Boyfriend Fudge – from Mrs. Ann Brown
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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.
Hugs,
Susan Hatcher
Ingredients
- 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
Instructions
- 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.
Nutrition
For more fudge recipes, see the following links:
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-Andrew Carnegie
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We have a chocolate oatmeal fudge that we might. This receipe is similar to the boyfriend fudge. I just wonder if the no bake cookies oatmeal fudge, it goes by different names, but I wonder if this is how things get started. Someone make one receipe and people start adding to it.
We have the chocolate oatmeal cookies we cook on top of the stove and it has been passed down in our family. It is all good. I am looking forward to baking these and eating them.!! thank you for sharing
We call the no bake cookie “Peanut Butter Delight” around here. Christy’s Mama has a recipe on the “Southern Plate” website (Chocolate No Bake Cookies). I like her method of using the candy thermometer, too!
Yes, Kim Fix, you can use butter. I have made this fudge for more than 60 years (caught my husband with it!) and have always used butter.
Sounds REALLY yummy! Do you think I could use butter in place of margarine?
I’m sure butter would be great. Probably make it even richer and better. We are kind of like Christy….margarine works just fine…so we don’t pay extra for real butter. 🙂
Thanks so much Christy. I’m so excited you chose mama’s recipe to be your first in your Heritage Recipe posts. I know mama will be excited too. I can’t wait to show this to her. (She’ll fuss because she didn’t have on any lipstick in the picture.) I fell in love with your website, you and the whole Southern Plate family when I found it because you are just down home southern like we are and speak and cook from the heart. We are both so blessed to still have our mamas with us. It’s wonderful that we both can try to preserve the heritage they have passed down to us.
Thank you again for all you do for us in the Southern Plate family. Looking forward to more Heritage Recipe posts.
Love and prayers for your family,
Susan
Hi Susan & Christy
How thrilling for me to see a recipe posted here from the sweetest lady ever, Ms. Ann, whom I met at this ATL Barnes & Noble book signing. We bonded quickly and solidly as I sat and spoke about life.
Susan, you and your whole family must be so excited. The Boyfriend Fudge looks like a winner. Congrats and hug your Mama for me…..see you soon!
Terri
Wow, this is the same recipe my dad and I used to get in the kitchen and cook when I was a kid. He was a Master Sergeant in the Army but for some reason every once in a while he would just up and say, “Let’s make some fudge!” and we would. He served in both Korea and VietNam. He died suddenly when I was 13. Amazing that this would be posted today on Veteran’s Day. Thanks!!
Oh, Deanna…this IS amazing! I’m so sorry you lost your father so suddenly and at such a young age. It’s wonderful that you have such fond memories of cooking with him. I’m glad Christy posted this when she did. It makes this Veteran’s Day more special for you, doesn’t it?!!
Bless your heart. Please know how much I respect & appreciate your dad and all the other vets that anwered the call to serve their country.
sounds so awesome! Great story too!
Hope you have a great night christy! 🙂
Thank you! Headed to bed now. I do so much better getting up at the crack of dawn!
I really, really just wanted to be the first comment, but we’ll see! I LOVE. fudge and the holiday are not going to help with keeping off the 16 lbs I have lost over the past few months! Help?!
I have all the help you need (and by the way, you were first!). Eat all the fudge, cake, and pie you want – then shop for bulky sweaters 🙂
~giggle~
hehe
Kidding of course!