"Dee Randall" > wrote in message
...
>
> "Dr. Edward Warren" > wrote in message
> ...
> >
> > "Dee Randall" > wrote in message
> > ...
> >>
> >> "Dr. Edward Warren" > wrote in message
> >> > I love the mellow flavor of Droste (which is certainly Dutched) and
I
> >> > detected this same character in the Valrhona. The label and the
> > website
> >> > give no clues about this.
> >> > The health claims are prbably overstated as such things usually are.
I
> >> > just love chocolate.
> >> > Finally, there are some recipes that do better with Dutched cocoa and
> > vice
> >> > versa.
> >>
> >> Finally, someone who likes Droste! I didn't know that it is Dutched,
tho.
> >> Thanks.
> >> I prefer to believe the health claims regarding chocolate. <grin>
> >> Dee Dee
> >>
> > The very first cooking that I ever did was to make fudge with my father.
> > We
> > used the 1943 edition of "Joy of Cooking" which specified Droste cocoa
in
> > the fudge. The more recent editions use chocolate squares which are no
> > where
> > near as good. I can list the recipe if anyone wishes.
> > It also happens that I married a Dutch girl in college, so Droste has
been
> > in my household my whole life. Still, the Valrhona that I just
discovered
> > may be
> > better. The Droste box has the Englisg hot cocoa recipe translated
> > incorrectly.
> > I have told them about it, but nobody seems to care about it. It calls
> > for
> > 1 tsp of cocoa and sugar per cup of milk. This should be at least 1 TBS
> > of
> > each and I use 2 TBS generally.
> > Sincerely yours,
> > Edward Warren
> >
> Thanks a lot. I would certainly like to have the 1943 edition of the
> chocolate fudge. If you don't want to send it to the ng, you can email it
> to me personally. The addy you see is correct.
> Dee Dee
>
Dee Dee,
Here is the recipe verbatum from the 1943 edition of the Joy of Cooking. I
have some advice based on 50 years of experience with this particular
recipe. Do not put the pan in cold water to accelerate the cooling. It all
happens too fast anyway and timing can be critical. I use chopped up
pecans, but walnuts really are special in this. As the sirup cools, at the
end it all happens fast and the nuts cool it even faster. At that point
work very quickly and get it stirred and onto the platter to cool. If you
treat it gently then the sugar will not crystalize at all and the fudge will
be velvety smooth. If the sugar crystalizes some, then try again with more
gentleness next time and add the nuts earlier in the cooling. Also consider
that your candy thermometer may not be fully accurate. If the fudge is too
hard, then cook to a lower temperature on your particular thermometer and
vice versa.

Here it is exactly as printed:

CHOCOLATE FUDGE I
This makes the best fudge imaginable -- rich, soft and creamy. As the
ingredients used do not differ materially from dozens of other fudge
recipes, the manner of making it is undoubtedly responsible for the success.
When you eat this observe the feed limit.
Stir over slow heat until sugar is dissolved:

2 cups sugar
¼ cup Droste's cocoa *
¾ cup milk

Cook these ingredients very, very slowly to the soft ball stage 238°.
Do not stir them, unless they threaten to burn, after they reach the boiling
point. Remove the saucepan from the fire and add, without stirring:

2 tablespoons butter

Cool the sirup. ** If in haste, place the pan in cold water. When the
sirup is nearly cold, add:

1 teaspoon vanilla

Beat the sirup until it is creamy. Grease a platter lightly with:

Butter

When the sirup thickens, just before it is ready to pour onto the platter,
add:

1 cup broken nut meats

(Black walnut meats or grated cocoanut are sometimes a welcome change.)
Pour the candy onto the platter. Cut it into squares before it hardens.
* Six tablespoons cocoa of any kind may be substituted for the expensive
but delicious Droste's.
** Do not be disturbed if the butter fails to combine with the sirup.
Time enough to beat it in later