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You Asked For It: Recipe for Mother's Fudge

Rebecca Wilson of Longmont, Colo., would like a fudge recipe she remembers from her childhood. Her mom used to make a fudge that was cooked and didn't use marshmallows or chocolate chips. It was left to set in a buttered dish. She hopes someone has a recipe for her to try.

Many readers have a favorite cooked fudge recipe. These same readers have been using them for many years or the recipe has been handed down through a generation or two. Grace Snowdon of Winston-Salem, N.C., shared a recipe from the Good Housekeeping Cookbook that she has made since 1950. A similar recipe was sent by Mary Anne Nix of Dunedin; she has used hers since the 1950s. Varying slightly were ones sent by Wanda Randol of Holiday and Shirley Wilkinson of Largo. Both have made their versions since they were young women. The one consistent technique in each of these recipes was the use of a candy thermometer, with which some home cooks may be uncomfortable using. For that reason, I chose a recipe sent to us by Cynthia Seegraves of Tampa. Cynthia writes that this is her 91-year-old mother's recipe and she has used it for years. Cynthia offers a few suggestions and notes. First, beat the mixture by hand. You will feel when it starts to thicken. She says if you use an electric mixer it will thicken too fast and will be ruined. I started using a heat-proof rubber spatula then switched to a wire whisk. When I could feel resistance, I poured it into the prepared dish. If you want to add chopped nuts, do so when you add the butter and vanilla.

Nancy Eggert of Dunedin would like to replicate Trader Joe's caramel cashew cookies. She says they are crispy, all-butter cookies that are fabulous. She hopes someone has developed a recipe for this treat.

Is there a recipe you've misplaced or one you fondly remember from your childhood that you can't track down? Tell us about it and we'll see if another reader has it. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email Please include your name, city and phone number. Phone numbers will not be published. Recipes tested by Times correspondent Ellen Folkman unless otherwise noted.


Mother's Fudge

2 cups sugar

cup Karo syrup

2-3 tablespoons cocoa

½ cup milk

2 tablespoons butter

1 ½ teaspoons vanilla

Butter an 8-by-8 square pan. Set aside.

In a heavy saucepan, combine the sugar, Karo syrup, cocoa and milk. Over medium-high heat, stir to melt sugar and bring to a boil. Reduce heat to medium and continue boiling for 5 minutes. Remove from heat and add butter and vanilla. Beat by hand until mixture starts to thicken. Pour into prepared pan. Cool completely and cut into squares to serve.

Source: Cynthia Seegraves of Tampa

You Asked For It: Recipe for Mother's Fudge 10/12/15 [Last modified: Monday, October 12, 2015 9:43am]
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