1 c White sugar; granulated
1 c Light brown sugar; firm pack
1/2 c Heavy; (whipping) cream
3 tb Molasses *
2 oz Unsweetened chocolate
4 tb Butter; (1/2 stick )
1 1/2 ts Vanilla
1/2 c Chopped nuts; optional
* This is to taste. The original recipe called for 4 Tbls of Molasses
1. Pre warm the thermometer in hot water; use a 2-quart saucepan; butter
the upper sides (inside) of the saucepan; measure all ingredients except
the vanilla and optionals, and dump into the saucepan. Grease and if
necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and
the sink with 1/2 inch of cold water.
2.Dissolve the sugar, stirring constantly with a wooden spoon, over low
heat until the butter melts, the gritty sounds cease, and the spoon glides
smoothly over the bottom of the pan. Increase the heat to medium and bring
to a boil.
3. Boil, after washing down any crystals that may have formed, with a
pastry brush dipped in hot water from the thermometer bath, using as little
water as possible. Introduce the pre warmed thermometer. Reduce the heat
while keeping the fudge at a boil. Stir no more than necessary.
4.Test the fudge mixture in the ice-cold water when the mixture thickens
and bubbles become noisy. Ball, formed in ice water, should hold its shape
until the heat from your had begins to flatten it and should be al dente —
slightly chewy — between 230 and 240 (110 and 115.5 degrees C.). Because
of the molasses and brown sugar, it can ball at a lower temperature than
some other fudges.
5. Shock by placing the saucepan in the cold water in the sink.
6. Seed by adding, without stirring, the vanilla. Then allow to cool.
7.Stir when luke warm and “skin” forms on the top (110 degrees F.(43.5
degrees C.)). Return the thermometer to its hot water bath to soak clean.
Stir the fudge thoroughly but not vigorously by hand, with an electric
mixer, or with a food processor. Pause frequently to allow the fudge to
react.
8. Watch for the fudge to thicken, lose its sheen, and become lighter in
color or streaked with lighter shade, give off some heat, suddenly stiffen.
If mixing by had, the fudge will “snap” with each stroke; by mixer, mixer
waves will become very distinct, by food processor, fudge will flow
sluggishly back to the center when the processor is stopped.
9. Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts
(filberts)) before the fudge totally candies.
10. Pour, score, and store when cool in an airtight container in the
refrigerator or at room temperature.
YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen.
VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened
chocolate and replace the molasses with 1/4 cup of honey. The honey causes
the fudge to ball at a higher temperature.
Yields
6 Servings