Extra Rich Vanilla Fudge - 1960's

This isn't a vintage recipe exactly.  Making fudge isn't necessarily something that ONLY happened in the 1960's, but given the nights are long and the wind is cold I want to inspire you to make home-made sweets stuff.

I am also launching a another food blog dedicated to junk food, fast food and unhealthy fatty things, treats etc.  I will post up the URL somewhere obvious here on this blog when it becomes something worth visiting.  This recipe for Extra Rich Vanillia Fudge will be included on that blog at some point.

So, how do you make Extra Rich Vanilla Fudge?

1lb granulated sugar
half a pint of cream
2 oz butter
3 tablespoons water
half a pint of milk
1 - 2 teaspoons vanilla essence (or a vanilla pod).

1. Put all ingredients, including the vanilla eessence or the cut vanilla pod into a strong saucepan.  This is very important because of the high cream content.
2. Stir until sugar is thoroughly dissolved.
3.Boil steadily, stirring quite frequently, until the mixture reaches the 'soft ball' stage.  This fudge is nicer if its a bit soft so do not let it exceed 238F (digital thermometer would be handy here, or just use your instinct).  Take out the pod, rinse under cold water and store in a jar of sugar.
4. Beat until slightly cloudy, pour into a well oiled or buttered tin.
5. Allow to set and cut in to squares.

Comments

Post a Comment

Popular posts from this blog

Danish Open Sandwiches (1970's)

Image
The open sandwich has had a bit of a revival recently.  You can purchase open sandwiches to go in some upmarket shops, have a meal in a Scandi restaurant KuPP and you'll see open sandwiches on the menu.  But this is Marguerite Patten's take on this fancy fashionable party food idea.
Read more

Authentic 19th Century American Tomato Ketchup recipe (Catchup) -

Image
One of the things I love about old recipes is the process of decoding them.  Whilst having a quick scour through Google Books, I came across a very authentic recipe for genuine American 1800's tomato ketchup straight from  Dr. Chase's recipes; or, Information for everybody; an invaluable collection of about eight hundred practical recipes The recipe is credited to Mrs Hardy of the American Hotel, Dresden Ohio and according to Dr Chase is 'The best catchup which I have ever tasted'. The history of ketchup is quite extensive so, as usual, go to  http://en.wikipedia.org/wiki/Ketchup  to get the background. The quantity is a tad large.  I did some research, mostly Google based, and the recipe calls for 1 'bushel' of tomatoes.  According to common law, that equates to 53 lbs which is by anyone's standards quite a bit.  So this recipe is quite ready for a little bit of adjustment. What do you need then? 1 bushel of tomatos, washed and clean. Salt to taste, 2...
Read more