Seashore Fudge

This is the fudge that was famous in Atlantic City and Ocean City, New Jersey. Many variations are shown in Notes.

Ingredients

• 4 cups granulated sugar
• 1/3 cup light corn syrup
• 2 level tablespoons honey
• 1 cup unsweetened evaporated milk
• 6 tablespoons butter
• 1/2 teaspoon salt
• Choice of flavorings

Instructions

1. Butter upper sides of a 5 quart saucepan.
2. Put all ingredients except optional ones and your choice of flavorings into the saucepan.
3. Grease and line several small loaf pans or one 12 x 8 inch pan.
4. Fill kitchen sink with 1/2 inch of water.
5. Dissolve sugar, stirring constantly with wooden spoon over low heat until butter melts and the spoon glides smoothly over bottom of pan. Increase heat to medium and bring to a boil. Wash down any crystals that may have formed with a pastry brush dipped in hot water, using as little water as possible. Clip a candy thermometer to the side of the saucepan. Reduce heat while retaining boil. Stir no more than necessary. Cook to 236 to 242 degrees F.
6. Remove saucepan from heat and place it in the sink.
7. If you want to make two different flavored fudges from this batch, divide it now into two batches by pouring one-half into a heatproof bowl. Work the bowl first.
8. Add, without stirring, flavorings or chocolate, then allow to cool.
9. Stir when lukewarm and skin forms on top (110 degrees F). Stir fudge thoroughly but not vigorously by hand, with electric mixer, or in two batches in a food processor. Pause frequently to allow fudge to react. Watch for fudge to thicken, lose it sheen, become lighter in color or streaked with lighter shade, give off some heat, and suddenly stiffen. If mixing by hand, fudge will "snap" with each stroke; by mixer, mixer wave will become very distinct; by food processor, fudge will flow sluggishly back to center when processor is stopped.
10. Add any optional ingredient for variations before fudge totally candies.
11. Pour, score and store when cool in airtight container in refrigerator or at room temperature.

Notes

Brandy Alexander Seashore Fudge: Add 1 ounce brandy and 1 ounce creme de cacao after removing saucepan from heat and placing in ink. Stand well back, as the alcohol fumes are powerful when burning off.

Chocolate Brandy Alexander Seashore Fudge: Add 1 ounce brandy and 1 ounce creme de cacao after removing saucepan from heat and placing in ink. Stand well back, as the alcohol fumes are powerful when burning off. When ready to stir, add 2 (1 ounce) squares melted unsweetened chocolate or 2 packet pre-melted baking chocolate.

Chocolate Seashore Fudge: Add 2 teaspoons vanilla extract after removing saucepan from heat and placing in sink. When ready to stir, add 3 (1 ounce) squares unsweetened chocolate, partially melted, or 1 1/2 cup semisweet chocolate chips, melted and cooled.

Chocolate-Walnut Seashore Fudge: Add 2 teaspoons vanilla extract after removing saucepan from heat and placing in sink. When ready to stir, add 3 (1 ounce) squares unsweetened chocolate, partially melted, or 1 1/2 cups semisweet chocolate chips, melted and cooled. Just before pouring into prepared pan, stir in 1 1/2 cups coarsely chopped walnuts.

Drambuie Seashore Fudge: Add 1 ounce Drambuie after removing saucepan from heat and placing in sink.

Grasshopper Seashore Fudge: Add 1 ounce white creme de cacao and 1 ounce white cr me de menthe after removing saucepan from heat and placing in sink. Just before pouring into prepared pan, streak with drops of green food coloring.

Kahlua-Mocha Seashore Fudge: Add 3/4 cup unsweetened cocoa to the saucepan at the beginning of the recipe. Or add 3 (1 ounce) square melted, unsweetened chocolate or 3 packet pre-melted baking chocolate when ready to stir after cooking. Add 1/4 cup Kahlua after removing saucepan from heat and placing in sink.

Kahlua Seashore Fudge: Add 1/4 cup Kahlua after removing saucepan from heat and placing in sink.

Peanut Butter Seashore Fudge: Add 1 teaspoon vanilla extract after removing saucepan from heat and placing in sink. Just before stirring, add about 1/2 cup creamy peanut butter or 1 1/2 cups peanut butter chips (without melting). Just before fudge completely candies, you can add 1/2 cup chopped roasted peanuts, but use only 1/3 cup peanut butter.

Pistachio Seashore Fudge: Add 2 teaspoons pistachio extract and a few drop of green food color after removing saucepan from heat and placing it in sink. You can also add 1/2 cup or more chopped pistachio nuts just before pouring fudge into prepared pan.

Scotch Seashore Fudge: Add 1 ounce scotch after removing saucepan from heat and placing in sink.