Fudge - Family de Freitas

Family de Freitas
de Freitas
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Recipes
Fudge (Delma Gomes from Adèle)
2 cups light sugar
3 tsp cocoa

1 cup evaporated milk
1 tsp vanilla essence
1 tbsp butter
  1. Boil sugar, cocoa, milk and butter until thick when dropped from a spoon.
  2. Add essence and boil to a thick paste.
  3. Remove from the fire and beat the mixture in the pan until it becomes rather hard.
  4. Throw out on a well-buttered plate and smooth with a wet knife.

Fudge (Fay Anne de Freitas)
2 lbs white sugar
2 oz cocoa


½ pint evaporated milk
¼ lb butter
1 tsp vanilla essence
  1. Mix cocoa and sugar together.
  2. Place milk and butter in a pot and heat gently.
  3. Once butter is melted, add the sugar and cocoa mix.
  4. Cook on low heat until sugar is melted then raise heat up to a hard boil.
  5. Remove from the heat and leave sit for five minutes then beat for approximately four minutes until the mix leaves the bottom of the pan.
  6. Pour out into a fudge pan and shake to level and settle.
  7. Cut squares before the fudge sets.

Fudge  (Gene Watkinson from Patricia Murphy)
2 lbs white sugar
¼ lb butter

½ pint milk
2 oz cocoa
  1. In a pot, stir the sugar and cocoa together and then add the other ingredients.
  2. Place on the stove-top with a thermometer.
  3. When the thermometer reaches “Soft boil”, stir well and then take off the fire.
  4. Leave to cool for about five minutes and then use a hand beater and beat well for 5 minutes.
  5. When it goes a dull colour, pour it into a greased pan and cool.
  6. Cut up and serve.

Fudge Icing (Gene Watkinson)
2 oz butter or margarine
3 tbsp milk
8 oz sieved icing sugar
  1. Place all ingredients into a double boiler or a basin over a saucepan of hot water.
  2. Stir until smooth and glossy.
  3. Remove from the heat and allow to cool.
  4. Beat well with a wooden spoon until the mixture is thick enough to spread.

Fudge mixture (Delma Gomes from Kathleen D’Aguiar)
2  lbs granulated sugar
4 oz butter

2 tins evaporated milk
4 oz Golden Syrup
Fudge mixture – Very good  (Delma Gomes from Patricia Murphy)
1 3/4  lbs sugar
¼ lb margarine

½ pint evaporated milk
Essence

1 tin condensed milk
2 – 4 oz cocoa
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