Break or shave (A) into small parts and place in double boiler. Bring water in double boiler to a boil. Stir chocolate until melted.
Step II
Now chocolate must be cooled to the correct temperature, which is approximately 75° F. To cool chocolate pour melted chocolate into large pan. Smear chocolate back and forth with hands preferably in a cool room.
Step III
Just before the chocolate begins to “set” take 2 lbs. of cut marshmallows and mix the marshmallows into the chocolate with both hands.
Step IV
Lift the mixture out on the wax paper covered pans. Level off with hands. (Marshmallows are all stuck together. Do not separate.)
Step V
Place in ice box. After chocolate hardens, cut around edges of pan and tip out on table. Strip wax paper off and cut into 2 inch squares.
Special Comments
Pecans maybe sprinkled on batch while chocolate is still soft and before placing in ice box.
If the chocolate show streaks of gray (the chocolate wasn’t cooled enough before mixing marshmallows.
Line pans with white wrapping paper (not wax paper)
Step I
Place all ingredients under (A) in kettle. Mix well. Cook to 240° F.
Step II
While batch is cooking up to 240° F., dissolve (B) in a separate container.
Step III
When (A) reaches 240° take off fire and pour into mixing bowl. Pour (B) into the bowl also. Beat this batch with a whip beater at high speed.
Step IV
Beat 10 minutes then add (C). Whip for 3 more minutes (or a total of 10 min.)
Step V
Pour into pans lined with white wrapping paper.
Step VI
Allow to set for 12 to 24 hours. After the marshmallow sets, dust the top heavily with a mixture of 1/2 powdered sugar and 1/2 corn starch. Tip the marshmallow out of pans and wet the paper with a wet cloth. After a minute, peel off paper then dust side with powdered sugar and corn starch.
Step VII
Bite off with a knife into long strips 1 1/2 in. wide. Cut into squares. Store in airtight cans.
Special Comments
Proper consistency of marshmallow is reached when it will ” hold an impression”. That is when a knife is dipped into the marshmallow, and the knife is lifted up, the marshmallow falls off the knife and lies on top of the batch without submerging. This is “proper consistency”–beat until batch reaches this consistency.
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.
