Chocolate and mint combine beautifully to create delectable taste treats – think Girl Scout cookies, and mint chocolate chip ice cream – so I was thrilled to find a hundred-year-old recipe in a vintage issue of Good Housekeeping for Chocolate Mint Fudge. This lovely fudge has just the right amount of chocolate and mint to create a delightful candy.
The Chocolate Mint Fudge recipe calls for Mint Syrup. Both the Fudge and Mint Syrup recipes were provided in the old magazine.
Here are the original recipes:
Here are the recipes updated for modern cooks:
Chocolate Mint Fudge 4 tablespoons cocoa 1 1/2 cups milk 1 tablespoon butter, melted 4 cups light brown sugar 1/2 cup mint syrup (see recipe below) Put cocoa in a small bowl, add 2 tablespoons of the milk and stir until smooth. Set aside. Put butter, brown sugar, the remaining milk, and mint syrup in a mixing bowl stir to combine. Put in a saucepan and using medium heat bring to a boil. Stir in the cocoa mixture. Reduce and gently boil until the mixture reaches the soft ball stage (238° F.). Put saucepan in cold water, and beat the fudge mixture until it thickens. Put into a 8 inch X 8 inch buttered pan. (If desired, line with parchment paper to make it easier to remove fudge). When cool, cut into pieces and remove from pan. Mint Syrup 1 cup sugar 1/2 cup water 1/2 cup mint leaves Combine the sugar and water in a saucepan; then add the mint leaves. Bring to a boil using medium heat. Reduce heat and simmer until the liquid begins to thicken to a syrup consistency (about 20 minutes). Remove from heat; strain and cool. Cook’s note: This recipe makes more Mint Syrup than is needed for the Mint Chocolate Fudge. Extra syrup can be used in coffee or tea, or in other recipes.Chocolate Mint Fudge
A Hundred Years Ago 