Grandmom's Fudge......

When my Mom came to visit for the Holidays she brought with her my Grandmom's fudge recipe. The original index recipe card typed by a Smith-Corona typewriter.

As you can see, this recipe needs a bit of deciphering. I really had to laugh at the 25¢ Hershey Bars. And what the heck were chocolate bits? One of the biggest issues I faced was the vague measurements and directions. 2 packages chocolate bits, 12 to 16 ounces of chocolate bars, and is it 1 pint or 7oz marshmallow cream? In the store the largest Hershey bars I found were 4.4 ounces each. 2 of them would be 8.8 ounces, but she has written next to it 12-16 ounces. Hershey bars must have be larger back when they cost 25¢. I am assuming the chocolate bits are chocolate chips. And I decided to go with Hershey semi-sweet chocolate chips in 12 ounce bags. I have no idea what size package they would've been sold in back then. Now the marshmallow cream, what I've always called Fluff, says 1 pint. My Grandmom handwrote 7oz next to it. I knew 1 pint equaled 16oz so I assumed that she wrote that if the recipe was halved. That started me thinking about the 12-16 oz of Hershey bars. If she wrote that in too did that mean 12-16 oz was for half a batch? The proportions didn't seem right, so I just decided to wing it and go with my instinct.

So here is my adapted version of the recipe:

4 1/2 cups white sugar

14 ounces Carnation Evaporated Milk

3 1/2 bars (approx. 15 oz) Hershey's 4.4oz Milk Chocolate bars, broken into pieces

2 12oz packages Hershey's semi-sweet chocolate chips (approx. 4 cups)

1 pint (16oz) Marshmallow Cream

1 tsp. salt

In a heavy sauce pot add the white sugar and evaporated milk. Stir to combine. Turn on heat to Med. Stir frequently. Once it comes to a full boil turn heat to Med-Low and stir constantly till the temperature on the candy thermometer reaches 240˚F, soft ball stage. Remove from heat and add in Hershey's chocolate bar pieces, chocolate chips, marshmallow cream and salt. Work quickly and continue stirring constantly and vigorously. Keep beating the fudge to incorporate air. When ready, pour into lightly greased 13x9 pan. Let cool completely before slicing. Best to wrap pieces of fudge in waxed paper. Yields 5 pounds.

I was VERY happy with the results! And thank goodness because 5 pounds is a LOT of fudge and I had to give most of it away. The fact that a very smooth, creamy and chocolaty fudge resulted from those very simplistic directions I think is a testament to my Grandmom's recipe! I did use a candy thermometer for the exact temp I needed rather than relying on the 7 minutes. Having all your ingredients measured out and ready to go helps greatly. I only added one at a time, mixed thoroughly and then added the next. When they are all in there, spend some time really mixing it which adds to the creamy texture. It will also give your arm quite a workout! I liked the simplicity and richness of the plain chocolate fudge, I did not add the nuts. But I think next time I'd like to add mini marshmallows, broken up oreos or even cherries. Maybe I'll work on a vanilla version as well! I know Grandmom would be proud and I'm so thrilled I get to carry on her recipe.