My title has been a joyful affirmation of success and a polite expletive for a failure. Either way, it’s about fudge.
Usually twice a year I attempt to make fudge. Today it was for Halloween. Sadly my family can attest to the fact that many batches are not worthy for distribution, either too crumbly or too sticky. They never complain because one thing I do get right is the taste, guaranteed by lots of sugar. Delicious!
I didn’t grow up in a fudge making home but our neighbour Margaret never ceased to amaze me as she easily poured perfect brown sugar fudge on a buttered plate. It was always smooth and creamy. And then there was ‘Mrs. Big Archie’. (I never did know her real name.) Her fudge was worth the trek through fields and down a long lane as we tripped over homemade Halloween outfits. Once a year, we were treated to her perfect, fresh brown sugar fudge that she made especially for us. I can bet that her family did not have to eat up the batches not worthy of her trick-or-treaters.
Today was a good ‘Oh Fudge’ kind of day. This is the recipe I used.
Brown Sugar Fudge
2 cups packed brown sugar
1 cup white sugar
2 tbsp. corn syrup
2 tbsp. butter
1/8 tsp. salt
2/3 cup whole evaporated milk
1/2 cup coconut or chopped nuts
Measure first 6 ingredients into a heavy saucepan. Stir often over medium heat till it boils. Boil without stirring until it reaches the soft ball stage, 235 degrees on a candy thermometer . Remove from heat.
Cool until you can almost hold your hand on the bottom of the saucepan. Beat until it loses its glossy appearance. (Be careful, this is where I go wrong. It ‘turns’ very quickly. Too much stirring means crumbs.) Stir in coconut or nuts. Pour into greased 8 x 8 square pan or buttered plate. Cool and cut. Share.
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Do you have the recipe for the Sisters of Mercy fudge?
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Homemade treats for Halloween! Not something one comes across anymore, at least not in Toronto. I remember the neighbours (and even my grandparents’ neighbours) who use to make homemade goodies for that special night of Trick-or-Treating. Candied apples, fudge, caramel apples, toffee, rice krispie squares…. mmmm! We got a lot less stuff, but much higher quality and definitely more tasty and exciting.
Enjoy the fudge!
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I definitely have to try your recipe. Thanks for sharing, Mary. Oh do I ever have a craving for fudge after reading your recipe and accompanying message. I have a great recipe for Peanut Butter Fudge and also one for ” Sisters of Mercy Fudge” which I had to seek out after tasting it at a Parents Teacher night at school many years ago. It actually never reached my hands until several years later after I put out the word that I was seeking the recipe. I guess the Sisters may have been reluctant to share their amazing fudge recipe at first. It will definitely be on my “To Make” list this holiday season. Now ….. have to check the cupboards and make sure I have all ingredients for your recipe. Wish me luck!
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I can attest to the tastiness of this fudge. As I gave up chocolate after an addiction to Reeses peanut butter cups I turned to brown sugar, and this fudge did the trick. I do still eat white chocolate just so you know.
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