Kenneth Roberts, Mauston, Wisconsin, sends a recipe, saying “This is an old family recipe that has been handed down for several generations. There really is no written recipe but I have written down one that I think should work quite well for Kathy.”
3 cups granulated sugar
*2 tablespoons cocoa
1 cup milk
1 teaspoon vanilla
3 tablespoons salted butter
*1/4 cup peanut butter
*Depends on type of fudge
Use butter to grease 9-inch baking pan; set aside.
In medium-size saucepan, add granulated sugar. If chocolate fudge is desired, add cocoa* now and stir in with spoon.
Add milk and stir well to incorporate. Cook over high heat until mixture is brought to rolling boil. Reduce heat enough to keep mixture at rolling boil. Watch that it does not boil over. Stirring occasionally, boil until mixture, when dropped into glass of cold water, turns to consistency of cold molasses, not quite to soft ball stage (234° to 240°F).
Remove from heat. Add vanilla and butter. If making peanut butter fudge, add the peanut butter* now. Beat mixture with large spoon until it thickens to consistency of plaster. Pour into prepared pan.
Cool in refrigerator until set; then cut into pieces. Pieces can be individually wrapped in plastic wrap.
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