California Fruit Fudge
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A rich chocolate fudge loaded with candied fruits. This vintage recipe features chopped cherries, pineapple, figs, raisins, and coconut folded into a smooth chocolate base.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 20 mins | None | 18 large squares |
🔪 Key Equipment
- saucepan
- candy thermometer
- 8x4x3 inch loaf pan
- wooden spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 sq. | Chocolate | Unsweetened |
| 3/4 c. | Milk | Room temperature |
| 2 c. | Sugar | Granulated |
| Dash | Salt | Fine |
| 2 Tbsp. | Butter | Softened |
| 1 tsp. | Vanilla | Extract |
| 1/4 c. | Cherries | Candied, chopped |
| 1/4 c. | Pineapple | Candied, chopped |
| 1/4 c. | Figs | Dried, chopped |
| 1/4 c. | Raisins | Seedless, chopped |
| 1/4 c. | Coconut | Shredded |
Instructions
Step 1: Prepare the Base
- Add 2 sq. Chocolate to 3/4 c. Milk in a saucepan. Cook over low heat, stirring constantly, until the mixture is smooth and blended.
- Add 2 c. Sugar and dash Salt, stirring until the sugar is dissolved and the mixture begins to boil.
Step 2: Boil and Cool
- Continue boiling, without stirring, until the temperature reaches 232°F or until a small amount of the mixture forms a very soft ball when dropped into cold water.
- Remove from heat and stir in 2 Tbsp. Butter and 1 tsp. Vanilla. Allow the mixture to cool until lukewarm.
Step 3: Beat and Set
- Beat the mixture vigorously until it begins to thicken and loses its glossy sheen.
- Fold in the 1/4 c. Cherries, 1/4 c. Pineapple, 1/4 c. Figs, 1/4 c. Raisins, and 1/4 c. Coconut.
- Turn the mixture at once into a greased 8x4x3 inch loaf pan. Once the fudge is completely cold, cut into squares.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to one week or refrigerate for longer shelf life.
Original Recipe Scan
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