Fudge Recipes for the Holiday Season

When you hear someone speak loooonnngly of "the great fudge that mom used to make," you may be sure that mom had a good recipe and a touch for making classic fudge. That fudge is the kind made with sugar, unsweetened chocolate, milk, butter, corn syrup, vanilla and nuts.

If this is your first time making fudge, avoid the two most common mistakes--beating the cooked candy too soon and too little. If you beat it before it cools to lukewarm, you can depend on grainy or sugary fudge. If you stop beating it too soo, the fudge will lack the marvelous creaminess for which fudge is famous. Beat it until a small amount dropped from a spoon holds its shape. Then pour it into the pan at once. If it resists spreading evenly, just knead it into place with your fingers or the back of a spoon.

Chocolate Fudge Velvet: Ingredients--3 squares unsweetened chocolate, cut in pieces; 1 cup milk; 3 cups sugar; 3 tbsp. light corn syrup; 1/8 tsp. salt; 3 tbsp. butter; 1 1/2 tsp. vanilla; 1/2 cup chopped walnuts or pecans (optional). Directions: Combine chocolate and milk in 3 quart heavy saucepan. Cook over low heat, stirring constantly, until milk is scalded and chocolate is melted. Stir in sugar, corn syrup and salt. Cook over medium heat, stirring until sugar dissolves. If sugar crystals form on sides of pan, wipe them off. Cook without stirring until mixture reaches the soft ball stage (236 to 238 degrees). Remove from heat; add butter without stirring. Let stand without disturbing until mixture cools to lukewarm (110 degrees). Add vanilla. Beat until candy loses its gloss and starts to thicken. Stir in nuts and quickly pour into a lightly buttered 8" square pan. Do NOT scrape saucepan. Mark in 36 pieces while still warm; when cold and firm, cut. Makes about 1 1/2 pounds. HINT: You can substitute 1/2 cup cocoa for the unsweetened chocolate. Add it to the sugar and salt (in saucepan) and mix thoroughly. Then add milk and corn syrup and cook as for chocolate fudge velvet. Increase butter from 3 tbsp to 1/3 cup.

Kneaded Chocolate Fudge: Ingredients--2 squares unsweetened chocolate, cut in pieces; 1 cup milk; 3 cups sugar; 1/4 cup light corn syrup; 1/8 tsp salt; 1 tsp vinegar; 2 tbsp butter; 1 tsp vanilla; 1/2 cup chopped nuts. Directions: Coombine chocolate and milk in 3 quart heavy saucepan. Cook over low heat, stirring constantly, until milk is scalded and chocolate is melted. Stir in sugar, corn syrup and salt. Place over medium heat and stir until sugar dissolves. If sugar crystals form on sides of pan, wipe them off. Cook at a steady, fairly low boil without stirring to the soft ball stage (238 degrees). Remove from heat. Very gently stir in vinegar. Add butter without stirring. Cool until lukewarm (110 degrees). Add vanilla and beat until candy loses its gloss and starts to thicken. Stir in nuts. Pour into lightly buttered pan or large platter. Let stand until cool enough to knead. Knead with fingers about 5 minutes. Shape into 2 rolls, each about 2" in diameter and about 5" long. Wrap in waxed paper or foil and store in refrigerator or other cool place until ready to use. Slice slightly on diagonal in 1/2" slices, wiping knife during cutting if fudge sticks to blade. Makes about 2 pounds or 20 to 22 slices.

Honeyed Fudge: Ingredients--1 cup white sugar; 1 cup brown sugar; 1/2 cup half and half; 1/8 tsp salt; 1 square unsweetened chocolate broken in pieces; 1/8 tsp baking soda; 1/4 cup honey; 2 tbsp butter; 1/2 cup chopped nuts; 1/2 cup coconut. Directions: Combine white and brown sugars, half and half, salt and chocolate in 2 quart heavy saucepan. Cook slowly 5 minutes, stirring to dissolve sugars. If sugar crystals form on sides of pan, wipe them off; Add baking soda and honey. Continue cooking at a fairly low boil, stirring to prevent scorching, until mixture reaches the soft ball stage (238 degrees). Remove from heat. Add butter without stirring; cool to lukewarm (110 degrees). Add nuts and coconut and beat vigorously until a little of candy dropped from spoon forms flat cakes. Pour into lightly buttered 8" square pan; cool until firm. Cut in 36 pieces. Makes about 1 1/2 pounds.

Peanut Butter Fudge: Ingredients--3 cups sugar; 1/4 tsp salt; 3 squares unsweetened chocolate; 1 cup milk; 2 tbsp light corn syrup; 1 tsp vanilla; 1/4 cup peanut butter; 1 cup coarsely broken nuts. Directions: Combine sugar, salt, chocolate, milk and corn syrup in a 3 quart heavy saucepan. Boil over medium heat, stirring until sugar dissolves. If sugar crystals form on sides of pan, wipe them off. Cook until mixture reaches soft ball stage (234 degrees). Remove from heat; do not stir. Let cool until the bottom of the pan feels lukewarm to the touch (110 degrees). Add vanilla and peanut butter and beat steadily until candy begins to lose its shine. Add nuts and pour quickly into buttered 8" square pan. Cover and chill until firm. Cut into squares. Makes 36 squares or about 1 1/2 pounds.

SLICK HINT: Save the disposable foil pans which come with frozen and refrigerated foods from the supermarket. If you cool candy in these throwaway pans, your can cut it in neat, even pieces this way....cut the corners of the pan, turn down the wides and slip the candy out in a block onto a cutting board. You won't have to dig into a pan to pry out the pieces.

Frosted Coffee Fudge: Ingredients--3 cups sugar; 2 tbsp instant coffee powder; 1/8 tsp salt; 3/4 cup milk; 1/2 cup half and half; 1 tbsp light corn syrup; 2 tbsp butter; 1 tsp vanilla; 1 pkg (6 oz) chocolate chips; 1/4 cup chopped walnuts. Directions: Combine sugar, coffee powder, salt, milk, half and half and corn syrup in a heavy 3 quart buttered saucepan. Bring mixture to a boil over low heat, stirring constantly. If sugar crystals form on sides of pan, wipe them off. Cook, without stirring, over low heat to the soft ball (236 degrees) stage. Remove from heat; add butter and vanilla; do not stir. Cool, without stirring, until lukewarm (110 degrees). Beat until candy begins to thicken; pour into buttered 8" square pan. Melt chocolate chips in top of double boiler over hot (not boiling) water. Spread evenly over cooled fudge; sprinkle with nuts; cut in 36 pieces. NOTE: This fudge is not recommended for packing and shipping.

Blonde Fudge: Ingredients--3 cups sugar; 3/4 cups milk; 3 tbsp light corn syrup; 1/8 tsp salt; 3 tbsp butter; 2 tsp vanilla; 1 cup coarsely chopped nuts. Directions: Combine sugar, milk, corn syrup in a heavy 3 quart saucepan. Cook over medium heat, stirring until sugar dissolves. If sugar crystals form on sides of pan, wipe them off. Cook at a fairly low boil to the soft ball stage (236 degrees). Add butter without stirring; cool to lukewarm (110 degrees). Add vanilla and beat until candy loses its gloss and starts to thicken. Stir in nuts. Pour at once into a lightly buttered 8" square pan. While warm, mark in 36 pieces. Cool until firm, then cut. Makes 2 pounds.

Christmas Fudge: Ingredients--3 cups sugar; 1 1/2 cups light cream or half and half; 1 cup light corn syrup; 1 tsp salt; 2 tsp. vanilla; 1 cup diced candied pineapple; 1 cup halved candied cherries; 1 1/2 cups shaved brazil nuts; 1 1/2 cups chopped walnuts; 2 cups chopped pecans. Directions: Combine sugar, cream, corn syrup and salt in a 3 quart heavy saucepan. Cook and stir over medium heat until sugar is dissolved. Cover saucepan and boil 1 minute (this helps prevent sugar crystals from forming). Uncover and cook at steady, medium boil to the soft ball stage (236 degrees). Remove from heat. Add vanilla and immediately beat with electric mixer at medium speed. Beat until mixture is creamy and begins to hold its shape, about 10 minutes. Thoroughly mix in the fruit pieces and nuts. Press into 2 buttered 9" square pans. Chill until firm enough to cut. Let stand in refrigerator for 24 hours before serving. Makes about 128 pieces or 4 pounds.