and cut in squares.
- You may add any of the following for a variation: 3/4 cup peanuts, maple flavouring with chopped walnuts, rum flavouring with cut up raisins (she uses the seedless variety) or 3/4 cup peanut butter.
I used honey in place of the corn syrup and I added 1/2 Cup of cocoa powder before I cooked it and 1/2 Cup of peanut butter after it was cooked. This made a really sweet but delicious fudge. Thanks
This fudge was very good! We are enjoying it so much! Thanks for the great recipe!