(A)
- 8 lbs. sugar
- 5 lbs. glucose
- 2 qts. 12% cream
- 1 lb. butter
(B)
- 12 lbs. fondant
(C)
- 2 oz. salt (Pete 3 oz.)
- 2 oz. vanilla
Preparations
- Obtain 5 flat pans about 12″ X 16″
- Grease with butter or pure lard.
- Measure all ingredients.
Step I
Place ingredients under (A) in kettle and mix well. Cook up to 240° F. (Pete 244°) stirring constantly while cooking to prevent burning.
Step II
Take off fire at 240° F. (244°) and add (B). Mix the fondant into the batch with a large wooden paddle.
Step III
After fondant is completely dissolved add (C). Stir every 3 or 4 minutes until batch stirs heavily. This takes approx. 25 min.
Step IV
Pour into buttered pans. For best results, place pans on racks for quicker cooling. Quick cooling gives a high gloss. Do not place in ice box as dampness tends to make it sticky.
Special Comments.
- During hot weather fudge should be cooked to 244° F. if by chance the batch is too soft cook up to 2° F. higher on the next you prepare until you find the proper temperature. Be sure thermometer tests to 212° F. in boiling water.
- Nuts may be added as desired. If pecans are sprinkled on top rather than mixed in only half as many pecans are needed. Press down with a flat pan after sprinkling on the fudge.
- Batches can be split for different flavors, such as chocolate, vanilla or maple.
- The vanilla flavored fudge is poured off first, since vanilla is already in fudge. Then to another lot, add liquid burnt sugar (about 2 tablespoon to 15 lbs. of fudge) and 1 oz. mapleline flavor for maple fudge. Stir in well for a golden maple texture.
- For chocolate fudge, add liquor chocolate (10 oz. to about 15 lbs. fudge) and stir in well. If a darker fudge is desired add 1 or 2 more ounces of chocolate. If in the process of making, the batch becomes stiff, put on fire for a minute, until batch pours easily.
- Candy sellers find chocolate fudge sells 3 to 1 over other flavors.
- Fudge which has lost its gloss may be made to look better by rubbing top of fudge with a cloth dipped in coconut oil.
- Liquor chocolate is any dark bitter chocolate bar.
Pete’s version
(Add 2# marshmallow if you want lighter.)
Also See
The Original Recipe
