By Kyle Lovern
December 22, 2013
Back when we were kids people didn’t keep snack foods and candy in the cabinets like they do now days. It was a treat to for us to get any kind of candy and a lot of times it was homemade.
Instead of handing us a Hershey bar or a Little Debbie cake, I remember my mom making cookies, fudge and peach cobbler for me and my little sister, Norma. It was so much more satisfying and we loved it. Instead of chips Mom would pop us fresh popcorn on the stove, not in the microwave. She had a special pot that she would use to make it in. She would pour the popped corn into a large bowl and give us glasses of Pepsi from 16 oz. glass bottles to drink with it. We would sit on the floor in front of the TV with that big bowl of popcorn between us and enjoy every bite. Such good times!
My mother in law, Bessie White wasn’t able to buy candy very often for her 9 children but she had a really good recipe for the old fashioned type of fudge. She would make that for them when she could. When I became a part of the family I would use her recipe when I made candy for my husband and children. It just calls for a few ingredients and doesn’t take long to make. It requires you to boil it to a soft ball stage.
There is a technique to that unless you use a candy thermometer. I prefer to do it the old way by using very cold water and pouring a tiny bit of the boiling candy into it to see if it has the right consistency for the fudge to set right. You do this repeatedly until it’s just right. It’s very important to boil it to the correct temperature. If you don’t boil it enough, it will be like taffy. If you boil it too much, it will crumble up when you try to cut it into squares. You may prefer to use a candy thermometer. If so, cook the candy mixture until the temperature registers 240 degrees. That ensures a firm fudge.
Cook up a batch soon. I hope you and your family like it as much as we do!
Until next time….Debbie
Chocolate-Peanut Butter Fudge
3 cups of sugar
2 tbsp. cocoa powder
1 cup of evaporated milk
½ tsp, vanilla flavoring
2 tbsp. butter
Combine sugar and cocoa powder in a medium to large sized saucepan, (My mother in law used a deep iron skillet.) Add remaining ingredients and stir well. Boil until candy mixture reaches the “soft-ball” stage. Remove from heat and add about ½ of a 16 oz. jar of peanut butter. Stir until smooth and the peanut butter has melted. Pour into a buttered (I use cooking spray) 8x8 of 9x9 inch baking dish or pan. When completely cooled, cut into squares the size of your choice.