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Lucille, my Mom
I wish I had a dollar for every batch of Fudge my Mom has made,
I'd be richer than "Trumpp"! Come to think of it,
I am richer than Mr. Trumpp, I get to eat my Mom's fudge!
4 c. Sugar
2/3 c. Hershey's Cocoa Powder
Pinch of Salt
12 oz. Can Evaporated Milk
4 T. White Corn Syrup
1 stick Margarine
2 tsp. Vanilla
4 c. Pecans (chopped fine)(can be omitted)
Mix first three ingredients in a gallon size heavy pot and stir to
incorporate (not cast iron). Add the next two ingredients and stir
until all is well mixed.
Cook on a medium heat to soft ball stage, on a candy thermometer
that would be 234°F. Stir occasionally. You want it to just
barely bubble. Another way to check the readiness of the candy
would be to drop some in a cup of cool water. If you are capable
of molding it into a "soft ball" between your fingers,
it is ready.
Take it off the heat and add the margarine and vanilla and beat
for a couple of minutes then add the pecans and beat some more,
just until you feel the candy getting heavy. Now you can either
pour it into a greased 10"x11" greased pan or drop it by
the teaspoonful onto wax paper. You have to work really fast when
you drop or it will get hard in the pot.
If it does get hard in the pot, simply put the pot back on the
stove, on a low heat , add a couple tablespoons milk and reheat on
a medium-low heat until it has re-melted. Then you remove from
heat and continue to drop by the teaspoonful |
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