When I sent a call for heritage recipe submissions to email subscribers, Susan was the first one to send hers in to me a few minutes later. I read her description of her wonderful mother and felt so honored to have her share this boyfriend fudge recipe with me. Then, when I opened the photo she sent to accompany it, and found that it was of her mother and myself, I was at a complete loss for words – and y’all know that doesn’t happen often! What an honor for me, thank you Susan and Miss Ann! Gratefully, Christy
This recipe is from my dear mother. She is 75 years young. She taught me all I know about cooking. I remember being in the kitchen with her from an early age. I also spent some time in the kitchen with my grandmothers. I was the middle child and seemed to enjoy being in the kitchen more than my siblings. (probably because I liked to eat more than they did.)
My mother will tell you now she cooks just from memory…not by a recipe. My sister and I have tried to document some of her recipes that are our favorites. The recipe I’m sharing is for her “Boyfriend Fudge”. She makes it for us every Christmas. She got the recipe from her sister (my aunt) who is now deceased….and I’m sure she got it from their mother (my grandmother)…so it has been passed down through the ages.
Mama says she has no idea how it got the name “Boyfriend Fudge”…but we suspect it came from the fact that it would be something you would make your boyfriend to insure he would stay around awhile. The best way to a man’s heart is through his stomach.
- 3 cups sugar
- ½ teaspoons salt
- 1 cup whole milk
- 2 Tablespoons Light corn syrup
- ½ cup sifted unsweetened cocoa
- 3 Tablespoons Margarine
- 1 teaspoon vanilla
- 1 cup broken nuts
- Lightly grease 8” or 9” pan with margarine. In heavy 3-quart saucepan, cook the following ingredients: sugar, salt, milk, corn syrup, and cocoa – stirring frequently until sugar dissolves. Reduce heat and stir occasionally until mixture reaches soft ball stage. Remove from heat, add 3 Tablespoons Margarine and 1 teaspoon vanilla – DO NOT STIR. Cool to lukewarm. Mixture may be cooled by setting pan in cold water. Beat fudge slowly until it holds its shape when dropped from spoon. Add 1 cup nuts. Quickly pour fudge into buttered pan.
- Refrigerate covered for 2 hours. Cut into 1” squares.
- Better if cooked on cool, sunny day.
For more fudge recipes, see the following links:
If you want to be happy, set a goal that commands your thoughts,
liberates your energy, and inspires your hopes.
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