Squirrel Nut Fudge ~ Retro Recipe (1937)

Today's tantalizing treat comes from the 1937 Household Searchlight Recipe Book.  I love the way that so many old cookbooks from this period include an entire chapter devoted to candy! 

This wonderful vintage cookbook has twelve pages full of old-fashioned candy recipes.  The book calls this recipe "Brown Sugar Squares", but it's so much more than just a brown sugar confection.  The toasted almonds and coconut give this unique fudge  a remarkable flavor worthy of a name as memorable as it is -- hence, Squirrel Nut Fudge.

Here's the fudge...

...and here's the squirrel.

 Here's how to  make your own (squirrel not included):

Squirrel Nut Fudge
from the Household Searchlight Recipe Book, 1937
(makes 25 1" x 1" pieces)

For the fudge:
2 1/2 Cups Brown Sugar
1 3/4 Cups Evaporated Milk
2 Tablespoons Corn Syrup
2 Tablespoons Butter
1 Teaspoon Vanilla Extract
1 Cup Sweetened Flake Coconut
1 Cup Finely chopped blanched almonds (lightly toasted)
1/4 teaspoon salt

For the ganache topping:
1/2 cup high quality chopped chocolate (or chocolate chips)
3 Tablespoons heavy cream

Step 1:  Line a 6" x 6" pan with foil to make candy easier to remove when it is done.  Butter or spray the foil. Note:  You can use a large pan.  The candy will just be thinner.

Step 2:  Boil sugar, evaporated milk and corn syrup in a medium saucepan, stirring constantly over medium-high heat, until it reaches 234 F on a candy thermometer (soft ball stage).

Step 3:  Remove from the heat and cool on a wire rack for 15 minutes.  Stir in butter and vanilla extract.

Step 4:  Transfer to the bowl of a standing mixer fitted with a whisk, or use a hand-mixer and beat until thick and creamy.  Candy will lose its shine and resemble smooth peanut butter when it is ready for the next step (approx. 10 minutes).

Step 5:  Stir in the coconut, nuts, and salt.  Press into prepared pan.

Step 6:  Prepare chocolate ganache by melting chocolate and heavy cream in the microwave or in a small saucepan.  Whisk till smooth and glossy.  Spread evenly over the fudge.

Step 7:  Refrigerate for 2 hours.  Remove from pan.  Peel off foil.  Cut into 1" x 1" squares.

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