Definitely prefer with peppermint extract. Skim milk works fine. Also have used stand mixer twice with excellent results- after removing mixture from heat, pour directly into mixer bowl. Top with margarine (I use 1 tbsp.) and extract. Let cool a bit, protected from disturbance and particles (30 min. seems to work fine), and then mix with dough hook on low/med setting until mixture is noticeably thicker and loses glossiness-meaning the part the spoon or hook has just touched is lighter and less glossy then the rest (usually takes 10-15 min.).
Easy! Be sure to have buttered pan (a loaf pan is perfect for this amount) and spatula ready, as soon as you stop the mixer the candy will harden very quickly! Also, when I was measuring the temp., 225 was about right, but you'll be able to judge whether it's cooked long enough just by its appearance after you've made this a few times- for me this cooks for about 10-15 min. just below the medium setting on my stove, with just a few stirs with a whisk to keep it from burning on the bottom. As long as you follow a few basic rules, this takes very little effort. The waiting is the hard part!
This recipe not only worked, but tastes exactly like my mothers. The key, and I can not stress this enough, is to let the temperature go up two to three extra degrees on your candy thermometer. No more goo ever! And now my grandchildren are in love with this old fashioned fudge too!
Get the recipe here >> Old Fashioned Homemade Fudge Recipe @ grandmotherskitchen.org
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