Advent Day 15: Old Fashioned Fudge!

Now, fudge, as we know it, didn't begin to exist as a sweet treat until cacao hit Europe in the mid-17th century.  Prior to that, it was well known well before the start of the Common Era in the South American cultures and used in religious ceremonies - certainly not as personal use.  The beans were actually used for bartering, and could pay for a wide variety of goods and services.  But the concept of sweetening the cacao bean didn't happen until much later, and a bitter chocolate drink was made from it. 

However, within the Bible, while they might have been unaware of cacao, they used sweetened cakes and wines as treats and foods to be used in celebration.  And as is pointed out in the quote from Nehemiah below, those who had nothing were to be provided for - for holy days were days of hospitality and grace.

Then he said to them, “Go your way, eat the fat and drink sweet wine and send portions of them to those for whom nothing is prepared, for this day is holy to our Lord; and do not be grieved, for the joy of the Lord is your strength.” (Nehemiah 8:10)

Let that run through your mind the next time you make fudge - and give some to someone who doesn't have, or can't cook.

OLD FASHIONED FUDGE

(Recipe from Rosemary of An Italian in my Kitchen)

Ingredients

• 3 cups granulated sugar
• 2/3 cup cocoa (unsweetened good quality)
• 1/8 teaspoon salt
• 1 1/2 cups whole milk
• 1/4 cup butter
• 1 teaspoon vanilla

Instructions

1. Line an 8 inch square pan with buttered parchment paper.
2. In a medium heavy saucepan stir together sugar, cocoa and salt, then add the milk and stir with a wooden spoon (not a whisk or metal spoon).
3. Cook over medium heat stirring continuously until mixture starts to boil (a strong boil), approximately 15 minutes.
4. Turn heat to low and continue to cook without stirring until temperature reaches 234 °F.  Approximately 30 minutes.
5. Remove pot from heat, add the butter and vanilla.  Do not stir.  Cool to room temperature (110°F), approximately 30 minutes.  Then beat with a wooden spoon just until mixture begins to lose some of it's gloss (approximately 6-8 minutes).
6. Then spread quickly in prepared cake pan and let cool completely, even overnight (at room temperature).   Cut into squares. Store in an airtight container at room temperature.
7. You can also freeze the fudge in a double bag, well wrapped.  Freeze either in pieces or the whole slab.  Can be frozen up to 3 months.  Keeps in an airtight container for approximately 2 weeks or in the fridge for 3-4 weeks. 

A COUPLE OF IMPORTANT TIPS TO MAKE THIS THE BEST FUDGE.

1.  Line your pan with parchment paper.
2.  Use a wooden spoon and not a whisk or metal spoon.  Apparently it is easier on the fudge.
3.  Once the fudge boils, stop stirring and continue to cook on low heat so you don’t burn the fudge.
4.  Make sure your candy thermometer isn’t touching the bottom of the pot because you want the most accurate reading.
5.  Stir only until the mixture starts to lose it’s gloss.
6.  Be patient when making this fudge and enjoy every bite!