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Helen’s Fudge

From a vintage recipe box found at an estate sale

As written on the card

Helens Fudge

2 cups sugar - ⅔ C. milk

2 sq. unsweetend choc. - 2 T. butter or oleo

Few grains of salt - 1 teas vanilla

 

Combine sugar, milk, butter, salt and choc. Cover until boiling point is reached. Boil to soft ball stage. Add flavoring and cool, alittle while. Beat until mixture is creamy and thick. Drop on waxed paper, or put in buttered pan

Helen’s Fudge

Classic beaten chocolate fudge from a card titled “Helen’s Fudge”

CandySoft-ball stageBeat until creamy

Ingredients

  • 2 cups sugar
  • ⅔ cup milk
  • 2 squares unsweetened chocolate
  • 2 tablespoons butter or oleo
  • A few grains of salt
  • 1 teaspoon vanilla

Method

  1. Boil: Combine the sugar, milk, butter, salt and chocolate. Cover until it comes to a boil, then uncover and boil to the soft-ball stage.
  2. Cool: Add the vanilla and let cool a little while.
  3. Beat: Beat until creamy and thick.
  4. Set: Drop onto waxed paper or spread in a buttered pan.

As written: Covering the pan at first lets the steam wash sugar crystals off the sides, which keeps fudge from turning grainy.

Our suggestion (our note, not part of the card)
  • Soft ball is 234 to 238°F on a candy thermometer. Let it cool to about 110°F (lukewarm) before beating for the smoothest fudge.

Recognize this handwriting or recipe? We’d love to know who wrote it.