Keeping the Dirt Farmer Fudge Tradition Alive. Making fudge with the grand-kids.
List of ingredients.
6 cups of sugar
1 and 1/3 cups of Hershey’s Cocoa
1/4 teaspoon of salt
3 cups of milk (I use 2%. I like to eat healthy!)
1 stick of butter
2 teaspoons of vanilla
Optional (which means you don’t have to add it if ya don’t like it)
a bag of walnuts (not sure the weight, Pam says 14 ounces, but she’s not sure)
a heap of peanut butter (I’m guessing a cup and half ????)
Over medium heat bring the fudge to a bubbly boil stirring constantly. As soon as the fudge starts to boil turn the heat down and watch it carefully. When it starts boiling it will rise in the pan and easily boil over.
Getting burnt sugar off of a glass stove top is not easy, if even possible. Don’t ask me how I know that! Don’t be tempted to turn the heat up to get it to a boil faster. Don’t ask me about that either!
When testing the fudge to make sure it is cooked perfectly you are looking for “the soft ball stage”. This is really, really critical to get the fudge done perfectly. When you drop the fudge into the cold water allow it to cool for 30 seconds to a minute, then try and push the fudge into a pile on the bottom of the dish, then once in a pile try and pick the fudge up with just two fingers.
If you can pick it up it’s done. If you cannot pick it up, it’s not yet ready. Do Not Over Cook It! Over cooked fudge is horrible. Dry, grainy, crumbly. You have to get it done perfectly.
See how I can pick this fudge up out of the cold water? I can just barely pick it up, but I can pick it up after pushing it into a pile on the bottom of the dish. That is the Perfect Consistency! I’m able to pick it up, but just barely.
Once the fudge is done cooking don’t panic! Remove it from the stove and place it on a cooling rack on the counter. It needs to cool a bit before you finish it. As it is cooling add the stick of butter, the two teaspoons of vanilla, the peanut butter and the nuts. The peanut butter and nuts are optional.
Allow it to cool for a few minutes then start stirring. As you stir in the peanut butter, butter and nuts the fudge will change color a bit, as soon as it is well blended pour it in the greased banking dish. If the fudge is cooked perfectly it will need several hours, usually overnight to set up all the way.
This is the ultimate test. If you can impress your mother-in-law with your fudge making abilities you’ve done good. She’s my biggest critic and my biggest fudge fan when I get it right! But if I mess it up, boy oh boy do I ever hear about it!
When done perfectly this fudge is moist. Notice how I cut it into small pieces, leaving air space between each piece. There’s a paper towel on the bottom of the tin and a paper towel between layers to wick away some of the moisture. The fudge gets dry and crispy on the edges and smooth and silky on the inside.
All I can say is enjoy! I sure do.
Oh yeah, a few years ago I made a Dirt Farmer Fudge movie. If you truly want to be entertained you can watch that here.
Questions or comments? Post them below.