Recipe by BudsyWudsy
This creamy and rich. I love it. My great grandma Rigby made this a lot.
Top Review by stormylee
Ahh, fudge! I was looking for a recipe that used both white and brown sugars and found this one - I think a combination of the two sugars is one of the things I'm looking for in my quest to find the perfect vanilla fudge! I did deviate from the recipe a bit though... First, I wonder if there's a typo in the instructions, as usually fudge needs to be cooked to 236 F (soft ball stage)? That's what I did: cooked on medium heat, making sure all the sugar dissolved and stopped stirring once the mixture began to near boiling point. I've always wanted to try the marble thing (many people swear by it!) but as I don't have a marble slab I just waited until the mixture cooled to 120 F or so, beat until the fudge began to lose its gloss and spread it into a 9" pan (it would have been perfectly roll-able at this point but I got lazy and just got out a pan!). It set very quickly and perfectly! Lovely sweet fudge, thank you for sharing!
Directions See How It's Made
- Put ingredients into saucepan.
- Stir 2 to 3 minutes to blend thoroughly before starting to cook.
- Cook slowly stirring constantly.
- Wash sides of kettle down with mixture and continue to cook at 226 degrees.
- Pour out on marble and cool.
- When cool beat until creamy.
- Flavor with a teaspoon of vanilla.
- Shape into rolls and slice to serve.