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Blanche's Chocolate Fudge, 1955

Thu, 03/24/1955 - 15:51

Blanche and I agree on the essentials; but there are times when we don't see exactly eye to eye on some of the minor points — such as this business of the best breed of fudge.

As of the moment, I make three kinds of candy: the marshmallow fudge, the peanut butter chocolate fudge, and a chocolate pecan affair. Blanche says I should inform you ladies that my major weakness as a cook is that I am always trying something new. It may be that nothing is better than perfect, as a lady wrote me about MacDonald rhubarb, but perhaps because I am a Granite Stater, I like Valentine rhubarb better. You ought to try both in your garden, for both are far better than the old-fashioned varieties.

I will cheerfully admit this is a delicious eating fudge, but why not have nuts, marshmallow, or peanut butter in your candy? However, I wouldn't be doing right by my lady if I didn't give you this recipe.

Use two cups white sugar, four squares of chocolate, one cup heavy cream. Place over medium heat and keep stirring until the whole kaboodle is melted and soft.

Then boil gently until the thermometer says 232 degrees, or a soft but reasonably firm ball forms in cold water. Take from heat. Beat until it is very thick. Blanche emphasizes that the beating must be thorough. Pour mixture into a buttered pan and cut into squares before it becomes too solid. This is a deliciously creamy, smooth fudge. Still, I like mine better with something like nuts, peanut butter, or marshmallow in it. I have the same reaction to this that I do to the cookie situation. I like chewy oatmeal cookies that are well filled with nuts, raisins, and chocolate.

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