Remarkable Fudge

1971 edition

There are 2 theories about fudge making (that I know about). One is what I think of as the old-fashioned kind: a little grainy and thin, the kind my mother made.

The other is the marshmallow cream kind, which is what my husband prefers and has made every Christmas season for over 30 years.

Both are wonderful. My mother’s recipe is the one that I make. It’s not the instant kind (with powdered sugar), but it’s a lot faster to make than Joe’s. He allows 2-3 hours from start to finish.

It’s called Remarkable Fudge and it is indeed. We had the last pieces from this year’s batch with coffee yesterday morning and I miss it already.

Because of the the time and attention required, it probably takes a serious cook or at least one who is serious about fudge to undertake the endeavor, but it really is wonderful. Candy shop fudge has never been as good to me since we discovered this recipe.

The size of the flame.

Last year we realized our candy thermometer was broken and I forgot to replace it.  So he used the old standard soft-ball test and it worked just fine.  Joe ices down the water for the test.

This is what it looks like after cooling down.

For something this time consuming, it pays to use real butter and vanilla.

I hope you enjoy it as much as we do.

This post is linked to Food on Friday at annkroeker.