Prep 3 mins
Cook 10 mins
This creamy and rich. I love it. My great grandma Rigby made this a lot.
- 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.
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!
My nephew and I decided to make this last week as part of the Spring 2007 Pick a Chef event. Somewhat new to candy making we had a little problem with this fudge. Prepared the recipe as stated and while the taste was great, the fudge remained very soft like a very thick frosting -- too soft to roll into candy pieces. We tried to chill it but as soon as we started rolling, it got soft again. That said, it was really yummy and we ended up putting it on top of brownies and sprinkling pecan pieces on top. THAT was gooood! Thanks BudsyWudsy for a fun afternoon.