Mama taught us to make fudge, but I don’t remember making it very often. I found this vintage recipe in her stash of miscellaneous papers. I don’t recognize the handwriting so I don’t know where she got this recipe. I’ll transcribe it here to make it easier to read.
- 2 cups sugar
- 3/4 cup milk
- 4 level tablespoons cocoa
- 3 tablespoons syrup
- Butter size of walnut
- Vanilla to taste
Mix sugar and cocoa together. Add milk and syrup and cook to soft ball stage. Cool until you can hold your hand on the bottom of the pan without burning it. Add butter and vanilla and nuts if desired. Beat until creamy. Pour on buttered plate.
I do love the lovely old handwriting of this recipe. It was pasted onto a crumbling black background like the pages you see in old photo albums.
The directions are pretty straight forward. The wording on the one sentence really struck me, “Cool until you can hold your hand on the bottom of the pan without burning it.” Probably now, they would say use a candy thermometer to a certain temperature.
I had to double-check the “soft ball stage.” That’s when you drop a small amount of the hot fudge into a cup of icy water and it forms into a ball instead of flattening out or spreading.
So, if anyone has the ingredients and wants to make this recipe, please report back with your critique (and pictures would be nice too)!