The season seems to moving along more quickly than I had hoped. Again this year, it seems too rushed, too commercial, too frantic. Maybe you remember the fudge your Mom or Grandmother made when we were younger. It came out either Soft and you ate it with a spoon, it came out a bit hard and you had to chip it out with a knife, then the rare occasion when it came out just right, although, we seldom got any of that. We saved the good stuff for gifts. The first recipe is for an old fashioned chocolate fudge-doesn’t use chocolate chips, doesn’t use marshmallows. It is my favorite, and done right, it the best you will ever have. Good luck. Happy shopping and enjoy the family.
Old Fashioned Rich Chocolate Fudge
3 c sugar
2/3 c cocoa powder, unsweetened
1/8 tsp salt
1 1/2 c milk
1/4 c butter, melted
1 tsp vanilla extract
Directions: Line an 8 or 9 inch square pan with foil; butter the foil. In a large heavy sauce pan stir in the sugar, cocoa powder and 1/8 tsp of salt. Mix well. Gently stir in milk with a big wooden spoon (make sure to use wooden spoon). Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
Boil without stirring, to 234 degrees F. on Candy thermometer (or until a tad of Syrup, when dropped in a glass of very cold water forms a very soft ball which flattens when removed from water.) The bulb of Candy thermometer should NOT rest on bottom of pan. This process should take 20 – 30 minutes. Keep rechecking until a soft ball forms in the cold water.
Remove from heat, add butter and vanilla, Do not stir. Cool at room temperature,to 110 degrees or lukewarm, this could take 2 hours or more. (Sweet anticipation) Do Not Stir!
Beat fudge with a wooden spoon or until it thickens and looses some of its gloss. It can take 15 – 20 minutes. It looks more like frosting instead of a thick syrup when it’s ready. Quickly spread onto prepared pan; cool.
Cut into squares. Can use a warm knife that has been dipped in hot water and dried off to cut easier. Wrap loosely in foil and place in refrigerator.
Peanut Butter Graham Crackers
1 jar(s) (18 0z) creamy peanut butter
1 pkg (16 oz) graham crackers,broken into rectangles
1 1/2 lb milk chocolate candy coating
Directions: Spread a rounded teaspoonful of peanut butter on one side of the graham crackers. Top with remaining crackers. In a large heavy saucepan over low heat melt the candy coating. Melt the candy coating until it has melted and smooth. Dip the cookies in coating to completely cover. Allow excess to drip off. (I use the tines of a fork to do this. Bring covered cookies up with the fork and let it drip inside the pan for a few seconds to drip off.
Place on waxed paper lined baking sheets. At this point, you can sprinkle with Christmas colored sprinkles or jimmies while chocolate is still warm. Let stand until firm. Store in an air tight container in a cool dry place.
Thank you for your comments and emails. I look forward to hearing from you with any favorite recipes or requests. We’ll talk more next week. You can reach me at susieqcooking@ainop.com or C/O Pioneer Times,P.O. Box 456, Houlton, Maine 04730.
