Recipes

Havelyn Jones’ “Fund-Raisin’ Fudge”

Pre­lim­in­ary:
Line 7, 8, or 9″ square bak­ing pan with double-thickness of waxed paper. I use 8″ pans for plain (nut­less) fudge and 9″ for nutty fudge. If you want very thick nut­less fudge, use a 7″ pan.

A. Ingredi­ents

  • 1 5-oz. can evap­or­ated milk
  • 2 cups sugar
  • 1/2 tea­spoon lecithin granules
  • 10 marsh­mal­lows (or 100 miniatures)

B. Ingredi­ents

  • 5 1/2 oz. semi0sweet chocol­ate chips
  • 1 tea­spoon real vanilla flavoring
  • 3 pinches of salt
  • 1 oz. bak­ing chocolate

Put 1 stick of but­ter and a cut­ting knife next to mixer.
Put 2 cups broken nut meats next to mixer.

Put A. Ingredi­ents in sauce pan. (I use Revereware 2 or 3 quart pot.)

Put B. Ingredi­ents in elec­tric mixer bowl. Warm bak­ing chocol­ate and pour over other ingredients.

Bring A. Ingredi­ents to boil and boil 10 minutes, stir­ring constantly.

Pour over B. Ingredi­ents and scrape pot. Start mix­ing on low. Add but­ter in 1 table­spoon incre­ments. Scrape bowl once. Beat until thor­oughly mixed.
Add nuts.

Pour fudge into bak­ing pan. Put in refri­ger­ator until firm enough to handle. Turn out upside-down on waxed paper over paper towel over cookie sheet. Remove waxed paper (the paper that was the pan liner).

Let dry for 8 hours or overnight. Turn right side up on fresh waxed paper over paper towel. Cut into pieces. (I cut each batch into quar­ters and each quarter into 16 pieces.) Let dry again as above. Make sure all cut sur­faces are exposed to air.

Cover lightly (dish towel) dur­ing dry­ing times to pro­tect from dust.

When cut sur­faces are no longer sticky, fudge can be pack­aged, wrapped, or put in tins.

NOTES

Don’t use imit­a­tion fla­vor­ing. I tried it. Awful.

Lecithin (looks like waxy corn­meal) is avail­able in health food stores or in that depart­ment in a super­mar­ket (Raley’s).

Hershey’s semi-sweet bits in 12-oz. pkgs. divides into 2 cups.
5 1/2 oz. is about 7/8 of a cup.

The ori­ginal recipe called for 6 oz. choc. chips and no bak­ing chocol­ate. This makes a nice milk chocol­ate, but cook the A Ingredi­ents for 12 minutes.

For a darker fudge, use 2 oz. unsweetened chocol­ate and a stingy 5 oz. of chips. Cook A Ingredi­ents for 9 minutes.

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