When I was a teenager I couldn’t make fudge without it going to sugar and it tasted bad: so……… Just like I have done with many other foods, I made up my own recipe.
I decided to put everything in it to keep it from going to sugar. Like karo, cornstarch, cream of tarter and butter. Have you ever heard the old saying “throw everything against the wall and see if anything sticks?” Well I just threw everything in my fudge to see if it would work. AND IT DID!!!!!!!!!!!!!!
This is the recipe I gave to my brother Bugs when I taught him how to make fudge. He made up this little card and gave it to friends.

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Since giving my brother Bugs that recipe I have revised it to:

One stick of butter instead of margarine,
one cup of evaporated milk, instead of part 2 percent milk
and pore into a buttered 8×8 inch square pan.

In a medium size bowl mix the Domino premium pure cane sugar, cornstarch, cream of tarter.
Heat the milk in the microwave and add to the sugar mixture stirring well
Add a tablespoon plus karo and a tablespoon of vanilla

Mix well and set aside however if you heat the milk before adding it to the sugar you do not need to wait 2 hours to start cooking.

In medium size sauce pan place a stick of butter (one quarter pound) and melt on burner.
Pour mixture into hot butter and bring to a boil stirring constantly with flat edge wooden spoon.

Follow the directions in the recipe above and pore into buttered 8×8 inch pan. This will give nicer size pieces to box and give as presents to neighbors and friends.

To make chocolate fudge add a rounded tablespoon of Hershey’s cocoa to the mixture before cooking but not peanut butter after cooking, b although one time I did add the peanut butter to the chocolate and some people liked it better. You can be creative!!!!!!!

ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

FRF 
Sent from my iPad

Sent from my iPad

Posted in Recipes
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