Nutmeg Fudge Recipe

Nutmeg fudge picture

I love fudge, and when I saw a recipe for Nutmeg Fudge in a hundred-year-old magazine I just had to try to try it.

The verdict—The fudge was wonderfully smooth and creamy. I noticed unexpected nutmeg undertones when taking the first nibble, but then the warm, spicy hint of nutmeg balanced nicely with the sugar to create a fudge that was less sweet than many fudges.

Nutmeg Fudge

  • Servings: approximately 25 pieces
  • Difficulty: moderate
  • Print

2 cups light-brown sugar

1/2 cup milk

1/4 cup whipping cream

1 ounce unsweetened chocolate, melted

1 1/2 tablespoons butter

1/8 teaspoon salt

1/4 teaspoonful nutmeg

Combine brown sugar, milk, cream, and melted chocolate in a heavy saucepan. Using medium heat, heat until the mixture just begins to boil. Reduce heat to low and continue cooking without stirring until the mixture reaches the soft ball stage (235° F.). Remove from heat; then stir in butter, salt, and nutmeg.

Cool until lukewarm; then stir vigorously until the mixture becomes creamy and begins to thicken. Pour into a small buttered pan (6” X 6”). When firm cut into squares.

Adapted from recipe in Good Housekeeping (December, 1915)

Here’s the original recipe:

Source: Good Housekeeping (December, 1915)
Source: Good Housekeeping (December, 1915)

42 thoughts on “Nutmeg Fudge Recipe

  1. My mouth is watering and all we have in the house are a few leftover M&M’s. The dish you used to hold the fudge looks 100 years old. I am having a Second Hand Christmas this year. Instead of bringing my vintage: pre antique treasures to the Good Will, I have begun to put them on the dining room table and allowing guests to choose gifts. Youngest first. and so on.
    Your blog helped to create the idea. So many people are down-sizing and those two words stick in my craw.

    I did shop in the various stores where in the past I have purchased great gifts, but my mind turned to the drawers full of my treasures, soon to belong to others via Christmas gifts of THEIR choosing. Thank you for letting me share the idea.!

    1. What a wonderful idea to let guests select their own gifts from your curated vintage treasures! It sounds like something that your family will really enjoy as they select their own very special gifts. I’m honored that my blog played some small role in helping you create the idea. I know that I greatly value the items that I have which once belonged to my grandmother.

        1. What fun! When I read your post about the upcoming party, I also enlarged the picture to see if one of the bud vases and the fan were identical to items I have in my house. They were.

  2. The fudge looks so good. I never heard of adding nutmeg. And while on the topic of inspiration from your blog, I started a small journal and plan to write a memoir with the highlights of my life. Yes, just an ordinary life, but as I research my ancestors, there are lots of questions I have that a diary would answer.

    1. It’s wonderful to hear that A Hundred Years Ago helped inspire you to start a journal and write a memoir. Based on my experiences with my grandmother’s diary, I’m totally convinced that what seems ordinary or routine to a journal author can be of great interest to others. I feel certain that my grandmother never would have guessed that people would find her story interesting a hundred years later.

  3. Oh, YUM! I so want to make this, but I’ve already gained four pounds 😦 over the Thanksgiving holiday. It’ll have to suffice to just look at your wonderful photo of those scrumptious looking pieces of candy.

    1. It’s a surprisingly good combination–and recipe calls for a small enough amount of nutmeg that it isn’t overwhelming. I was surprised how quickly this fudge vanished at my house. My husband obviously liked it. 🙂

  4. I just can’t conceive of nutmeg in fudge. But cinnamon? Oh, yes. I think I’ll try this with cinnamon substituting for the nutmeg. It shouldn’t make one bit of difference — except with the taste, of course. I would add pecans, too. You can’t have fudge without nuts!

    I still have the heavy aluminum pan we used for fudge-making when I was a kid, and the very same candy thermometer. It’s time to pull them out.

    1. Cinnamon sounds good–and pecans are always wonderful in fudge. If you make it let me know if you like the fudge with cinnamon.

      It’s wonderful that you still have the old pan and candy thermometer. Sometimes I think that they don’t make cookware like they used to.

    1. I was surprised how little fudge this old recipe made. When I made it, I buttered an 8 X 8 pan–and then realized that it was going to be very thin fudge, so switched to a smaller pan. I wonder if cooks a hundred years ago would have generally doubled this recipe.

    1. I found it interesting how the slight nutmeg undertone really changed my perception of the sweetness of the fudge–though of course it still has lots of sugar.

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