2 (1 oz. ea.) sq. chocolate
2 tbsp. butter
2 cups sugar
3/4 cup milk
1/8 tsp. salt
1/2 tsp. vanilla

Melt chocolate and butter in a saucepan, being careful that it does not burn (about 3 minutes). Add sugar, milk and salt and set on a warm part of the stove or over a low flame until sugar is dissolved (about 20 minutes), stirring occasionally.

When sugar is dissolved and the mixture is smooth, bring slowly to boiling point without stirring. The longer the process, the smoother the fudge will be. Boil gently for 5 minutes, then remove from fire and test for the Soft Ball stage (238°F on candy thermometer).

When that stage is reached, set the candy pan in a pan of cold water until the bottom of the pan is cold (about 5 minutes).

Add flavoring or any other additions (see below) and beat until smooth and creamy (2 to 3 minutes). Pour into a greased pan about 9-inch square and set in a cool place. The fudge should be at least 3/4-inch thick.

When nearly cold, mark into squares.

Makes 1 1/4 lb.

Cooks Note: Use of a candy thermometer is recommended.

VARIATIONS:

 • Use 2 1/2 sq. (1 oz. ea.) chocolate.
 • Instead of chocolate use 2/3 cup cocoa and add 2 tablespoons butter. Mix sugar, cocoa, salt, butter and milk. Continue as above.
 • Instead of milk and butter use cream. Or use 1/4 cup canned milk, 1/2 cup hot water.
 • Use brown sugar instead of white.
 • Kneaded Fudge: After the fudge is beaten thick, scoop into one corner of the pan, take it up in the hands and knead (without laying on board) until it is smooth and creamy (about 5 minutes). Pack evenly into the greased pans. If the fudge begins to crumble in the kneading process, wet the tips of the fingers with warm water.

ADDITIONS:

Material may be added to the fudge: Here are a few suggestions:

 • Candied fruits: 1/2 to 3/4 cup candied cherries and pineapple (cut) are especially good. Mixed fruits may be used, or part fruit and part nuts.
 • Cinnamon: 1/2 teaspoon. This brings out the chocolate flavor.
 • Coconut: 1/2 to 3/4 cup grated.
 • Dates, Figs: 1/2 to 3/4 cup cut small.
 • Marshmallow: 1 cup, cut into quarters. Spread on greased pan before pouring in fudge. Or add to fudge just before beating, in which case they will melt into the fudge mixture and change its texture.
 • Nuts: 3/4 to 1 cup broken or chopped. English walnuts or pecans are most used. A mixture of nuts is excellent. Salted nuts may be used.
 • Orange: 1 tablespoon grated rind.
 • Peanut Butter: 3 tablespoons.
 • Peppermint: 4 drops of essence or 1/4 cup mint syrup.
 • Raisins: 1/2 to 3/4 cup seedless.

CHOCOLATE FUDGE ICING:

For chocolate fudge icing, beat chocolate fudge while hot until of consistency to spread.

Submitted by: Belle