Friday, January 02, 2009

Beware: may cause cavities

I got up this morning and started a crock pot of stew and then proceeded to make a rich fudge from the back of the Hershey's Cocoa label. My mother has made this recipe many times and I had her teach me how many years back. I decide this time to make it the way the Hershey's label suggested and all went well until I got to the end.

Hersheys says that after you reach a certain temperature to remove from heat and let the fudge cool to 110 degrees, a temperature I never reached because it started hardening up. I went ahead and added pecans, which is an adjustment my mother made to the recipe and an important one, and then began to stir it. This was an incredible struggle and took lots of muscle power. I was able to get it onto my platter but unable to spread it out because it set almost immediately. In the end it was still quite delicious.

I used a candy thermometer this time and it sure made things easier. My mother had taught me to watch for a glossy-ness in the chocolate and if you put a small amount in cold water and you were able to form a ball with it, then it was ready. I was always able to make the fudge successfully but never felt comfortable deciding when the chocolate was glossy, so the thermometer was a great tool to use. Here's the recipe but I've altered it to the way my mother taught me. It's very rich and chocolatey, so if you think you can handle it then try it and let me know what you think.

Classic Rich Cocoa Fudge
3 c. sugar
2/3 c. cocoa
1/8 t. salt
1 1/2 c. milk
1/2 stick of butter
1 t. vanilla
1 c. pecan pieces

Butter a large plate or platter.

Mix sugar, cocoa and salt, in a heavy 4 qt saucepan, until all lumps are gone. Stir in milk.

Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil, without stirring, until mixture reaches 234 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water. (Thermometer should not rest on bottom of pan)

Remove from heat. Add butter and let melt. DO NOT STIR. When butter is melted, add nuts and stir. Spread quickly onto prepared platter; cool completely. Cut into squares.

7 comments:

Tanya said...

It really is THE BEST fudge I've ever had and I've never seen it duplicated. It's not that moist, gooey stuff that most people make. I do remember when Mother was showing me how to make it, that I thought my arm would fall off from trying to stir it before it set up. Glad you are continuing the tradition!

♥georgie♥ said...

this is why i dont do sweets I would somehow mess it up...stoppin by from blogoklahoma to say Hi

Jill of All Trades said...

Following the trail of Oklahoma bloggers. Don't like chocolate much but it does sound yummy with a big ole' cup of coffee.

lagirl said...

I LOVE fudge, not the kind that simply tastes like sugar, but the rich chocolatey kind. I've never had to learn to make it because my HUSBAND (can you believe it?!) learned to make it when he was a kid and he makes it from memory and doesn't even use a candy thermometer. The man can't match his socks, but By-Golly he can make some goooood FUDGE!!

Dawn said...

How about I just send you my address and you mail me some of the sweet goodness?!?! LOL!

Donna said...

I believe that's the kind of fudge that my mom makes. I remember her doing "the drop in cold water" too. Yum, I like fudge.

4 Lettre Words said...

Yum! I would never be able to do that ball-of-cold-water trick, but I would love to see you try it. :o)