SOUTH AFRICAN NESTLE'S FUDGE
I have lost and found this recipe so many times I am finally committing it to Zaar. From Fair Lady, May 14, 1986
Provided by TempR
Categories Candy
Time 1h
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Put sugar and water into a large heavy saucepan.
- Stir over a low heat until the sugar has dissolved.
- Add the butter and syrup and stil until the butter has melted.
- Add the condensed milk and stir until it comes to the boil.
- Boil very slowly, stirring all the time, until soft ball stage.
- Remove from the stove, add the vanilla and beat until it thickens.
- Pour into a greased pan and leave to cool.
- Cut into squares when cold.
BEST EVER FUDGE
This fudge is easy and delicious! Making this is our Christmas tradition. Also, you can make it ahead and freeze it for up to 3 months!
Provided by Lori
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Yield 24
Number Of Ingredients 9
Steps:
- Grease 1 - 11x16 inch jelly roll pan. Set aside.
- Combine sugar, milk, vanilla and butter in large, heavy saucepan. Bring to a boil, stirring occasionally. Boil for 2 minutes.
- Remove from heat and add marshmallows, semi-sweet chocolate chips, milk chocolate chips and unsweetened chocolate. Stir until melted and smooth. Stir in nuts. Mix well.
- Pour into prepared pans. Let fudge sit at least 24 hours before cutting into squares. Refrigerate for easier cutting.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 42.8 g, Cholesterol 24.2 mg, Fat 20.5 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 11.1 g, Sodium 65.2 mg, Sugar 37.8 g
ELISA'S FAMOUS FUDGE
This is a recipe my family loves! it is simple and does NOT require a candy thermometer like most fudges. It's pretty simple and does not take an expert to make it; because of this many people make variations to this recipe!! You can use any kind of chips and/or nuts. I hope you enjoy my recipe!
Provided by Elisa
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 2h30m
Yield 48
Number Of Ingredients 9
Steps:
- Line an 8-inch square dish with foil.
- In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a boil and let roll 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish.
- Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 13.4 g, Cholesterol 2.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1.7 g, Sodium 25.6 mg, Sugar 11.7 g
FUDGE POPSICLES (FUDGESICLES)
Recipe from a friend. Without instant pudding mix. Kid approved! Prep time does not include freezing time.
Provided by WI Cheesehead
Categories Frozen Desserts
Time 10m
Yield 6-8 popsicles
Number Of Ingredients 6
Steps:
- In a small saucepan, combine sugar, cornstarch, cocoa, and milk.
- Cook on medium until thick.
- Remove from heat and add vanilla and butter and stir until combined.
- Place in molds and freeze until firm.
ANOTHER BORSTPLAAT RECIPE, FUDGE, SO DIFFERENT FROM THE FIRST
Another totally different recipe for a very old fashioned Dutch fudge called Borstplaat, and is posted to aid a request looking for a long lost family recipe... This one is so very different from my first one that I have posted it as well. I have no idea which of the two is more traditional, maybe these are regional differences? personally I don't know how half set fudge can be set on it's side but I have given the directions exactly translated as given and will amend this when I have had a chance to make this myself. ZWT REGION: The Netherlands.
Provided by kiwidutch
Categories Candy
Time 30m
Yield 10-20 pieces
Number Of Ingredients 5
Steps:
- Grease a pan with small molds (like star or heart molds) and set aside.
- Add all ingredients to a saucepan and mix well with a spoon.
- Stirring constantly on a low heat, stir until the mixture starts to thicken.
- When it starts to get thick, turn off the heat, add the butter and stir quickly so that it mixes well and thickens.
- Pour into the prepared moulds, and if it starts to discolour while hardening turn them on their sides.
- When it has set it is ready to eat and enjoy.
- Sometimes this sets very hard and sometimes is semi-soft toffee-like in appearance, the best result is when you can get something a little in between these two extremes.
Nutrition Facts : Calories 125.1, Fat 1.7, SaturatedFat 1.1, Cholesterol 4.8, Sodium 12, Carbohydrate 28.4, Sugar 28.1, Protein 0.2
BUTTER FUDGE
this is a fudge but a melt in the mouth childhood favourite of mine that my mum used to make
Provided by monster123
Time 45m
Yield Makes Batch
Number Of Ingredients 0
Steps:
- Mix sugar, water, butter and condensed milk together in a somewhat tall pot (the mixture rises quickly) and bring to a gentle boil. While the fudge is boiling, stir continously with a wooden spoon for about half an hour, to ensure no sugar burns to the bottom of the pot.
- Nearing the half-hour mark, the fudge should then have become greatly reduced in quantity, thick, sticky, and most importantly, should have the typical darker "brown" colour of fudge (but dark muddy brown means it's turned into toffee). It's better to leave it on longer if unsure, than to take it off the boil prematurely.
- Once it looks ready, take off the boil, add the Vanilla Essence, and beat thoroughly for a minute, then pour mixture into a greased baking tray and allow to cool.
- for at least 6 hours.
- Cut into squares once cooled properly (could take up to 6 hours). The result should be a fudge that is solid, but crumbly around the edges when you cut it (as opposed to the soft and chewy Nougat variety). It should also have a grainy texture. It may take a few attempts to perfect this recipe in a way you enjoy it the most; also note that if your mixture turns into toffee or fails completely, it's best to try again another day with new ingredients as failures often happen for no discernable reason.
FUDGE FOR ONE
If your sweet tooth is calling for some fudge this is the recipe that will satisfy your craving. Ingredients you probably already have in your pantry. Recipe makes just enough for you. It's wonderfully creamy and every bit as good as your Grandma's. You use the microwave so it's really fast and easy. Enjoy!
Provided by Nancy Jackson
Categories Chocolate
Number Of Ingredients 6
Steps:
- 1. Add all the ingredients in at least a quart( 32 oz.) size GLASS bowl. I like to use my 4 cup glass measuring cup. Stir together then wash sugar off spoon.
- 2. Put in microwave. Heat on high for 1 minute. Take out and stir. If you hear any scraping noises put in microwave for another 30 seconds. Take out and stir again. It should be shiny and smooth. If there is sugar on the sides use a brush moistened with water to wash down sides. Heat another 15 seconds in microwave. Stir again.
- 3. Add 1 Tablespoon of butter and 1 teaspoon of vanilla.
- 4. Fill a pan about half way up with cold water, just a little larger than the bowl. Put bowl in to water making sure not to get any water in your fudge. Cool about 5 minutes this way. Take out and stir until the fudge becomes dull. Eat and Enjoy.
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