Saturday, December 21, 2013
FANNY FARMER FUDGE: Guest Post by Kathleen Taylor
CHAR FORD'S 1979 FANNY FARMER FUDGE
In the '70s, we lived in a housing development called Shar-Winn Estates. There were maybe fifteen houses in the development, and mostly families with young children lived in them. Every December, the ladies would get together for a cookie and candy exchange (no wine, just cookies and candy. I wonder why there was no wine). We made dozens of each and traded them out, along with the recipes. Most of those recipes have fallen by the wayside, but one from 1979, has become a perennial favorite in my house: Char Ford's Fanny Farmer Fudge.
See? Butter? Lots of butter. Don't worry that the butter is added last, (as opposed to most fudge recipes), it works and I don't question it.
Char Ford's 1979 Fanny Farmer Fudge Recipe
makes 5 lbs
4 cups sugar
1 can (12 oz) evaporated milk
18 ozs semi-sweet chocolate chips
¾ cup butter
1 tbsp vanilla
2 cups chopped walnuts (optional)
Generously butter 9" x 13" pan
In a large sauce pan, bring the sugar and evaporated milk to a boil. On medium heat, boil for 10 minutes. Remove from heat, add the vanilla and the chips and stir until they're mostly melted. Then add the butter and stir until melted and everything is smooth and well mixed. Pour in the pan and allow to set. Scrape the pan out and lick the spatula (after it cools for a moment).
Mocha Fudge: add 2 tbsp instant coffee crystals to the milk and stir until dissolved, cook as directed Vanilla Fudge: substitute white chocolate chips for the dark chocolate chips
Sea Salt Fudge: sprinkle Fleur de Sel crystals on top of the warm fudge and press down to embed the crystals. Don't add too much- you want just a hint of saltiness