Thursday, January 2, 2014

Granny's Fudge Recipe

This post is more for me to easily find the recipe again than it is for anyone else to recreate it.  The thing is, it's impossible to recreate her fudge.  My downfall in all candy making experiences is the temperature.  I either undercook it and it doesn't set up or I overcook it and it crumbles.  One day I will get it right!

1 stick of butter (room temperature)
4 cups of sugar
3 tbsp. of cocoa
1 tsp of salt
1.5 cups of evaporated milk
I cup of chopped pecan
1 tsp of vanilla

1. Combine sugar, cocoa, salt, and evaporated milk in a large pot.  Place on stove on medium heat.

2. Wait for mixture to boil before stirring continuously.  Check frequently to see when it has reached the soft ball stage.  (It easily forms a ball when dropped in a glass of cold water, but flattens once removed.  If using a candy thermometer, it should be between 235-245 degrees.)  Remove from heat once it reaches the softball stage. 

3. When you remove the pot from the stove, immediately place it in a sink full of cold water.  Wait 10-15 seconds before putting the stick of butter in the mixture.

4. Mix in pecans and vanilla.  Stir like crazy because it hardens quickly.

5. As soon as the butter has melted, pour the mixture into a dish.

6. Scrape the sides of the pot and indulge in the remains until you feel slightly nauseous.  (This was singlehandedly the most important step to making fudge with Granny.)

7. Once cooled, cut into pieces.  Serve and eat.

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