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.
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: