Here’s a classic recipe for old-fashioned recipes like my mother-in-law Ruby used to make every year for the holidays. She would give tins of the candy and confections away to neighbors for gifts. I wasn’t a big sweet treat eater, but there was something about her touch that made them perfectly delicious. I liked the nuts, especially when she would make it with black walnuts.
The first recipe is Old Fashioned Fudge, made the traditional way without marshmallow creme or condensed milk. The result is rich, creamy, and mega yummy.
Old-Fashioned Fudge
Makes: About 36 pieces
Prep Time: 10 minutes
Cook Time: 20 minutes
Rest Time: 2 hours
Ingredients:
- 2 cups granulated sugar
- ½ cup whole milk (or heavy cream for a richer fudge)
- ½ cup unsweetened cocoa powder
- 4 tablespoons unsalted butter (plus extra for greasing the pan)
- 1 teaspoon vanilla extract
- 1/2 cup of crushed nuts (use your favorite)
- Pinch of salt
Instructions:
- Prepare Your Pan:
- Grease an 8×8-inch baking dish with butter or line it with parchment paper for easy removal.
- Mix the Ingredients:
- In a medium, heavy-bottomed saucepan, combine the sugar, cocoa powder, milk, butter, and salt. Stir well to combine, ensuring there are no lumps of cocoa powder.
- Cook the Fudge:
- Place the saucepan over medium heat and stir constantly until the sugar dissolves and the butter melts. Once smooth, stop stirring.
- Attach a candy thermometer to the side of the pan and cook the mixture to 234°F (soft-ball stage). This will take about 10–15 minutes. If you don’t have a thermometer, you can test by dropping a small amount of the mixture into a glass of cold water—it should form a soft, malleable ball.
- Cool the Mixture:
- Remove the pan from heat and let the mixture cool to around 110°F (lukewarm). Do not stir while it cools, as this can cause crystallization.
- Beat the Fudge:
- Once cooled, add nuts and the vanilla extract. Using a wooden spoon, beat the mixture vigorously until it thickens, loses its gloss, and starts to hold its shape. This can take 5–10 minutes. (Your arm might get a workout!)
- Pour and Set:
- Quickly pour the fudge into the prepared pan and smooth the top with a spatula. Work quickly, as it will begin to set as you pour.
- Let the fudge cool at room temperature for at least 2 hours, or until firm.
- Cut and Serve:
- Once set, remove the fudge from the pan and cut it into squares.
Tips for Perfect Fudge:
- Temperature Matters: Use a candy thermometer for best results. If the mixture is undercooked, the fudge will be too soft; if overcooked, it will be crumbly.
- Weather Considerations: Humidity can affect fudge. Make it on a dry day for the best texture.
- Storage: Store in an airtight container at room temperature for up to 2 weeks. Avoid refrigerating, as it can dry out the fudge.
Enjoy your rich, chocolatey old-fashioned fudge! 🍫
Here’s a classic recipe for old-fashioned divinity candy, a nostalgic holiday treat with a light and fluffy texture!
Old-Fashioned Divinity Candy
Makes: About 24 pieces
Prep Time: 20 minutes
Cook Time: 15 minutes
Rest Time: 2 hours
Ingredients:
- 2 ½ cups granulated sugar
- ½ cup light corn syrup
- ½ cup water
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (Optional: you can substitute crushed candy cane, walnuts, shaved chocolate, caramel chips, and anything else you like, if you want to add your own take on the candy).
- Pinch of salt
Instructions:
- Prepare Your Workspace:
- Line a baking sheet with parchment paper or wax paper.
- If using, toast the chopped pecans lightly in a skillet or oven and set aside.
- Make the Sugar Syrup:
- In a medium saucepan, combine the sugar, corn syrup, water, and a pinch of salt. Stir gently to combine.
- Heat the mixture over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring.
- Attach a candy thermometer to the pan and cook the syrup until it reaches 250°F (hard-ball stage). This will take about 7–10 minutes.
- Beat the Egg Whites:
- While the syrup is cooking, beat the egg whites in a stand mixer or with a hand mixer until stiff peaks form.
- Combine the Syrup and Egg Whites:
- Once the syrup reaches 250°F, carefully and slowly pour it in a thin stream into the beaten egg whites while continuing to beat on medium-high speed. (Be careful—it’s very hot!)
- Beat continuously until the mixture becomes thick, holds its shape, and begins to lose its glossy appearance. This can take 5–7 minutes. Add the vanilla extract during this stage.
- Fold in Pecans (Optional):
- If using pecans, fold them into the mixture gently but quickly.
- Shape the Candy:
- Using two spoons, drop spoonfuls of the candy onto the prepared baking sheet. Work quickly before the mixture sets.
- Let the Candy Set:
- Allow the divinity to set at room temperature for at least 2 hours, or until firm.
Tips for Success:
- Weather Warning: Divinity is sensitive to humidity. Avoid making it on a rainy or humid day, as it might not set properly.
- Speed is Key: Once the candy mixture is ready, you’ll need to work quickly to shape it before it hardens.
- Storage: Store divinity in an airtight container at room temperature for up to a week. Avoid refrigeration, as it can make the candy sticky.
Enjoy your homemade old-fashioned divinity! 🎄