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
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.