This post is in response to a sort of “request” from my twitterchums @getTV (www.get.tv), who linked to one of my posts about Jean Arthur’s Chocolate Fudge yesterday for National Chocolate Day. Way back when I made it in 2009 I just couldn’t get it to set, but you might have better luck!
It’s so funny reading posts from years and years ago. I used to give all the men who were passing through my life pseudonyms and I cannot for the life of me remember who Sidney was!
So anyhow, without further ado, here’s Jean’s Fudge recipe. Let me know how yours turns out! I’ll try and pop back here and put metric measurements in when I have a bit more time….
2 cups white sugar
1 1/2 cups brown sugar
1 1/2 cups milk
4 squares bitter chocolate
2 lumps butter (size of an egg)
1 teaspoon vanilla
1 cup nut meats (optional)
Combine first five ingredients in a saucepan and stir gently to prevent sticking and cook twenty minutes, or until the foam is very heavy. Remove from heat and add vanilla and nuts (if desired). Beat constantly until almost too stiff to stir (this is the secret of a creamy texture). Turn out into a well buttered pan, cut in squares and allow to cool.
Instead of the nut meats and vanilla you may add two large tablespoons of peanut butter – this gives a very delicious flavour.
My darling friend Caroline Frick’s mum had a go at Jean’s fudge and suggested the following be added to the recipe:
“I would stop at “cook over low heat, stirring constantly” and add: until soft ball stage is reached (236-238 degrees on candy thermometer; when you can drop some fudge into a cup of cold – not iced cold – water and it forms a soft ball.) Then cool until 110 degrees before adding vanilla and beating. One way to hasten the cooling is to put the pan in cool water. Beat until the candy loses it gloss. You can add the nuts to the mixture or put them on top”
This sounds like sound advice, and now I actually own a sugar thermometer I’m going to have another go soon…