A little while ago, I reviewed "A Very Vintage Christmas" and promised you all a post on some of the yummy candy recipes included in the book. Sadly, I neglected to remember the corn syrup for the caramels so we're just going to make fudge today (but I'll include the recipe for caramels at the end!)
First thing to do is gather all your igredients together. Fudge making is a finicky business (though, fortunately, this recipe is old enough to not require a candy thermometer!) and you'll want to have everything handy. Here's the list:
I would also add, a medium to large sized pot, a measuring cup and measuring spoons, a spoon for stirring, and a large rectangular pan. You can also double the recipe, which is what I did, if you want to give some as gifts.
First you are going to combine the milk (I used cream because I prefer the texture, but you can stick with the recipe if you're more comfortable!) brown sugar, white sugar, butter and salt in your pot and begin heating it on medium.
|I would suggest a slightly larger pot than this one..I underestimated and made a (yummy!) mess|
Mmmmmm...butter and cream...
You're going to need to stir frequently during this process. Once the mixture comes to a boil, set your timer for 6 minutes and keep on stirring. (It helps if you have an obliging elf handy to help with this part..)
|My oldest daughter Shann the Ham ;)|
Once your six minutes are up, remove the pot from the burner and add in your vanilla, cocoa powder and powdered sugar. Keep on stirring and blend, blend, blend! You want a nice smooth consistency.
After it's all blended, pour it out into your pan to cool. It should look like this:
Put it in the refridgerator to chill for 20 min. Then you can take it out and cut it into bricks to wrap in wax paper and put in pretty boxes for gifts!
..or you can cut it into cubes for a snack ;)
That's all there is to it!
Annnnnnd... as promised, here is the caramel recipe, in case you're feeling ambitious ;)
- Line a 9x9 inch pan with parchment paper. Allow some of the paper to hang over the sides.
- In a heavy sauce pan, combine all ingredients except for the vanilla.
- Gradually bring to a boil, starting on low heat, then medium, then med. high as the ingredients come together.
- Stir continually, remembering to scrape the sides and the bottom. Using a candy thermometer, monitor the temperature.
- When the mixture reaches 250 degrees F, remove from the heat and stir in the vanilla.
- Pour into the pan and let cool completely until set.
- Lift the caramels out of the pan using the parchment paper, cut into cubes and wrap in waxed paper or cellophane to give as gifts.
Hugs and Smooches,