I'm also participating in Tasty Thursday and you'll find more great recipes there too.
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I just received my copy yesterday, and it is FABULOUS! You are going to want this book even if you don't usually drink or entertain much.
MIX SHAKE STIR
Monday was National Nutty Chocolate Fudge Day and after sharing my Nutty Chocolate Fudge recipe on my dessert column on examiner.com, I'm still thinking about and craving fudge. So I'm sharing three more vintage fudge recipes with you. Fudge is pretty easy to make, all you need to remember is not to go higher than 240 F. or it will become dry and crumbly as it overcooks. These Searchlight recipes are great because they tell you to take the fudge to only 234-238 F. since it is better to undercook fudge. Use a candy thermometer, and they're foolproof!
Honey Fudge
2 cups sugar
2 squares unsweetened chocolate
2/3 cup evaporated milk
1/8 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons butter
1/4 cup strained honey
Dissolve sugar in milk and honey. Add grated chocolate, butter and salt. Stir until well blended. Cover until boiling point is reached. Boil to soft ball stage (234-238 F.) Cool to room temperature. Add vanilla. Beat until mixture is thick, creamy and will hold its shape when dropped from a teaspoon.
Raisin Fudge
2 tablespoons butter
2 cups sugar
1/4 cup molasses
1/2 cup evaporated milk
2 squares chocolate
2 tablespoons raisins
1/2 cup chopped nuts
1 teaspoon vanilla
Melt butter; add sugar, milk, molasses, and chocolate. Heat gently and stir until chocolate is melted. Bring to the boiling point and boil to soft ball stage (234-238 F.) Remove from fire. Cool to room temperature. Beat until creamy. Add raisins, nuts, and vanilla. Continue beating until mixture will hold its shape. Pour into well-buttered pan.
Victoria Fudge
3 cups sugar
3/4 cup sweet cream
1 cup coconut
1/4 cup chopped candied cherries
1/4 cup butter
1/4 cup chopped candied pineapple
1 teaspoon almond or rose flavoring
1/4 cup chopped figs
Combine cream, butter, and sugar. Boil to soft ball stage (234-238 F.). Remove from fire. Cool to room temperature. Beat until creamy. Add chopped fruit and coconut. Add flavoring. Pour into well-buttered, shallow pan. Cut in squares. Submitted to Searchlight by Mrs. Martin Nelson, Homestead, Mich.
Honey Fudge
2 cups sugar
2 squares unsweetened chocolate
2/3 cup evaporated milk
1/8 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons butter
1/4 cup strained honey
Dissolve sugar in milk and honey. Add grated chocolate, butter and salt. Stir until well blended. Cover until boiling point is reached. Boil to soft ball stage (234-238 F.) Cool to room temperature. Add vanilla. Beat until mixture is thick, creamy and will hold its shape when dropped from a teaspoon.
Raisin Fudge
2 tablespoons butter
2 cups sugar
1/4 cup molasses
1/2 cup evaporated milk
2 squares chocolate
2 tablespoons raisins
1/2 cup chopped nuts
1 teaspoon vanilla
Melt butter; add sugar, milk, molasses, and chocolate. Heat gently and stir until chocolate is melted. Bring to the boiling point and boil to soft ball stage (234-238 F.) Remove from fire. Cool to room temperature. Beat until creamy. Add raisins, nuts, and vanilla. Continue beating until mixture will hold its shape. Pour into well-buttered pan.
Victoria Fudge
3 cups sugar
3/4 cup sweet cream
1 cup coconut
1/4 cup chopped candied cherries
1/4 cup butter
1/4 cup chopped candied pineapple
1 teaspoon almond or rose flavoring
1/4 cup chopped figs
Combine cream, butter, and sugar. Boil to soft ball stage (234-238 F.). Remove from fire. Cool to room temperature. Beat until creamy. Add chopped fruit and coconut. Add flavoring. Pour into well-buttered, shallow pan. Cut in squares. Submitted to Searchlight by Mrs. Martin Nelson, Homestead, Mich.
YOU are next!
I'll put your link right here if you want to participate.
Remember to visit the other participants.
I'll put your link right here if you want to participate.
Remember to visit the other participants.
Tamy @ 3 Sides of Crazy: Kahlua Cake
Bean @ Coyote Craft: Maple Syrup Cakes
Gudrun @ Kitchen Gadget Girl: Date Nut Bars
Bean @ Coyote Craft: Maple Syrup Cakes
Gudrun @ Kitchen Gadget Girl: Date Nut Bars
Mmm, honey fudge sounds divine! Here's my entry for today, with another sticky substance: http://coyotecraft.blogspot.com/2009/05/maple-syrup-cakes-vintage-recipe.html
ReplyDeleteThanks, Bean. Your's sounds heavenly too. I so love maple syrup. I'm on my way to take a look.
ReplyDeleteooh, I have sticky too! Date Nut Bars :-)
ReplyDeleteCheers,
http://www.kitchengadgetgirl.com/2009/05/14/cookie-thursday-date-nut-bars/
I LURVE me some fudge!
ReplyDeleteThose sound interesting. I can't wait to try the raisin fudge in particular.
ReplyDelete