Sunday, May 1 2016 9:35

Devon Fudge

Written by County Lines Staff

The original Devon Fudge recipe traces its history back to 1947, when Mary Barclay Johnson, chairman of the candy committee, submitted her grandmother’s recipe, which won the fudge competition. The recipe remained a secret until 1984, when the Devon Horse Show published it in its cookbook, Devon Country Fare.

We think the fudge is best enjoyed at the Devon Horse Show and Country Fair, but feel free to make a batch at home.

Yield: 1 pound. Preparation time: 30 minutes. Cooking time: 30 minutes. Do ahead and freeze.

  • 2 oz. unsweetened chocolate
  • 2/3 C. evaporated milk
  • 2 C. sugar
  • Dash salt
  • 1 tsp. light Karo syrup
  • 2 Tb. butter
  • 1 tsp. vanilla

Combine chocolate, milk, sugar, salt and Karo syrup in a pan. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil.

Then cook, stirring occasionally, over low heat until candy thermometer reads 236 degrees, or until the mixture forms a soft ball when rolled in cold water. (Cooking time varies, but averages 30 minutes for 1 pound.)

Remove the pan from the heat, add butter and vanilla. Then place the pan in cold water in the sink. Beat until fudge is fairly thick and creamy.
Pour quickly into a buttered 8” x 8” pan and cool. Cut into 1” squares while still warm.

Store in covered container at room temperature. Do not refrigerate. Can be frozen.

Tagged under: Devon, Fudge