Post by CountryKiddies on Dec 15, 2003 14:38:24 GMT -6
Hello all! ;D
I have been looking for a specific fudge recipe for almost 2 yrs now. My grandmother used to make the best fudge and after she passed away, I got the recipe. I had made it for my hubby a coupke of times and he loved it! We have moved a couple of times over the years and the recipe has dissppeared and my hubby and I both agree that we have never tasted a fudge that is as good, and nobody else inn te family knows or has the recipe. I remember it had:
Condensed milk sugar Chocolate chips vanilla extract white Karo syrup
Almost every recipe I find has marshmallow cream! I even looked on Karo's website and its not there either. On my grandma's recipe card it had been called "refrigerator fudge" I remember how to make it but cant remember the exact measurments for the ingredients, if anyone can help me it would be very much appreciated!
Post by Chris in NM on Dec 15, 2003 17:17:19 GMT -6
Hi and welcome countrykiddies!!!
Ask and you shall receive! Enjoy!! I found your "lost" recipe on www.allrecipes.com. Here it is:
Dark Chocolate Fudge This is a rich and super chocolaty fudge made the old fashioned way. Be sure to use a candy thermometer for flawless results. Ready in: approx. 1 Hour 45 Minutes. Makes 3 pounds (48 servings). Printed from Allrecipes, Submitted by Sunset magazine
2 tablespoons butter or margarine 1 1/2 cups half-and-half (light cream) 3 1/2 cups sugar 1/4 cup light corn syrup 1/2 teaspoon salt 8 ounces bittersweet or semisweet chocolate, chopped 4 ounces unsweetened chocolate, chopped 2 teaspoons vanilla 1 1/2 cups walnuts or pecans
Directions 1 Smoothly line an 8- or 9-inch square pan with foil. Lightly butter foil. 2 In a 3- to 4-quart pan, mix half-and-half, sugar, corn syrup, and salt. Stir occasionally over high heat until simmering, about 3 minutes. With a brush dipped in water, frequently wipe off beads of syrup that form on the sides of the pan. 3 Reduce heat to medium. Add bittersweet and unsweetened chocolate; gently stir until chocolate melts and mixture begins to simmer, 3 to 6 minutes. 4 Insert a candy thermometer into mixture. Boil, occasionally stirring and washing sides of pan with wet brush, until mixture reaches 235 degrees (or a drop of candy spooned into cold water forms a soft ball that flattens when removed from water), 30 to 40 minutes longer. 5 Immediately pour fudge mixture into a 10- by 15-inch rimmed pan. Dot with 2 tablespoons butter and vanilla. 6 Let stand undisturbed until a thermometer inserted in center of candy registers 115 degrees (pan is warm to touch), 20 to 30 minutes. With a wide metal spatula, scrape mixture back and forth in pan until it becomes smooth and glossy and starts to thicken and mound but is still soft and malleable, 4 to 10 minutes. Add nuts and mix just enough to distribute. 7 Scrape fudge into foil-lined pan. Let stand until firm to touch, at least 2 hours. Invert pan to release candy. Peel off foil. 8 With a sharp knife, cut fudge into 1-inch squares and serve. Or wrap the uncut fudge airtight and store at room temperature up to 1 week.
NOTES: Use a heavy pan to reduce the risks of sticking or burning. Fudge slices best and tastes creamiest if it's allowed to mellow overnight. Reprinted with permission of Sunset® magazine. All rights reserved.
Post by CountryKiddies on Dec 16, 2003 10:48:34 GMT -6
I thank you for the reciep, but its not the right one Im afraid. The recipe Im looking for is not as complicated as that one, and it doesnt call for half and half and i dont remember it calling for butter either, although Im sure it probably did. I can remember how to make it, I just dont know the amounts of the ingredients, I would just experiement, but I dont want to waste my ingredients,..LOL. I remember that you put the gran. sugar, condensed milk and vanilla in a heavy saucepan,.. heat till it's about to boil. take from heat, add karo and choc chips, stir until melted and combined, pour into buttered 9x9 pan.
I know that it took a half of the can of condensed milk, but im not sure about the amount of sugar, i think it called for 1/3 c Karo, but im not sure about that either.
Approximately how old is this recipe? I did a search last night and couldn't come up with anything like what you want. I even have a Karo cookbook from '81, but there isn't anything in it either. I will check something else out.
Post by CountryKiddies on Dec 16, 2003 16:38:13 GMT -6
I wish I had more info for you, But my grandma made this fudge for years and years,.. I just wish I had any idea how much of the ingredients to use,.. i think if i knew how much sugar and if/how much butter, i may be able to pull it off. The recipe was so simple and soooo yummy.
I went thru my Grandma's cookbook and found this recipe that was torn from a label from Karo Syrup. I hope it's the one you want
Karo Fast Chocolate Fudge from the Karo Company Yield: 25 Squares
1/2 c karo syrup (light or dark) 1/3 c evaporated milk 3 c semisweet chocolate chips 2 tsp vanilla 3/4 c sugar 1 c chopped nuts (optional)
VARIATION MARBLE FUDGE 1/3 c creamy peanut butter
VARIATION PEANUT BUTTER 1/3 c chunky peanut butter 1/3 c creamy peanut butter
Line 8 inch square baking pan with plastic wrap.
In a large, heavy saucepan, combine corn syrup and evaporated milk; stir until well blended. Bring to a boil. Stir in chips until melted. Stir in the sugar, vanilla and nuts.
With wooden spoon beat until thick and glossy. Spread in prepared pan.
Refrigerate two hours or until firm.
Variations: Marble Fudge - omit nuts. Prepare as above, spread into prepared pan. Drop 1/3 cup creamy peanut butter over fudge in small dollops. With small spatula, swirl fudge to marbleize. Refrigerate.
Variations: Peanut Butter Chocolate - prepare as directed above adding 1/3 cup chunky peanut butter to batter. Spread in the prepared pan. Drop additional 1/3 cup creamy peanut butter over fudge in small dollops and with spatula, swirl fudge to marbelize. Refrigerate.
Last Edit: Dec 16, 2003 22:05:32 GMT -6 by momtaylor
Post by CountryKiddies on Dec 17, 2003 15:39:39 GMT -6
WOW that seems really similar, although its a bit different. I thought my old recipe had more sugar, and the directions are different (in the old recipe, the sugar and milk were heated and then the chips were added later, but i bet I can use those ingredient amounts and make it the way I remember and maybe it will turn out the way I remember it,.. thanks sooo much.. this is theclosest recipe i have ever seen and I am going to try it tommorow night ;D
Post by Chris in NM on Dec 19, 2003 7:27:04 GMT -6
I know this isn't the one you have been looking for, but I just remembered that I had found and bought a little cookbooklet at a thrift store that Karo put out in the early 1900's. (cost me a whole $2.00 without the cover!) This little gem came out about the time Karo came out with the dark syrup, whenever that was. I will type it exactly as it is in the book. Enjoy this!!!!!
Karo Fudge (A Great Success)
Grate two squares, or ounces, of chocolate and stir into one-half cup milk, add two cups granulated sugar and one-third cup Karo Syrup. Put over the fire and stir in two tablespoons butter. When chocolate is melted, allow to cook slowly, stirring once in a while. When the mixture makes a soft ball between the fingers, upon being dropped into cold water, it is done. After actual boiling has begun, about five minutes will finish it. Take from the fire and turn in one teaspoon vanilla extract and beat. Granulation will soon begin, when the mixture must be immediately turned into a buttered pan. Mark deeply in cubes when nearly cold.
3 squares unsweetened chocolate 4 tablespoons butter 1/2 cup Karo corn syrup, light or dark 1 teaspoon vanilla extract 1 tablespoon water 1 pound confectioners' sugar 1/3 cup instant non-fat dry milk 1/2 cup chopped walnuts
Melt chocolate and butter in top of 2-quart double boiler or in saucepan over hot water. Into a bowl, sift together confectioners' sugar and dry milk. Stir corn syrup, vanilla, and water into chocolate butter mixture, then add sifted sugar and dry milk mixture one-half at a time. Continue stirring until mixture is well blended, smooth, slightly shiny, but thick enough to hold its shape. Remove from heat and add nuts. Turn into a buttered pan. Cool fudge and cut into squares. Makes about 1 3/4 pounds of chocolate fudge.