Marion’s Fudge Recipe (lucky you!)

This is Marion...

And this is her wonderful fudge recipe.

(Check out step-by-step photos and the story behind the 70 year old recipe)

MARION’S FUDGE RECIPE  (adapted by Sue and Donna)

1 cup packed brown sugar

1 cup white sugar

6 tbsp Becel Margerine (4 tbsp if making chocolate fudge)

3/4 cup whipping cream (35%)

1 tsp vanilla

*2 ounces (2 squares) semi-sweet chocolate only for the chocolate fudge version

Instructions

1. Grease an 8″ X 8″ dish and set aside (mine is 9″ x 9″ and works fine, just makes thinner squares).

2. Have a medium bowl ready with 1 tsp vanilla already added.

2. Into a medium, heavy bottom pot add the brown and white sugar, the margarine, whipping cream (and chocolate, if making chocolate fudge)

3. Heat over high and stir to combine.  Let boil until a candy thermometer (or digital thermometer) reads 240 F. This will take about 10-12 minutes and means you have reached “soft ball” stage.

4. Pour the molten mixture into your medium bowl.  Using a hand mixer, mix on med-high (careful not to splatter as this is extremely hot) for about 1-2 minutes until the thin splatter on the side of the bowl starts to crystallize and gets dense when you wipe it with a finger…it will be “fudge-like”.

5. Pour the mixture into your 8″ X 8″ dish and allow to cool.  Slice and share.  (yah, right!)

** I cooled this in the fridge to speed things up the first time and found that slicing it when cold was harder as the fudge was more crumbly.

Chocolate and Vanilla so happy together.

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5 Comments

Filed under All Recipes, Blogs with cooking tips, Ruminations on the Edible

5 responses to “Marion’s Fudge Recipe (lucky you!)

  1. Pingback: No Way Your Grandma’s Fudge is Better Than This | cheese and toast

  2. cmoabob

    Saving this secret weapon for the day if/when even two dozen long-stemmed roses won’t get me out of the dog house. Thank you, Marion!

  3. Pingback: No Way Your Grandma’s Fudge is Better Than This | cheese and toast

  4. Pingback: Granny’s fudge | GrowCookEat

  5. Pingback: Beef Brisket Meets Prunes, Beer and Lipton Onion Soup (not gonna lie) | cheese and toast

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