What’s FUDGE Got To Do With It?

musical-note-2-clip-art_435934
Sing it loud and proud to the tune of Tina Turner‘s What’s Love Got To Do With It“.

Probably nothing, if you must know, but when we were in Sacramento a couple weeks ago, we stopped for a brief tourist-y couple of hours in Old Sacramento where my tugboat man and I purchased fudge from a candy store, and it wasn’t very good.

You know how when your mouth is watering and you’re anticipating the feel and texture of good fudge doing its slow and sultry dissolve, filling your senses with the magnificence of rich flavorful chocolate??….Well, it didn’t happen, so I knew it was time for me to make a batch.

I’ve been making fudge since I was about six years old — always with my mom and her tried and true recipe, which is Hershey’s tried and true recipe.

All fudge is judged by that recipe and that taste.

There is NONE better.

In fact, I would double dog dare you to a “fudge-off” and surpass the delicious fudge creaminess of this fudge. I know a lot of recipes call for corn syrup but this one does not and I think it’s better.

I feel that I deserve a little extra sweetness and calories because I’ve been working out at the gym really really hard, two times a day for the last week ‘cos hub’s been taking a class in San Diego — something to do with the International Maritime Organization — and he leaves at 7:00 a.m. and returns at 4:00 pm. It’s like in the old days when he worked in San Diego harbor.

I work out at my regular time in the morning and then go back again in the evening just to spend time with my big guy. Since I’m burning twice the calories, I won’t feel too guilty about eating a few pieces of candy.

Join me on my fudge-y journey while I channel my inner Nigella Lawson.

Starting out… Don’t let it bubble over!!!

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When the candy thermometer hits 234 degrees, that’s the time to take it off the heat. Add butter and vanilla. Let it cool down to 110 degrees. Don’t stir too soon!!!

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When it reaches 110 degrees, beat it until it starts to lose its glossy color. It takes about 15 or 20 minutes, so you’ll get a work out.
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Pour into 9×9 pan. Wait for it to set up firm and lovely and oh so creamy.

Fudge5  Yummy, yummy, yummy!

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Don’t you wish you were here??
musical-note-2-clip-art_435934“What’s FUDGE but a sweet old fashioned notion?”musical-note-2-clip-art_435934

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Hershey‘s Fudge
This is the recipe. Follow it EXACTLY. It’s perfect just the way it is.

  • 3 cups sugar
  • 2/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1/8 teaspoon salt
  • 1-1/2 cups milk (I used nonfat ‘cos that’s what we have on hand.)
  • 1/4 cup(1/2 stick) butter
  • 1 teaspoon vanilla extract

1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.

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26 thoughts on “What’s FUDGE Got To Do With It?

  1. I love fudge. I will never make it because I would then sit and eat it. All of it. Then I look like Jabba the Hut, be unable to get off the chair, a moutainous blob of blubber. And it would be all YOUR fault. Incendiary woman, sending fudge recipes! Hrrumph!

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    • Hey, don’t shoot the recipe messenger, OK??? Here’s what I do: I give half of it away to my neighbors or hub takes it to work with him to share with his friends. That’s the ONLY way we don’t end up eating it all. And that’s 3 cups of sugar we don’t need! Go ahead, make the recipe, but give it away. Even if you bring it to the fire station or wherever. Just get rid of most of it! The couple of perfect pieces are worth the effort, trust me!! Don’t hate, OK???

      On Sat, Dec 7, 2013 at 8:42 AM, Enchanted Seashells…Confessions of a Tugbo

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  2. Oy, yum. Yum, Yum, Yum. (And I’m a writer?)

    There used to be a store down the shore (a term only New Jerseyans use for at the NJ beach) in Long Beach Island. In the front window was a large tub of fudge cooking that a worker from the store was always stirring to entice you to go in. The smell was incredible. There was a book store next store, and my parents were voracious readers. Whenever they wented to shop at the bookstore, I always told them we had to get some fudge first before looking for books. Again YUM!

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  3. Agree with you complete (and my friends consider me very picky about treats)! All sugar is the way to go, all butter, yes! Everyone screams too many calories–but fudge is for a special treat, not a meal and not a regular food item. I make penuche at home when the treat imp calls! Gives a brown sugar/caramel kind of twist to fudge that I love even better. But I would never turn down a piece of your chocolate fudge!

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  4. I have never attempted candy making of any sort. Probably because then I’d sit and eat EVERY DARN BIT of it. But this? This I may have to make. Mostly because of that sense of anticipation you so wonderfully described.

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  5. My dad used to always make fudge when I was a kid. I’m not sure I could pull this off. I may try, or I may wait for him to come here on the holidays so we can do it together. Looks delicious. 🙂

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