Chocolate Fudge

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A treat that we had when I was growing up in the 1950's was a pan of fudge. We'd say to mom, "if we crack some black walnuts, will you make us a pan of fudge?" She always said "yes." Mom grew up without a mother of her own; she was three months old when her mother died of influenza in 1918. She always thought it was a mother's duty to do all those things her children wanted. I didn't know this until I was older. But she never seemed to say no to the pan of fudge suggestion.

My brother, sister, and I would go down to the basement to crack the black walnuts. We would each get a hammer and go to town cracking those walnuts. It would take no time at all to get a cup of nuts. When we came upstairs, there would be a pan of fudge merrily bubbling on the stove.

This was another time I would wait for the water test. I remember testing it more times than was needed just so I could fish out the chocolate and eat it. That was before I knew the words "diet" and "waistline." The hardest part was waiting for the fudge to cool enough to start beating it. It seemed to take forever.

The really lucky kid would get the pan. Another would get the spoon to lick. we took turns getting to lick the pan. The flavor of chocolate fudge and black walnut is still one of my favorites. There is nothing better. I can smell the chocolate cooking now. -- Patricia (Dallas' mom)
Ingredients:
  • 3 cups sugar
  • 2/3 cup cocoa, such as Hershey's
  • 1/8 teaspoon salt
  • 1 1/2 cup milk
  • 1/4 cup butter
  • 1 teaspoon vanilla
  • 1 cup black walnuts (optional)

Directions:

  1. Combine sugar, cocoa, salt and milk in large saucepan over medium heat
  2. Stir constantly until mixture is at full rolling boil
  3. Continue boiling without stirring to 234°F (soft ball stage) or until syrup, when dropped into very cold water, forms a soft ball which flattens when removed from water. (NOTE: bulb of candy thermometer should not rest on bottom of saucepan)
  4. Remove from heat
  5. Add butter, vanilla and black walnuts (if desired). Do not stir!
  6. Cool at room temperature to 110°F (lukewarm)
  7. Beat with wooden spoon until fudge thickens and loses some of its gloss
  8. Quickly spread into buttered 8 or 9 inch square pan.
  9. Cut into squares to serve
  10. Makes about 3 dozen candies

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