A historical confection from Recipes from here and there (1900). Beat rapidly until cool before adding nuts and vanilla.
Preserved exactly as written in the original source
Boil two cups sugar, one cup milk, two squares bitter chocolate fifteen to twenty minutes
Add one tablespoon butter
Beat rapidly until cool
Add one-half cup nuts, one-half teaspoon vanilla
Pour into buttered dish
Modern guidance to help you succeed with this vintage recipe
Boiling sugar and milk to the soft-ball stage (234-240°F) creates a supersaturated solution that, when beaten while cooling, forms tiny sugar crystals suspended in fat from the butter and chocolate. Rapid beating during cooling is crucial—it creates numerous nucleation sites that produce small, uniform crystals, resulting in smooth, creamy fudge rather than grainy texture. Adding butter at the end of cooking creates an emulsion that interferes with crystal formation, while beating incorporates air and controls crystallization for the characteristic fudge texture.
This fudge can be made up to 2 weeks ahead. Once completely set and cut into squares, layer between parchment paper in an airtight container and store at room temperature in a cool, dry place.
Store fudge in an airtight container at room temperature for up to 2 weeks or refrigerate for up to 1 month. Layer pieces between parchment or waxed paper to prevent sticking. Bring to room temperature before serving for best texture. Can be frozen for up to 3 months; thaw overnight in the refrigerator.
AI-generated tips from Chef Cecil's culinary database
This fudge can be made up to 2 weeks ahead. Once completely set and cut into squares, layer between parchment paper in an airtight container and store at room temperature in a cool, dry place.
Store fudge in an airtight container at room temperature for up to 2 weeks or refrigerate for up to 1 month. Layer pieces between parchment or waxed paper to prevent sticking. Bring to room temperature before serving for best texture. Can be frozen for up to 3 months; thaw overnight in the refrigerator.
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