Sometimes the simplest things are the best ... that's what Mama said and she practiced what she said in her cooking ... of course, she learned to cook on a wood stove which gave her an advantage!
Her chocolate fudge was perhaps her best example of simple being best! Here it is ...
2 cups white sugar
6 heaping tablespoons Cocoa
1 cup milk
1 tablespoon butter
1 teaspoon pure vanilla extract
1 cup chopped pecans (optional)
Well, I know heaping tablespoons can be confusing since what's heaping is a matter of personal ascertainment ... I don't measure such things so I'm not sure, but I figure 2 heaping is about 3 level.
That's convenient too 'cause if 6 heaping = 9 level, then it equals 1/2 cup ... and that's simple recipe magic since you don't have to worry about using measuring cups and stuff like that!
2 cups white sugar
1/2 cup Hershey's Cocoa
1 cup milk
Any cup will do, just so long as you use the same one to measure everything!
I don't worry about being too exact with the butter and vanilla measuring either, but think it's probably better to err a bit on the side too much rather than too little ... them sizes work well with measuring cups and a little larger .
My guess is that you'll love it just that way ... but, after a batch or two, you'll know what little adjustments, if any, need to be made to satisfy your personal taste preferences so that it's just right for you.
Mama's candy wouldn't be Mama's without the nuts ... but, they're optional, with the amount being a matter of choice. Her favorite was finely chopped pecans ... we liked nuts and used a full cup! She made it with black walnuts too, extra special good ... but it meant extra hard work for me with a hammer and pick ... and fraught with danger too ... busted thumbs for me and because of the strong flavor and increased oil from the nuts, she used about 1/3 of a cup.
Directions
1. Grease a platter with butter ... set aside ... it's what you're going to pour the candy into when it's ready.
2. Combine sugar, cocoa and milk in a medium saucepan ... I actually use a 3.5 quart size so as to eliminate any problems from boiling over. Stir well to blend completely, then cook over medium heat, stirring constantly until mixture begins to cook down.
3. Continue cooking mixture until until a drop in a cup of cold water can be formed into a soft ball with your fingers ... critical point one ... no ball, no candy.
4. Remove from heat. Add butter, vanilla extract and nuts.
5. Beat with large spoon (wooden cooking spoon is best) until it starts to definitely "set" and lose its sheen ... gets somewhat difficult to beat. Critical point two ... if it doesn't start to "set" while you're beating it, it ain't gonna when you stop ... do not under beat.
6. Pour into greased platter and let cool ... "pour" is a poor choice of words, methinks. The stuff is continuing to stiffen like flowing lava that's beginning to cool, not a liquid that's being poured.
7. Cut into small squares or rectangles as desired. Makes a bunch ... how many pieces depends on the size but I normally get about 35-40.
It is simple ... it's good ... and if I can do it, so can you!
Her chocolate fudge was perhaps her best example of simple being best! Here it is ...
2 cups white sugar
6 heaping tablespoons Cocoa
1 cup milk
1 tablespoon butter
1 teaspoon pure vanilla extract
1 cup chopped pecans (optional)
Well, I know heaping tablespoons can be confusing since what's heaping is a matter of personal ascertainment ... I don't measure such things so I'm not sure, but I figure 2 heaping is about 3 level.
That's convenient too 'cause if 6 heaping = 9 level, then it equals 1/2 cup ... and that's simple recipe magic since you don't have to worry about using measuring cups and stuff like that!
2 cups white sugar
1/2 cup Hershey's Cocoa
1 cup milk
Any cup will do, just so long as you use the same one to measure everything!
I don't worry about being too exact with the butter and vanilla measuring either, but think it's probably better to err a bit on the side too much rather than too little ... them sizes work well with measuring cups and a little larger .
My guess is that you'll love it just that way ... but, after a batch or two, you'll know what little adjustments, if any, need to be made to satisfy your personal taste preferences so that it's just right for you.
Mama's candy wouldn't be Mama's without the nuts ... but, they're optional, with the amount being a matter of choice. Her favorite was finely chopped pecans ... we liked nuts and used a full cup! She made it with black walnuts too, extra special good ... but it meant extra hard work for me with a hammer and pick ... and fraught with danger too ... busted thumbs for me and because of the strong flavor and increased oil from the nuts, she used about 1/3 of a cup.
Directions
1. Grease a platter with butter ... set aside ... it's what you're going to pour the candy into when it's ready.
2. Combine sugar, cocoa and milk in a medium saucepan ... I actually use a 3.5 quart size so as to eliminate any problems from boiling over. Stir well to blend completely, then cook over medium heat, stirring constantly until mixture begins to cook down.
3. Continue cooking mixture until until a drop in a cup of cold water can be formed into a soft ball with your fingers ... critical point one ... no ball, no candy.
4. Remove from heat. Add butter, vanilla extract and nuts.
5. Beat with large spoon (wooden cooking spoon is best) until it starts to definitely "set" and lose its sheen ... gets somewhat difficult to beat. Critical point two ... if it doesn't start to "set" while you're beating it, it ain't gonna when you stop ... do not under beat.
6. Pour into greased platter and let cool ... "pour" is a poor choice of words, methinks. The stuff is continuing to stiffen like flowing lava that's beginning to cool, not a liquid that's being poured.
7. Cut into small squares or rectangles as desired. Makes a bunch ... how many pieces depends on the size but I normally get about 35-40.
It is simple ... it's good ... and if I can do it, so can you!
I'm swiping this one ...
ReplyDeleteThis was how my mother made it. Be careful not to over cook. One time, the pan (with the spoon standing upright in it) sat in the sink over night and was then thrown away as a unit. It hardened past getting the fudge concrete out of it.
ReplyDeleteMy father never let my mother replace that pot. Well, he is the one that suffered the most. He always ate over 50% of any fudge batch and my Mom made fudge less often because her best fudge pan was gone.