When I was a kid, my Barnes cousins and I were always trying to make a successful batch of fudge. We used a recipe from a battered black cookbook or from the back of a Hershey's powdered cocoa box but not matter what we did (or didn't do) we always ended up with fudge that was either rock hard or ooey gooey and had to be eaten with a spoon. But now if I made fudge (very very rarely) I use a recipe that I found in the back of Ian Fleming's book, Chitty Chitty Bang Bang. Mr. Bon-Bon's recipe always turns out well and has a wonderful old fashioned taste (much preferable to fudge made with marshmallow whip and the like.
Fooj
1 pound granulated sugar
1/4 pound finest butter
1 tbsp water
4 tbsp unsweetened chocolate
1 small can of evaporated mild
1 tbps corn syrip
Put all the ingredients into a saucepan. Melt slowly on low gas until mixture thickens slightly and is absolutely smooth. Turn up gas and boil very quickly until it forms into a soft ball when a sample is dropped into cold water. Remove from heat and beat well with a wooden sppon. Pour the whole mixture into a flat, greased pan, mark in squares and leave to set. When cold, DEVOUR!
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10 comments:
This is by far the best real fudge recipe ever! Creamy taste and texture with real flavor, not just sickeningly sweet and tasteless like the "quick & easy" versions.
OMG, finally! This is the recipe I used as a child, complete with instructions to cool AND DEVOUR! All of the other recipes I've found online have called for less corn syrup and water. I'm so excited to try this recipe again!
Well, it's listed in the back of my very ancient copy of the book - complete with chocolate stains! - so I think corn syrup was an original ingredient. High-fructose corn syrup is a more recent - and I agree, unhealthy, ingredient - but corn syrup has been around for ages.
Yes, the corn syrup was always there.
If you had a British copy of the book it would have said 'golden syrup'. Does that sound right for what you remember, Kay?
Are you serious? The tablespoonful of corn syrup is not going to make this mixture of sugar, butter and cocoa any more unhealthy than it already is. It merely makes for a glossy, shiny finish. Same reason a spoonful is added to chocolate glazes and icings. This is by far the best fudge recipe out there.
Are you serious? The tablespoonful of corn syrup is not going to make this mixture of sugar, butter and cocoa any more unhealthy than it already is. It merely makes for a glossy, shiny finish. Same reason a spoonful is added to chocolate glazes and icings. This is by far the best fudge recipe out there.
Way back in the day when the recipe was originally written a small can of evaporated milk was 6 oz. About 4 years later Carnation and others decided that all we needed was 5 ounces in a can of evaporated milk. Later yet the evaporated milk manufacturers decided we only needed one size can of 12 ounces or 354 ml. That sets us up for making a double batch of fooj.
I don't beat my fooj with a spoon I use an electric beater. Don't forget to let it cool first. When we beat it we must let tiny crystals form to thicken the cooked mixture before we pour , scrape and spread it into a pan to cool further and set. The fooj must be allowed to change color and become somewhat dull while beating before turning to the buttered dish.
When done correctly this fudge (fooj) will melt in your mouth.
I remember it did contain corn syrup back in the 60s when my mom made it.
You are correct
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