Vintage Brown Sugar Fudge Recipe

This very delicious recipe comes from the 1975 edition of  'Candy Recipes and other Confections' by May B. Van Arsdale and Rush Parrish Casa Emellos. This book was compiled from recipe leaflets from the 1940's.

Brown Sugar Fudge

Large Recipe

Brown Sugar, 1 cup

Granulated sugar, 1 cup

Milk, 2/3 cup

Chocolate, 2 squares (2 oz. / 56g)

Butter, 2 tablespoons

Vanilla, 1 teaspoon

Small Recipe

Brown sugar, ½ cup

Granulated sugar, ½ cup

Milk, ½ cup

Chocolate, 1 squares (1 oz. /28g)

Butter, 1 tablespoon

Vanilla, ½ teaspoon

Break the chocolate into small pieces so that it will melt easily. Put the sugar, milk, and chocolate into a saucepan and cook slowly, stirring constantly, until the temperature (236° F. / 113° C) is reached.
Remove from fire, add butter without stirring, and set aside to cool. When the candy has cooled to 110° F. / 43°C (luke warm), add vanilla and begin beating. Continue beating until the fudge has lost its shiny look and a small amount dropped from the spoon will hold its shape.
Pour into greased pans.
When cold cut into squares.
Cold water test when candy reaches (236° F. / 113° C) soft ball.
Yield (large recipe): number of pieces - 36 (one inch square and at least one-half of an inch thick). 

Enjoy!

 
With love from,