Monday, 7 April 2014

F is for Fudge

What are your memories about fudge, that creamy sweet confectionary delight?

I remember being on my honeymoon in Niagara Falls, (I know, how cliché), and touring the shops close to our hotel. There was a store that sold only fudge, and you could watch them make it from beginning to end. They had huge copper kettles they mixed it in and poured it out on a marble slab to set. From there it was cut into ¼ pound pieces and wrapped for sale.

Those packages of fudge can be seen for sale in special displays, usually in some artsy/crafty store that serves the tourist trade. One of my favourite stores is called Taste of Country, in Belleville. The last time I was there, and it’s been far too long because of this terrible winter, my friend bought some of this fudge and shared. And as a true friend, I couldn’t let her indulge in that sinfully sweet treat all alone. It was soooooo good.

I remember when the kids were small, the mother of one of their friends made homemade fudge for Hallowe’en. It was one of the first stops we made when trick or treating. I have a recipe for a peanut butter fudge, haven’t made it in years.

My grandmother made fudge using a jar of mallow cream, similar to marshmallows. I finally found a recipe that called for this, if you can find it in your local grocery. Here’s the recipe.

Creamy Fantasy Fudge

3 cups sugar
¾ cup margarine
6 oz can evaporated milk
12 oz pkg. semi-sweet chocolate pieces
7 oz jar of marshmallow cream
1 cup chopped nuts
1 tsp vanilla
Combine sugar and margarine with milk; bring to a rolling boil, stirring constantly. Boil 5 minutes over medium heat; stirring constantly (mixture scorches easily). Remove from heat; stir in chocolate pieces until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into greased pan and cool. Cut into squares. Cool in refrigerator.

This recipe is from the ‘Our Favourite Recipes Cookbook’, published by the Camborne Public School parents and staff. 1982. When I like a cookbook I keep it for a long time, and the people listed in this book were my friends and neighbours from the village.

Another fudgy recipe I found is this cake recipe called Tunnel of Fudge Cake. This is an old recipe, updated by Pillsbury as some of the original ingredients are no longer available. TIP: Nuts are essential for the success of this recipe. This cake has a soft filling so ordinary testing with a tooth pick cannot be used. Accurate oven temperatures and baking time are required.


1 ¾ cup sugar
1 ¾ cup margarine or butter, softened
6 eggs
2 cups powdered sugar
2 ¼ cup All-Purpose Flour
¾ cup cocoa
2 cups chopped walnuts


¾ cup powdered sugar
¼ cup cocoa
4-6 TB milk

Heat oven to 350 degrees F. Grease and flour 12-cup fluted tube pan or 10 inch tube pan.

In a large bowl, combine sugar and margarine, beat until light and fluffy. Add eggs 1 at a time. Gradually add 2 cups powdered sugar; blend well.

Lightly spoon flour into measuring cup, level off, By hand, stir in flour and remaining cake ingredients until well blended.

Spoon batter into greased and floured pan; spread evenly. Bake for 58-62 minutes.

Cool upright in pan on wire rack for 1 hour; invert onto serving plate. Cool completely.

In a small bowl, blend ¾ cup powdered sugar and ¼ cocoa and enough milk for desired drizzling consistency. Spoon over top of cake allowing some to drizzle down sides.
Darn, now I'm in the mood for chocolate, but I'm missing some ingredients for the above recipes. I guess plain old brownies will have to suffice. I think I can make do with that.


Nilanjana Bose said...


Here from the A-Z. First memory of fudge definitely linked to my school friend, Susan. Thanks for refreshing the nostalgia.

Best wishes,

David P. King said...

I can't get enough of this stuff. :)