For me, Thanksgiving signals "Let the Baking Begin". I love to bake...I also love to eat it but I enjoy it much more that other likes to eat what I bake! So I wanted to share a few favorite recipes that I like to make and share with others during this festive time of the year.
Christmas is not the same without fudge...chocolate fudge to be exact. Now, I know that the recipe that is tried and true that involves boiling canned milk and adding chocolate chips is a big hit. I get that. I never turn it down. BUT, I believe if you are wanting to learn some of the real arts of cooking, one must learn how to make REAL fudge. You know, the boil the sugar, milk, etc. to softball stage. To help with this, you can always use a candy thermometer to get that fudge to the soft ball temperature but I am going to make an attempt to tell you how. Never fear, you probably won't get it right the first time because it usually takes practice. If you do get it right...well, then kudos!!
This recipe came out of my Grandma George's cookbook. "Mammy George" was my daddy's momma. She was almost 5'2 and was about as round as she was tall. She had blue gray hair and had the sweetest giggle. She also was my partner in crime. I was allergic to cats and dogs and whenever I was allowed to spend the night, my step-mothers last words were "leave the cats alone!" Of course, as soon as she had left and was no longer within sight, Grandma let me go outside and catch my favorite kitten. Life was good at the farm!
OKAY....the recipe:
Grandma George's Fudge
3/4 cup milk
2 cups sugar
1/2 cup cocoa
1 Tbsp Karo syrup
pinch of salt
Boil at medium heat until this makes a soft ball in cold water OR 234 on candy thermometer. Remove from heat and add:
Butter the size of a walnut (I always thought that meant 2 Tbsp--big walnut I guess!)
1/2 tsp vanilla
Let cool without stirring until the bottom of the pan feel warm to the touch. THEN beat with a mixer until the fudge loses its glossy look. It will also begin to "mound" as you beat it. Pour into a well buttered 8x8 pans.
TIPS: On rainy days, let the empty pan "warm" just a little on the stove first before adding ingredients. Stir the fudge constantly until it reaches a full rolling boil and then begin checking it for the softball stage...(1/2 cup of cold water. Let two or three drops of fudge drip into the cold water. It has reached soft ball stage when you put your fingers into the water and can roll it into a soft ball that holds its shape with your fingertips.) Also, a stainless steel pot with a copper bottom just tends to make the best fudge!!
