Food Sunday: Just Say Fudge It (Recipes)

Butter Fudge (source:

Last Saturday, during PUAC, we were yakking about Holiday traditions.  Some people were talking about the consumerism take over of Christmas and some were sharing how, due to financial constraints, that they were celebrating in ways that didn’t max out their credit cards.  I said that this was an opportunity for my family to focus on  time together singing carols and eating sweets and cookies.  Marion In Savanah responded with a single word: Fudge!  So, I decided that I would post a diary where we can share our favorite and various fudge recipes.

eCahn lamented that even after purchasing a candy thermometer, she has difficulty knowing how long to cook her batch.  Anyone here with hints for her in that area can do so here and I’m pretty sure she’d be grateful.

Marion in Savanaugh promised that she’d stop by with an easy and never fail recipe.  She sings in her church choir.  Molly sings in a choir too, but that at the university near by.  I’ve got to tell you pups, I lovelovelove a person who sings.  It lifts the spirit and when you are singing with others, the vibrations and closeness is wonderful.  I”m not saying it’s as good as sex, but the two activities share some things in commen.

Margaret’s contribution to the discussion about fudge was “Thelonius Fudge”.  I had to google that, and I’m not going to let you off the hook by explaining the reference.  Margaret’s a super smarty who shares lots of information and trivia here.  She makes us think.

So, we’ve got nutty fudge, easy fudge, traditional fudge and overthetop fudge.  What’s your favorite and please share your recipes.

Warning:  This diary may result in your drooling on your keyboards, so you better bring a napkin. . . .

Butter Fudge

3 cups sugar
1 1/4 cups milk
1/4 cup light corn syrup
4 tbsp butter

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

In a large 3 quart saucepan, combine sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.

Cool to 120F. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.

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