Creamy Apricot Almond Fudge - 1960's (Marguerite Patten Recipe Card)

The great thing about Christmas is presents.  Sometimes, however, it isn't that easy to fork out lots of money for presents especially when you know that the stuff you're buying them could be easily made yourself with all that spare time that you might or might not have.

Our friend Hannah makes fudge for people, normally different flavours in different wrappings, but all hand made.  It is a sweet idea (literally) that has given me a few ideas myself for Christmas presents.

Marguerite Patten is a great lover of sweets and nice things, as well as the staple 'Roast Beef' stuff she has many other books dedicated to sweets and making thereof.

Valentine Special! Extra Rich Brandy Fudge - 1960's

Good old Marguerite Patten, she has a recipe for just about everything you can imagine.  And with Valentines Day looming over us like some heart shaped inevitable tsunami of soppyness and love, (read hatred and resentment for the single-and-proud types) the whole question about what to get your admired comes to mind.

Image taken from candyhero.com, go forth and drool as its an amazing website!

In my experience there is nothing better than a handmade token of love or gratitude, way above any bought chocolate.  So I give you a basic fudge recipe which is classed as 1960's as it comes from a book of that vintage, but its simply timeless.  Not only that but its also a damn bit cheaper.

If you just want to make Rich Vanilla Fudge you can replace the brandy with water.  Try a variation and add Apricot Brandy? What about Disaronno or even White Rum?  The possibilities are endless!

You will need:

1lb granulated sugar
1/2 pint cream
2oz butter
3 tablespoons brandy
half pint of milk
1 to 2 teaspoons of vanilla essence or 1 vanilla pod

1. Put all the ingredients, including the vanilla essence or cut the vanilla pod, into a strong saucepan, this is very important because of the strong cream content.  Here I would recommend a non-stick pan of high quality.

2. Stir until sugar is thoroughly dissolved.

3. Boil steadily, stirring quite frequently, until the mixture reaches the soft ball stage.  This is a nicer fudge if rather soft so do not let it exceed 238F (best use a thermometer).  Take out the pod, rince under water and store in a jar of sugar.

4. Beat until slightly cloudy, pour into a well oiled or buttered tin.

5. Allow to set and cut into squares.

Extra Rich Vanilla Fudge - 1960's

This isn't a vintage recipe exactly.  Making fudge isn't necessarily something that ONLY happened in the 1960's, but given the nights are long and the wind is cold I want to inspire you to make home-made sweets stuff.

I am also launching a another food blog dedicated to junk food, fast food and unhealthy fatty things, treats etc.  I will post up the URL somewhere obvious here on this blog when it becomes something worth visiting.  This recipe for Extra Rich Vanillia Fudge will be included on that blog at some point.

So, how do you make Extra Rich Vanilla Fudge?

1lb granulated sugar
half a pint of cream
2 oz butter
3 tablespoons water
half a pint of milk
1 - 2 teaspoons vanilla essence (or a vanilla pod).

1. Put all ingredients, including the vanilla eessence or the cut vanilla pod into a strong saucepan.  This is very important because of the high cream content.
2. Stir until sugar is thoroughly dissolved.
3.Boil steadily, stirring quite frequently, until the mixture reaches the 'soft ball' stage.  This fudge is nicer if its a bit soft so do not let it exceed 238F (digital thermometer would be handy here, or just use your instinct).  Take out the pod, rinse under cold water and store in a jar of sugar.
4. Beat until slightly cloudy, pour into a well oiled or buttered tin.
5. Allow to set and cut in to squares.