old fashioned fudge!!

I posted this on the holiday one too! I am wondering if any of you nice people would help me to find a recipe for old fashioned fudge, not the soft kind but the firm kind you can leave out on a tray! My grandma used to make this fudge and I loved it!! She would put big walnuts in hers too! I would greatly appreciate any help!! chuzi

Old Fashioned Fudge Recipe

This Old Fashioned Fudge recipe makes 32 squares.

Ingredients
• 2 tablespoons butter or margarine
• 2 tablespoons corn syrup
• 1 cup honey
• 2/3 cup milk
• 1/2 cup nuts, coarsely chopped
• 1/4 teaspoon salt
• 2 oz. unsweetened chocolate or 1/2 cup cocoa
• 1 teaspoon vanilla

Preparation
Butter a 9x5-inch pan. In a 2-quart saucepan, mix honey, milk, chocolate, corn syrup and salt. Cook over medium heat, stirring constantly until chocolate is melted and honey dissolved. Continue cooking, stirring frequently until mix reaches 236°F on candy thermometer or at soft ball stage. Remove from heat; add butter, cool to 120°F without stirring (bottom of pan will be lukewarm). Add vanilla and beat vigorously until candy is thick and loses its gloss (will hold shape when dropped from spoon). Add nuts quickly and spread evenly in pan. When firm cut into squares. Serving size 2 squares.

Thank you so much, i will be making this for my trays this year!!! It will bring back memories!! chuzi

This is a recipe my father made when I was a child. About 50 years ago.

3 cups sugar
2/3 cups cocoa powder
1 1/2 cups canned evaporated milk
1/4 cup butter
pinch of salt
1 cup nuts

Butter sides of large thick pot.

Combine everything but butter and nuts and bring to boil to 234 degrees, or till a few drops makes a firm ball in cup of water. Drop butter on top and let cool, about 15 minutes. Stir in nuts and butter till well mixed. Pour into buttered pan. Let get firm and cut into squares.

The recipe that rhubin posted is the one that was on the Hershey's cocoa can back in the 40's. So I'll bet it's the one your grandma used. Mine did.

I have used the recipe Rhubin posted for many, many years and it always turns out great. Everyone always asks that I make it for Christmas. My sister-in-laws try to make it but it flops for them. I always beat it with a wooden spoon until it kinda loses its gloss and then add the nuts. They don't want to use the energy to beat it! I also use regular whole milk instead of evaporated milk. It is super!!!!

another keeper.thanx cubbybear :)

I must say that I made the recipe rhubin posted and I didn't like it. I heard so many people give good reviews but it just wasn't good at all to me. I made it right but the flavor just wasn't there.
I'll bet you would like the recipe from the Joy of Cooking because it's actually called "old fashioned fudge." It has a sugary texture and the flavor is excellent. I think Maddymoo posted the recipe already. I would try it first.

Floyd's Fudge
3/4 cup cocoa
3 cups sugar
3 Tbs. Corn Syrum
1 1/8 cup evaporated milk
6 Tbs. water
1/8 tsp salt
1 1/2 tsp vanilla
1 cup chopped

Mix cocoa, sugar, syrup, milk and water. When blended, cook over low heat, stirring until sugar dissolves. Boil slowly, stirring now and then until soft ball stage. Cool at room temperature until lukewarm. Add salt and vanilla. Beat until it holds its shape. Add nuts and pour into a greased 9inch square pan.

This is my 90 year old mother's recipe. I think it came from her mother.

OOPS that was syrum not syrum!

Chuzi, I'll bet this is the recipe your Grandmother used -- it is the one from the back of the original Hershey's Cocoa CAN (when it actually came in metal cans). I know, because I've held on to one of those cans for years!

2/3 cup Hershey's Cocoa
3 cups Sugar
1/2 tsp Salt
1-1/2 cups milk (whole or 2%)
1/4 cup Butter
1 tsp Vanilla extract

Directions:
Butter an 9-inch round or square pan or dish (do this even if it is non-stick).

Thoroughly combine dry ingredients in a LARGE, heavy saucepan. Stir in the
milk. Bring to a FULL ROLLING BOIL (a boil that cannot be stirred down) on medium heat, stirring constantly. Then
boil, WITHOUT stirring, until mixture reaches soft ball stage (240°F on a
candy thermometer or when a small bit dropped in cold water forms a soft ball). Bulb of candy thermometer should not rest on bottom of
pan. DO NOT STIR, but remove from heat.

Add butter and vanilla on top of mixture, but DO NOT STIR. Allow mixture to cool, at room temperature, to 110°F degrees (pan is barely warm to the touch). Now beat (a wooden spoon works best for this) until fudge thickens and begins losing its gloss. Quickly spread in pan; let harden; cut into squares.

If the fudge isn't hard enough, you didn't let it boil long enough -- if it is too hard, you let it boil too long. But don't worry, it isn't as hard as it sounds, and you can still enjoy eating your experiments! If you don't have a candy thermometer (I don't), just keep testing a little bit in cold water until you get a soft ball -- be sure to use fresh cold water for each test.

You can double this recipe, but be sure to use a BIG PAN (I use my large Dutch oven) because it will "rise" in the pan as it boils and you don't want it to boil all over your stove!

Hope this is the one you're looking for!

Judyfish