Subject: Godchaux fudge recipe
From: Myra
Date: 11/19/2022, 9:02 AM
To: phaedrus@hungrybrowser.com
On 11/18/2022 8:51 PM, Myra wrote:
My 70 year old father used to make a recipe off the side of Godchaux sugar.
Can you find it?
Thanks, Myra
Hello Myra,
The problem with finding a recipe from a bag or box or magazine ad is that, when people post such recipes, they often do not say that it came from a company's bag or box or ad. They just post it without saying where they got it. Companies usually do put the company's name on their ingredient, such as "Godchaux sugar", so that's a help. An individual might not even do that - they might just put "sugar", with no brand.
Another problem with bag/box/ad recipes is that over time, companies may change the recipe that they are putting on the bag, so that I would have no idea which recipe is the one that is wanted.
I found two possibilities for your fudge. The first one, while it is not from a Godchaux bag, is from a little recipe booklet that was put out by Godchaux in 1933. I think that it is the recipe that they would have put on their bag, at least in 1933, but I have no way of being sure. It's the first recipe below. It's called "chocolate fudge" and it calls for squares of chocolate rather than cocoa.
The second possibility is the second recipe below. It is from a photo of a recipe that an individual's mother cut from a Godchaux bag many years ago. It's called "Fudge Royale" and it calls for cocoa rather than chocolate squares.
Phaed
Chocolate Fudge (From 1933 Godchaux sugar recipe booklet.)
4 cups Godchaux granulated sugar
4 squares unsweetened chocolate
2 cups milk
4 tablespoons butter
1 teaspoon vanilla extract
Mix together the sugar, chocolate and milk. Cook in a
large saucepan until it forms a firm ball when dropped
into cold water. Remove from fire, add butter and vanilla
and allow to cool until you can place your hand on the
bottom of the pan with comfort, then beat vigorously
until it begins to set, at which time it should be spread
quickly into a buttered pan. Cut into squares while still
warm.
Chopped nuts may be added at the time the mixture is beaten.
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Fudge Royale (from Godchaux bag)
3 cups Godchaux granulated sugar
1/2 cup cocoa
1 cup milk
2 tablespoons butter or margarine
1 teaspoon vanilla
1 cup chopped nuts
Combine Godchaux sugar and cocoa in a saucepan. Add milk.
Stir over low heat until sugar is dissolved, then bring to
a boil. Stir occasionally and cook to 236°F. or until a small
amount of candy dropped in cold water forms a soft ball.
Remove from heat. Add butter and vanilla but do not stir.
Allow to cool for 15 minutes, then beat until mixture thickens.
Stir in nuts and quickly pour into a buttered 8-inch square
pan. Cut into squares. Yield: about 25 squares.
Peanut Fudge Variation: Omit chopped nuts. Stir in 1/2 cup
smooth or crunchy peanut butter. If desired sprinkle with
chopped peanuts.
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Thanks so much! He’s thinks it’s the second recipe you sent.
Myra
