Christmas Fudge Recipe of 1929

This vintage chocolate fudge recipe is taken from back in 1929.


Perhaps the favorite Christmas candy of all is fudge, when it is soft and creamy, and sometimes made very interesting with fruit and nuts. The secret in getting a good texture is to allow the candy to cool before you beat it and add the extras -- so many people think it should be beaten as soon as it is removed from the fire.

2 cups sugar, 2/3 cup rich milk, 2 squares chocolate, 2 tablespoons butter, 1 teaspoon vanilla. Grate the chocolate. Put the sugar and milk in an enameled saucepan and stir until dissolved; then cook without stirring until a little syrup dropped into cold water will form a soft ball (cook until thermometer shows 238°F, if you have one). Add the grated chocolate and the butter, stir enough to mix, and let the candy cool.

(Optional adding your favorite nuts)

When cool, pour it out onto a marble slab or a clean porcelain tabletop or a big platter, and let it become quite cold. Then work it with a spatula, backward and forward, or you can use a small butter paddle or other convenient tool. When creamy and stiff, spread out at once and cut into squares with a sharp knife.

You can use any kind of chopped nuts in the above recipe -- about 1/2 cupful to this quantity of candy; or 1/3 cup raisins may be added; or 3/4 cup chopped dates; or 1/3 cup shredded coconut.

Or, you can leave out the chocolate and make a delicate white cream candy, adding coconut to it if you like, or some candied cherries, or tiny bits of cranberry, or preserved ginger; and of course you can tint the white candy any colour you like, if you have some pure vegetable food colouring.