Tags

CSC_0098I

I must confess I’m not a fudge eater!  That being said my gang of taster is and they love this fudge!  I’m not sure what happen along the way to adulthood but somewhere along the way my taste changed and I’m not much of a sweets eater.  This was a favorite when I was a kid and the recipe was my Grandma Lury’s the she passed it on to my Mom.  Mom use to make it quite a bit when I was a kid growing up.   She also made peanut butter fudge the favorite of my youngest and I will be posting it tomorrow.   This is a moist fudge that keeps in an air tight container for a few weeks if it last that long.

  • 1 can carnation evaporated milk
  • 3 cups granulated sugar
  • 1/2 cup powder cocoa
  • 2 Tablespoons unsalted butter
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 8 X 8 square cake pan buttered

In a medium heavy bottom pan heat milk, sugar and cocoa 240°f or soft ball stage.  You have to stir the fudge the whole time it cooks so it doesn’t burn.  This takes up to 20 minutes to reach this temp. depending on your stove and pan.  You can also use the water method to test for soft ball stage.  You just have a small glass with cold water in it and drop a few drops of the fudge in the water if it stays together in a little ball that when the water is poured off keeps it shape it’s ready.  add the butter stir until melted the add the vanilla and salt and stir.  Pour into the pan and let set until completely cool.  Slice with a knife and serve.  I like to use an off set spatula to remove the pieces without making a mess.

Enjoy

Lury

DSC_0097

Have fun making it and sharing as gifts mine is always well received.

Enjoy Lury

Advertisements