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To celebrate the holidays, we are featuring some
of Arizona in the Saddle’s family recipes that have
stood the test of time. Enjoy!
Grandma Cathy’s
Classic Fudge
Submitted by Casey Grantham, Owner & Editor
A ‘sweet’ reminder of our beloved Grandma.
INGREDIENTS
2 cups white sugar
1/4 cup cocoa powder
1/2 teaspoon salt
1 cup of whole milk
2 tablespoons butter
(plus more for greasing the dish)
2 teaspoons vanilla
KITCHEN EQUIPMENT
Measuring cups and spoons
Thick-bottomed sauce pan
Whisk
Heat-proof spatula
Wooden spoon
Pyrex pie plate or dish
DIRECTIONS
Measure the sugar, cocoa and salt in the sauce pan you are using to cook the fudge.
Add the milk and whisk until blended. Don’t worry about a few lumps, they’ll go
away when you heat the mixture.
Bring the mixture to a boil over a medium-low flame. Stir occasionally with the
spatula but not too often or your fudge will be grainy. Keep the heat as low as
possible to avoid scorching.
While the fudge is cooking, butter the pan that will hold the fudge. Fill a glass or
jar with ice and water and set next to the stove. Fill your sink with several inches of
cold water.
Start checking the fudge for doneness after 10 minutes of boiling. If you are using
a thermometer, your fudge is ready when it reaches 235°F. Or go Grandma Cathy
Style and use the soft ball test. Using a metal spoon, drizzle a little fudge in a cup of
ice water. If it forms a soft, pliable ball, then it’s done.
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Another hint that your fudge is almost ready is that it will go from a mix of larger
and smaller bubbles to just the smaller, tighter bubbles. Begin testing as soon as
you notice this change.
Add the vanilla and butter, and beat until cool. When the fudge is done, turn off the
heat and gently stir in the vanilla and butter. Remove from the stove and place the
pan of fudge in the sink of cold water being very careful not to splash into the pot.
The water may sputter for a few seconds when the hot pan hits it. Holding the pot
steady with one hand, beat the fudge using a wooden spoon until it is fairly cool
but still liquid.
Pour the fudge into your prepared pan. It should be liquid enough to spread out
evenly on its own.
Allow the fudge to cool before you cut it. Use a thin-bladed sharp knife to cut
the fudge.
AZintheSaddle.com