Old Fashioned Fudge Recipes

Here are two rather unusual recipes for fudge. When the recipe calls for the soft ball stage, remember that means a soft ball is formed when a little is tested in cold water.

Christmas Fudge

1/2 cup chopped walnuts

1/2 cup milk

1/2 cup seedless raisins

1/2 cup granulated sugar

1/4 cup molasses

1/4 cup butter

1 teaspoon vanilla

3 squares unsweetened chocolate

Melt the butter in a saucepan and then add the milk, molasses, sugar, and chocolate. Bring to a boil. Reduce heat and cook slowly, stirring constantly, till it reaches the soft ball stage. Caution: This will burn easily, so it must be stirred and watched carefully.

At soft ball stage, remove from heat and add the nuts, raisins, and vanilla. Beat hard until it begins to stiffen. Pour into a buttered pan and mark off squares. Top each square with a candied cherry.

Coffee Marshmallow Fudge

1/2 cup very strong coffee

2 cups light brown sugar

1/2 tablespoon butter or margarine

1/2 teaspoon vanilla

1/8 teaspoon cream of tartar

Few grains of salt

3/4 cup miniature marshmallows

Combine sugar, cream of tartar, salt, butter, and coffee in a medium-sized saucepan. Cook without stirring over moderate heat until it reaches soft ball stage. If using a candy thermometer, it should reach 238 degrees.

Cool slightly, but do not allow to form a crust. Add marshmallows and vanilla and beat until creamy. Pour the mixture into a greased baking sheet to cool. Cut into squares first completely cold.